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.
Tasted good but was very sweet and orange flavored. With modifications I think it could be even better. I bet reducing the orange juice and adding some Thai sweet chili sauce would add a nice spicy to this extra sweet sauce.
Thanks! This is orange chicken so it is intentionally supposed to taste like orange…I’m not sure what you were expecting. Orange chicken is typically sweet, and does taste like orange. If you want Thai chili sauce chicken, this probably isn’t the best recipe for you. There are notes in the post that say you can add sriracha if you like spice, but typically orange chicken isn’t spicy.
With all due respect, this is not a healthy recipe with 25 g of sugar. That’s as much sugar is what is found in a candy bar.
With all due respect, Mary – the sugar comes from orange juice and honey. If you don’t like it, don’t make it. This recipe has less calories, carbs, fat, salt, and sugar than typical orange chicken – so it’s a much healthier option.
Thank you so much for this amazing recipe!
I just have one question:
I always find recipes that say to let the sauce bubble to thicken. I wait and wait, however it doesn’t thicken unless I put cornstarch. And it happened with me yesterday. Half of it evaporated when I let it bubble for like 20 mins hoping it would thicken, but then I gave up and borrowed corn starch from my neighbor.
It saved the sauce and the dish turned out amazing!
Please advise for next time… 🙁
Thanks!
So glad you liked it, Lea! It sounds like you followed the recipe correctly. The sauce is supposed to thicken and reduce down. If half of it evaporated, that means what you did was right!
I was looking to switch things up for dinner & was craving a good “Chinese food” recipe but wasn’t quite ready to use a “cheat meal”, so of course I went to google and was happy when I came across this recipe! It was very easy to make & taste was amazinggg! Normally when you find “healthier” versions of recipes you think “it can’t be that good if it’s healthy”, we were blown away! We served it over jasmine rice and a side of steamed broccoli *chefs kiss*! Thank you for creating something so delicious that satisfied our craving! 10/10 recommend this recipe!
So happy you liked the recipe! Thank you!
Huge hit with everyone! From my husband, to 8 year old, to 1 year old… everyone LOVED this recipe! I cubed up frozen chicken thighs and just threw everything in the pressure cooker lol it still was great! Served with jasmine rice and broccoli 🙂 I added some red pepper flakes to mine!
So happy you liked it, Amanda!
This is so good! I love all your recipes!
Thanks, Katie! So glad you liked it!
This is SO delish! We have tried several different orange chicken recipes, and this one is by far our favorite. Next time I will definitely double the sauce, we like extra saucy. Thanks, Liz!
So happy you liked it, Jessica!
Delicious!
So happy you liked it, Ashley! Thank you!
Can you make chick peas in air fryer?
How many minutes and time do you recommend?
Liz
I’m not sure, sorry! I would google air fryer chickpeas
I love orange chicken but my husband can’t stand it (hates oranges). Any ideas for subbing the OJ? I realize it won’t be orange chicken without the OJ, but is there something similar I can make with these ingredients?
Hi Carol – If you don’t like orange this isn’t the recipe for you. Check out our. or
So yummy! We were looking for a healthier orange chicken option and this hit the spot! Husband and kids loved it!
So glad you liked it, Allie! Thank you!
Delicious!! I’ll definitely be making this again!
So glad you liked it, Laura! Thank you!
Awesome ! Thank you for sharing.
Wow! This was great tasting and very easy to prepare I did not have any coconut amino so I substituted low sodium soya sauce. My wife is a big fan of orange chicken made the unhealthy way but even she liked this recipe.
Definitely going to make again.
So glad you liked it, Jon! Thank you so much!
Great meal, Very refreshing!
So glad you liked it!
I really liked this recipe. I think the fresh ginger really made it! The only thing different that I did is the sauce did not thicken so I added a little cornstarch and that helped. Will make this again, so easy!
Glad you liked it! The sauce takes a while to thicken, it has to be at a rolling boil!
So yum!!! Love how light yet satisfying this is. Made it with steamed broccoli and brown rice.
So glad you liked it, Jen! Thank you!
We loved this!!! Read the other comments and for the sauce to reduce you definitely have to keep it at a simmer/almost a boil and not on low heat! will make again for sure (: good for when you want chinese food without all the added sugar
So happy you liked it, Carrie! Thanks!! You definitely need to boil it – it says that right in the recipe! If you don’t it won’t work 🙂 Thanks for giving it a try!
Hello, do you think you it would be possible to substitute the orange with lemons instead? 🙂
I would not do this. I don’t think it will taste good at all. There is no sugar in lemon and will result in a very bitter, acidic sauce
This recipe is absolutely delicious! I added a few crushed red pepper flakes to my sauce to give it some zip! But this recipe is so easy to make and tastes just as good reheated the next day! Five stars!
Thank you so much! You can definitely add hot pepper flakes or even sriracha to add heat!
How do you prepare the ginger for this recipe – sliced (and removed before serving?), grated, or something else? Thanks
This recipe calls for fresh grated ginger. I grate it with a microplane zester
I’ve made this recipe a few times now and I swear it gets better each time. I do think I will double the sauce next time to have more to put on the broccoli because it’s so good that way. A quick and healthy recipe that I can make on a busy weeknight. Even my daughter, who hates all Chinese food, loves this one!
So happy you liked it! Thank you!
Tried this recipe tonight – it was delicious! We used soy sauce instead of coconut aminos. We served it with white rice and sautéed green beans. The sauce was very flavorful.
So happy you liked it!
I could drink this sauce! So easy and so good!!
Thanks, Gabby! Happy you enjoyed it!
The chicken came out dry, but the sauce was very good. I would cook this with dark meat for juicy chicken, though it would make the fat content higher.
Sorry to hear that, Sean – it could’ve been that you cooked it on too high of heat for too long.