Skinny Orange Chicken Recipe

Alright, get ready to ditch those greasy takeout menus and embrace a healthier, tastier version of a classic favorite! My family are HUGE fans of orange chicken, but let’s be honest, the usual deep-fried, sugar-laden versions can leave you feeling sluggish and not-so-great afterwards. That’s why I was thrilled to stumble upon this Skinny Orange Chicken recipe. The promise of all that tangy, sweet, and savory goodness without the guilt? Sign me up! And let me tell you, this recipe delivers. From the moment the aroma of citrus and ginger started filling my kitchen, I knew we were in for a treat. The chicken, pan-seared to golden perfection, was wonderfully crisp on the outside and juicy inside, and the homemade orange sauce? Absolutely divine! It’s the perfect balance of sweet, tangy, and savory, coating every piece of chicken in a luscious glaze. Even my pickiest eater, who usually turns his nose up at anything “healthy,” devoured it. Served over fluffy basmati rice with a sprinkle of fresh green onions, this Skinny Orange Chicken is a weeknight dinner winner. It’s quick enough for busy evenings, healthy enough to feel good about, and delicious enough to satisfy those takeout cravings. Trust me, once you try this recipe, you’ll be wondering why you ever settled for the greasy stuff in the first place!

Ingredients

To create this flavorful and healthier Skinny Orange Chicken, you’ll need a handful of fresh and pantry-staple ingredients. Let’s break down everything you’ll need to make this dish a culinary success:

For the Chicken:

• 1 lb Chicken Breast: The star of the show! Opt for boneless, skinless chicken breasts for this recipe. We’ll be slicing them thinly to ensure quick cooking and maximum flavor absorption. Look for chicken breasts that are relatively uniform in size for even cooking.
• ½ tsp Salt: A fundamental seasoning that enhances the natural flavors of the chicken and other ingredients. Table salt or sea salt works perfectly fine.
• ¼ tsp Pepper: Freshly ground black pepper is recommended for the best flavor. It adds a subtle warmth and depth to the chicken.
• 1 tbsp Cornstarch: This is our secret weapon for achieving that wonderfully crisp exterior on the pan-seared chicken. Cornstarch creates a light coating that helps the chicken brown beautifully and prevents it from drying out.
• 1 tbsp Sunflower Oil (or other high heat oil): We need a high heat oil for pan-searing the chicken at medium-high heat. Sunflower oil is a great choice due to its neutral flavor and high smoke point. Other suitable options include canola oil, avocado oil, or grapeseed oil. Avoid olive oil for high-heat cooking as it has a lower smoke point and can burn.

For the Rice:

• 1 c Basmati Rice: Basmati rice is a long-grain rice known for its fragrant aroma and fluffy texture. It’s a perfect accompaniment to the savory orange chicken. You can also use other types of rice like jasmine rice or even brown rice for a more nutritious option, but cooking times may vary.
• 2 c Water: The essential liquid for cooking the rice. The 2:1 water-to-rice ratio is ideal for basmati rice cooked using the simmering method.

Optional Garnish:

• Green Onions: Finely chopped green onions add a fresh, mild oniony flavor and a pop of color as a garnish. They elevate the presentation and complement the richness of the orange chicken.

For the Orange Sauce:

• 2 tbsp Soy Sauce: Soy sauce provides the crucial umami and savory depth to the orange sauce. Use regular soy sauce for a balanced flavor. If you’re watching your sodium intake, you can opt for low-sodium soy sauce.
• 2 tbsp Rice Wine Vinegar: Rice wine vinegar adds a gentle acidity and tanginess that balances the sweetness of the sugar and orange juice. It’s a key ingredient in authentic Asian-inspired sauces. If you don’t have rice wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar in a pinch, but the flavor profile will be slightly different.
• 2 tbsp Sugar: Sugar provides the necessary sweetness to balance the savory and tangy elements of the sauce. Granulated sugar is used in this recipe. You can adjust the amount of sugar to your preference, depending on how sweet you like your orange chicken. For a slightly healthier alternative, you can experiment with using honey or maple syrup, but note that these might slightly alter the flavor and consistency of the sauce.
• 1 c Orange Juice (or the juice of about 4 oranges): Freshly squeezed orange juice is highly recommended for the most vibrant and authentic orange flavor. It brings a natural sweetness and citrusy brightness to the sauce. If using store-bought orange juice, opt for 100% pure orange juice without added sugar. Juicing about 4 medium-sized oranges should yield approximately 1 cup of juice.
• 2 tbsp Cornstarch: Similar to its role in coating the chicken, cornstarch is used here as a thickening agent for the orange sauce. It will help create that glossy, luscious glaze that coats the chicken beautifully.
• ⅓ c Water: Water is used to create a cornstarch slurry, which is essential for preventing lumps when adding cornstarch to hot liquids. Mixing cornstarch with cold water before adding it to the sauce ensures a smooth and even thickening.
• ¼ tsp Ginger Powder: Ginger powder adds a warm, slightly spicy, and aromatic note to the orange sauce. It complements the citrus flavor of the orange and adds depth to the overall sauce profile. If you prefer fresh ginger, you can substitute ginger powder with about 1 teaspoon of grated fresh ginger.
• 2 Garlic Cloves: Garlic provides a pungent and savory base note to the orange sauce. Fresh garlic cloves are recommended for the best flavor. Mince or finely chop the garlic cloves to release their aromatic oils. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder as a substitute, but fresh garlic offers a more robust flavor.

