Do you love Chinese take out but dread all the calories that comes with it? Do you crave all those delicious flavors it has but try to avoid making it too often just because you don’t want to eat a fried meal too frequently? I know I often fit into that category which is why I love to lighten up those take out favorites.
One of my favorite Chinese recipes (American Chinese, I’m sure) is this Orange Chicken recipe I posted last year. It is unbelievably good, but it’s fried so I only make it every now and then.
Since it at the top of my list I decided to make a lighter version of it so I could make it a regular in my home and not have to feel guilty about all the frying (don’t get me wrong, definitely try the fried version too, I just believe in keeping a balanced diet.
So, maybe I’d just recommend every other time making the fried, more traditional recipe then rotate with this lighter version). I adapted this recipe from that fried Orange Chicken so you won’t really even noticed a whole lot of difference. They have very similar flavors, this one just doesn’t have the fried coating.
I was so happy to see that my entire family loved this, myself included of course. As I was taking pictures my kids and I kept eating pieces of this chicken, we just couldn’t wait because it’s so irresistibly delicious.
It is covered with plenty of sauce which is loaded with a vibrant, fresh orange flavor. It uses about half the sweetener as the traditional, and I also substitute some honey for the sugar for a healthier alternative.
And the 1 1/2 Tbsp oil in this recipe vs of few cups for frying is definitely a calorie reduction. It is definitely a recipe you’ll want to make time and time again. And why not? It’s ready in 25 minutes!
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Lighter Orange Chicken
- 1 1/2 lbs boneless skinless chicken breasts , diced into small 1-inch pieces
- 1 1/2 Tbsp canola oil
- Salt and freshly ground black pepper
- 2 cloves garlic , minced
- 2 tsp orange zest
- 1/3 cup fresh orange juice
- 1/4 cup + 2 Tbsp low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp honey
- 2 1/2 Tbsp granulted sugar
- 3/4 tsp onion powder
- 1/4 tsp dried ginger
- 2 Tbsp white vinegar
- 1/2 tsp Sriracha hot sauce (optional)
- 2 Tbsp cornstarch
- Chopped green onions and sesame seeds , for serving
- Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper. Cook chicken, tossing occasionally, until it has cooked through, about 5 - 6 minutes.
- Transfer to a plate, leaving the little bit of remaining oil behind. Reduce burner to medium heat and return skillet to heat. Add garlic and saute 30 seconds. Remove from heat.
- Add in orange juice, 1/4 cup of the chicken broth, the orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar and Sriracha. Season with salt and pepper to taste and return to heat.
- In a small bowl stir together cornstarch with remaining 2 Tbsp chicken broth until well blended.
- Pour mixture into wok, cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss chicken in sauce mixture.
- Optionally serve warm with white or brown rice and top with green onions and sesame seeds.