30-Minute Easy Healthy Orange Chicken Recipe

This easy, healthy Orange Chicken recipe is a delicious sweet and savory family-friendly weeknight dinner in 30 minutes!

Course Main Course

Cuisine Chinese

Keyword Healthy Orange Chicken, Healthy Orange Chicken Recipe, Healthy Orange Chicken Stir Fry

Prep Time 20

Cook Time 10

Servings servings

Calories 349kcal

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

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.

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.