If you love the bright, citrusy kick of Orange Chicken but could do without the deep fryer and sugar crash, this Healthy Orange Chicken is going to be your new go-to. It’s pan-seared (not battered), naturally sweetened, and comes together in under 30 minutes (aka weeknight dinner goals).
This dish is a staple in my house. The sauce? Glossy, zippy, and full of flavor. The chicken? Golden on the outside, juicy on the inside. Serve it over jasmine rice with steamed broccoli and you’ve got a takeout-style meal that feels just a little too good to be this easy. Even my pickiest kid doesn’t argue with this one, he just quietly puts away his pride and goes back for seconds.
And if you love this healthy recipe, check out my Honey & Orange Garlic Glazed Salmon or my Healthy Cajun Shrimp Pasta! Like fried rice? You can't go wrong with Din Tai Fung style Shrimp Fried Rice!
The Quest For Healthier Indulgence
Let’s be real, Orange Chicken is delicious, but traditional versions tend to come with a side of regret (looking at you, deep-fried coating and sugar overload). So I set out to recreate all the bold, tangy flavor we love using better-for-you ingredients.
A few smart swaps, like using fresh orange juice and skipping the deep fry, means you get all the sticky, satisfying goodness with way less guilt. It’s lighter, brighter, and totally hits the spot.
Speaking of healthy, my better than take-out Broccoli and Chicken Recipe is a good one too!
Jump to:
Why You’ll Love This Recipe
Better-for-you – High in protein, lower in sugar and sodium than takeout.
Made with real ingredients – No artificial flavors, no corn syrup, no deep-frying.
Quick & easy – Done in about 25 minutes, perfect for busy weeknights.
Meal prep friendly – Keeps well in the fridge for up to 4 days.
The Best Orange Chicken Video
If you enjoyed this video for Healthy Orange Chicken, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredients
Full recipe and instructions in the recipe card at the end of this post
Chicken and Rice
Jasmine rice – Light, fluffy, and fragrant; the perfect base. You can also use frozen jasmine rice to save you time!
Chicken breast –You can also use chicken thighs.
Garlic cloves – Big flavor booster for the chicken.
Scallions – Bright, fresh garnish.
Avocado oil – For sautéing; heart-healthy and neutral in flavor.
Ginger – Adds gentle warmth and depth. I use frozen cubes to make it easier but you can definitely sub for ⅕ teaspoon of minced fresh ginger.
Sesame seeds – Crunchy, nutty garnish.
Chicken Marinade
Baking soda – Tenderizes chicken for a juicier bite.
Garlic – Boosts savory flavor.
Fresh orange juice – Adds bright citrusy flavor to complement the sauce. You can sub for orange juice if fresh is not an option.
Soy sauce – Umami-rich base.
Cornstarch – Helps marinade cling and crisps up chicken when cooked.
Orange Sauce
Orange juice – Sweet, tangy and star of the sauce.
Soy sauce – Adds savory depth. I like to opt for a low sodium soy sauce.
Hoisin sauce – Brings sweetness and complexity.
Rice vinegar – Balances the sweetness with acidity.
Chili garlic sauce – Adds mild heat.
Cornstarch – Thickens the sauce to a glossy glaze.
Orange zest – Boosts citrus aroma and flavor.
Brown sugar – Sweetens and balances tartness.
Instructions
Full recipe and instructions in the recipe card at the end of this post
Step 1: Wash and cook the rice. I love using a rice cooker but you can cook it stovetop or even use frozen jasmine rice.
Step 2: Slice the chicken breasts into thin ½-inch strips. Toss with the marinade ingredients and let sit for 30 minutes or just while you prep other ingredients.
Step 3: Thinly slice the scallions.
Step 4: Zest and juice your orange and in a small bowl, whisk together all the sauce ingredients and keep it nearby for later.
Step 5: Add olive oil and heat on medium heat and add in the garlic and ginger. Sauté for two minutes.
Step 6: Add marinated chicken to the pan in a single layer and sear for 5 minutes. This will create a nice golden sear.
Step 7: Pour in the prepared sauce and toss in the scallions. Let everything simmer together for about 5 minutes, until the sauce thickens and coats the chicken.
Step 8: Spoon the chicken over a bed of jasmine rice, sprinkle with sesame seeds, and enjoy!
