Healthy Orange Chicken

5 from 5 votes

In just 45 minutes, you can have a healthy orange chicken that tastes as if it came from your favorite restaurant, but without all the excess fat and sugar and gluten free.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

For the Chicken

2 tablespoons Olive Oil or oil of choice
1 lb Chicken Breast
2 tbsp Low Sodium Chicken Broth
⅔ cup Oat Flour or gluten-free oat flour or whole wheat baking flour

For the Sauce

1 cup Orange Juice no sugar added
¼ cup Low Sodium Chicken Broth
½ cup Low Sodium Soy Sauce or coconut aminos
½ teaspoon Garlic Powder
½ teaspoon Ginger Powder
1 tbsp Orange Zest

For Serving

4 cups Broccoli Florets
½ tsp Pepper
2 Green Onions sliced
1 tbsp Sesame Seeds

US Customary - Metric

Instructions

Preheat a large skillet to medium heat and add the olive oil and two tablespoons of broth. Cut the chicken into 1-inch cubes, set on a plate and pat dry.
Place the flour on a large place. Coat each chicken piece with the flour then place in the preheated skillet.
Cook 3-4 minutes then flip and cook another 3-4 minutes or until browned on each side then remove and place on a clean plate. You may need to do this in batches depending on how large your skillet is.
In a bowl, whisk together the orange juice, ¼ cup chicken broth, soy sauce, ginger powder, garlic powder and pepper then place in the skillet and bring to a boil for 15 minutes.
Stir the sauce every few 4-5 minutes. It will start to thicken and you will know it is done when it's a syrup-like consistency. Add the chicken to the skillet once the sauce is ready and coat the chicken with the sauce. Add orange zest and reduce the heat to medium-low.
While the sauce cooks, cook the broccoli by steaming in a pot with water for 5 minutes or cooking according to your desire. Cook the rice.
Serve the chicken with sauce over the cooked rice, cauliflower rice, quinoa with broccoli. Add the orange zest, sliced green onions and a sprinkle of sesame seeds on top of the chicken for serving.

Notes

Pat the chicken dry before tossing it in the oat flour to ensure the flour sticks to it.
Don’t overcrowd your skillet. Cook the chicken in batches if needed to avoid overcrowding; otherwise, the chicken will steam instead of brown.
The sauce needs to boil, not simmer, to ensure it thickens properly.

Nutrition