Instructions

Let’s get cooking! Follow these step-by-step instructions to create your delicious and healthy Skinny Orange Chicken:

Step 1: Prepare the Rice

• Combine Rice and Water: In a medium-sized pot with a tight-fitting lid, add 1 cup of basmati rice and 2 cups of water. Ensure the pot is large enough to accommodate the rice as it expands during cooking.
• Bring to a Boil: Place the pot over high heat and bring the water to a rolling boil. You’ll see vigorous bubbling throughout the pot.
• Reduce Heat and Simmer: Once boiling, immediately reduce the heat to the lowest setting possible. The water should barely be simmering. Cover the pot tightly with the lid. It’s crucial to keep the lid on throughout the simmering process to trap steam and ensure the rice cooks evenly.
• Simmer for 15 Minutes: Let the rice simmer undisturbed for 15 minutes. Do not lift the lid during this time, as this will release steam and affect the cooking process. Set a timer to ensure accurate cooking time.
• Check for Water Absorption: After 15 minutes, carefully check if all the water has been absorbed by the rice. You should see small holes on the surface of the rice, and no visible water at the bottom of the pot.
• Turn Off Heat and Fluff: Once the water is absorbed, turn off the heat completely. Let the rice stand, still covered, for another 5 minutes. This allows the residual steam to finish cooking the rice and ensures it becomes perfectly fluffy. After 5 minutes, remove the lid and gently fluff the rice with a fork to separate the grains. Set the cooked rice aside and keep it warm while you prepare the chicken and sauce.

Step 2: Prepare the Chicken

• Slice Chicken Breasts: Place the chicken breasts on a cutting board. Using a sharp knife, cut each chicken breast in half lengthwise. This will make them thinner and easier to slice further.
• Slice Thinly Against the Grain: Now, slice each chicken breast half thinly against the grain. To identify the grain, look for the direction of the muscle fibers in the chicken. Slice perpendicular to these fibers, on a slight angle, creating thin, bite-sized pieces, similar to how you would prepare meat for Mongolian beef. Thin slices ensure quick and even cooking and allow the chicken to become crispy when pan-seared.
• Toss with Seasonings and Cornstarch: In a medium bowl, place the sliced chicken. Sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper, and 1 tablespoon of cornstarch. Use your hands or tongs to toss the chicken thoroughly, ensuring each piece is evenly coated with the seasonings and cornstarch. The cornstarch coating will help create a crispy crust during pan-searing.

Step 3: Pan-Sear the Chicken

• Heat Large Saute Pan: Place a large saute pan or skillet over medium-high heat. Allow the pan to heat up completely before adding the oil. A hot pan is essential for achieving a good sear on the chicken.
• Add Sunflower Oil: Once the pan is hot, add 1 tablespoon of sunflower oil (or your chosen high-heat oil) to the pan. Swirl the pan to ensure the oil is evenly distributed across the bottom. The oil should shimmer slightly when it’s hot enough.
• Sear Chicken in Batches: Add the chicken to the hot pan in two batches, being careful not to overcrowd the pan. Overcrowding will lower the pan temperature and cause the chicken to steam instead of sear, resulting in less crispy chicken. Arrange the chicken pieces in a single layer, avoiding overlap as much as possible.
• Sear First Side Until Golden and Crisp: Let the chicken sear undisturbed for 2-3 minutes, or until the first side is golden brown and crisp. You’ll see the edges starting to brown and crisp up.
• Flip and Sear Second Side: Once the first side is nicely seared, use tongs to flip each piece of chicken. Sear the second side for another 2-3 minutes, or until it’s also golden brown and cooked through. The chicken should be opaque white throughout and no longer pink.
• Repeat with Second Batch: Remove the first batch of seared chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil and maintain crispiness. Repeat the searing process with the second batch of chicken, adding a little more oil to the pan if needed.