Substitutions and Variations
Protein: Swap out the chicken breast for chicken thighs, tofu or shrimp for a different protein option.
Vegetables: Add sautéed bell peppers, broccoli, or snap peas to make the dish more colorful and nutritious. It turns this into more of a one-pan meal—and who doesn’t love fewer dishes?
Sweetener: Substitute the brown sugar with honey or maple syrup for a different flavor profile.
What to Serve with Healthy Orange Chicken
Steamed Vegetables: Serve with a side of steamed broccoli, snap peas, or butter lettuce salad.
Asian Slaw: A crunchy, tangy slaw made with cabbage, carrots, and a sesame dressing pairs beautifully with the flavors of the orange chicken.
Egg Rolls or Spring Rolls: These appetizers add a satisfying crunch and complement the main dish.
FAQ
Yes, you can substitute jasmine rice with brown rice, quinoa, or cauliflower rice for a different texture and flavor.
To make this dish gluten-free, use tamari or a gluten-free soy sauce in place of regular soy sauce.
Yes! Increase the amount of chili garlic sauce and red chili flakes in the sauce for an extra kick of heat.
⭐️ Recipe
Healthy Orange Chicken
Ingredients
- 1 ½ cups of jasmine rice uncooked
- 1 lb chicken breast
- 4-6 cloves of garlic
- 3 tablespoon chopped scallions
- 1.5 tablespoon avocado oil
- 1.5 teaspoon of minced ginger or used pre packaged frozen cubes
- 1 teaspoon sesame seeds for garnish
Marinade
- ½ teaspoon baking soda
- 1 teaspoon garlic
- ½ teaspoon salt
- ¼ tsp black pepper
- 2 tablespoon fresh orange juice
- 1 ½ tablespoon soy sauce 4 secs
- 1 tablespoon cornstarch
Sauce
- ⅓ cup fresh orange juice
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- ¼ cup rice vinegar
- 1 ½ teaspoon chili garlic sauce
- ½ tablespoon cornstarch
- 2 teaspoon orange zest this was mixed into my fresh OJ in my video
- ½ teaspoon red chili flakes
- 3 tablespoon brown sugar
Instructions
- Cook your jasmine rice per instructions on the package. I love using a rice cooker.1 ½ cups of jasmine rice
- Slice your chicken breast into ½ inch strips.1 lb chicken breast
- Grate and juice your orange.2 tablespoon fresh orange juice
- Mix your marinade ingredients and add to your chicken. Set aside for 30 minutes or while you prep the other items.½ teaspoon baking soda, 1 teaspoon garlic, ½ teaspoon salt , ¼ teaspoon black pepper, 2 tablespoon fresh orange juice, 1 ½ tablespoon soy sauce, 1 tablespoon cornstarch
- Chop your scallions and set aside.3 tablespoon chopped scallions
- Combine all your sauce ingredients and set aside.⅓ cup fresh orange juice, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, ¼ cup rice vinegar, 1 ½ teaspoon chili garlic sauce, ½ tablespoon cornstarch, 2 teaspoon orange zest, ½ teaspoon red chili flakes, 3 tablespoon brown sugar
- Heat your oil on medium heat and add in your garlic and ginger and saute for a few minutes until aromatic.4-6 cloves of garlic, 1.5 tablespoon avocado oil, 1.5 teaspoon of minced ginger
- Then add in your chicken and saute undisturbed for five minutes or until crispy. Then flip over and repeat on the other side.
- Add in your sauce and scallions and cook for an additional five minutes.
- Top with sesame seeds and serve over rice.1 teaspoon sesame seeds for garnish
Anonymous says
Made it for dinner tonight & it was SO bomb!! Thank you for the recipe
Lola Jay Yum! says
I am glad to hear that!
Ladidadi says
I made this today and it was delicious!
Greg says
Made this for the fam and everyone enjoyed it!
Lola Jay says
That's great to hear!
Ole says
I love ordering orange chicken when I am eating out but feel guilty because it feels unhealthy. Glad I found this as it feels like I am having a healthy meal.
Lola Jay says
Glad to hear that! I feel the same exact way!!
Panda lover says
Tastes better than panda and I don’t feel guilty lol