What kind of chicken is best for healthy orange chicken?

Chicken thighs are recommended because they’re juicy and flavorful, especially when sautéed at high heat. However, boneless, skinless chicken breast works just as well if you're looking for a leaner option. Just be sure not to overcook it, as it can dry out more easily.

Can I make this healthy orange chicken ahead of time?

Yes! This recipe is excellent for meal prep. Because it isn’t breaded or fried, the chicken doesn’t get soggy. Simply store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.

Is this recipe gluten-free?

Yes — when made with tamari (a gluten-free soy sauce alternative), this healthy orange chicken is naturally gluten-free. Always double-check your sauces and condiments to ensure they are certified gluten-free if you’re cooking for someone with celiac disease or gluten sensitivity.

Healthy Orange Chicken – Easy Recipe

Name: Healthy Orange Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 teaspoons freshly grated orange zest; 1/2 cup freshly squeezed orange juice (about 2 medium oranges); 1/3 cup brown sugar, tightly packed; 2 tablespoons Asian white rice vinegar; 3 tablespoons tamari sauce; 2 teaspoons Sriracha; 1 teaspoon ground ginger; 1 teaspoon garlic powder; 2 teaspoons cornstarch, dissolved in 1 tablespoon water; 2 teaspoons olive oil or canola oil; 1 1/2 lbs boneless, skinless chicken thighs; 1/4 teaspoon kosher salt; 2 stalks scallions, thinly sliced (for garnish); Optional: Cooked rice for serving

Description

This Healthy Orange Chicken is a quick and easy weeknight dinner that delivers big on flavor without the deep-frying. Made with real orange juice, tamari, and a touch of Sriracha, it’s a lighter, gluten-free takeout-style dish ready in just 30 minutes.

Ingredients

Scale

2 teaspoons freshly grated orange zest
1/2 cup freshly squeezed orange juice (about 2 medium oranges)
1/3 cup brown sugar, tightly packed
2 tablespoons Asian white rice vinegar
3 tablespoons tamari sauce
2 teaspoons Sriracha
1 teaspoon ground ginger
1 teaspoon garlic powder
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 teaspoons olive oil or canola oil
1 1/2 lbs boneless, skinless chicken thighs
1/4 teaspoon kosher salt
2 stalks scallions, thinly sliced (for garnish)
Optional: Cooked rice for serving

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, tamari, Sriracha, ground ginger, garlic powder, and dissolved cornstarch until fully blended.
Pat the chicken dry with paper towels to remove excess moisture, then cut into small bite-sized pieces.
Heat the oil in a large nonstick pan over high heat until hot. Add chicken and kosher salt, and sauté for 3–4 minutes until just cooked through.
Transfer the cooked chicken to a bowl and keep warm.
In the same pan, pour in the orange sauce mixture and cook over medium heat, stirring constantly, for about 30 seconds until the sauce thickens.
Return the chicken (and any juices) to the pan. Toss to coat evenly in the sauce.
Serve immediately over cooked rice and garnish with sliced scallions. Add extra Sriracha if desired.

Notes

Use chicken breast if you prefer a leaner option, but be careful not to overcook it.
Drying the chicken thoroughly before cooking helps it brown better.
You can double the sauce for an extra-saucy version.
Tamari is a great gluten-free alternative to soy sauce with a rich umami flavor.
This dish is great for meal prep and keeps well in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner, Main
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 249 kcal
Sugar: 1.2 g
Sodium: 529.1 mg
Fat: 6.9 g
Saturated Fat: 1.2 g
Unsaturated Fat: 5.7 g
Trans Fat: 0 g
Carbohydrates: 4.6 g
Fiber: 0.4 g
Protein: 39.5 g
Cholesterol: 124.1 mg