Step 4: Deglaze the Pan and Prepare for Sauce

• Turn Heat Off: After searing all the chicken, turn off the heat under the pan.
• Deglaze with Water: Carefully pour about 1 cup of water into the hot pan. The water will sizzle and steam, loosening any browned bits stuck to the bottom of the pan. These browned bits, called fond, are packed with flavor and will enhance the sauce.
• Boil Out Extra Bits: Bring the water to a gentle simmer and let it boil for a minute or two, scraping the bottom of the pan with a spatula or spoon to release all the flavorful bits.
• Pour Out Water and Dry Pan: Pour out the water from the pan. Use a paper towel to carefully wipe the pan dry. You want to remove the water and any remaining oil from the pan before making the sauce. Leaving excess water or oil in the pan can dilute the sauce and affect its consistency.

Step 5: Make the Orange Sauce

• Combine Sauce Ingredients (Except Soy Sauce): In a separate medium bowl, combine all the orange sauce ingredients except the soy sauce. This includes 2 tablespoons of rice wine vinegar, 2 tablespoons of sugar, 1 cup of orange juice, 2 tablespoons of cornstarch, ⅓ cup of water, ¼ teaspoon of ginger powder, and 2 minced garlic cloves.
• Whisk Sauce Ingredients: Whisk all the sauce ingredients together until the cornstarch is fully dissolved and the mixture is smooth. This cornstarch slurry will thicken the sauce as it simmers.

Step 6: Simmer and Thicken the Sauce

• Turn Heat to Low: Place the pan (now dry and deglazed) back over low heat.
• Add Sauce Ingredients: Pour the whisked orange sauce mixture into the pan.
• Simmer and Thicken: Let the sauce simmer gently over low heat, stirring occasionally with a spatula or whisk. As the sauce heats up, the cornstarch will activate and thicken it. Continue simmering and stirring until the sauce has thickened to your desired consistency, which should take about 3-5 minutes. It should be glossy and thick enough to coat the back of a spoon.
• Turn Off Heat and Whisk in Soy Sauce: Once the sauce has thickened, turn off the heat completely. Whisk in 2 tablespoons of soy sauce. Adding the soy sauce at the end preserves its bright flavor and prevents it from becoming too salty during simmering. Taste the sauce and adjust seasonings if needed. You might want to add a pinch more sugar for sweetness or a dash more rice wine vinegar for tanginess, depending on your preference.

Step 7: Combine Chicken and Sauce

• Add Chicken to Pan: Add the seared chicken back into the pan with the orange sauce.
• Stir to Coat: Stir gently to coat all the chicken pieces evenly with the luscious orange sauce. Ensure every piece of chicken is nicely glazed.

Step 8: Serve and Garnish

• Serve Over Rice: Serve the Skinny Orange Chicken immediately over the prepared steamed basmati rice.
• Garnish with Green Onions (Optional): If desired, garnish with finely chopped green onions for a fresh and flavorful touch.

Enjoy your homemade, healthier, and incredibly delicious Skinny Orange Chicken!

Nutrition Facts

(Per Serving – Estimated, assuming 4 servings per recipe)

• Calories: Approximately 450-550 calories
• Protein: 35-45g
• Fat: 10-15g (primarily from oil and chicken)
• Saturated Fat: 2-3g
• Cholesterol: 100-120mg
• Sodium: 600-800mg (can be reduced by using low-sodium soy sauce)
• Carbohydrates: 60-70g (primarily from rice and sauce)
• Fiber: 2-3g
• Sugar: 20-25g (from orange juice and added sugar)

Important Notes on Nutrition:

• Serving Size: These nutrition facts are estimates based on dividing the entire recipe into 4 servings. Actual values may vary depending on portion sizes and specific ingredients used.
• Skinny Aspect: This recipe is considered “skinny” because it avoids deep-frying the chicken, significantly reducing the fat content compared to traditional orange chicken takeout. Pan-searing requires much less oil.
• Homemade Sauce: Making the orange sauce from scratch allows you to control the amount of sugar and sodium, making it healthier than many store-bought or restaurant versions that can be loaded with hidden sugars and sodium.
• Basmati Rice: Basmati rice is a refined carbohydrate source. For a slightly healthier option, you can substitute brown rice, which is a whole grain and higher in fiber. This will increase the fiber content and slightly lower the glycemic index of the meal.
• Individual Needs: These nutrition facts are for general guidance. If you have specific dietary needs or restrictions (e.g., diabetes, low-sodium diet), it’s always best to consult with a registered dietitian or nutritionist for personalized advice. You can also use online nutrition calculators to get more precise values based on the exact brands and quantities of ingredients you use.

