Orange Chicken

Everyone has their favorites at Chinese restaurants. For me it’s General Tso’s (I know typical American) and orange chicken. The problem with both is that they’re fried so they aren’t too healthy for you. This version of orange chicken packs the savory and sweet orange flavor, but way fewer calories that is sweetened with honey instead of sugar. Perhaps the best part is you can make it under 30 minutes!

The key difference is that I saute the chicken instead of frying it. Just by adding a little cornstarch to the chicken, it still gets some crunchiness to it. Believe me you won’t miss the frying, plus it’s just easier to make to begin with!

If you want to go the traditional route, you serve the chicken over rice as I did. But if you want to be even healthier, try it over quinoa. I just didn’t have any quinoa at the time. Lauren and I always do our best to have vegetables as well at dinner so some green beans are a good complement. Either way, you’ll love how quickly this dinner comes together and how great it tastes. Enjoy!

Orange Chicken

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins


  • 2 pounds boneless chicken breasts, cut into 1 inch pieces
  • 1/4 cup + 3 Tbsp cornstarch
  • 3 Tbsp vegetable oil
  • Kosher salt and pepper
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 4 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • Zest of one orange
  • Pinch of crushed red pepper flakes
  • Jasmine rice
  • Green beans (Optional)
  • 2 green onions, thinly sliced
  • 2 Tbsp sesame seeds


  1. Make rice according to instructions.
  2. To make orange sauce mix orange juice, honey, soy sauce, rice wine vinegar, garlic, ginger, black pepper, orange zest, red pepper flakes and 3 Tbsp cornstarch until combined. Set aside.
  3. Season chicken with salt and pepper and mix 1/4 cup cornstarch thoroughly so chicken is coated.
  4. Heat 2 Tbsp vegetable oil in large saute pan or wok over medium high heat. Cook half of the chicken for about 6 minutes or until golden brown, stirring occasionally. (I do this so it doesn’t overcrowd the pan and stays hot)
  5. Remove chicken and repeat with the other half of the chicken.
  6. Remove rest of chicken and set aside.
  7. Add green beans to saute pan and cook for 8-10 minutes and add some salt and pepper. Remove and set aside. (If not using green beans, skip this step)
  8. Add 1 Tbsp vegetable oil to saute pan and add the sauce.
  9. Let the sauce come to a boil, then boil for an additional minute until it starts to thicken. Add chicken back to pan and coat with sauce. Remove from heat.
  10. Serve over rice and garnish with green onions and sesame seeds.
  11. Enjoy!

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  1. Vicky Hoffman | 30th Aug 17

    I’m going to try this one tonight!! And I can make it wheat and GF!! Keep the recipes coming!! Love seeing them!

    • Ryan | 31st Aug 17

      Thanks! Glad you are enjoying it!

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