1. Can I make Healthy Orange Chicken ahead of time for meal prep?

Yes! Healthy Orange Chicken is perfect for meal prep. Since it's not breaded or fried, it won’t get soggy when stored. Simply prepare the dish as instructed, allow it to cool, and store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave or on the stovetop with a splash of water to prevent the sauce from thickening too much.

2. Can I use chicken breast instead of chicken thighs?

Yes, you can definitely use chicken breast for this recipe if you prefer a leaner option. However, keep in mind that chicken thighs tend to be more tender and juicy, so if you opt for chicken breast, be careful not to overcook it to ensure it remains moist.

3. How can I adjust the spice level in this recipe?

You can easily adjust the spice level by adding more or less sriracha to the sauce. For a milder version, use a small amount of sriracha or omit it altogether. For a spicier kick, feel free to add extra sriracha or even a dash of red pepper flakes.

Healthy Orange Chicken: A Quick and Delicious Family Favorite

Description

Healthy Orange Chicken is a light and delicious twist on the classic orange chicken dish. Made with tender pieces of chicken, this dish features a tangy, citrusy sauce without the heavy frying, making it a healthier option for your weeknight dinners. With simple ingredients and a quick cooking time, it’s a flavorful meal that’s perfect for meal prep or a family dinner.

Ingredients

Scale

2 teaspoons freshly grated orange zest
½ cup freshly squeezed orange juice (about 2 medium oranges)
⅓ 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 TB water
2 teaspoons olive or canola oil
1 ½ lbs boneless, skinless chicken thighs
¼ teaspoon kosher salt
2 stalks scallions, thinly sliced
Optional: Cooked rice for serving

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Instructions

In a bowl, whisk together orange zest, orange juice, brown sugar, rice vinegar, tamari sauce, sriracha, ginger, garlic powder, and dissolved cornstarch. Whisk until smooth.
Pat the chicken pieces dry with a paper towel to remove excess moisture, then cut into bite-sized pieces.
In a large nonstick sauté pan, heat olive oil over high heat until hot. Add the chicken and kosher salt, and cook for 3-4 minutes until the chicken is cooked through and browned. Transfer the chicken to a bowl and cover to keep warm.
In the same pan, add the orange sauce mixture and cook over medium heat for 30 seconds, stirring occasionally until the sauce thickens.
Return the chicken to the pan, including any accumulated juices, and toss to coat the chicken in the sauce.
Serve immediately over cooked rice and garnish with sliced scallions. Optional: add more sriracha for extra heat.

Notes

If you prefer a leaner option, substitute chicken breast for chicken thighs, but keep in mind that thighs are juicier.
Adjust the spice level by adding more or less sriracha based on your preference.
This recipe is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
For a complete meal, serve the orange chicken over jasmine or brown rice.

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

Nutrition

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