This is one tasty dish! If you love Orange Chicken from take out, you are going to really enjoy my lightened up healthier orange chicken recipe…no need to bread and fry that chicken. This version gives you that same thick, orange sauce we love without the breading and deep frying…quite a savings when it comes to calories and fat. I also substitute Lakanto brown sugar substitute for the sugar eliminating that extra sugar too. (that’s completely optional and any sugar substitute will work if you choose to make a substitution).
There’s a bit of heat in this dish but the good news is you control it. Momofuku chili crunch oil is a relatively new ingredient on the market and one I’m just loving! It is packed with crunchy sesame seeds and chili seeds and is really good. How much you use depends completely on how much heat you want. 2 Teaspoons gives me the right amount of heat to balance the sweetness from the oranges and brown sugar…but you decide. I have friends that want a tablespoon or more and others that just want a touch of heat. (They get one teaspoon.) You can also serve extra Momofuku on the side for those that love the heat! SPECIAL NOTE FOR THOSE WITH KIDS: Just leave out the Momofuku and you are good to go…better for them and still delicious for you. Give them extra oranges and it is a win win for everyone. You can always serve them first then stir in a teaspoon or two of the hot stuff and let it incorporate into the sauce.
Brown rice gives you extra fiber and is just better than the white rice we all know and love. I simply steam some broccoli and red bell pepper strips for some vibrant colors on the plate. This is a dish packed with protein and veggies, whole grain and some good fats. Did I mention it is incredibly satisfying and delicious too?
How to make healthier orange chicken
To get started with the recipe, pull together all your ingredients. Yes, there may seem like a lot of ingredients, but actually, you’ll have most in your pantry and you are really just measuring and combining to make a marinade and sauce. It isn’t hard.
Make your chicken marinade by mixing all those ingredients in a bowl or large measuring cup. Whisk to combine.
Cut up your chicken and add to a bowl. Cover with the marinade and let site for at least 10 minutes and up to one hour. Longer is better so the meat absorbs those flavors.
While the chicken is marinating, make your orange sauce. In a separate measuring cup or owl, mix the juice of one fresh orange and the zest. If you are using OJ from a container, add about 1/3 Cup and omit the zest. Add the rest of the ingredients and whisk to combine. The recipe calls for three tablespoons of brown sugar. You certainly can use that but I will often substitute Lakanto or Swerve Brown sugar substitute. It eliminates the extra sugar, calories and points for my WW friends. If you are opposed to artificial sweeteners, just use the brown sugar or substitute maple syrup. Put the mixture to the side.
To get cooking, heat a large nonstick skillet over medium-high heat. Add the olive oil and the Momofuku chili crunch oil. If you haven’t tried this condiment, and you like spice, you are in for a treat. The oil has chili crunch in it adding even more flavor and texture. If you like it as much as I expect you will, check out My Four Favorite Recipes Using Momofuku Chili Crunch post.
Once the oil is heated, you are ready to add the marinated chicken.
Add the chicken and cook for 4-5 minutes until lightly brown and flip the chicken a few times and cook for another 5-6 minutes until the chicken is cooked through.
Add the sauce mixture to the pan and cook the chicken uncovered for about 5 minutes. The sauce will get hot and bubbly and get nice and thick.
To serve, add the cooked brown rice to shallow bowls and top with the steamed vegetables and chicken mixture. Sprinkle the dish with the chopped green onions and sesame seeds. If you want the heat, drizzle with more Momofuku chili crunch (or serve it on the side). Garnish the plate with sliced oranges and enjoy. You’ll never miss the fried, oily take out version again.
Did you enjoy this recipe? If so, please leave a rating and comment below. How did you change it up? I’d love to hear from you.
Looking for other healthier Asian inspired dinner options? Try some of my other favorites:
Pineapple and Mango Chicken Stir Fry
Healthier Orange Chicken
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
TO MARINATE THE CHICKEN
- 1 – 1 1/4 Lbs. Chicken breast cut into bite-size pieces
- 1/2 Tsp. Baking soda
- 3 Tbsp. Fresh Orange juice
- 2 Tbsp. Low sodium soy sauce
- 1 Tsp. Freshly ground black pepper
- 1 Tbsp. Cornstarch
- 2 Small Garlic cloves minced
- 1 Tsp. Fresh ginger minced
- Pinch of kosher salt
TO MAKE ORANGE SAUCE
- 1 Orange juice of one fresh orange and the zest of orange
- 1 Tbsp. Low sodium soy sauce
- 1/4 Cup Seasoned rice vinegar
- 1/2 Tbsp. Cornstarch
- 3 Garlic cloves minced
- 1 Tsp. Fresh Ginger minced
- 3 Tbsp. Brown sugar Or Brown sugar substitute
- Pinch Kosher Salt
TO PREPARE THE DISH
- 1 Tbsp. Olive oil
- 1 -2 Tsp. Crunchy Momofuku chili crunch oil to cook chicken plus more to finish
- 1 Tbsp. Sesame seeds to garnish
- 2 Green onions chopped to garnish
- 2 Cups Brown cooked rice to serve
- 1 Cup Steamed broccoli to serve
- 1 Cup Steamed red bell pepper strips to serve
- 1 Orange cut in half horizontally and again into half moons, to serve
Instructions
- In a medium-size bowl combine all the ingredients under the “to marinate chicken” section and mix it thoroughly and marinate the chicken for at least 10 minutes and up to 1 hour. (an hour is best for maximum flavor)
- In a separate measuring cup, combine orange juice, soy sauce, vinegar, cornstarch, orange zest, garlic, ginger, brown sugar, and salt. Whisk until well combined. Put the sauce mixture to the side.
- Heat a wide skillet over medium-high heat. Add the olive oil and the Momofuku chili oil. Once the oil is heated, add the marinated chicken pieces and the marinade to the skillet.
- Cook for 4-5 minutes until lightly brown and flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked through.
- Stir the sauce mixture into the skillet and cook the chicken along with the sauce uncovered for 5 minutes. The sauce will start to bubble and get really thick. (Yummy!)
- Serve the chicken and sauce with the brown rice and steamed vegetables. Sprinkle the chicken with the sesame seeds and chopped scallions. If you like heat, drizzle more Momofuku chili crunch on top. Garnish the plates with the orange slices and enjoy!
