Healthy Orange Chicken Recipe
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Skip takeout and try this Healthy Orange Chicken Recipe instead! Gluten free and high protein – it’s a delicious healthy chicken recipe! Made with just a few ingredients, it’s tasty and easy to make!
This post was originally shared in 2015 but has since been updated.
If you’re looking for a healthy alternative to orange chicken look no further! This Healthy Orange Chicken Recipe is one of our all time favorite meals and one of the most popular recipes on our site with close to 500 5 star reviews!
Made with only a few ingredients, it’s full of flavor, and easy to make. This dish is one I always turn to when I need something easy and healthy.
Why You Should Make This Recipe
- Baked, not fried: Typically orange chicken is battered and fried, then tossed in sauce. This healthy orange chicken recipe is sautéed lightly in oil and then tossed in the sauce making it lower in fat and carbs.
- Lower in sugar: Orange chicken often comes tossed in a very sweet, thick sauce. This healthy sauce recipe tastes just as good with way less sugar and calories!
- Minimal Ingredients: This orange chicken recipe was made to be gluten free, dairy free, grain free, refined sugar free and paleo friendly so that anyone can enjoy it regardless of their diet.
This healthy chicken meal holds a close second to my Healthy Chicken Pad Thai for best ‘takeout fakeout’ recipe… (Chicken Fried Rice is up there too, and so is this Ground Turkey Stir Fry!)
Ingredients
Substitutions:
Toasted Sesame Oil: Toasted sesame oil is pretty essential for flavor. If you don’t have it, you can omit it from the sauce, but it will impact the flavor
Chicken: You can substitute chicken breasts with chicken tenders or boneless skinless chicken thighs.
Veggies: Serve this healthy orange chicken with any vegetables you like. Our favorite veggies to serve it with are steamed green beans or broccoli. You could also serve it with our cauliflower fried rice.
Orange Juice: You can sub regular bottled orange juice with freshly squeezed orange juice but we don’t recommend it. We don’t recommend low calorie or low sugar orange juice in this recipe. It can make the sauce taste bitter. Do not try to cut back on the orange juice used!. The orange juice helps the sauce thicken and is necessary!
Coconut Aminos: Coconut aminos are a gluten free soy sauce alternative. You can sub coconut aminos with soy sauce or bragg’s liquid aminos. If using Bragg’s Liquid Aminos, use HALF the amount – bragg’s is much saltier!
Honey: You can sub honey with maple syrup. We have never tried making this with sweetener substitutes so we’re not sure how it would work. Coconut sugar will not work in place of honey. You need a liquid sweetener.
Vegan/Vegetarian: You can sub chicken with tofu, or try our Vegan Orange Chicken!
Ginger: You can substitute fresh ginger with 1/4 teaspoon ground ginger.
How to make Orange Chicken
- Heat oil in pan and cook chicken until browned then set aside.
- While chicken is cooking, whisk together sauce ingredients.
- Add sauce ingredients to the pot and bring to a boil.
- The sauce should be bubbling and actively boiling for 15 minutes or so until it thickens. Make sure to constantly stir so that it doesn’t burn.
- You’ll know the sauce is thickened when it coats the back of a spoon.
- Once the sauce is thickened, add the chicken back to the pan and toss until coated.
Serving Suggestions
You can serve this healthy orange chicken in so many different ways!
Over rice: Our favorite way to serve this recipe is with cooked white or brown rice. Quinoa or cooked farro is also a good option!
Low Carb/Grain Free: If you’re looking to eat lower carb, skip the rice. You can serve it over cauliflower fried rice, plain steamed cauliflower rice, or just with plained veggies.
Veggies: Broccoli, green beans, or steamed cauliflower are great for veggie side dishes.
Salad: You can also serve this alongside a salad. I love this Strawberry Goat Cheese Salad!
Storage
Storing: Healthy Orange Chicken will stay in the refrigerator for up to 4 days in an airtight container.
Reheating: You can reheat this healthy orange chicken in a pan on the stove or in the microwave. If reheating in the pan I recommend adding a little bit of water to loosen up the sauce.
Freezing: We have not tried freezing this healthy orange chicken but I think it would work!
Tips for Making this Recipe in the Instant Pot:
- Make sure you pat the chicken breasts dry before you put it in the hot oil so they will brown.
- Brown the chicken breasts whole prior to dicing them. This ensures that maximum surface area makes contact with the pan and the chicken actually browns. Browning the chicken is an important step. This seals the juices in and ensures the chicken doesn’t release too much liquid while being pressure cooked. This additional liquid effects the consistency of the sauce.
- The sauce will seem thin until you add the corn starch slurry and reduce it down. This is normal!
What to do if your sauce doesn’t thicken:
If your sauce isn’t thickening first, make sure that the sauce is boiling. It should be bubbling the entire time it is cooking. Then, give it time! It will take at minimum 15 minutes of boiling for the liquid to evaporate and for the sauce to thicken.
