Lunch · Dinner
Orange Chicken
A fragrant chicken recipe.
Lower calorieLower fatHigh proteinDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 245.3 kcal |
| Protein | 27 g |
| Carbohydrates | 23.6 g |
| Fat | 5.2 g |
| Fiber | 3.6 g |
| Sugar | 18.1 g |
| Saturated Fat | 1 g |
| Sodium | 1871.3 mg |
| Cholesterol | 72.6 mg |
How to make it
- In a bowl, toss the chicken pieces with olive oil, salt and black pepper.
- In another bowl, whisk together the orange juice, low-sodium soy sauce, honey (or maple syrup), grated orange zest, minced ginger, and minced garlic to make the orange sauce. Set aside.
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Add the coated chicken pieces to the skillet and cook until they are golden brown and cooked through, about 3-4 minutes on each side. Make sure the chicken is no longer pink in the center.
- Reduce the heat to medium and pour the prepared orange sauce over the cooked chicken.
- Let the sauce simmer for a couple of minutes until it thickens slightly and coats the chicken evenly.
- Serve the orange chicken over a bed of cooked rice and steamed broccoli or your choice of vegetables.
- Garnish with additional orange zest or chopped green onions if desired.
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