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This post was previously published on Robust Recipes. The photos, and recipe have been updated for a better user experience. Enjoy!
Orange chicken!!! YESSS!!!!
I remember when I first discovered this sweet, sticky, fried chicken. I was in high school.
Our small mall just got a Panda Express in it’s food court. By food court, I mean it had 4 places to eat, now 5. When you’re a teenager, and swimming for two hours a day on the swim team, you’re always hungry.
Since I have a good food memory, I distinctly remember having my first taste of orange chicken.. It was offered to me as a sample while walking by, I instantly fell in love. I proceeded to order a large serving of orange chicken almost every time we ate a meal at the mall, which was often.
Fast forward to today, I still LOVE Panda Express, but when eating there I rarely opt for the orange chicken. I always choose an unfried dish that’s loaded with veggies. And please give me a side of half veggies, and half fried rice. TYVM.
Back in 2015 I created a recipe for orange chicken. I remember it being pretty good. But it didn’t REALLY satisfy that craving I sometimes get when I watch my husband eat orange chicken from Panda Express.
So, with a few more years of recipe development, and food photography experience under my belt, let’s try again.
It still took me a few tries, but this time I got it!!!
And guess what?!?!
The sauce ACTUALLY tastes like orange!!! MIND BLOWN!!!
This healthier, lighter version of orange chicken has pieces of chicken thighs coated in cornstarch that is then cooked in at a high heat to achieve a few crispy edges, while keeping the interior of the chicken nice and juicy (no this is not deep fried, more on that later). The sauce is thick, sticky, sweet, with just a hint of spice, and tastes of orange.
Paul’s first comment when he took his first bite of my lighter orange chicken was, “Whoa this actually tastes like orange!”
What is orange chicken sauce made of?!
I can’t speak for all orange chicken recipes, but mine achieves that balance of sweet, tangy, slightly spicy, and very orange-y.
Ingredients for orange chicken sauce:
- zest of 1 orange – so much orange flavor lives in the zest.
- fresh squeezed orange juice – kind of obvious. If we want orange flavor, use the juice.
- orange marmalade – this is the SECRET INGREDIENT that actually helps make this sauce taste like orange. It’s a type of fruit preserves that’s packed with orange goodness.
- grated ginger – an iconic Asian flavor that goes so well with orange
- garlic – again, iconic, and adds so much flavor.
- red pepper flakes (optional) – just enough to give a hint of spice.
- honey – to help bring out the sweetness in the orange, and give it that sticky texture.
- rice vinegar – for that tanginess to help balance out all the sweetness.
- kosher salt – to bring out all the flavors.
- cornstarch – to thicken the sauce, giving it that iconic Chinese food texture.
That’s all you need. So easy and simple to make.
Now, you might be surprised that there is no soy sauce in the ingredients. When I tested this recipe with soy sauce it turned the sauce a gross color, so I opted for salt instead to keep that lovely orange hue.
However, if you LOVE soy sauce and don’t care about the orange color, go for the soy sauce.
Ingredients for the chicken
- boneless, skinless chicken thighs – I like using the richer cut of meat so we don’t risk it drying out during cooking.
- kosher salt – for seasoning the chicken.
- cornstarch – for coating the chicken.
That’s it. Pretty straight forward ingredients.
Is this orange chicken recipe spicy?
It has just the slightest hint of mild heat.
You can easily leave out the red pepper flakes, or use 1/8 of a teaspoon, if you’re not a fan of spice.
Is this orange chicken recipe deep fried?
No.
Traditionally orange chicken is battered and deep fried. I wanted my recipe to be a healthier orange chicken, so I didn’t bread mine.
Instead I coated the chicken in cornstarch which helps to keep the chicken moist, and gives it a few crispy edges.
Honestly, I don’t miss a thing.
Is orange chicken bad for you?
Traditional orange chicken isn’t exactly the healthiest meal.
It’s chicken that is battered in a wet flour batter and deep fried and then coated in a sweet sauce. And do we even know what that sweet sauce is actually made of?
Anything battered and deep fried is very high in unhealthy fats.
Why is this lighter orange chicken recipe healthier?
The chicken isn’t deep battered in flour and deep fried. Meaning, the flour batter isn’t soaking up a ton of oil.
Yes, the chicken is coated in cornstarch, but not enough that it puffs out and absorbs all of the cooking oil.
The sauce is sweetened using honey, and the orange marmalade. It’s made using real ingredients, and doesn’t contain artificial colorings.
So, this orange chicken recipe has less fat, less carbs, and less sugar, and the guarantee of no artificial colorings in it.
At the end of the day, whenever you can make something yourself and know 100% what’s going into it, you are better off.
Is this orange chicken recipe gluten free?
Yes! This recipe is gluten free.
Although, most orange chicken recipes aren’t gluten free since they are deep fried usually using an all purpose flour.
This orange chicken is also dairy free, and egg free.
What is a good side for orange chicken?
White or brown rice is always great with a saucy Chinese dish. And some steamed broccoli is a delicious, and easy way to add some veggies.
I hope you enjoy my take on a healthier orange chicken recipe. It’s seriously so good. I think my 16-year-old-self would be proud!
This orange chicken only requires 30 minutes to make, and one pan, making it an ideal weeknight meal.
And did I mention that it tastes like orange?!?!?! So proud of that accomplishment!!!
Go to your kitchens and make all of your orange chicken dreams come true!!!
