Easy, Healthy Orange Chicken (One Pan Technique)

Name: Healthy Orange Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tsp freshly grated orange zest, plus 1/2 cup fresh orange juice; 1/4 cup brown sugar, packed; 2 TB Asian white rice vinegar; 3 TB soy sauce*; 2 tsp Sriracha; 1 tsp ground ginger; 1 tsp garlic powder; 2 tsp cornstarch; 2 tsp olive or canola oil; 1 1/2 lbs boneless/skinless chicken thighs (chicken breast can be used, though dark meat yields more tender results); 1/4 tsp kosher salt; 2 stalks scallions, thinly sliced; Optional: Cooked rice for serving

This 30-Minute Orange Chicken is healthy, full of protein, and absolutely scrumptious.

What is happening: tender, mouthwatering pieces of chicken breast smothered with a deliciously bright and citrusy orange-soy-brown sugar sauce that is awesome over fluffy rice

Just because a dish takes only 30 minutes or less does not mean it has to be frozen pizza. (Though sometimes it means just that…only not today.)

Most busy weekdays, we go for healthyish meals at home that are nutritious yet tasty enough that the entire family is satisfied. No matter how healthy, it’s gotta be delicious.

It’s also got to happen on the double, pronto. Because time, like money, does not grow on trees. Is that asking too much? We can and will do this.

One Pan Technique for Healthy Orange Chicken

Skip the messy batter and frying oil; there’s no need for all that with this healthy orange chicken recipe. The best thing about recreating this popular takeout dish at home? You get all the flavor, without the not-so-healthy side effects.

No need to heat up the oven, either. Just grab your favorite pan and watch the transformation.

What to serve with Orange Chicken

common questions and answers

Is white meat or dark meat better for cooking orange chicken?

We recommend boneless, skinless chicken thighs for cooking orange chicken, as dark meat yields more tender results and is generally more forgiving if you accidentally overcook it. If you use chicken breast, take care not to overcook.

Can I make orange chicken in advance for meal prep?

Absolutely. This orange chicken recipe is ideal for meal prep, as it can be made in advance in larger batches and keeps well in the fridge. No batter/frying means no worries about anything getting soggy.

What is Asian white rice vinegar?

There are various types of Asian rice vinegar. Some Chinese varieties are darker in color, while others are light-colored, referred to as white rice vinegar. Asian white rice vinegar is made from fermented rice and adds tangy-umami flavors to your dish. It’s less acidic than typical Western style vinegars.

Also, this: How to make super easy thai fried rice

Healthy Orange Chicken

★★★★★

5 from 11 reviews

This 30-Minute Healthy Orange Chicken comes together easily and quickly, without the mess of batter and frying. It’s easy on the waist and big on taste!

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Yield: 4 1x

Ingredients

Scale

2 tsp freshly grated orange zest, plus 1/2 cup fresh orange juice
1/4 cup brown sugar, packed
2 TB Asian white rice vinegar
3 TB soy sauce*
2 tsp Sriracha
1 tsp ground ginger
1 tsp garlic powder
2 tsp cornstarch
2 tsp olive or canola oil
1 1/2 lbs boneless/skinless chicken thighs (chicken breast can be used, though dark meat yields more tender results)
1/4 tsp kosher salt
2 stalks scallions, thinly sliced
Optional: Cooked rice for serving

Instructions

Prep the Sauce: In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, Sriracha, ginger, garlic powder, and cornstarch. Whisk until cornstarch is fully dissolved, with no white lumps left.
Cook Chicken: Towel dry the pieces of chicken, as it’s important to remove excess moisture for even browning. Cut into bite-size pieces. In a large nonstick pan, heat oil over high heat until hot. Add chicken and kosher salt. Cook and stir until chicken is just cooked through, about 2 minutes. Transfer cooked chicken to a bowl and cover to keep warm.
Heat Sauce: In now-empty pan, add the orange sauce mixture. Cook and stir over medium heat until thickened, 30 seconds. Return the cooked chicken back to pan, along with any accumulated juices. Toss to coat chicken.
Serve: Serve immediately over cooked rice. Sprinkle with scallions for garnish and extra Sriracha sauce on the side, if desired. Leftovers can be covered and refrigerated for several days.