Skip the takeout and make this Healthy Orange Chicken for dinner! A simple, delicious dinner that is packed with flavor and done in under an hour!
Orange Chicken is one of my favorite things to order when we get takeout. But as I’m sure most of you know.. Chinese food is definitely not the healthiest dinner option (Hello MSG overload!) Years ago when I first started eating healthy I kind of became obsessed with trying to make all my favorite foods healthy…
Anywhere I could swap refined sugar for a better substitute or remove it completely – I did. Swap bleached white flour with a grain free or whole grain alternative? I was all over it. You name a healthier substitute.. I guarantee I’ve tried it!
I’ll admit, there were (and still are) many concoctions that I try that come out a total mess. Muffins that are like pancakes… Breads that come out totally raw when they should be completely cooked… Marinades that are just not that great. Side dishes that are over cooked + under seasoned… I’ve been there. But THIS recipe came out freakin’ great.
This was one of those recipes that as I was making it I was a little skeptical.. Would the flavor be right? Would the sauce be thick enough or would I just be eating chicken coated in a weird orange juice mixture?? So many questions. Buuuut thankfully that didn’t happen!
The flavor was so on point. A little bit sweet, just the right amount of spice. It was perfectly thick and had the same consistency of the sauces you get at a restaurant. Success!
On top of being super delicious + beyond easy to make, this recipe is so versatile. Feeding a crowd of hungry guys? Serve it over a giant bowl of brown rice/quinoa + broccoli. Trying to keep paleo? Skip the rice entirely or do cauliflower rice. Not a huge fan of cauliflower rice? Serve it over zoodles!
The next time you’re tempted to get takeout… skip the delivery service and just make it yourself! Here’s the recipe:
Healthy Orange Chicken
- 4 boneless, skinless chicken breasts, cleaned + cut into 1 inch cubes
- 4 cups steamed broccoli
- 2 tbsp toasted sesame oil
- 4 cups orange juice
- 1/2 cup no salt added chicken stock
- 1/4 cup coconut aminos
- 2 tbsp sriracha
- 3 tbsp honey
- 1 tbsp orange zest
- 1 tbsp fresh or ground ginger
- 1 tsp garlic powder
- 1 tsp pepper
- 1/4 tsp red pepper flakes (optional if you prefer less spicy)
In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes)
As the chicken is cooking, stir together the sauce mixture in a separate bowl
Once the chicken is thoroughly cooked take it out of the pan and place it off to the side in a separate bowl.
Pour the sauce mixture into the same pan you cooked the chicken in.
Bring the sauce mixture to a boil for 10-12 minutes, stirring occasionally until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)
When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
Serve over steamed broccoli or zucchini noodles for a paleo option, or rice/quinoa.
Sprinkle with sesame seeds + enjoy!
If you’ve been reading the site for a while, you might remember that this recipe is super old! It was one of the first recipes I ever posted, but it needed a serious photo revamp! We actually make this at least once a week, so I knew I needed to give it a photo revamp. Give it a try with your family + let us know what you think!
Disclaimer: This post contains affiliate links.“Affiliate” means that we make a little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. We appreciate your support!
Need other healthy dinner recipes? Try these!