More Asian inspired recipes for you to try:
- the best egg drop soup
- chicken broccoli stir fry rice
- kimchi fried rice with shrimp
- beef lettuce wraps with peanut sauce
When you make this recipe please make sure to leave a comment down below, along with a star rating. This really helps my business to grow, and I love hearing from you. Thanks for being here, friends!
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Lighter Orange Chicken
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2 to 3 1x
- Category: entree, chicken, easy, one pan
- Method: saute
- Cuisine: gluten free, dairy free, egg free, nut free
- Diet: Gluten Free
Description
This lighter orange chicken recipe has tender pieces of chicken that’s coated in a sweet, sticky, orange flavored sauce that’s sure to satisfy your Chinese take-out cravings. It’s so easy to make, perfect for a weeknight.
Ingredients
Options to serve with
- white or brown rice
- steamed broccoli
Orange Sauce
- zest of 1 orange
- 1/2 cup fresh squeezed orange juice (about 1 large orange, or 2 medium oranges)
- 1 inch grated ginger
- 2 garlic cloves, minced, or grated
- optional: 1/4 teaspoon red pepper flakes
- 1/4 cup honey
- 1 tablespoon + 2 teaspoons orange marmalade (see notes)
- 3 tablespoons rice vinegar
- 3/4 teaspoon kosher salt
- 1/2 tablespoon cornstarch
Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
- 1/2 teaspoon kosher salt
- 2 to 3 tablespoons cornstarch
- 3 to 4 tablespoons avocado oil, or coconut oil (you want a high heat cooking oil)
Optional toppings
- sesame seeds
- green onion, sliced
Instructions
- Prepare: If making rice start cooking the rice now. I like to use a microwave rice to make this even easier of a recipe. Also, at this time consider how you will steam your broccoli, if making, and get that ready to go. You can easily buy pre-cut broccoli in those bags and use the directions to use the microwave to steam it. (See the notes for directions on how to steam broccoli in the instant pot).
- Make the orange sauce: To a small mixing bowl add all of the ingredients, except for the cornstarch. Add the orange zest, and juice, the ginger, the garlic, red pepper flakes (if using), honey, orange marmalade, rice vinegar, and salt. Whisk together until well combined, set aside. Measure out the 1/2 tablespoon of cornstarch in a separate small bowl, set aside.
- Prepare the chicken: Pat the chicken dry with paper towels. If you want, I like to use kitchen sheers to trim away any excess fat. Cut the chicken into 1 inch pieces and transfer the chicken to a medium mixing bowl. Add the 1/2 teaspoon kosher salt, and the 2 to 3 tablespoons cornstarch to the bowl, use tongs to toss everything together until the chicken is well coated.
- Cook the chicken: Heat a large skillet over medium high heat. I like to use my well seasoned cast iron skillet to help get the chicken a little more crispy. Add the oil, you want a good coating of oil, about 1/2 an inch (we aren’t deep frying, but the extra oil will give a little crispiness to the chicken). Once the oil is heated through add about half of the chicken, you don’t want to overcrowd the pan. Cook for 3 to 4 minutes per side, or until the chicken is cooked through and a little crispy. Transfer the chicken to a dish. Work in batches until all the chicken is cooked through. Remove all the chicken and carefully use a paper towel to soak up any excess oil from the pan.
- Cook the sauce: Add the orange sauce to the pan, turn the heat up high, and allow the sauce to come to a boil, reduce to a simmer and allow the sauce to simmer for 2 to 3 minutes, or until it has thickened slightly and begins to look syrupy – stir occasionally. Add a little water to the small dish of cornstarch, whisk until no lumps remain. Slowly whisk in the cornstarch slurry to the sauce. Allow the sauce to simmer for 1 more minute, or until it’s thickened more. Remove from the heat.
- Combine: Add the chicken to the pan with the sauce. Toss to coat.
- Serve: Spoon the chicken over some cooked white or brown rice, and a side of steamed broccoli (if using). Garnish with a sprinkle of sesame seeds, and green onions, if desired. Serve immediately.
Notes
Leftovers: Although the leftovers are still good, this recipe is really best when it’s fresh. The chicken gets soggy, and the sauce isn’t as saucy.
Orange marmalade: This ingredient is essential to making the orange chicken actually taste like orange. I couldn’t find an orange marmalade that wasn’t sweetened with high fructose corn syrup (an ingredient I prefer to avoid). I figured since I was only using 1 tablespoon in the recipe, it was okay. However, I am sure there are plenty of brands that are made with cane sugar.
Steamed broccoli: There are several ways to steam broccoli: microwave, stovetop with a steamer basket etc. I steamed mine in the instant pot, here’s how: Add 1/2 cup water to the instant pot. Place the trivet in the instant pot and add the broccoli florets. Set the instant pot to “low pressure” set the timer for 0 minutes. Once done cooking release the pressure and you have perfectly tender, but not mushy, steamed broccoli.
Oooh this was really good! I didn’t have fresh squeezed OJ or Orange Marmalade so subbed in regular OJ and some Mandarin Jam and the end result was excellent! Next time, I’ll keep the sauce and chicken separate only because I didn’t eat it all at once and would want to reheat the chicken to keep it crisp.
I’ll definitely make this one again~
So glad to hear that you enjoyed the orange chicken, Shanese. Good idea to keep the sauce and chicken separate for better leftovers, next time I will give that a try. Thanks for the kind review! đŸ™‚