Skinny Orange Chicken Recipe | Gimme Some Oven (2024)
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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 theentire 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. :)
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.
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 chickensauce. 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.
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.
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.
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!
This homemade orange chicken recipe comes together in just 20 minutes, and is a crazy delicious! (And healthier than the restaurant version!)
Ingredients
Scale
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
Instructions
To Make The Orange Chicken:
Season chicken generously with salt and pepper.
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.
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:
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:
You can see my step-by-step photo tutorial for how to cook quinoa here http://www.gimmesomeoven.com/how-to-cook-quinoa-recipe/.
Using your air fryer to make Trader Joe's Mandarin Orange Chicken is probably the most popular tip—in fact, everyone from the New York Times to TikTokers seem to be in agreement. Heat the air fryer to 400°F and cook the chicken directly in the basket for just 10 minutes and get ultra crispy results.
Sauce is like gravy in that if it's not thickening as much as you want after you've added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly.
Frying at a low temperature will result in too much moisture (AKA SOGGY!) If you want your chicken to be extra crispy, you can fry for a second time for 1 minute at 350F! I love this technique because it gets the batter of the chicken EXTRA crispy and also allows for batter to stick better to the orange sauce.
Orange chicken contains 660 calories per 252 g serving. This serving contains 32 g of fat, 36 g of protein and 57 g of carbohydrate. The latter is 34 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. Orange chicken contains 6.1 g of saturated fat and 154 mg of cholesterol per serving.
Trader Joe's Frozen Mandarin Orange Chicken can be considered unhealthy due to several factors. For a 1-cup serving, it contains 95 milligrams of cholesterol, which is 30 percent of the recommended daily intake for adults.
Mix 2 tablespoons (16 g) of flour with 1/4 cup (60 mL) of cold water, then add to your sauce and stir over medium heat until it thickens. Alternatively, create a sauce-thickening roux by whisking 1 tbsp (15 g) of butter and 1 tbsp (9 g) of salt together, then adding the mixture to your sauce.
The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.
If your breaded chicken is too close together, they will get soggy instead of crisp. I almost always cook my orange chicken in batches so my pan doesn't get crowded. Be sure to add a little more oil for each batch of chicken you add.
The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.
The best orange side dishes are white rice, chicken salad, chicken noodles, potato salad, french fries, instant pot hot and sour soup, and instant pot macaroni salad. If you're looking for a healthy side dish, you'll enjoy the green salad, instant pot zucchini alfredo and stir-fried veggies.
The chicken in many orange chicken recipes is usually battered and fried before adding the sauce. So you end up having a dish that is high in calories, fat, and sugar. It gets worse when you insist on eating it with sauce drippings and rice, which itself is highly caloric as well.
Staple American Chinese dishes like orange chicken, sweet and sour chicken, and General Tso's chicken are actually shockingly high in sugar due to the syrupy sauces that make them delicious.
Q: Is orange chicken a healthy meal option? A: Orange chicken is not considered a healthy meal option due to its high calorie, fat, and sodium content. It's best enjoyed in moderation and balanced out with nutritious choices.
Takeout orange chicken is not very healthy because it's loaded with sugar and deep-fried as well. But this homemade version is a healthier alternative made from whole food ingredients with no added sugar and no deep frying involved. When you pair it with some veggies it is a healthy option!
Add the chicken from the package of Mandarin Orange Chicken to the skillet with the onion and toss to coat the chicken in the oil.Cook for about 5 minutes, stirring often. Meanwhile, heat the orange sauce from the package of Mandarin Orange Chicken to a small saucepan over low heat until hot.
Much like the Chinese American takeout classic it emulates, the Trader Joe's Mandarin Orange Chicken has breaded nuggets of dark meat chicken that crisp up to a golden-brown in the oven (or, better yet, air fryer) for eight to 10 minutes.
Is Trader Joe's Orange Chicken Pre-Cooked? Yes! Because it's pre-cooked, we only need to cook the chicken long enough to heat it through and ensure the outside gets nice and crispy. That's why this recipe is so quick to make!
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