Low Sodium Homemade Orange Chicken
Satisfy your craving for takeout with this irresistible Low Sodium Homemade Orange Chicken! Bursting with fresh, tangy orange flavor, this recipe puts a healthier spin on a beloved classic, making it perfect for those looking to cut back on sodium without sacrificing taste. Tender pieces of chicken are lightly battered and pan-fried to golden perfection, then coated in a vibrant, low-sodium sauce made from freshly squeezed orange juice, honey, and a hint of ginger and garlic for a delightful depth of flavor. Ready in just 40 minutes, this easy, family-friendly dish is finished with a sprinkle of green onions and optional sesame seeds for a garnish that adds both visual appeal and texture. Serve it over steamed rice or alongside your favorite veggies for a balanced, flavorful meal that’s sure to become a favorite in your weekly rotation!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 1 large egg
- 0.25 teaspoon freshly cracked black pepper
- 0.25 cup neutral oil (like canola or vegetable oil)
- 1 cup freshly squeezed orange juice
- 2 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 zest of orange
- 2 green onions, sliced
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Cut the chicken breast into 1-inch cubes and set aside.
In a medium bowl, whisk together the cornstarch, flour, and black pepper.
In another bowl, beat the egg lightly.
Dip each chicken cube first into the egg, then into the cornstarch-flour mixture, making sure each piece is well-coated.
In a large skillet, heat the oil over medium-high heat.
Add the coated chicken pieces to the skillet, cooking in batches if necessary, until they are golden brown and cooked through, about 7-8 minutes.
Remove the chicken from the skillet and drain on a paper towel-lined plate.
In a saucepan, combine the orange juice, low sodium soy sauce, honey, rice vinegar, garlic, ginger, and orange zest.
Bring the mixture to a simmer over medium heat and cook for about 5 minutes until slightly thickened.
Optional: Add red pepper flakes to the sauce and stir well if you prefer a spicy kick.
Add the cooked chicken to the orange sauce and stir to coat the chicken evenly.
Serve immediately, garnished with sliced green onions and sesame seeds if desired.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 530 mg | 11% | |
*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.