Preparation Time

This Skinny Orange Chicken recipe is designed for efficiency and speed, perfect for busy weeknights! Here’s a breakdown of the time involved:

• Prep Time: 20 minutes
  • This includes:
    • Measuring out all ingredients.
    • Cutting the chicken breasts in half lengthwise and then slicing them thinly.
    • Preparing the cornstarch coating for the chicken.
    • Mincing the garlic.
    • Juicing oranges (if using fresh oranges).
    • Whisking together the orange sauce ingredients (except soy sauce).
    • Starting the rice cooking process.
• Cook Time: 20 minutes
  • This includes:
    • Cooking the rice (simmering and resting time).
    • Pan-searing the chicken in batches.
    • Deglazing the pan.
    • Simmering and thickening the orange sauce.
    • Combining the chicken and sauce.
• Total Time: 40 minutes
  • This is the sum of the prep time and cook time, representing the total time from start to finish to get this delicious meal on your table.

As you can see, in just about 40 minutes, you can have a flavorful and healthy homemade orange chicken dinner ready to enjoy, much faster than ordering takeout and definitely healthier! The active cooking time is relatively short, making it a manageable recipe even on busy evenings.

How to Serve

Skinny Orange Chicken is incredibly versatile and pairs wonderfully with a variety of sides and garnishes. Here are some delicious ways to serve it:

• Classic Rice Bowl:
  • Steamed Rice: As the recipe suggests, fluffy steamed basmati rice is the quintessential accompaniment. Its delicate flavor and texture perfectly complement the rich and tangy orange chicken. Jasmine rice or even brown rice are also excellent options.
  • Green Onion Garnish: A sprinkle of finely chopped green onions adds a fresh, mild oniony bite and a vibrant pop of color.
• Vegetable Sides for a Balanced Meal:
  • Steamed Broccoli: Steamed broccoli florets are a classic pairing with Asian-inspired dishes. Their mild flavor and slight crunch provide a nice contrast to the sweet and savory chicken.
  • Stir-Fried Vegetables: Add a colorful mix of stir-fried vegetables like bell peppers (red, yellow, orange), snap peas, carrots, and bok choy. Lightly stir-fry them with a touch of soy sauce and garlic for a healthy and flavorful side.
  • Edamame: Steamed or lightly pan-fried edamame (soybeans in pods) are a nutritious and fun side dish. Sprinkle them with sea salt.
  • Asian Slaw: A refreshing Asian slaw made with shredded cabbage, carrots, and a light vinaigrette dressing can provide a cool and crunchy contrast to the warm orange chicken.
• Garnish Enhancements:
  • Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal. Sprinkle a teaspoon or two over the finished dish.
  • Red Pepper Flakes: If you like a little heat, a pinch of red pepper flakes adds a subtle spicy kick.
  • Orange Zest: A grating of fresh orange zest over the dish right before serving will enhance the citrusy aroma and flavor.
  • Cilantro: For a different herb flavor profile, a sprinkle of fresh cilantro can be a refreshing alternative to green onions.
• Creative Serving Ideas:
  • Lettuce Wraps: For a lighter, lower-carb option, serve the orange chicken in crisp lettuce wraps (like butter lettuce or romaine lettuce leaves). This is a fun and interactive way to eat it.
  • Noodle Bowls: Serve over cooked noodles like lo mein noodles, ramen noodles, or even zucchini noodles for a lower-carb option.
  • Orange Chicken Salad: Once cooled, leftover orange chicken can be tossed with mixed greens, vegetables, and a light vinaigrette to create a flavorful and healthy salad for lunch.

No matter how you choose to serve it, Skinny Orange Chicken is sure to be a crowd-pleaser!

