Skinny Orange Chicken Stir Fry
Cook time
Total time
A lightened up Orange Chicken recipe with veggies! It is a heavenly dish without all of the calories of traditional take out orange chicken
Serves: 4
  • Chicken:
  • 1½ lbs boneless skinless chicken breasts, diced into small 1-inch pieces
  • 1½ Tbsp canola oil or coconut oil
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 3 green onions, diced
  • 1 cup carrots ( I used matchsticks)
  • 1 head broccoli, cut into small pieces
  • Orange Chicken Sauce Ingredients:
  • zest from one orange
  • ½ cup orange juice
  • ½ cup chicken broth
  • ¼ cup honey
  • ¼ cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1-2 tsp chili paste (depending on how spicy you want it)
  • 3 Tbsp. cornstarch
  • ½ tsp. ground ginger
  • Chopped green onions and sesame seeds, for serving
  1. Sauce:
  2. In a medium bowl or measuring cup whisk together all of the sauce ingredients, set aside.
  3. Cut up chicken and season with salt and pepper.
  4. Heat oil in a large skillet or wok over medium high heat. Add the chicken and saute for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the cooked chicken to a bowl and set aside.
  5. Add more oil if needed and add the garlic, green onion stir for 1 minute. Add a few splashes of OJ to the skillet. Add in the carrots and broccoli, cover and let steam for 3-4 minutes until cooked, but still crisp. Add the veggies to the chicken bowl.
  6. Pour the orange chicken sauce into the empty skillet. Let the sauce come to a boil, allow it to thicken for 2 minutes. Add back in the veggies and chicken, stir until heated through again. Serve over rice and garnish with green onions, or sesame seeds.
Recipe by Two Sisters Kitchens at