It can take up to 20 minutes for the sauce to thicken. Be patient! Stir the sauce every few minutes to prevent it from burning. When the sauce starts to pull away from the pan as you scrape it back, you’ll know it’s ready!
Healthy Orange Chicken FAQs
Yes! This is totally fine! Your sauce might look a little dark then these photos simply due to the ingredients you use. The color won’t impact the flavor!
You can use honey in place of sugar for orange chicken! Maple syrup would also work well.
Love chicken? If so – here are some of our other favorite healthy chicken recipes! This Chicken Vegetable Soup is my favorite!
Healthy Orange Chicken Recipe
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken breasts cut in 1 inch cubes
- 1 tablespoon olive oil
Sauce:
- 1 tablespoon toasted sesame oil
- 2 cups orange juice
- 1/4 cup coconut aminos
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 tablespoon grated fresh ginger
- 1/2 tablespoon orange zest
For serving:
- 4 cups steamed broccoli or green beans
- 2 cups cooked rice
Instructions
- Cook green beans and rice according to package directions.
- In a large sauté pan, heat olive oil over medium high heat. Add chicken to the pan and cook for 10 minutes until the edges are brown and slightly crispy.
- While the chicken cooks, stir together all ingredients for the sauce in a bowl.
- Once the chicken is thoroughly cooked remove it from the pan and set aside in a clean bowl.
- Pour the sauce mixture into the same pan you cooked the chicken in.
- Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. You will know the sauce has thickened when you scrape the pan with a spatula and the sauce pulls away from the pan. The sauce should be bubbling the entire time.
- Once the sauce has thickened, add the cooked chicken back to the pot. Stir to coat the chicken in the sauce.
- Serve over steamed vegetables and rice.
Instant Pot Instructions
- IMPORTANT: If making this recipe in the instant pot you will need 3 teaspoons of cornstarch or arrowroot powder and 1/4 cup chicken stock. You also must use 1/2 the amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange Juice: 2 cups = 1 cup
- Cook green beans and rice according to package directions.
- Mix together 1/2 the amount called for in the recipe for the orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and pepper. Set aside.
- Turn the Instant Pot to sauté on the highest heat setting. Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot will display the word “hot” when it’s ready.
- Trim the chicken breasts and dry them off with paper towels. When the Instant Pot is hot place the chicken breasts in the oil. You’ll need to do 2 at a time so you do not crowd the pot. Sear them on each side for 2 minutes then flip just to get a golden color. You’re not trying to cook them through.
- Pull them out and set them on a cutting board. Dice them into 1 inch pieces.
- Put the diced chicken back into the Instant Pot and pour the sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual High Pressure for 3 minutes. Note that pot will take 3-5 minutes to come to pressure before the display starts counting down the 3 minutes you’ve set.
- When it’s finished quick release the steam by setting the valve to venting. Be sure to use a towel or pot holder to do this so you don’t get burned.
- When the Instant Pot releases all the steam the button will lower down and you’ll be able to safely open the lid.
- Remove the chicken with a slotted spoon and place on a plate. Mix together the chicken broth and corn starch.
- Turn the Instant Pot back to sauté choosing the highest heat setting again. Your sauce should begin to bubble. Stream in the corn starch slurry and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick.
- Return the chicken to the sauce and select the “Keep Warm” setting on the Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
Video
Notes
Nutrition Facts
Important Note: This is not an authentic orange chicken recipe. My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions. Here’s a link to an authentic Orange Chicken Recipe.
This orange chicken is amazing!! Second time making it tonight and still just as good as the first time! I’m not a great cook but this is pretty simple to make and tastes fantastic! I have shared the recipe link with everyone I know!!
So happy you liked it, Lacey! Thank you so much!
On WW and just tried this tonight and loved it! It took a solid 20 minutes for the sauce to thicken, but it did happen. We subbed out the orange juice for light 50 calorie oj to cut down on points. I also airfried green beans to get them crispy and served with brown rice. I will be making again, but doubling it next time for a lot of left overs.
So glad you liked it, Jennica!The light OJ might have been what caused the issue.. the sugars in OJ is what helps the sauce thicken!
How do I get the orange zest I’m new to cooking and I don’t know how to get that or what it is.
Hi Suzette- Please google ‘how to zest an orange’ for tips on this. We use a microplane zester but a cheese grater would also probably work
Did not disappoint! Amazing and so easy! Kids loved it!
So glad you liked it, Monica, thank you!
Made this tonight! It was SO SO good. At first, I didn’t have the stove turned up high enough for the sauce to thicken. Once I turned it up, it thickened up nicely! Thank you for the recipe 🙂
Thank you so much, Brooke! So glad you liked it!
