on Jan 07, 2014, Updated Feb 24, 2023 132 Comments Orange Chicken has to be one of my favorite Chinese dishes to order when we order takeout or visit a favorite Chinese restaurant. I’ve made it a few times at home, but decided that I wanted to make a skinny orange chicken recipe. You know, around the first of the year, that’s what seems to be on our minds. This lighter orange chicken recipe, or my Skinny Orange Chicken, is exactly what I had in mind! It’s so full of flavor and a favorite in my family!
Skinny Orange Chicken
How to Make Skinny Orange Chicken
I begin with four skinless, boneless chicken breasts that I slice in half horizontally. You’ll definitely want to make sure you are using a very sharp knife held parallel to the cutting board when slicing the chicken in half. I then cut the halves into bite-sized pieces. I find that they cook a lot more evenly that way and it saves a ton of time when cooking chicken in recipes like this. and I like to pop my chicken into the freezer for about 15 minutes as it makes them perfect for cutting, in my opinion. I toss my chicken into a skillet with a bit of oil. I use coconut oil as I want to make this recipe as Paleo-friendly as possible, but you can use olive oil, butter, or a combination of the two for a delicious flavor. While the chicken is browning, I mix together the sauce for the chicken. While traditional orange chicken always calls for frying the chicken bites in a cornstarch batter, I omit that part to reduce a few calories. Believe me, you won’t miss it once you taste the sauce on this chicken! Once the chicken is browned, I remove it from the skillet as I cook the sauce to reduce it for the dressing. You are going to love the substitutions I made. It tastes so fresh and delicious! Here’s my Skinny Orange Chicken Recipe. I think you are going to love it. I know we sure do! Enjoy! Robyn xo
