How To Make Lighter Orange Chicken
Make orange chicken, a classic takeout favorite, minus the guilt. This is a lighter version that does away with deep-frying for a less fatty dish.
Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper.
Cook chicken, tossing occasionally, for 5 to 6 minutes or until it has cooked through.
Transfer to a plate, leaving the little bit of remaining oil behind.
Reduce burner to medium heat and return skillet to heat. Add garlic and saute for 30 seconds. Remove from heat.
Add in orange juice, ¼ cup of the chicken broth, orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar, and Sriracha. Season with salt and pepper to taste and return to heat.
In a small bowl, stir together cornstarch with the remaining 2 tablespoons of chicken broth until well-blended.
Pour mixture into the wok.
Cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss the chicken in the sauce mixture.
Optionally, serve warm with white or brown rice and top with green onions and sesame seeds.
- Calories: 458.58kcal
- Fat: 21.20g
- Saturated Fat: 4.96g
- Trans Fat: 0.20g
- Monounsaturated Fat: 9.88g
- Polyunsaturated Fat: 4.87g
- Carbohydrates: 29.06g
- Fiber: 0.60g
- Sugar: 22.60g
- Protein: 37.18g
- Cholesterol: 108.86mg
- Sodium: 607.20mg
- Calcium: 36.08mg
- Potassium: 499.85mg
- Iron: 1.72mg
- Vitamin A: 43.36µg
- Vitamin C: 12.79mg
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