A lighter, healthier version of classic orange chicken made with baked chicken, fresh orange zest and juice, and a flavorful low-fat sauce. This dish keeps all the flavor I love from takeout orange chicken but skips the deep frying and heavy sugar, making it perfect for a guilt-free dinner.
Why I Love This Recipe
I like how this healthy baked orange chicken satisfies my craving for something tangy and savory without the extra calories. The fresh orange juice and zest give the sauce a natural brightness that bottled sauces just can’t match. I also enjoy how easy this is to prepare with ingredients I already have at home. It’s perfect for a weeknight dinner, and I can serve it with rice or veggies to round out the meal. Plus, baking the chicken instead of frying means I get a crispy texture without standing over hot oil.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500g boneless skinless chicken breast, cut into bite‑sized pieces
2 tbsp cornstarch
1 tbsp olive oil
1/2 cup fresh orange juice
1 tbsp orange zest
2 tbsp low‑sodium soy sauce
1 tbsp honey or maple syrup
1 clove garlic, minced
1 tsp grated fresh ginger
1/4 tsp black pepper
1/4 cup water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Sesame seeds and chopped green onions for garnish (optional)
directions
I start by preheating my oven to 220°C (430°F) and lining a baking sheet with parchment paper.
Then I toss the chicken pieces with 2 tablespoons of cornstarch in a bowl until evenly coated.
I arrange the chicken on the baking sheet in a single layer and lightly spray or brush it with olive oil.
I bake the chicken for 15–18 minutes, flipping it halfway through, until it’s golden and cooked through.
While the chicken bakes, I prepare the sauce. In a small saucepan over medium heat, I combine orange juice, orange zest, soy sauce, honey, garlic, ginger, and black pepper.
Once the mixture simmers, I stir in the cornstarch slurry and let it cook for another 1–2 minutes until it thickens slightly.
I remove the sauce from heat once it coats the back of a spoon.
I place the baked chicken in a large bowl, pour the sauce over it, and toss everything together until the chicken is well coated.
For serving, I garnish it with sesame seeds and green onions if I have them on hand.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prepare and 20 minutes to cook, so I usually have it ready in around 35 minutes. It’s ideal for a quick dinner without sacrificing taste or nutrition.
Variations
Sometimes I swap the chicken breast for chicken thighs if I want something more tender. I also like adding a few red pepper flakes to the sauce for a spicy kick. When I’m in the mood for extra crunch, I broil the chicken for 2–3 minutes at the end of baking. And to make it vegetarian, I’ve tried replacing the chicken with baked tofu – it works great!
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I either use the microwave or toss the chicken in a skillet over medium heat until warmed through. If the sauce thickens too much after chilling, I add a splash of water to loosen it up again.
FAQs
How do I make the sauce thicker?
I use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer the sauce until it coats the back of a spoon. If it’s still too thin, I simmer it a bit longer.
Can I make this recipe ahead of time?
Yes, I often bake the chicken ahead and make the sauce fresh just before serving. I reheat both and toss them together when I’m ready to eat.
Is this recipe gluten-free?
To make it gluten-free, I substitute the soy sauce with a gluten-free tamari or coconut aminos.
Can I freeze healthy orange chicken?
I don’t recommend freezing it with the sauce already mixed in, but I do freeze the baked chicken separately. I make the sauce fresh when I’m ready to serve.
What can I serve with orange chicken?
I usually pair it with steamed broccoli, snow peas, or brown rice for a balanced meal. Cauliflower rice also works great if I’m keeping it low-carb.
Conclusion
This healthy baked orange chicken has become one of my go-to recipes when I want something flavorful but still nutritious. It’s easy, quick, and tastes just as good (if not better) than the takeout version. Whether I’m making it for myself or sharing it with friends or family, it’s always a hit on the table.
A lighter, healthier version of classic orange chicken made with baked chicken, fresh orange zest and juice, and a flavorful low‑fat sauce.
Ingredients
500g boneless skinless chicken breast, cut into bite‑sized pieces
2 tbsp cornstarch
1 tbsp olive oil
1/2 cup fresh orange juice
1 tbsp orange zest
2 tbsp low‑sodium soy sauce
1 tbsp honey or maple syrup
1 clove garlic, minced
1 tsp grated fresh ginger
1/4 tsp black pepper
1/4 cup water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Sesame seeds and chopped green onions for garnish (optional)
Instructions
Preheat oven to 220°C (430°F) and line a baking sheet with parchment paper.
In a bowl, toss chicken pieces with 2 tbsp cornstarch until evenly coated.
Place chicken on the baking sheet in a single layer and lightly spray or brush with olive oil.
Bake chicken for 15–18 minutes, turning once halfway, until golden and cooked through.
Meanwhile, in a small saucepan over medium heat, combine orange juice, orange zest, low‑sodium soy sauce, honey, minced garlic, grated ginger, and black pepper.
Bring the sauce to a simmer, then stir in the cornstarch slurry and cook for 1–2 minutes until slightly thickened.
Remove sauce from heat once it coats the back of a spoon.
Place the baked chicken in a large bowl and pour the orange sauce over it, tossing to coat evenly.
Garnish with sesame seeds and green onions if desired and serve hot.
Notes
For extra crispiness, broil the chicken for 2–3 minutes at the end of baking.
Serve with steamed vegetables or brown rice for a balanced meal.
Adjust sweetness by adding more or less honey based on preference.
