Clean Eating Chinese Orange Chicken

by Jen on June 29, 2015

Enjoy this lightened up version of Chinese Orange Chicken covered in a delicious and healthy orange sauce. Perfect served over rice or whole grain noodles.

CClean Eating Chinese Orange Chicken healthy recipe | The Fit Housewife

On a rare occasion that our family orders in Chinese food, Orange Chicken is one of the kid’s favourite dishes. Sure, it tastes good, but it’s also loaded with excess unhealthy fat because most Orange Chicken is deep fried in oil.

You can still have all the flavour of Chinese Orange Chicken without all the unhealthy fat. Instead of deep frying the chicken, I’ve sautéed it, which saves a ton of calories and fat. This recipe is also naturally sweetened with honey, not the processed white sugar that most Chinese Orange Chicken is flavoured with. Then add in some colourful veggies, and you’ve got yourself a complete clean eating meal! The orange sauce is delicious, I promise you won’t miss the take-out version!

Clean Eating Chinese Orange Chicken


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 4

Recipe inspired by Clean Eating Magazine


  • 2 cloves garlic, minced
  • zest of a naval orange
  • 1/3 cup fresh orange juice (from about 3 naval oranges)
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp raw honey
  • 2 Tbsp low-sodium soy sauce
  • 1-1/2 Tbsp corn starch
  • 1 Tbsp rice wine vinegar
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/4 cup whole wheat flour
  • 1/4 tsp each sea salt and fresh ground pepper
  • 2 large boneless, skinless chicken breasts cut into small cubes
  • 2 Tbsp coconut oil
  • Olive oil cooking spray
  • 1 red bell pepper, seeded and cut into cubes
  • 2 cups snow peas, trimmed
  • 1/4 cup green onions, chopped


  1. In a medium bowl, whisk together garlic, orange zest, orange juice, chicken broth, honey, soy sauce, corn starch, vinegar, ginger, and pepper flakes. Set aside.
  2. To a large zipper-closure bag, add flour, salt, and pepper and shake to combine. Add chicken to bag, seal, and shake until chicken is coated with flour mixture.
  3. In a large skillet, melt coconut oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer to a plate.
  4. Spray skillet with olive oil cooking spray and return to medium-high. Add bell pepper and sauté for 2 minutes. Add snow peas and sauté another 3 minutes.
  5. Whisk orange sauce again and add to skillet. As soon as liquid starts to simmer, reduce heat to low. Simmer until thickened, stirring frequently. Return chicken to skillet and simmer until heated through. Serve over cooked rice, quinoa, or whole grain noodles (optional) and garish with green onion.


21 Day Fix: 1 red, 1 green, 1 orange

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