Asian Orange Chicken

Asian Orange Chicken

A lighter alternative to the popular Chinese take-out dish.
Sweet, spicy and flavorful – a lighter alternative to the popular Chinese fast food take-out dish and it’s quick and easy to make!  Serve this over cauliflower “fried rice” or jasmine rice

Yields: 4 Servings


For the Orange Sauce:

  • 1/3 cup freshly-squeezed orange juice
  • 1/4 cup reduced sodium chicken broth
  • 2 tbsp soy sauce (Tamari for gluten-free)
  • 2 tbsp brown sugar
  • 1 tbsp Sherry or white wine
  • 1 tbsp sriracha, or more to taste
  • 1 tbsp rice vinegar
  • 1/4 teaspoon black pepper
  • 2 teaspoons corn starch

For the chicken:

  • 1 1/2 lbs. skinless, boneless chicken breast, cut into small cubes
  • 1 tsp. kosher salt, to taste
  • 1 1/2 tbsp corn starch
  • 1 tbsp sesame oil
  • 4 tsp. minced garlic
  • 2 tsp. minced ginger
  • 1 teaspoon grated orange zest
  • 2 tbsp chopped green onions
  • 1/2 tsp sesame seeds, for garnish


  1. Mix the orange sauce ingredients and set aside.
  2. Season the chicken lightly with salt and coat evenly with corn starch, set aside.
  3. Heat a large pan or wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.
  4. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
  5. Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
  6. Add the orange zest then return the chicken to the pan.
  7. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
  8. Divide between 4 plates and garnish with the scallion and sesame seeds.
  9. Serve over cauliflower rice or jasmine rice and a side of roasted broccoli.