Go Back
The Lighter Orange Chicken features tender, diced chicken breasts sautéed in a light canola oil, then coated in a sweet and tangy orange sauce made with fresh orange juice, honey, soy sauce, and a touch of Sriracha for heat. The sauce is thickened with cornstarch for a glossy finish and served with a sprinkle of green onions and sesame seeds for extra texture and flavor. It’s a healthier take on a classic dish, with all the citrusy sweetness and savory depth you crave!
Print

Lighter Orange Chicken

Whether you’re preparing a weeknight meal, hosting a dinner party, or looking for a healthier takeout alternative, Lighter Orange Chicken is the perfect choice. The combination of tangy sauce, tender chicken, and fresh garnishes makes it a crowd-pleaser that everyone will enjoy.
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Lighter Orange Chicken, Orange Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts diced into tiny 1-inch pieces
  • 1/3 cup fresh orange juice
  • 1/4 cup + 2 tablespoon low-sodium chicken broth
  • 1 1/2 tablespoon canola oil
  • 3 tablespoon low-sodium soy sauce
  • 3 tablespoon honey
  • 2 1/2 tablespoon granulted sugar
  • 2 tablespoon white vinegar
  • 2 tablespoon cornstarch
  • 2 teaspoon orange zest
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried ginger
  • 1/2 teaspoon Sriracha hot sauce optional
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper
  • Chopped green onions and sesame seeds for serving

Instructions

  • Preheat a wok over medium-high heat and add canola oil. Once the oil is hot, toss in the chicken, seasoning it lightly with salt and pepper. Stir occasionally as the chicken cooks through, about 5 mins.
  • Transfer the chicken to a plate, leaving any leftover oil in the wok. Lower the heat to medium and return the wok to the burner. Add the garlic and sauté for about 30 seconds, then remove from heat.
  • Pour in the orange juice, 1/4 cup of chicken broth, orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar, and Sriracha. Season with salt and pepper to taste, then return the wok to the heat.
  • In a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of chicken broth until smooth and fully combined.
  • Pour the cornstarch mixture into the wok, stirring constantly until the sauce comes to a boil and thickens. Remove from heat and toss the chicken in the sauce until well coated.
  • Serve the dish warm with either white or brown rice, and optionally garnish with green onions and sesame seeds for extra flavor and crunch.