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4 servings


0 hours 15 mins


0 hours 15 mins


0 hours 30 mins

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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.  Fresg Ginger, minced

3 Tbsp. Brown sugar

Pinch of 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


1. 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)

2. 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.

3. 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.

4. 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.

5. 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!)

6. 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!

NOTES:  This is one tasty dish!  If you love Orange Chicken from take out, you are going to really enjoy my lightened up version…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.

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 flavor bom that everyone is going to love.

If you are looking for other healthy inspired dinner options, check out my Healthier Choices page.  Better yet, sign up for my newletters and immediately get 25 FREE Healthy Recipes sent right to your mailbox.  Then, get new fun recipes, food finds and travel recommendations sent right to your mailbox each month.