Additional Tips for Perfect Skinny Orange Chicken

Want to elevate your Skinny Orange Chicken to the next level? Here are five essential tips to ensure culinary success every time:

1. Slice Chicken Thinly and Evenly: The key to crispy, quickly cooked chicken is thin, uniform slices. Take your time to slice the chicken breasts thinly against the grain. This not only ensures quick cooking but also maximizes surface area for browning and sauce absorption. If your chicken breasts are very thick, consider butterflying them before slicing to make them easier to manage.
2. Don’t Overcrowd the Pan When Searing: Patience is key when pan-searing. Searing in batches is crucial to achieving a good sear and crispy texture. Overcrowding the pan will lower the temperature, causing the chicken to steam instead of sear. This results in pale, less crispy chicken. Work in two batches (or more, depending on your pan size) to ensure each piece of chicken has enough space to brown properly. Allow the pan to heat up again between batches if necessary.
3. Use Freshly Squeezed Orange Juice for the Best Flavor: While store-bought orange juice is convenient, freshly squeezed orange juice truly elevates the flavor of the sauce. It has a brighter, more vibrant citrusy taste and a natural sweetness that pre-packaged juice often lacks. If possible, juice your own oranges for the sauce. It makes a noticeable difference in the final dish.
4. Adjust Sweetness and Tanginess to Your Preference: Taste the orange sauce as it simmers and adjust the sweetness and tanginess to your liking. If you prefer a sweeter sauce, add a bit more sugar. If you like it tangier, add a splash more rice wine vinegar or even a squeeze of fresh lemon juice. Remember that the sweetness of oranges can vary, so tasting and adjusting is important for achieving your perfect flavor balance.
5. Don’t Overcook the Sauce: Once the orange sauce has thickened, turn off the heat immediately. Overcooking the sauce can make it too thick or even cause it to become sticky or sugary as the sugar caramelizes excessively. The sauce should be glossy and just thick enough to coat the chicken. Remember that it will continue to thicken slightly as it cools. Adding the soy sauce at the very end also helps preserve its bright flavor, which can be diminished if cooked for too long.

By following these tips, you’ll be well on your way to creating restaurant-quality Skinny Orange Chicken in your own kitchen!

Frequently Asked Questions (FAQ)

Got questions about making Skinny Orange Chicken? Here are answers to some common queries to help you master this recipe:

Q1: Can I use frozen chicken breast?

A: Yes, you can use frozen chicken breast, but you must thaw it completely before slicing and cooking. Thawing ensures even cooking and prevents the chicken from becoming watery when seared. The best way to thaw chicken is in the refrigerator overnight. If you’re short on time, you can thaw it in a sealed bag in cold water, changing the water every 30 minutes. Never thaw chicken at room temperature, as this can promote bacterial growth. Once thawed, pat the chicken dry with paper towels before slicing to remove excess moisture and help with browning.

Q2: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free with a few simple substitutions. The key is to replace the soy sauce with tamari or coconut aminos, which are gluten-free alternatives to soy sauce. Ensure that your cornstarch is also certified gluten-free, as some brands may be processed in facilities that handle wheat. Double-check the labels of all your ingredients to ensure they are gluten-free if you have celiac disease or gluten sensitivity.

Q3: Can I make this recipe spicier?

A: Absolutely! If you enjoy a bit of heat, there are several ways to add spice to your Skinny Orange Chicken. You can add a pinch of red pepper flakes directly to the orange sauce while it simmers. Alternatively, you can include a finely minced red chili pepper (like a Thai chili or Serrano pepper) along with the garlic. For a more subtle heat, you can add a dash of sriracha or chili garlic sauce to the sauce at the end. Start with a small amount and taste as you go, adding more spice until you reach your desired level of heat.

Q4: How long does leftover Skinny Orange Chicken last?

A: Leftover Skinny Orange Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best quality, it’s recommended to consume it within 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. Be aware that the chicken may lose some of its crispiness upon reheating. To help maintain some crispness, you can try reheating it in an air fryer for a few minutes.

Q5: Can I substitute other types of rice?

A: Yes, you can definitely substitute other types of rice for basmati rice. Jasmine rice is another excellent long-grain white rice option that will provide a similar fluffy texture and fragrant aroma. If you prefer brown rice for its nutritional benefits, you can use brown rice as well. However, brown rice takes longer to cook than white rice, so you’ll need to adjust the cooking time accordingly. Follow the package instructions for cooking brown rice, typically it takes around 40-50 minutes. You can also use quinoa as a grain alternative for a gluten-free and protein-rich option.

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