Low Fat Chinese Orange Chicken
Enjoy a guilt-free twist on a takeout favorite with this Low Fat Chinese Orange Chicken! Featuring tender bites of lean, boneless chicken breast stir-fried with vibrant broccoli and carrots, this dish is coated in a zesty orange sauce made with freshly squeezed orange juice, honey, soy sauce, and a touch of grated ginger for a delightful balance of sweet and tangy flavors. The sauce thickens beautifully with a cornstarch slurry, creating a luscious glaze that clings to every bite. Low in fat and full of flavor, this quick and easy recipe comes together in just 40 minutes, making it a perfect weeknight dinner. Serve it over hearty brown rice and garnish with fresh green onions for a wholesome, delicious meal bursting with classic Chinese-inspired flavors. Perfect for healthy eating without sacrificing taste!
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Ingredients
- 500 g boneless, skinless chicken breast
- 120 ml orange juice
- 60 ml low-sodium soy sauce
- 60 ml honey
- 30 ml rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 units garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon orange zest
- 0.5 teaspoon red chili flakes
- 2 units green onions, chopped
- 1 unit vegetable oil spray
- 200 g broccoli florets
- 100 g carrots, sliced
- 200 g brown rice, cooked
Directions
Step 1
Begin by cutting the chicken breast into bite-sized pieces and set aside.
Step 2
In a bowl, whisk together orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, orange zest, and red chili flakes. Set the sauce aside.
Step 3
In a small bowl, mix cornstarch with water until smooth, creating a slurry. Set aside.
Step 4
Heat a large non-stick skillet over medium-high heat. Lightly coat the skillet with vegetable oil spray.
Step 5
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 6
In the same skillet, add broccoli florets and sliced carrots. Stir-fry for 4-5 minutes until they are tender-crisp.
Step 7
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables.
Step 8
Stir the cornstarch slurry to ensure it's well mixed, then slowly add it to the skillet while stirring continuously. This will thicken the sauce.
Step 9
Allow the sauce to simmer for 2-3 minutes until it thickens and coats the chicken and vegetables evenly.
Step 10
Serve the orange chicken over cooked brown rice, garnished with chopped green onions.
Nutrition Facts
| Serving size | (1430.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1527.9 |
| Total Fat 21.2g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 425mg | 0% |
| Sodium 2935.2mg | 0% |
| Total Carbohydrate 155.9g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 69.5g | |
| Protein 180.5g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 295.9mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2363.8mg | 0% |
Source of Calories