Description
Skinny Orange Chicken is a healthier twist on the classic Chinese takeout dish. This lightened-up version features crispy, baked chicken coated in a flavorful homemade orange sauce with a perfect balance of sweet, tangy, and spicy. Lower in calories than the traditional version, this easy-to-make recipe is great for weeknight dinners or meal prep without sacrificing flavor.
Ingredients
-
1 lb chicken breast, cut into bite-sized pieces
-
2 tablespoons olive oil (or cooking spray)
-
1/4 cup cornstarch
-
Salt and pepper to taste
For the Orange Sauce:
-
1/2 cup fresh orange juice (about 2 oranges)
-
2 tablespoons low-sodium soy sauce
-
1 tablespoon rice vinegar
-
1 tablespoon honey
-
1 teaspoon grated fresh ginger
-
2 cloves garlic, minced
-
1/4 teaspoon red pepper flakes (optional for heat)
-
1/2 teaspoon cornstarch (to thicken the sauce)
- 1 tablespoon water (to dissolve cornstarch)
Instructions
-
Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
-
Prepare the chicken: Toss the chicken pieces with salt, pepper, and cornstarch until they are evenly coated. Drizzle the chicken with olive oil or spray with cooking spray.
-
Bake the chicken: Arrange the chicken in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
-
Make the orange sauce: While the chicken is baking, combine orange juice, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.
-
Thicken the sauce: In a small bowl, dissolve cornstarch in water and add it to the sauce. Stir until the sauce thickens, about 1-2 minutes.
-
Combine the chicken and sauce: Once the chicken is done, toss it in the orange sauce until well-coated.
-
Serve: Serve the Skinny Orange Chicken over steamed rice, sautéed vegetables, or your preferred side. Garnish with sesame seeds or chopped green onions.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Freezing: You can freeze the cooked chicken and sauce separately for up to 3 months. Reheat together on the stovetop or in the microwave.Make-Ahead: The chicken can be baked ahead of time and stored in the fridge for up to 2 days. Reheat in the oven and toss with the freshly made orange sauce.
