This healthier version of the classic take-out Orange Chicken will have you coming back for more, and you’ll never miss the sugar because this dish has so much flavor without it!
1 pound boneless skinless chicken thighs, or chicken breasts, cut into 1/2” cubes
2 tablespoons avocado oil
1 teaspoon toasted sesame oil
1 tablespoon minced ginger
1 clove minced garlic
2 teaspoons orange zest, from a microplane grater
1 cup freshly squeezed orange juice, about 2 oranges
1/4 cup coconut aminos, or tamari/soy sauce to taste
Optional: 1 teaspoon tapioca starch mixed with 1 tablespoon water
1/4 cup thinly sliced green onions
Sesame seeds to sprinkle over the top
Start by prepping all the ingredients before you begin to cook.
Place a large 9-10″ cast iron or non-stick skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil and the cut up chicken.
Sauté stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
Lower the heat to medium-low and add the remaining tablespoon avocado oil, toasted sesame oil, ginger and garlic. Cook stirring constantly to prevent browning until fragrant, about 1 minute.
Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil then lower the heat to maintain a brisk boil. The goal in this step is to reduce the sauce.
When the sauce is thickened, 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce you can add the optional thickener before the sauce thickens on it’s own, at about the 5 minute mark in the cooking time.
Cook to warm the chicken and combine it with the sauce. Then sprinkle with the green onions and sesame seeds before serving.
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: Healthy Orange Chicken Recipe, Healthy Orange Chicken Stir Fry, Simple Orange Chicken, Easy Orange Chicken