Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 9 g
- Sodium: 380 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 70 mg
