Healthy Orange Chicken Recipe
This post contains affiliate links. Read our disclosure policy.
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.
Super easy, simple, and delicious! The picky eaters in my family LOVED it and even at veggies without complaining with a drizzle of the sauce.
Thank you so much, Jen! So happy everyone enjoyed it.. even the veggies 🙂
Super delicious! Made this for meal prep and topped it with some chopped green onions. I was lazy with my ginger and blended it with the garlic and chicken broth so my sauce was more of a light tan than orange or brown. Still tasted good but for sure not as pretty. Adding this to my list of foods on regular rotation.
So glad you liked it, Lana! The color of the sauce will depend on the exact brand of ingredients you use… but even if it’s brown/tan – it will still taste delicious!
Highly recommend this recipe for anyone looking for a delicious Asian inspired dish without all the added ingredients. I made this as one of my prepped meals for the week and it kept me looking forward to my packed lunch! Great way to stay on track without sacrificing flavor.
So glad you liked it, Marlene! It’s perfect for meal prep!
Loved this recipe! I followed the directions for stove top (non instant pot) and it turned out perfect! My sauce was not the same color, it was less orange and more of a tan color but it was delicious and part of a potluck clean eating family style dinner my sisters and I made together. I’ll make this again for sure. My only advice is to use bigger chunks of chicken because chicken shrinks down as it cooks! I love a healthy meal that leaves me feeling satisfied and not sick like I over ate.
So glad you liked it, Sarah! The color will vary depending on your ingredients 🙂 You can definitely use bigger chunks of chicken! I prefer to keep them smaller so they cook evenly and don’t get that bouncy/rubbery texture chicken can get- but you totally can use bigger chicken pieces!
I’ve made both versions of this recipe (original and instant pot) and love it! It’s such a great healthy go to!
So glad you enjoyed it both ways, Jessica!
Loved the flavor! Had trouble getting my chicken to brown and then it dried out — any suggestions? Thanks for a great recipe! Family LOVED it (even with dry chicken.) 😀
Glad you liked it, Johanna. If your chicken didn’t brown, you likely didn’t cook it on high enough heat, or the pieces were too large. I’ve never had someone report that issue! it might have been due to your pan too – I’m sorry about that!
Finally tried this recipe and it totally lived up to the hype. My kids enjoyed it as well. I will definitely be making this one again!!
Glad you & your kids liked it, Melissa!
Very tasty!! Easy to make and my 2.5 year old twins loved it!! We paired it with brown rice and a veggie stir fry! We will deff make it again!
So glad you + your family enjoyed it! Love that you served it with veggies and rice 🙂
Easy meal to prepare. So delicious! My whole family loved it. I have made it several times. Each time it is just as good. Never disappoints. I will make this on a regular basis!
So glad you liked it, Kathy! It’s one of our favs too 🙂
This was delicious and an excellent stand in for when you have a takeout craving. Served it with cauliflower rice and it was very satisfying. Served it with regular rice for my kids and they loved it! They asked for me to make it again soon, which doesn’t happen often with anything actually healthy!
I’m so glad you and your kids liked it, Grace! This makes me so happy to hear 🙂
Loved it. Simple, delicious and a big hit with my family. Thank you! ☺️
So glad to hear this, Jen! thanks for letting us know 🙂
SO GOOD!!! Tastes like the real deal 😋😋😋
So glad you liked it, Nicole!
I made this recipe in the instant pot for my family for dinner and it was a hit! Clean, easy and delicious! My kids even asked for more. Thanks so much for sharing your recipe.
So glad you liked it Courtney! Thanks for giving it a try 🙂
This was very good thanks for sharing
Thanks Jenny!
I made this tonight for my family and it was amazing!
So glad you liked it, Heather!
This recipe was so simple and quick to make… but it delivered on flavor big time! The instructions were super simple to follow and I love that it can be adjusted for paleo/whole30. My husband already wants me to make it for dinner again this week 😀
So glad you liked it, Audrey! Happy you and your husband enjoyed it 🙂
I made the Healthy Orange chicken and it was so good. I really like Chinese food and we have lots of restaurants here in Canada but lately it’s just too greasy, too much batter on stuff, and they add MSG. So this healthy orange chicken hits the spot.❤️
Thanks Lori! Chinese food definitely can be sooo greasy/salty – this is so much better!
I’ve made this for my family and hey all loved it! Perfect healthy alternative to take out!
Thank you so much, Katie! It definitely is the best alternative to takeout!
This is so yummy!! Easy to make and tastes delicious!!!
So glad you like it, Jordan! That makes me happy to hear!
This was so easy to make, and even better tasting! I subbed out the coconut for the soy sauce, so obviously it was a little darker in color. I made it with cauliflower rice and the green beans, and it was a hit. I will make it again for my husband as well as for friends coming over for dinner! SO GOOD!
So glad you liked it, Nancy! Love that you made it for friends too – that makes me happy to hear everyone enjoyed it!
Have been following Cleaneatingcouple on insta for a while now and finally decided to try the orange chicken that I had been hearing so much about. Verdict: it actually exceeded my expectations! It was easy (the hardest part was cutting the chicken— that’s it! No other chopping or prep-steps), only required a handful of ingredients (many of which I already had in my pantry/fridge), only dirtied 2 dishes, and took about 30 minutes total. I served it over a mixture of half fried rice and half cauliflower fried “rice.” I also like a little heat so added some red pepper which complemented the sweetness of the sauce well. I Will definitely be making this one regularly.
I’m so glad you liked it, Mindy! I also love that it requires only a few dishes – it’s one of my favs!!
I forgot to rate the recipe the first time I commented! This is so yummy and a new family favorite of ours. Easy and quick to make!
So glad you like it Carey! Thanks for trying it 🙂
It’s delicious, so much flavor. And definitely fixes my Chinese food cravings. I doubled the recipe so I could freeze some for when I don’t have a meal prepped (or when I’m craving Chinese, again!)
So glad you like it, Erica! I’ve never tried freezing it – so I’m so glad it worked for you, I’m totally going to do that!
Hi there! For the Instant Pot recipe, is there an amount of arrowroot? I just see ‘some’… Thanks in advance!
Hi Sarah – Yes, it’s noted in the first instruction – you’ll need 3 teaspoon arrowroot powder or cornstarch!
Loooove this recipe! Never thought I could make my own Chinese food so easy and quick. This was a big hit with my husband and daughter as well, so I’m definitely saving it to my favorites!!
Thank you so much, Erja! I’m so glad you + your family liked the orange chicken!