This recipe was incredible, and she does such a good job of helping lay out the instructions so it’s easy to make. I got a little nervous if I had done the sauce correctly but trusted her notes and voila it did exactly as she said it would right at the timing she said it would! So awesome! I steamed some broccoli and some brown basmati rice and even my picky eater husband liked it too! Thank you for another great recipe!
So happy you liked it, Melissa! thank you so much!
Oh my this was so much better than I was expecting. Super easy recipe to follow plus the whole family loved it!
So happy you liked it, Julia! Thank you!
This was amazing!!! So easy but still made me feel slightly challenged and like I was finally doing something different!!!
Soooooo flavorful (FYI I only did 1 tbs of honey cause we don’t love things super sweet & added a tbs of tapioca starch!) love love love this recipe and blog!!!!
So glad you liked it, Melissa! Thank you so much!
We LOVE this recipe ! Easy, Healthy and Delish!!! Thank you
Thank you, Linda! So happy to hear this!
How Can I make this Whole30? I know to remove the honey but how can i keep the sweetness?
Hi Sarah – I haven’t tried it but maybe you could use a date that is pureed? Or date paste? Might be best to just try to google Whole30 Orange Chicken Recipe, I’m sorry but without trying it I don’t know if it would even work!
YUM!
My family loved this recipe.
Thanks, Kim! So glad you all liked it!
This is hands down my favorite recipe I’ve ever found on Pinterest! Even my picky husband agrees 🤩
So happy you like it, Josie! Thank you!
Made this recipe last night, one pan with chicken &one pan with extra firm tofu. Came out excellent. I had the temps just right & the chicken came out perfect.. The tofu was probably the best I’ve had., super simple too.
For the tofu: drained, sliced into 3/4” blocks then pressed to get the liquid out. “worked better than pressing the entire block” dredged in cornstarch, a little salt & finished it off just like the chicken. Had it over quinoa & topped with black sesame seeds.
Last week I made your minestrone & lemon chicken soups too. Both came out great, 3 containers in the freezer for later. Thanks again & best wishes.
So happy you liked all the recipes, Dave! Need to try this with tofu – that sounds great!
So I made this tonight and it was wonderful. Next time I will make a few tweaks, I will add some heat either chili flakes or chili oil and I will also add some yellow and red peppers and maybe an onion! This is a keeper for sure! Loved it!!
So glad you liked it, Kristen! You can definitely make all of those tweaks. We like to leave our recipes pretty mild so that people can add spice to taste!
Can I double the recipe using the instant pot method
I haven’t tried that, Natalie. I’m not sure how it will affect the recipe. I’m sorry! I would recommend making this on the stove. I know it will work if doubled on the stove!
This is my favorite orange chicken ever — healthy or not. I’ve made it several times and it’s always a big hit with everyone, adults and kids alike.
I use soy sauce and honey in this recipe. I also use fresh ginger, but I noticed that one place on this post says you can sub 1/4 tsp of ground ginger, and another place says you can sub 1/2 teaspoon of ground ginger. You may want to fix that to avoid confusion.
Anyway, thank you for this recipe. My sauce always comes out kind of a yucky-looking brown color (because of the soy sauce?), but it doesn’t matter because it’s AMAZING!
Thank you so much, Phil! I just fixed that so I appreciate you calling out the typo! The sauce color is probably just because of the ingredients you use – sometimes if I use different soy sauce vs coconut aminos mine is a darker color. Orange chicken you get from restaurants usually has dye in it to give it that rich orange color!
I don’t know what I did wrong, maybe I have the wrong Orange juice. I’ve made this three times and the sauce never thickens for me without a thickener. At one point I ended up cooking it for 40 plus minutes and it got a slightly acrid taste when I was waiting for it thicken. I love it as a base recipe but corn starch slurry is definitely necessary to get the sauce to thicken for me.
Hi Rae – What kind of orange juice are you using? Are you boiling the sauce? It needs to be bubbling and at a rolling boil. You should definitely not need to cook this for 40 minutes.
Great, healthy recipe. Turned out perfect! I did double the sauce and it was fantastic!!
So happy to hear this, Jo! Thank you!
When you’re craving takeout but want to stay in and cook instead… this is solid. Great flavor and is so easy. This is a great way to spice up your meals when you’re getting sick of boring plain chicken. Highly recommend you try it!
So glad you like it, Michelle! Thank you!!
This recipe is incredible and so much better than take out! Must try! I recommend to all my friends!
I make this almost weekly. So good that it feels like we grabbed takeout. Being an inexperienced cook, this is huge for me. It is a meal that I enjoy serving my family and love that they are excited when they hear it’s on the menu!
This makes me so happy to hear, Melinda! Thank you!
So good and guilt free
Thank you so much!! Glad you enjoyed it!
So yummy and delicious!
Thank you so much, Jackie!
My family loves this meal! 2 and 6 year old APPROVED!
This makes me so happy to hear, Karyssa! Thank you!!