Skinny Orange Chicken

This post may contain affiliate links. Please read my disclosure policy.

Skinny Orange Chicken Recipe | #newyears #chicken #recipe

Happy New Year’s, everyone!

I hope that your 2014 is off to a terrific start. And hopefully, a delicious and healthy start!

So for all of you new years resolution folks who are out there scanning the world wide webosphere looking for lighter recipes after a holiday season full of sweets, you’ve come to the right place. Because I am dedicating the entire month of January this year to sharing healthy recipes with you. And I am stoked to kick things off with a lightened-up Chinese food classic — Skinny Orange Chicken.

This version packs all of the amazing sweet and savory orange flavor of the restaurant-style version, but with only a fraction of the calories and fat. And it is naturally sweetened with honey. And it can be served over rice or (my favorite) quinoa. And it can be made in just 20 minutes from start to finish.

Interested? You should be. :)

Skinny Orange Chicken Recipe | #newyears #chicken #recipe

The main key to lightening up this restaurant classic is that we simply saute the chicken instead of fry it. The chicken is sauteed until golden and drenched in an orange chicken sauce anyway, so I guarantee you won’t even miss the frying! Plus, it saves us lots of unnecessary fat and calories in an already delicious dish.

And as I said, this skinny orange chicken recipe can literally be made in about 20 minutes. So here’s what you need to make it happen.

Skinny Orange Chicken Recipe | #newyears #chicken #recipe

First, begin by cutting your chicken breasts into bite-sized pieces. Mine were roughly 1-inch cubed. Then season them with lots of salt and pepper for extra flavor.

Next, we make the rockstar of this recipe — the orange chicken sauce. This sauce really could not be simpler. Simply whisk all of the ingredients together along with some cornstarch (for thickening), and you’re ready to go.

Chicken + Sauce. Done.

Skinny Orange Chicken Recipe | #newyears #chicken #recipe

Next, saute the chicken in some olive oil until it is nearly cooked through. Be sure to let it rest in the pan a bit while cooking so that the sides can get nice and browned.

Then pour in the sauce, which should come to a boil within a minute or so. Let it boil for about 1-2 minutes, or until it’s nice and thickened.

Skinny Orange Chicken Recipe | #newyears #chicken #recipe

Then top the chicken with some extra orange zest, green onions and toasted sesame seeds, and you’re good to go!

If you want to go the traditional route, you can serve this orange chicken recipe over rice. But I’m a big fan of eating stir-fry recipes with quinoa. So I whipped up a quick batch for this recipe, made (as always) with chicken broth for extra flavor.

Skinny Orange Chicken Recipe | #newyears #chicken #recipe

I mean, really, just look at that gorgeous dish!

So much great flavor, and so little unnecessary fat and calories from frying the chicken. I’m pretty positive that even your friends or family members who usually prefer the fried version will go “poco loco” over this dish. :)

Stay tuned for more healthy recipes to come this month on Gimme Some Oven. And cheers to a great 2014 ahead!

Skinny Orange Chicken Recipe | #newyears #chicken #recipeSkinny Orange Chicken Recipe | #newyears #chicken #recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skinny Orange Chicken

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 4-6 servings 1x


This homemade orange chicken recipe comes together in just 20 minutes, and is a crazy delicious! (And healthier than the restaurant version!)



Orange Chicken Ingredients:

  • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • orange chicken sauce (ingredients below)
  • toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

Orange Chicken Sauce Ingredients:

  • 3 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/2 tsp. white pepper
  • zest of one orange
  • pinch of crushed red pepper flakes

(Optional: Quinoa Ingredients)

  • 1 cup dry quinoa
  • 2 cups chicken broth


To Make The Orange Chicken:

  1. Season chicken generously with salt and pepper.
  2. Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  3. Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

To Make The Orange Chicken Sauce:

  1. Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

To Make The Quinoa:

  1. You can see my step-by-step photo tutorial for how to cook quinoa here

Be sure to also check out these related recipes:

How To Cook Quinoa |

How To Cook Quinoa (A Step-By-Step Tutorial)

Healthier Sesame Chicken Recipe |

Sesame Chicken with Quinoa

Lighter Chinese Chicken Salad |

Lighter Chinese Chicken Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

340 comments on “Skinny Orange Chicken”

1 4 5 6
  1. Love this! Nice flavors. Added broccoli the first time. Tonight will try using tofu instead of chicken. This is now in our regular rotation.

  2. I use ground chicken so that I can “hide” the quinoa. My toddler loves it as much as I do.

  3. This looks delicious. I follow the low fodmap diet and cannot have this much honey. What would you recommend as a substitute? Or reducing the amount of honey?

  4. I’m coming back to comment because we’ve been making this recipe for about 3-4 years now, and just realized I should probably leave a review since it’s now in our dinner rotation. I’ve tried lots of recipes from Pinterest and when I had more time would try new ones 4-5 nights a week. Most were duds but this one has stuck. I started making this when I still lived at home and my mom who’s pickier loves this recipe also, and still makes it herself and it’s in her rotation of meals (my dad and siblings also like it a lot). I made this for the first time on Valentine’s Day maybe in 2015? Now that we’re married it’s in our dinner rotation and we both get excited about it. It’s quick and easy. We sometimes will add veggies to it and double the sauce to make it stir fry. I have stomach issues so if I need to make this recipe paleo it’s super easy to switch out a few ingredients for paleo friendly as well and still tastes yummy.

  5. I have added this 3 times and it is freaking amazing! It is sooooo much better than takeout and I love using the extra sauce on rice. Seriously worth making!!!!

    I do have a question though. I started macros counting. Does this recipe have thr nutrition info for me to be able to see the amount of carbs, fats, and protein amount? I looked but couldn’t fit it.

  6. I’ve been making this dish since about 2016. It’s my go-to for a quick, easy-to-make meal – I now usually serve it on rice with peas and corn alongside, with a sprinkling of cashews on top because…..CASHEWS. :-) In the past, I’ve used bias-sliced sautéed carrots as the veg or roasted broccoli.

    HOWEVER…having said that, after the first time making it as the recipe states, I cut WAY WAY back on the amount of cornstarch – to 1 heaping Tbsp max. Three Tbsp, IMO, makes the sauce way too ‘gloppy” and jellied, whereas I prefer it to be more of an actual sauce that coats the chicken and is pourable on the rice vs. a jellified, cornstarchy sauce.

    I also sub Aleppo pepper for the RPF, as it has a nice tang to it but still has some heat.

  7. I have made this on several occasions and my family loves it. I do exclude the red pepper flakes because I have the kiddos that do not like that extra spice but either way it is still delicious. Thank you so much for this recipe I appreciate it since my kids are still young and should refrain from eating fried foods since it gives them bad stomachaches.