A better-for-you sweet and spicy orange chicken that’s quick and easy to make at home. Chicken is quickly saute in a skillet, then combined with a sweet, spicy orange sauce so you get great flavor without all the fat and calories.

My family loves Panda’s Orange Chicken, but it’s breaded and fried, and fairly high in calories. So when Add a Pinch recently posted her Skinny Orange Chicken, I knew my family would like it too.

I made a few changes to the recipe to accommodate what I had on hand, my version is below. Robyn’s recipe is Paleo-friendly, gluten-free, and grain-free, so if you have special dietary requirements use Robyn’s version instead.

I served it with steamed broccoli and Forbidden Black Rice. According to legend, black rice was grown only for the emperors of ancient China and was called forbidden rice, because it was off limits to the general public. It has the similar nutty flavor of brown rice, but Forbidden black rice is a superfood. It has more antioxidants than blueberries with less sugar and more fiber. 

My husband and family gave this recipe two thumbs up. A recipe that’s healthy and delicious, and one I’ll definitely be making it again.

Yield: 6 servings

Easy Spicy Orange Chicken

Print

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1/2 cup chicken stock
• 1/4 cup honey
• 2 cloves garlic, minced or pressed
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1/4 cup soy sauce
• 1 teaspoon chili garlic sauce
• 1/4 teaspoon ground ginger
• 1/8 teaspoon red pepper flakes
• 1 teaspoon toasted sesame seeds, optional

Instructions

1. Heat a large skillet or wok over medium high heat. Once the pan is hot heat the oil, then add the chicken and stir fry for 5-6 minutes until chicken is no longer pink inside. Remove the chicken from the pan and set aside.
2. In a small mixing bowl, whisk together chicken stock, honey, garlic, orange zest, orange juice, soy sauce, chili garlic sauce, ginger, and red pepper flakes.
3. Pour the sauce into the skillet and cook over medium heat, stirring often, until the sauce is thick and syrupy. Add chicken to the skillet and stir to coat with the sauce.
4. Serve topped with toasted sesame seeds, if desired.

Notes

Adapted from Add a Pinch

More recipes your might like:

Kung Pao Chicken, Barbara Bakes
Szechwan Chicken Stir Fry, Barbara Bakes
Chicken and Asparagus Stir-Fry, Gimme Some Oven
Beef, Broccoli & Snow Pea Stir Fry, Fifteen Spatulas
Honey Soy Chicken, Table for Two
Baked Chicken Stuffed with Pesto and Cheese, Kalyn’s Kitchen