Healthier Orange Chicken

A lighter orange chicken made with cornstarch-coated chicken and a simple honey-orange soy sauce.

Prep Time 2

Cook Time 8

Total Time 10

Servings 5 servings

1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
1/2 cup cornstarch
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 large oranges juiced (about 1/2 to 3/4 cup total); reserve more orange juice if needed to thin sauce
1/3 cup lite soy sauce
1/4 cup honey
1 tablespoon green onions diced into thin rounds, for garnish

In a large bowl or a zip-top bag combine the diced chicken and cornstarch; toss or shake until the chicken is evenly coated. Set aside and discard any excess cornstarch left in the bowl or bag.
In a large skillet over medium heat add the toasted sesame oil and olive oil.
Stir together the freshly squeezed orange juice, lite soy sauce, and honey, then add the sauce and the coated chicken pieces to the skillet. Avoid adding any excess dry cornstarch at the bottom of the bowl or bag.
Cook over medium heat, stirring and flipping the chicken frequently so it browns evenly and the sauce forms; continue until the chicken is cooked through, about 6–8 minutes.
If the sauce thickens too quickly before the chicken is cooked, add additional orange juice a little at a time and continue stirring until the chicken is done and the sauce reaches your desired consistency.
Remove from heat, sprinkle with the sliced green onions, and serve immediately.