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Orange Chicken - Low Fat Version
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Chinese Orange Chicken - Low Fat Version

Classic Orange Chicken lightened up without deep frying
Prep Time1 hour
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 people

Ingredients

Marinade Ingredients

  • 1 cup chicken broth
  • 1/3 cup rice vinegar
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon grated ginger
  • 3/4 cup orange juice freshly squeezed
  • 1/4 cup light soy sauce
  • 2 cloves garlic finely chopped
  • 1 tablespoon orange zest
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground white pepper

Chicken Ingredients

  • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil
  • 1 finely chopped onion
  • 2 dried red chiles
  • 2 cups diced chicken tenderloin
  • 1 tablespoon toasted sesame seeds + more for garnish
  • salt to taste (optional)

Instructions

  • Combine all ingredients of the marinade in a large bowl. Whisk well until thoroughly combined. Transfer 1 ½ cups of the marinade into a saucepan. Place the chicken in the original bowl and toss well. Leave to marinate for at least one hour in the refrigerator.
  • Add cornstarch to the cold marinade in the saucepan. Whisk well until incorporated. Bring to a boil and simmer for 10 minutes, until thickened.
  • In a wok or skillet, heat peanut oil. Add onion and chiles. Stir fry until onions start to change color.
  • Strain chicken and discard the marinade. Add chicken pieces to skillet and stir fry until cooked through, about 5 minutes.
  • Add orange sauce and stir fry until chicken is well coated with the sauce. Simmer for 5 minutes.
    Orange Chicken
  • Add sesame seeds and cook for 2 more minutes. Add salt if necessary.
  • To serve, garnish with more sesame seeds.
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