This 20 minute healthier orange chicken is the perfect weeknight dish. Why pay for take out when you can make this quick and easy dish from scratch. Trust me, you’ll LOVE this dish it’s seriously that EASY!
I have this weird love hate relationship with Chinese food. I love it for the fact that it’s typically cheap, fast and always available but I hate it for the fact that I’m always a little worried about why it’s so cheap. How can good (as in quality) food cost so little? Well, the fact is that it’s probably not good quality.
Yeah, no thanks.
I’m mean I’m not a food elitist or anything. I’m not sitting here on some sorta food pedestal. I will (when necessary) go face deep in a box of chicken nuggets with sweet sour sauce BUT for the most part I try to keep it real. You know?
This where this quick and easy meal comes into play. It’s ready in 20 minutes and is about a million times better than anything you could get delivered. It’s full of fresh orange flavor and perfect when served with brown rice and a big side of vegetables. I like it served with broccoli but you live your life and serve it with anything you see fit.
I don’t run your vegetable filled life. Your life. Your vegetable choice.
I’m also not opposed to you serving it with zero rice or vegetable and just eating it straight from the pan. I’m super classy. I’m assuming the majority of my audience is just as class as myself.
Now, get into the kitchen and make this chicken. You will not be sorry. TRUST ME!
Oh and be prepared to burn your Chinese take-out menu because you won’t need them ever again. Especially since you will now be armed with this recipe and these other take out inspired recipes – spicy cashew chicken, easy beef and vegetable stir-fry, shiitake mushroom and kale ramen and spicy beef with peanuts.
20 Minute Healthier Orange Chicken
This 20 minute healthier orange chicken is the perfect weeknight dish. Why pay for take out when you can make this quick and easy dish from scratch. Trust me, you'll LOVE this dish it's seriously that EASY
Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 2 teaspoons coconut oil
- 1-1/2 pounds chicken breast tenderloins, cut into 1-inch pieces
- 3/4 cup orange juice, fresh squeezed
- 2 cloves garlic, minced
- 2 tablespoon coconut sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon orange zest
- 2 teaspoons fish sauce
- 2 teaspoons grated ginger
- 1/4 teaspoon red pepper flakes, more if desired
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons sesame seeds, optional
In a large nonstick skillet set over medium high heat add coconut oil. Once the oil is hot add in the chicken and cook until lightly browned and fully cooked - about 8 minutes.
Remove the chicken from the pan and place the pan back on the heat. Add in orange juice, garlic, coconut sugar, soy sauce, rice wine vinegar, orange zest, fish sauce, grated ginger and red pepper flakes. Bring to a slight boil.
In a small bowl mix together cornstarch and cold water until the cornstarch is fully dissolved.
Add cornstarch to the orange mixture and mix together until slightly thickened. This will not take too long so keep an eye on the mixture.
Once you have reached your desired thickness remove from the heat, stir in your sesame seeds and add the chicken back to the pan and toss with the sauce.
Serve with brown rice and vegetables if desired.