Orange Chicken Makeover Recipe

Orange Chicken Makeover Recipe

How To Make Orange Chicken Makeover

Revamp your favorite Chinese cuisine with the tangy sauce making it lite and sensible. This sweet-spicy orange chicken will easily become your staple!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Orange Sauce:

  • cuporange juice,freshly-squeezed
  • ¼cupchicken broth,reduced sodium
  • 2tbspsoy sauce,Tamari for gluten-free
  • 2tbspraw sugar
  • 1tbspChinese rice wine
  • 1tbspsriracha,or more to taste
  • 1tbsprice vinegar
  • ¼tspwhite pepper
  • 2tspCorn Starch

For Chicken:

  • 20ozchicken breast,skinless, boneless, cut into small cubes
  • Kosher salt,to taste
  • tbspcorn starch
  • 1tbspsesame oil
  • 4garlic cloves,minced
  • Ginger,1- inch grated
  • 1tsporange zest,grated
  • 2tbspscallions,chopped
  • ½tspsesame 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 wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook for 2 to 3 minutes on each side until well browned, then et aside.

  4. Add chicken and 1 teaspoon of oil. Repeat cooking for 2 to 3 minutes on each side. Set aside with the rest of the chicken.

  5. Add the remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger for about 1 minute, until fragrant.

  6. Add the orange zest then return the chicken to the pan.

  7. Quickly stir the chicken then add the orange sauce and cook for about 1 to 2 minutes, until the sauce thickens.

  8. Divide between 4 plates and garnish with the scallion and sesame seeds.


  • Calories: 343.98kcal
  • Fat: 17.02g
  • Saturated Fat: 4.35g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 6.95g
  • Polyunsaturated Fat: 4.36g
  • Carbohydrates: 13.94g
  • Fiber: 0.51g
  • Sugar: 6.58g
  • Protein: 31.18g
  • Cholesterol: 91.17mg
  • Sodium: 553.81mg
  • Calcium: 38.34mg
  • Potassium: 451.70mg
  • Iron: 1.50mg
  • Vitamin A: 37.84µg
  • Vitamin C: 12.79mg
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