Lighter Orange Chicken

Lighter Orange Chicken

Do you love Chinese take out but dread all the calories that comes with it? Do you crave all those delicious flavors it has but try to avoid making it too often just because you don’t want to eat a fried meal too frequently? I know I often fit into that category which is why I love to lighten up those take out favorites.

One of my favorite Chinese recipes (American Chinese, I’m sure) is this Orange Chicken recipe I posted last year. It is unbelievably good, but it’s fried so I only make it every now and then. Since it at the top of my list I decided to make a lighter version of it so I could make it a regular in my home and not have to feel guilty about all the frying (don’t get me wrong, definitely try the fried version too, I just believe in keeping a balanced diet. So, maybe I’d just recommend every other time making the fried, more traditional recipe then rotate with this lighter version). I adapted this recipe from that fried Orange Chicken so you won’t really even noticed a whole lot of difference. They have very similar flavors, this one just doesn’t have the fried coating.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, diced into small 1-inch pieces
  • 1 1/2 Tbsp canola oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tsp orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup + 2 tbsp low-sodium chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 3 Tbsp honey
  • 2 1/2 Tbsp granulted sugar
  • 3/4 tsp onion powder
  • 1/4 tsp dried ginger
  • 2 Tbsp white vinegar
  • 1/2 tsp Sriracha hot sauce (optional)
  • 2 Tbsp cornstarch
  • Chopped green onions and sesame seeds, for serving
Read the whole recipe on Cooking Classy