Healthy Orange Chicken
This orange chicken is a healthier and easy take on traditional Chinese takeout. Make this the next time you're craving takeout and serve with rice and your favorite veggie!
Do you have any specific foods that you ate all of the time before deciding to eat a healthier real food diet? I don't really miss things like white bread or white pasta, but Chinese takeout is one of those meals that I actually do really miss. When I was growing up, my family used to grab takeout from this great Chinese restaurant up the street from our house and it was one of my favorite meals. There's just something about crispy sesame or orange chicken drowned in a sweet and sticky sauce that I love.
Even though it's delicious, Chinese takeout is not something I eat anymore. The battered fried chicken and extra sweet sauces taste better than they actually make me feel so, I tend to just avoid the takeout these days. I don't believe that you have to give up your favorite foods to eat a healthy balanced diet. I definitely make room for some of my favorite "less healthy" foods, but I also love attempting to create healthier versions of them when I have the chance. This recipe is a healthier twist on the classic orange chicken without all of the battered and fried chicken, unhealthy oils, and sugar. It tastes delicious and is so easy to make that I bet you won't even miss takeout!
Healthy Orange Chicken
- 2 tbsp avocado or coconut oil
- 6 boneless skinless chicken thighs
- 1/4c arrowroot starch or corn starch
- 1 tbsp salt
- 1 tsp garlic powder
- 1/4 cup orange bell pepper, sliced
- 1/4 cup green bell pepper, sliced
- 1/4 cup yellow onion, sliced
For the Orange Sauce:
- 3/4 cup orange juice
- 3/4 cup coconut aminos
- 1 tbsp sriracha
- 2 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey (omit for Whole30)
- 1/4 red pepper
- Heat a large skillet over medium-high heat. While the oil is heating, combine the arrowroot starch, salt, and garlic powder in large bowl or plastic gallon size bag. Pat the chicken dry with paper towels and then dredge the chicken in the flour and seasoning mixture until well coated.
- Add the oil to the hot skillet and then add the chicken thighs. Cook the chicken until browned on both both sides, around 6-8 minutes. While the chicken is cooking make the sauce by whisking together all of the ingredients.
- Add the peppers and onions to the skillet and let them cook for a few minutes until they start to become tender. Then, add the sauce to the skillet and bring to a boil. Reduce the heat and allow the sauce to simmer for 15-20 minutes until slightly thickened. Garnish with parsley or cilantro and serve with rice and veggies!