Sugar-Free Orange Chicken and Rice
Looking for a healthier spin on a classic favorite? This Sugar-Free Orange Chicken and Rice recipe combines tangy citrus flavors with perfectly seasoned chicken, all served over hearty brown rice for a guilt-free, delicious meal. Featuring fresh orange juice and zest, aromatic garlic and ginger, and a touch of low-sodium soy sauce, this dish skips added sugars while keeping its bold, savory-sweet flair intact. A simple cornstarch slurry ensures a velvety sauce without compromising its wholesome ingredients. Topped with vibrant green onions and sesame seeds, this recipe offers a protein-packed, refined sugar-free option that's perfect for family dinners or meal prep. Ready in just 45 minutes and bursting with flavor, it’s the ultimate balanced meal designed to satisfy. Keywords: sugar-free orange chicken, healthy chicken recipes, citrus chicken, brown rice recipes, refined sugar-free meals.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Fresh orange juice
- 1 teaspoon Orange zest
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon White vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, sliced
- 1 tablespoon Sesame seeds
- 1 cup Brown rice
- 2 cups Water (for rice)
Instructions
Begin by rinsing the brown rice under cold water. Then, add the rice and 2 cups of water to a medium-sized pot. Bring to a boil, reduce the heat to low, cover, and let simmer for 25-30 minutes until the rice is tender and the water is absorbed.
Meanwhile, dice the chicken breasts into bite-sized pieces. Season with salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Pour in the fresh orange juice, add the orange zest, low-sodium soy sauce, and white vinegar. Stir well to combine.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this to the orange sauce, stirring constantly until the sauce begins to thicken.
Return the chicken to the skillet, tossing it in the orange sauce until well coated and heated through.
Simmer the chicken in the sauce for another 2-3 minutes, ensuring the flavors meld beautifully.
Fluff the cooked rice with a fork and divide it among serving plates.
Top the rice with the orange chicken, garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 22.0 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1879 mg | 40% | |
*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.
