Description
This homemade version of orange chicken is crispy, flavorful, and coated in a vibrant, tangy-sweet sauce with fresh orange juice, sesame, garlic, and ginger. A healthier, better-than-takeout dinner ready in under an hour.
Ingredients
Chicken:
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1 ½ pounds boneless chicken breasts, cubed
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1 egg white
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1 tablespoon tamari or soy sauce
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1 tablespoon orange zest
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Black pepper to taste
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⅓ cup cornstarch
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⅓ cup avocado oil
Orange Sauce:
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⅓ cup low sodium chicken broth
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1 cup fresh orange juice
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2 tablespoons orange zest
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⅓ cup tamari or soy sauce
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2 tablespoons rice vinegar
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3 tablespoons honey
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4 garlic cloves, grated
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1 tablespoon fresh grated ginger
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¾ teaspoon chili flakes
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2 tablespoons toasted sesame seeds
Garnish:
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Chopped green onions
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Additional sesame seeds
Instructions
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In a bowl, mix chicken, egg white, soy sauce, orange zest, and pepper. Let sit for 10–15 minutes.
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Place cornstarch in a shallow dish. Dredge chicken pieces until evenly coated.
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In a separate bowl or jar, combine chicken broth, orange juice, zest, tamari, vinegar, and honey. Set aside.
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Heat avocado oil in a large skillet over medium-high heat. Fry chicken in batches until golden and crisp. Set aside.
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Reduce heat to medium. Add garlic, ginger, and chili flakes to the skillet and cook for 1–2 minutes until aromatic.
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Add the prepared sauce. Bring to a boil and simmer for 3–4 minutes.
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Return chicken to the pan and toss to coat. Simmer for another 4–5 minutes until sauce thickens.
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Garnish with green onions and sesame seeds. Serve hot over steamed rice.
Notes
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Fresh orange juice and zest make all the difference in flavor.
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Adjust chili flakes based on your heat preference.
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You can double the sauce if serving with extra rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 15g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 34g