Low‑Calorie Orange Chicken with Sauce
A vibrant, low‑calorie orange chicken that’s bursting with citrusy sweetness and savory depth. The tender chicken is coated in a light cornstarch batter, then simmered in a tangy sauce that balances orange juice, soy, and a hint of brown sugar, making it perfect for meal‑prep and pairing with fluffy rice.
Maker: Noah Perlo
From: Instagram(view original)
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Cooking context
50 min estimated total time for 10 servings.
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Ingredients
- 4 2/5 lb chicken breast
- 0.35 oz baking powder
- 5 3/10 oz fresh orange juice
- 0.18 oz ground black pepper
- 1 1/10 oz cornstarch
- 0.32 oz sesame seeds
- 1 1/10 oz green onions
- 1 4/5 lb cooked rice
Sauce
- 0.53 oz garlic
- 0.53 oz fresh ginger
- 14 oz diet orange juice
- 5 3/10 oz soy sauce
- 2 1/10 oz rice vinegar
- 1 3/10 oz brown sugar
- 0.42 oz orange zest
- 1 3/5 oz garlic
- 0.71 oz fresh ginger
- 0.09 oz red chili flakes
- 0.53 oz oil
Instructions
- 11. In a large bowl, combine the diced chicken breast with baking powder, ground black pepper, and cornstarch. Toss until every piece is evenly coated.
- 22. Add 150 g fresh orange juice and 250 g soy sauce to the bowl, stir well, and let the chicken marinate for at least 15 minutes at room temperature.
- 33. While the chicken marinates, prepare the sauce: in a small saucepan, whisk together 15 g minced garlic, 15 g minced fresh ginger, 400 g diet orange juice, 150 g soy sauce, 60 g rice vinegar, and 36 g brown sugar.
- 44. Place the saucepan over medium‑low heat and bring the mixture to a gentle simmer, stirring occasionally. Let it thicken slightly, about 5 minutes.
- 55. If desired, stir in the optional 12 g orange zest, an additional 45 g minced garlic, 20 g minced ginger, 2.5 g red chili flakes, and 15 g oil for extra flavor and gloss.
- 66. Heat a large skillet or wok over medium heat. Add a splash of oil if the pan is dry, then add the marinated chicken in a single layer.
- 77. Cook the chicken, turning occasionally, until it is cooked through and lightly browned, about 8–10 minutes. Ensure the internal temperature reaches 167°F (165°F).
- 88. Transfer the cooked chicken to a plate and keep warm while you finish the sauce.
- 99. Reduce the sauce heat to low and pour it over the cooked chicken in the skillet. Toss to coat the pieces evenly; let the sauce cling for 2 minutes.
- 1010. Serve the glazed orange chicken over the prepared 800 g cooked rice, spreading the chicken evenly across the rice.
- 1111. Garnish each serving with a sprinkle of sesame seeds and chopped green onions.
- 1212. Allow the dish to rest for 2–3 minutes before serving so the flavors meld.
- 1313. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
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Frequently asked questions
- How long does it take to make Low‑Calorie Orange Chicken with Sauce?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Low‑Calorie Orange Chicken with Sauce recipe make?
- This recipe makes 10 servings as written; ingredient quantities on this page can be scaled.
- Where does this Low‑Calorie Orange Chicken with Sauce recipe come from?
- It was shared by Noah Perlo on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.