Skinny Orange Chicken

Made with sauteed chicken rather than fried, this Skinny Orange Chicken has all of the flavors of your favorite takeout dish without any of the guilt.

Course Main Course

Cuisine Chinese

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 345kcal

Author Meghan

Ingredients

For the sauce:

½ cup orange juice freshly squeezed from 2 - 3 large oranges or store bought
3 garlic cloves minced
½ cup honey or more to taste
⅓ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon black pepper
zest of one orange
pinch of crushed red pepper flakes

For the chicken:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cut into bite sized pieces
salt and pepper

Optional toppings:

sliced green onions
toasted sesame seeds

Instructions

If using fresh oranges for the orange juice, zest one orange first, the cut it in half to prepare it to be juiced.
½ cup orange juice
In a medium bowl, combine orange sauce ingredients and whisk together. Set aside.
3 garlic cloves, ½ cup honey, ⅓ cup soy sauce, ¼ cup rice wine vinegar, 3 tablespoons cornstarch, ½ teaspoon ground ginger, ½ teaspoon black pepper, zest of one orange, pinch of crushed red pepper flakes
Add olive oil to a skillet and heat over medium-high heat. Season chicken generously with salt and pepper, then add chicken to the hot skillet. Saute chicken, stirring occasionally, until chicken is starting to brown and is almost cooked through, about 5 to 7 minutes.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
Add the orange sauce to the skillet and bring to a boil. Allow to boil for 1-2 minutes, then reduce heat to a simmer until chicken is completely cooked through. Serve immediately.

Notes

Source: Adapted from Gimme Some Oven

You're Gonna Bake It After All

bakeitafterall.com

Nutrition