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This easy, healthy Orange Chicken recipe is a delicious sweet and savory family-friendly weeknight dinner in 30 minutes!
I have a friend who won’t cook unless she can follow a recipe to the letter.
No subbing yellow bell pepper for red bell pepper. Avocado oil won’t see the light of day if the recipe calls for sautéing in light olive oil. And if a recipe makes two servings but she’s cooking for four, she will literally make the same recipe twice instead of just doubling it.
I’m totally not judging (to each her own! Whatever works, right?), but I seriously do not have patience for that kind of stress when it comes to cooking. It’s just dinner. It theoretically gets made (or at least eaten) 365 days a year. And to go through that level of intensity every day makes me think she’s a hero for even attempting it. (I do not have that kind of stamina, lol!)
Let me be the bearer of good news to her (and to anyone else in the same boat as her!).
I am here to tell you that in this recipe (like many of my recipes) is very forgiving! Use any color bell pepper you like. Or if zucchini or another veggie is your thing, by all means go that route.
I used fresh-squeezed orange juice here because I usually have fresh oranges on hand this time of year, but if you have a jug of OJ (with or without pulp) in your fridge, that will absolutely work.
Add as much or as little crushed red pepper flakes as you like.
Scale back on the orange zest if you don’t want this dish too citrusy, or bump it up if orange is totally your thing.
Skip the cashews if you don’t have them on hand, or swap them out for a different type of nut if you like.
And to keep this gluten-free, tamari sauce or coconut aminos are both good choices instead of regular soy sauce.
The Best Easy Healthy Orange Chicken Recipe
This dish is sort of like sweet and sour chicken meets orange chicken meets cashew chicken. Because why not?!
Orange juice and chicken broth provide the base here. Aromatic garlic, ginger, and orange zest pack a punch of flavor, and spicy crushed red pepper flakes provides a touch of heat. Soy sauce adds depth and robustness. We use a little arrowroot starch to thicken the sauce, but cornstarch will work well too (and both are gluten free). It’s all about a balanced flavor profile here!
And this is a beautiful meal to celebrate the Lunar New Year because it’s full of supposed good luck foods!
Long, unbroken noodles are a classic symbol of long life. Oranges are representative of good luck or success because of how close the word orange sounds to the Cantonese word for success, and also because their round, golden color represents fullness and wealth. (You can read more about lucky foods for the Chinese New Year on China Highlights and Parade’s Community Table.)
But you don’t have to wait for a special occasion to make this! If your family likes Chinese food take-out, give this one a try instead. It’ll be on the table in 30 minutes, making it a great weeknight dinner.
Ingredients
- Arrowroot starch vermicelli
- Garlic
- Ginger
- Orange juice
- Chicken broth
- Soy sauce
- Orange zest
- Crushed red pepper flakes
- Arrowroot starch (or cornstarch)
- Avocado oil
- Boneless skinless chicken breasts
- Bell peppers
- Onion
- Cashews
- Scallions
Step-by-Step Instructions
Step 1: Prepare the Noodles (Or Rice or Whatever You’re Serving with the Orange Chicken):
If making arrowroot vermicelli, put the noodles in a bowl and cover with boiling water. Leave it until the noodles are softened (start checking them after 2 minutes). Drain and set aside.
Step 2: Make the Sauce:
Whisk together the garlic, ginger, orange juice, chicken broth, soy sauce, orange zest, crushed red pepper flakes, and arrowroot starch in a medium bowl. Set aside for now.
Step 3: Stir Fry the Chicken:
Heat 1 tablespoon of oil in a large, deep-sided skillet over high heat. Add the chicken breasts in a single layer on the bottom and cook until browned outside and fully cooked inside (there should be no pink inside), about 5 minutes. Use a slotted spoon to transfer the chicken to a bowl.
Step 4: Stir Fry the Vegetables:
To the same skillet, add the remaining 1 tablespoon oil, bell pepper and onion; cook over high heat until starting to soften, about 2 minutes, stirring frequently.
Step 5: Stir Fry Everything Together:
Add the chicken back into the skillet and stir in the orange juice mixture. Bring to a boil, and then cook until the sauce is thickened, about 2 minutes, stirring frequently.
Step 6: Serve:
To serve, place the noodles on a large serving bowl and spoon the chicken mixture on top; sprinkle on the cashews and scallion.
Storage
Store leftovers in an airtight container in the fridge for up 4 days.
