Easy, Healthy Orange Chicken

This healthy Orange Peel Chicken is a lighter version of your favorite takeout, bursting with flavor and tons of veggies! It's a delicious, one pan dinner perfect for weeknights! (no added sugar, gluten-free option) | via

This healthy orange chicken is a healthier, more delicious version or your favorite takeout. It's easy to make with just one pan, bursting with flavor and customizable to whatever vegetables you have on hand. (no added sugar, gluten-free option)



For the sauce:

  • 1 cup 100% orange juice (bottled or fresh squeezed)
  • 1 tsp orange zest
  • 2 tbsp low-sodium soy sauce
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger or ginger paste
  • 1 tsp red pepper flakes
  • 1 tbsp corn starch
  • 1 tsp sesame oil

For the Orange Peel Chicken:

  • 2 tsp neutral oil, such as avocado oil or canola oil, divided
  • 1 1/2 lbs boneless, skinless chicken breast
  • Pinch salt and freshly cracked black pepper
  • 3 medium carrots, sliced
  • 1 cup snow peas
  • 1/2 cup frozen edamame, thawed

For serving:

  • Sliced green onions
  • Cooked brown rice, cauliflower rice or quinoa


  1. Whisk together sauce ingredients and set aside. Chop carrots and cut chicken into bite-sized pieces.
  2. Heat a large nonstick skillet over medium heat. Add 1 tsp of the oil. Season chicken with salt and pepper and add to skillet, stirring occasionally so that all sides get browned. Continue cooking until chicken is mostly cooked through, 5-8 minutes. Remove from chicken from skillet and set aside.
  3. Add remaining 1 tsp oil to the skillet. Add carrots, snow peas and edamame to skillet and cook, stirring, until carrots are softened, about 5 minutes.
  4. Add chicken back to the skillet and pour in sauce. Cook until sauce is thickened, about 5 more minutes.
  5. Sprinkle with green onions and serve with cooked brown rice, quinoa, or cauliflower rice.


  • To make this orange chicken gluten-free, use tamari or coconut aminos in place of the soy sauce.
  • Tapioca starch or arrowroot powder can be used in place of cornstarch.
  • Prep all of your ingredients and whisk the sauce together before you start cooking. Since this dish comes together so quickly, it's best to have everything prepped first. You should also have a plate ready to put the chicken on after you brown it.
  • A good nonstick skillet makes this cooking this dish much easier. I love the GreenPan ones from Food52 (get $20 off here!) and the All-Clad ones.
  • Use any veggies that you like or have on hand. No edamame? Leave it out! If you'd rather have bell peppers, use those. Frozen broccoli? Great! Add any veggies in where you add the carrots and snow peas.
  • To make this a super easy meal, serve it with frozen or leftover brown rice, quinoa, or other grain that you love, or a ready to eat rice pouch.

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