Orange Chicken is a Chinese take-out classic, but it isn’t exactly the healthiest for you. This Orange Chicken recipe takes the comfort food classic and makes it a little healthier by ditching the fryer and infusing more flavor into the sauce.
Course Main Dish
Keyword chicken, copycat recipe, healthy recipe
Prep Time 1hour10minutes
Cook Time 15minutes
Total Time 1hour25minutes
Author Jillian - a Food, Folks and Fun original!
¾cuplow-sodium chicken broth
1large navel orangezested (about 1 Tablespoon of zest)
½cupdark brown sugar
2large cloves garlicminced
1Tablespoongrated fresh ginger
2poundsboneless chicken breastscut into 1-inch cubes
In a large measuring cup whisk together the chicken broth, orange juice, orange zest, rice vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is dissolved. Pour ¾ cup of the sauce into a gallon-sized Ziploc bag. Add the chicken, seal the bag, and shake to cover the chicken in the sauce. Refrigerate at least 1 hour and up to overnight. Cover the remaining sauce with plastic wrap and refrigerate until you’re ready to cook the chicken.
In a large saucepan over medium-high heat bring the orange sauce to a boil. Once boiling, combine the cornstarch and water together in a small bowl and then whisk it vigorously into the orange sauce. Reduce the heat to low boil and cook, stirring often, until the sauce has thickened, about 3-5 minutes.
While the sauce is cooking heat the peanut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken and cook, stirring often, until the chicken is browned and thoroughly cooked about 5-6 minutes. Remove the chicken from the heat and stir in the orange sauce until the chicken is evenly coated. Serve over white rice or alongside fried rice.