Name: Orange Peel Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts (cut into small pieces); 1/2 cup cornstarch; 2 tablespoons oil (vegetable or canola oil); 4 green onions (chopped); 1/2 cup orange juice; 1 teaspoon orange zest; 3 cloves garlic (minced)

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Experience the perfect balance of sweet and savory with this delectable Orange Peel Chicken recipe. Ready in just 35 minutes, this Chinese-inspired dish delivers a vibrant citrus kick while keeping things light at only 195 calories per serving.

The combination of tender chicken pieces and aromatic orange peel creates an irresistible flavor that rivals your favorite takeout, but with healthier ingredients and better portion control. It’s a protein-packed meal that’s sure to become a weeknight dinner favorite.

Ingredients

Chicken: 1 pound boneless skinless breasts, cut into bite-sized pieces for even cooking
Coating: 1/2 cup cornstarch for crispy exterior
Oil: 2 Tablespoons vegetable or canola oil for frying
Aromatics: 4 green onions, chopped, plus extra for garnish
For Serving: Hot cooked brown rice and sesame seeds

Orange Sauce

Citrus Base: 1/2 cup orange juice and 1 teaspoon zest for fresh flavor
Savory Elements: 3 cloves minced garlic, 1/3 cup low-sodium chicken broth
Seasonings: 2 Tablespoons soy sauce (low-sodium), 2 Tablespoons sugar
Heat & Tang: 2-4 teaspoons Sriracha sauce, apple cider vinegar, rice wine vinegar
Thickener: 2 1/2 teaspoons cornstarch

Instructions

Coat the Chicken: Place chicken and cornstarch in a ziplock bag, shake until pieces are evenly coated
Cook the Chicken: Heat oil over medium-high heat, cook chicken in batches until golden brown
Prepare Sauce: Combine all sauce ingredients in the same pan, whisk well
Finish: Add green onions and cooked chicken to thickened sauce, toss until well combined
Serve: Place over hot brown rice, garnish with extra green onions and sesame seeds

Cooking Techniques

The secret to getting that perfect crispy coating on your chicken lies in the cornstarch coating and proper oil temperature. Heat your pan until it’s hot enough that a drop of water sizzles on contact – this helps create that beautiful golden-brown crust.

Work in small batches to avoid overcrowding, which keeps your chicken pieces crispy instead of steamy. When you see the edges turning golden, that’s your cue to flip!

Variations & Substitutions

Want to switch things up? You can make this dish your own! Try honey instead of sugar for a different kind of sweetness. No Sriracha? Regular chili sauce or red pepper flakes work great too. For a lighter version, you can skip the cornstarch coating and just stir-fry the chicken pieces plain.

Love veggies? Toss in some broccoli or bell peppers when you add the sauce. And if you’re watching your sodium, feel free to reduce the soy sauce and add a splash more orange juice.

Serving Suggestions

While this tasty orange chicken is amazing over brown rice, you’ve got lots of options! Try it with cauliflower rice for a low-carb meal, or serve it over noodles. Add a side of steamed broccoli or a simple Asian slaw to make it a complete meal.

Love extra sauce? Double the sauce recipe – it’s great drizzled over your sides too! Don’t forget those green onions and sesame seeds on top – they add such a nice pop of color and crunch.

Storage Tips

Made too much? Lucky you! This orange chicken keeps well in an airtight container in the fridge for 3-4 days. The sauce might thicken up, so when reheating, add a tiny splash of water or orange juice.

For best results, warm it up in a pan over medium heat – this helps keep the chicken crispy. You can freeze it too, but the texture might change a bit. Just separate the rice and chicken into different containers before storing.