Low Fat Chinese Orange Chicken
Satisfy your cravings for Chinese takeout with this homemade Low Fat Chinese Orange Chicken, a healthier twist on a classic favorite! This guilt-free recipe features tender bites of boneless, skinless chicken breast, stir-fried to golden perfection alongside crisp broccoli florets and sweet carrots. The dish is brought to life with a vibrant, tangy sauce made from fresh orange juice, low-sodium soy sauce, honey, and aromatic ginger and garlic, with just a hint of spicy red chili flakes for balance. A quick cornstarch slurry thickens the sauce to coat every bite beautifully. Served over hearty brown rice and finished with a sprinkle of fresh green onions, this dish is light, packed with protein, and brimming with bold, zesty flavor. Ready in just 40 minutes, it's a perfect weeknight dinner that's as healthy as it is delicious! Keywords: low-fat orange chicken, healthy Chinese recipes, homemade orange chicken, quick and easy orange chicken recipe.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken breast
- 120 ml orange juice
- 60 ml low-sodium soy sauce
- 60 ml honey
- 30 ml rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 units garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon orange zest
- 0.5 teaspoon red chili flakes
- 2 units green onions, chopped
- 1 unit vegetable oil spray
- 200 g broccoli florets
- 100 g carrots, sliced
- 200 g brown rice, cooked
Instructions
Begin by cutting the chicken breast into bite-sized pieces and set aside.
In a bowl, whisk together orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, orange zest, and red chili flakes. Set the sauce aside.
In a small bowl, mix cornstarch with water until smooth, creating a slurry. Set aside.
Heat a large non-stick skillet over medium-high heat. Lightly coat the skillet with vegetable oil spray.
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add broccoli florets and sliced carrots. Stir-fry for 4-5 minutes until they are tender-crisp.
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables.
Stir the cornstarch slurry to ensure it's well mixed, then slowly add it to the skillet while stirring continuously. This will thicken the sauce.
Allow the sauce to simmer for 2-3 minutes until it thickens and coats the chicken and vegetables evenly.
Serve the orange chicken over cooked brown rice, garnished with chopped green onions.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 69.5 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
