Description
This 30-minute Healthy Orange Chicken combines citrus, savory soy, and sweetness into a light sauce that clings to tender seared chicken. Perfect for busy weeknights!
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken thighs
- 1 tsp (5 g) kosher salt
- ½ tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
- 240 ml (1 cup) freshly squeezed orange juice
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp (5 ml) finely grated orange zest
- 1 tsp (5 g) grated fresh ginger
- 1 small garlic clove, minced (about 4 g)
- 1.5 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) cold water
- 1 tbsp (9 g) toasted sesame seeds
- 2 stalks scallions, thinly sliced
- 200 g (about 2 cups) broccoli florets or bell pepper strips (optional)
Instructions
- Trim and butterfly the chicken: Pat the chicken thighs dry and trim excess fat. Butterfly larger pieces to about 1.5 cm thickness.
- Season and sear the chicken: Season with salt and pepper. Heat oil in a skillet until shimmering; sear chicken for 3–4 minutes per side until well browned and cooked through.
- Cook aromatics and vegetables: Lower heat and add grated ginger and minced garlic; sauté until fragrant. If adding broccoli or bell pepper, cook until crisp-tender.
- Build the sauce: In the same pan, combine orange juice, soy sauce, rice vinegar, honey, and orange zest. Simmer for 1–2 minutes.
- Thicken the sauce: Whisk cornstarch with water and pour into the simmering sauce, stirring until glossy. Return chicken to skillet to heat through.
- Plate and garnish: Transfer chicken and vegetables to a serving dish, sprinkle with sesame seeds and scallions, and serve with rice.
Notes
For consistent salt levels, I use Diamond Crystal kosher salt; halve the amount if using Morton’s salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 12g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg