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.
Made this again tonight. So yummy! I love this sauce as not heavy and sticky like a restaurants orange chicken. I used ground ginger and forget to lessen the amount lol 😂 so it had a kick but still so good!
So glad you liked it!!
Excellent recipe!!! Great texture and flavor. I did have to add a bit of corn starch to thicken the sauce. Next time will add peanuts too. The orange zest is a little too strong for my taste. This is definitely a meal I will make again….Probably will become one of my regular healthy chicken meals to make. I topped the chicken with steamed broccoli.
Glad you liked it, Jeff! Thanks!
Made this with fresh squeezed orange juice and forgot the orange zest and sesame oil and it was still DELICIOUS!
So glad you liked it, Nicole!
This is THE perfect recipe for a healthy alternative to a delicious but heavy and greasy/fattening/high sodium dish! Sometimes I love Chinese takeout but don’t like how heavy it feels after I eat it. The flavor of this sauce is absolutely incredible and it’s SO easy to make! I honestly love it maybe a little more the next day for leftovers after the sauce thickens just a littleeee more in the fridge. Reheats great. We also boil the full 20 mins and it thickens up nice. You can make it more/less “orange-y” with the amount of orange zest you put in! But this recipe is truly delicious and it’s light and healthy and we feel wonderful after we eat it. Thank you! We will definitely be checking out more of your recipes 🙂
I’m so happy you like it, Carissa! Thank you so much!!
My kids absolutely love orange chicken. Thanks for this recipe! Ordering your book today 😊
So happy you all liked it!
AMAZING recipe! By far, the best orange chicken we’ve made! I’ve had a fair share of orange chicken and NOTHING, ABSOLUTELY NOTHING comes close to this recipe.
We used a side of steamed broccoli and the sauce of the orange chicken just made it even more delicious.
We ended up not using the chicken broth (didn’t have any) but it didn’t change the flavor at all!
I’ll always come back to this recipe!
So happy you liked it, Cynthia! Thank you so much!
Delish & so easy to make!! Hit the spot when you’re craving takeout, but not the heaviness.
So glad you liked it, Reese! Thank you!
This recipe became a staple in our weekly planning! Love it!
Thank you so much, Lili! So glad you liked it!
Even my picky toddlers loved this recipe! Definitely going in the forever rolladex of recipes.. we added a little Japanese seven spice on top instead of just sesame seeds and it paired so good with the tangy/ toasty flavor. If you’re thinking about trying this, just do it!
So glad you liked it, Lizzie! Thank you!1
Very very tasty! But fix your ingredient list! I began to cook it and saw that you only list the OJ at the beginning of the recipe. Drained the water out of the chicken to get it to crisp a bit, served over zucchini/butternut squash shoestrings. Will cook again.
Hi Ryan – There are two separate sections in this recipe. one section for the chicken/vegetable/oil and one section for the sauce. It’s already divided so I couldn’t make it any clearer! Sorry you had an issue with it!
This is a great takeout-fakeout dish when I’m craving those flavors. It’s great balance of sweet and savory. It’s in my regular rotation of meals!
So happy you like it!
Love, love, love this recipe. It’s on rotation every week. Easy so your not ordering take out full of crap. You can eat 2 bowls of this and not feel bad.
My all time favorite recipe! So delicious.
Thanks, Lauren! So glad you like it!
I was honestly intimidated by this at first but it was so easy and sooooo amazing! Thank you!
Thank you so much Melissa!
Loved this! Even my picky eater husband enjoyed it. That’s always a win in my book!
So glad you both liked it, Caroline! Thanks!!
This was SO easy and delicious! The whole family enjoyed it and I have picky eaters. I served in a bowl with jasmine rice, steamed broccoli and a sprinkle of red pepper flakes.
So happy to hear this, Stephanie! Glad you liked them!
This was yummy. You definitely have to make sure the sauce is at a rapid boiling. It notes that in the blog post with pictures but not in the recipe part. I wish it had bc that’s where I went wrong. Other than that delish.
Glad you liked it, Emily! It says in step 6 and multiple times throughout the blog post that the sauce needs to be boiling so I’m sorry you had trouble with that – but I’m not sure how I could’ve made it more clear! It’s the whole key to the recipe which is why I included photos and a whole section on thickening the sauce in addition to the actual recipe steps.
SO GOOD! I had pretty much all the ingredients already which made this super easy to make. I decided to pair it with roasted broccoli with staple seasonings and serving it over rice for my lunches this week! I use 2-cup Pyrex containers for my lunches and it was the perfect amount to fill them up!
Already looking forward to lunch tomorrow!!😋
Thank you so much, Becca! So glad you liked it!
The recipe was so easy to make and it turned out amazing! Pretty sure I’m gonna be making this quite often!
Thank you so much, Varshini! So glad you liked it!
I made the orange chicken and it was so good. I may have over cooked my chicken because it was a bit dry. At what temp did you cook the chicken?
Medium high heat. Chicken needs to be cooked to an internal temp of 165.
This was delicious!! I served it over rice + quinoa and added broccoli. Great recipe.
So happy you liked it, Abi! Thank you!
This was beyond good, I almost surprised myself when I took the first bite.
I was getting ima orient with the sauce it didn’t seem like it was ever going to thicken but mine took about 20 min.
I think they jet to flavor is fresh ginger; i loved the taste of it!
So happy you liked it, Lexi! Thank you!
I made this tonight and it was very good! I did toss my raw zoodles into the sauce after it had thickened and allowed them to cook for a few minutes just to soften them. Turns out, that was a bad idea. It watered down my sauce. Next time I will lightly sautee the zoodles separately, or just go with riced cauliflower instead. The flavor was still great though! Lesson learned!
Hi Christina – That’s a bummer about the zoodles but they do release a ton of water – the rice cauliflower will do the same thing so I would recommend sautéing on the side and just pouring the sauce over! Glad you liked it though!
This recipe is absolutely fabulous! I made this for my Fiancé and myself tonight with cauliflower rice and steamed broccoli. It was a huge hit! Ths will definitely become part of our regular meal rotation. I was skeptical at first, the sauce really does take the full 15 minutes to reduce, but man oh man was it worth it!
So glad you liked it, Heather! The sauce is worth the wait 🙂
I love orange chicken and this was very orangey, delicious, and the kids liked it (that’s what counts).
But my sauce never really “thickened.” My sauce ended up really liquidy, I had to add cornstarch (which I am not a big fan of).
Sorry to hear that your sauce didn’t thicken. Did you use all the correct ingredients or did you make substitutions? If you changed ingredients or didn’t use 100% orange juice the sauce may not thicken. There’s a whole section on tips for getting the sauce to thicken!