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Light Orange Chicken


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  • 3 large boneless skinless chicken breasts, pounded to 3/4 inch thickness and cut into bite sized pieces + salt & pepper to taste
  • 1/2 cup orange juice (1-2 large oranges)
  • 1 tablespoon orange zest
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar (may sub white vinegar)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 1 tablespoon water + 1 tablespoon corn starch, whisked until dissolved
  • optional: green onions, sesame seeds, 3 cups cooked white or brown rice for serving


Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

Season chicken with salt and pepper to taste. Spray a large pan or non stick skillet generously with cooking spray. Cook chicken 5-6 minutes, stirring through out for even cooking, until cooked through. Use a slotted spoon to transfer chicken to a paper-towel lined bowl. Drain and wipe out the pan.

In a medium bowl whisk together orange juice and zest, honey, vinegar, soy sauce, red pepper flakes, and garlic. Add mixture to pan and bring to a slight boil. Add water-corn starch mixture and stir until thickened. Add chicken and stir to coat.

Serve chicken with cooked rice and garnish with optional sesame seeds and green onions if desired.

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