Orange Chicken

Ever since I started eating more Mexican food I have lost my appetite and don’t like Asian food as much anymore. Today however, I was craving orange chicken but I knew that I wanted a really healthy recipe. This was the best orange chicken I have had. It was better than any restaurant and I would make it again for my family or for guests.





  • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • toppings: thinly-sliced green onions, toasted sesame seeds, orange zest
  • 3 cloves garlic, minced
  • 1/2 cup orange juice (I used fresh squeezed.)
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/2 tsp. white pepper
  • zest of one orange
  • pinch of crushed red pepper flakes


  1. Season chicken generously with salt and pepper.
  2. Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  3. In a medium size bowl whisk garlic, orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ginger, pepper, orange zest, and red pepper flakes together until combined.
  4. Pour the  orange chicken sauce into the saute pan and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over rice.
  5. Garnish with green onions, sesame seeds and additional orange zest.



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