Low Sodium Chinese Orange Chicken
Experience the bold, zesty flavors of your favorite takeout classic with a healthy twist in this Low Sodium Chinese Orange Chicken recipe. Perfectly crispy, golden-brown chicken pieces are coated in a luscious, tangy orange sauce made from freshly squeezed orange juice, orange zest, honey, and low sodium soy sauce, delivering indulgent flavor without the excess salt. This recipe prioritizes heart-healthier choices, using low sodium chicken broth and a cornstarch-thickened sauce to keep it light yet satisfying. Ready in just 35 minutes, it’s the ideal weeknight meal to serve over steamed rice or stir-fried vegetables. Quick to prepare, bursting with flavor, and perfect for those watching their sodium intake, this dish is pure comfort food reimagined with your health in mind.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 1 large egg
- 0.5 cup low sodium chicken broth
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame oil
- 0.25 cup vegetable oil
Instructions
Cut the chicken breast into bite-sized pieces.
In a medium bowl, beat the egg and set aside.
In another bowl, mix the cornstarch and all-purpose flour together.
Dip each piece of chicken into the egg, then coat with the flour mixture. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken pieces. Cook until golden brown and cooked through, about 7-9 minutes. Remove chicken and drain on paper towels.
In a separate saucepan over medium heat, combine low sodium chicken broth, orange juice, orange zest, honey, low sodium soy sauce, rice vinegar, minced garlic, and ginger. Bring to a simmer.
In a small bowl, mix a teaspoon of cornstarch with a tablespoon of cold water to make a slurry. Stir the slurry into the sauce until it thickens.
Add the cooked chicken pieces into the sauce, stirring to ensure they are well-coated.
Finish with sesame oil and sliced green onions, stirring for a final minute.
Serve the orange chicken hot, optionally over steamed rice or vegetables.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 43.7 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 73.8 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2229 mg | 47% | |
*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.
