Healthy Orange Chicken (no added sugar)

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This Healthy Orange Chicken is quick and easy to make, and there’s no added sugar of any kind! Tender chicken coated with a sticky orange sauce is a weeknight dinner the whole family will love. It’s naturally sweet thanks to fresh orange juice and full of savory flavor. There’s no deep frying involved, just a simple-to-make recipe that’s even better than takeout. It’s also gluten-free, Whole30, paleo, and dairy free as well. So the next time you’re craving takeout from Panda Express, this Healthy Orange Chicken is your easy answer!

Straight down view of Healthy Orange Chicken in a white skillet with bowls of green onion and sesame seeds on the side.

Does anyone else just love those breaded, deep-fried chicken cubes all coated in a sweet sauce? Well… I can definitely say I always have! But as time has gone on, I find myself craving more flavor and less of the stomachache I always get with those types of foods. So I’ve come up with a simple homemade version of orange chicken that’s quick and easy to make!

Watch how to make Healthy Orange Chicken

Orange chicken is yet another tasty dish that is deep-fried and coated in a sauce that has more sugar than your average dessert! But the good news is, it tastes incredible when you make it with no added sugar at all. It’s all about the depth of flavor in the sauce which is super easy to make.

So if you’re like me and crave those Chinese takeout flavors, this one’s for you! And because we make super easy recipes around here, there’s no deep frying involved either. This is a lighter skinny orange chicken but not because we’re counting calories. It’s much lighter because there’s no deep fried chicken like traditional orange chicken.

Healthy Orange Chicken in a white skillet with serving bowls, chop sticks, and sliced green onions!

Ingredients & Substitutions

Chicken thighs, oranges, coconut aminos, ginger, garlic, sesame oil, oil, and green onions on a wood cutting board.

Chicken – You can use either boneless skinless chicken breasts or thighs. I lean toward using chicken thighs because they’re much more forgiving in a stir fry. Chicken breasts can go from barely done to ‘sawdust’ pretty fast, but chicken thighs aren’t as touchy. But if you’re careful with your cooking time on the chicken, you’ll be fine. I’ve made this recipe both ways, and they’re both good!
Avocado oil – is my favorite oil to stir fry with because it has a high heat tolerance, but you can use olive oil too.
Garlic & Ginger – Freshly minced garlic and fresh ginger are key for the best-tasting stir fry of any kind. But any shortcut you like to use like the squeezable ginger etc can be substituted, although I can’t vouch for the outcome. Once I got used to mincing up ginger and garlic, I got faster at it, and it only takes me a couple of minutes now! And please don’t substitute dried ground ginger, people will tell you it’s fine, but it’s really not very tasty! This recipe only has a few ingredients, so they must be fresh. And I don’t want you to be disappointed in the results you’ll get from dried ginger.
Orange Juice & Zest – Again fresh is best here, but you can substitute orange juice (unsweetened) from the carton. But since you’re zesting an orange here, it only takes a couple of minutes to squeeze the orange juice fresh.
Coconut Aminos – you can sub in Tamari or gluten-free soy sauce, but start with less because they’re both saltier. I think coconut aminos (which is a soy-free substitute) is a perfect balance here because of its natural sweetness that makes the sauce extra tasty without added sugar.
Tapioca – this is optional to slightly thicken the sauce, but I prefer to let the sauce get thick on its own because the flavor is more concentrated.
Green Onions & Sesame Seeds – these are mostly for garnish, but the green onions provide a welcome savory flavor that’s nice with the sweetness.

Make this recipe step by step

Mincing the garlic and ginger on a wood cutting board with a chef's knife.

Step 1: If you’re making rice or any veggie side dishes, get those started first because this orange chicken comes together fast! Begin this recipe by mincing the garlic and ginger.

Zesting and juicing the oranges on a wood cutting board.

Step 2: Then zest and juice the oranges.

I like to use a microplane grater because it gives you the finest texture of zest that fairly melts into the sauce.

Slicing the green onions with a chef's knife on a wood cutting board.

Step 3: Then finely slice the green onions and cube up the chicken into bite-sized pieces.

