20 Minute Light Orange Chicken

I love Chinese food.  But, takeout Chinese food is a fat bomb.  It is typically either wok cooked in oil, or deep fried, and then doused in sticky sugary oily sauces.  But, you can make the same foods at home.  They taste very similar and sometimes (in my opinion) even better.  I ran across this quick recipe for orange chicken on Closet Cooking and it was too easy and fast not to try it.  I really liked it but, I thought it was a little bit sweet.  When I make it again I will use less honey.  However, I am posting the recipe in its original state so you can make your own decision.


  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1/3 cup orange juice
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon chill sauce such as sambal oelek or sriracha
  • 1 tablespoon orange zest, grated
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1/4 cup green onion, sliced (optional)
  1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.

  2. Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.

  3. Remove from heat and serve garnished with sliced green onions.



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