What Should I Serve with Healthy Orange Chicken?
This easy meal pairs well with so many things! Here are a few ideas:
- Steamed jasmine rice or brown rice
- Vermicelli noodles (pictured here with arrowroot starch vermicelli, which are gluten free and paleo)
- Steamed broccoli (to keep the carbs down and get in another vegetable!)
More Easy 30-Minute Chicken Dinners to Make
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Healthy Baked Chicken Tenders
- Indian Chicken Korma with Rotisserie Chicken
- Chicken Parm Soup
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30-Minute Easy Healthy Orange Chicken Recipe
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Ingredients
- 4 ounces arrowroot starch vermicelli see Note
- 3 large cloves garlic crushed or grated
- 1 tablespoon fresh-grated ginger
- 1/2 cup fresh-squeezed orange juice
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce or tamari sauce or coconut aminos
- 1 teaspoon fresh orange zest
- 1/2 teaspoon crushed red pepper flakes more or less to taste
- 1 tablespoon arrowroot starch or cornstarch
- 2 tablespoons avocado oil divided
- 1 pound boneless skinless chicken breasts sliced cross-wise into thin strips
- 2 large bell peppers deseeded and thinly sliced (I used 1 orange and 1 yellow bell pepper)
- 1 medium-large onion halved and thinly sliced
- 1/2 cup raw cashews toasted and coarsely chopped (optional)
- 2 scallions green and white parts, thinly sliced
Instructions
- Put the vermicelli in a bowl and cover with boiling water. Leave it until the noodles are softened (start checking them after 2 minutes). Drain and set aside.
- Whisk together the garlic, ginger, orange juice, chicken broth, soy sauce, orange zest, crushed red pepper flakes, and arrowroot starch in a medium bowl; set aside.
- Heat 1 tablespoon of oil in a large, deep-sided skillet over high heat. Add the chicken breasts in a single layer on the bottom and cook until browned outside and fully cooked inside (there should be no pink inside), about 5 minutes. Use a slotted spoon to transfer the chicken to a bowl.
- To the same skillet, add the remaining 1 tablespoon oil, bell pepper and onion; cook over high heat until starting to soften, about 2 minutes, stirring frequently.
- Add the chicken back into the skillet and stir in the orange juice mixture. Bring to a boil, and then cook until the sauce is thickened, about 2 minutes, stirring frequently.
- To serve, place the noodles on a large serving bowl and spoon the chicken mixture on top; sprinkle on the cashews and scallion.
Notes
- Nutrition Information: The nutritional information for this recipe was calculated without the arrowroot starch vermicelli.
- Arrowroot Starch Vermicelli: I buy these at a local Asian market; they’re very similar to glass noodles. (Konjac noodles, which are available on Amazon also work well!) If you can’t find them, use any kind of noodles you like in this dish, or serve it with rice instead.
- Storage: Store leftovers in an airtight container in the fridge for up 4 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on February 1, 2016. I updated it with more information on October 25, 2022.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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I have friends that are the same way! It’s hilarious! Glad that you can customize this recipe. But it looks perfect just as is!
Love this chicken bowl, Faith! The flavors are some of my favorite!
I used to be just like your friend, Faith. I was so afraid to step outside the lines. Now I love it. :-) This dish looks marvelous.
I’m with you Faith, I cook with recipes as though they’re suggestions (unless I’m baking)…it’s so fun to put your own twist on things. Though I can’t think of a single thing I would change in this dish – looks like perfection to me!
This looks light, refreshing and full of flavor. My kinda mid-week meal in minutes. :)
This sounds like such a great take-IN option! I am always looking for new, fun dishes that have chicken in them! Thanks for sharing!
This looks and sounds so delicious, totally my kind of meal!
Love the orange flavors in this, and of course the cashews — duh! Looks fabulous!
A lovely stir-fry! Soy sauce rules.
Cheers,
Rosa
I love easy dinners, and this looks amazing! I couldn’t make dinner if I had to follow the recipe 100%, I need to change a few things here and there to make it more for my families taste!
Easy dinners are a must for during the week! Everyone would love this easy dinner.
This caught my eye on Instagram this morning. I agree with you on the stress following a recipe to the “T”. That’s another reason I am not a baker. No time for precision…lol! I just so happen to have cashews and some of the other ingredients on hand. Looks awesome!
oh wow this chicken is so good, i won’t need takeout again!