Tip: To make chicken easier to cut up, try cutting it up when it’s still partially frozen. I get my packages of chicken out of the freezer the night before and place them in a bowl in the refrigerator. Then when it comes time for dinner, the chicken is still partially frozen, and so much easier to cut up!

Sautéing the chicken in a skillet with a wooden spoon.

Step 4: Now that everything is prepped, heat a large skillet over high heat.

Then add the oil and sauté the chicken over high heat until browned and just cooked in the center.

Sautéing the garlic and ginger in a white enameled cast iron skillet with a wooden spoon.

Step 5: Next remove the cooked chicken from the pan and set it aside.

In the remaining oil, sauté the garlic and ginger over medium heat until fragrant, 45-60 seconds.

Adding the orange juice, orange zest, and coconut aminos to the cast iron skillet.

Step 6: Then add the orange juice and zest along with the coconut aminos and briskly simmer until it begins to thicken, 8-10 minutes.

Reducing down the orange sauce before adding the chicken in.

Step 7: When the sauce has been reduced by at least half, you can thicken it with a touch of cornstarch mixed with water.

Or you can reduce it down further by 75%.

Adding the chicken back to the pan with the reduced orange sauce.

Step 8: When the sauce is the thickness you desire, add the chicken back to the pan.

Simmer just to heat the chicken and make sure it’s cooked in the center.

Sprinkling sliced green onions over the top of the finished healthy orange chicken in the skillet.

Step 9: Then just sprinkle the green onions and sesame seeds over the top.

Serve immediately with your choice of side dishes!

Straight down view of finished healthy orange chicken in a white enameled cast iron skillet.

Ways to serve this

Freshly steamed rice or cauliflower rice would both be great with this orange chicken. You can also serve this with steamed rice noodles or rice vermicelli which are thinner than regular rice noodles. Gluten-free ramen or regular ramen noodles also are tasty. Both brown rice and white rice work perfectly here.
Try my Oven Roasted Broccoli, Roasted Green Beans, or Roasted Asparagus for a veggie. For a stovetop veggie, try my Sautéed Green Beans.
With a touch of red pepper flakes or sriracha sauce for spice!

FAQ’s

Is Orange Chicken healthy for you?

Takeout orange chicken is not very healthy because it’s loaded with sugar and deep-fried as well. But this homemade version is a healthier alternative made from whole food ingredients with no added sugar and no deep frying involved. When you pair it with some veggies it is a healthy option!

What is the sauce of Orange Chicken made of?

You’ll find garlic, ginger, orange juice, and usually a lot of sugar. However, my version is all fresh orange flavor and plenty sweet without any sugar!

What nutrients does orange chicken have?

This orange chicken has a good amount of Vitamin C in it thanks to the fresh orange juice. It’s also high in niacin and Vitamin B6 from the chicken.

Storing leftovers

To store – place any leftovers into an airtight container and refrigerate for up to 4 days.
Make ahead – this recipe is best made fresh, but you can meal prep it and gently reheat it as directed below.
Reheating – gently reheat on the stovetop over medium heat stirring often until warmed through, or microwave.
To freeze – leftovers can be frozen in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator overnight before reheating.

Close macro view of orange chicken topped with sliced green onions and a slice of an orange.

Tips & Tricks

Taste test right before serving and decide if you might want to add a touch of honey or maple syrup. This dish is quite sweet without any added sugar or any kind, but if you’re used to takeout dishes you might want to add a bit of sweetener.
Another sweetener option is to add a touch of orange marmalade which also adds even more orange flavor. Some orange marmalades are fruit juice sweetened as well without any refined sugar.
Be careful not to overcook the chicken and you’ll have a nice and juicy orange chicken. It’s extra important with chicken breasts, but if you’re worried about it, try this with chicken thighs first. Chicken thighs are much more forgiving and don’t dry out as easily.

Straight down view of half a skillet of healthy orange chicken with a wood spoon scooping some out and sliced green onions on the side.

More Asian Recipe Inspiration

I hope you enjoy this better than takeout Healthy Orange Chicken! Once you get a chance to make this recipe, or if you have any questions, I’d love to hear from you in the comments.