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Skinny Orange Chicken

Skinny Orange Chicken - a delicious, lightened up version of your favorite takeout! This recipe comes together in 30 minutes or less and is guaranteed to satisfy the whole family!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Cathy Trochelman


  • 2 lbs. boneless skinless chicken breast
  • 1 c. fresh orange juice
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • c. brown sugar
  • 1 teaspoon minced garlic
  • ½ teaspoon ginger
  • 1 tablespoon orange zest
  • ¼ teaspoon crushed red pepper
  • ½ c. water
  • 1 - 1 ½ tablespoon corn starch according to desired thickness
  • 3 green onions sliced
  • additional orange zest or red pepper flakes optional
  • 3-4 c. cooked rice


  1. Cut chicken into 1 inch pieces and set aside.
  2. In a medium skillet, combine orange juice, lemon juice, rice wine vinegar, soy sauce, brown sugar, minced garlic, ginger, orange zest, and crushed red pepper.
  3. Cook, stirring regularly, over medium-high heat until slightly thickened and bubbly.
  4. In a small bowl or measuring cup, combine water and corn starch and stir until corn starch is dissolved.
  5. Add corn starch mixture to skillet and continue cooking, stirring regularly, until sauce is thickened.
  6. While sauce is cooking, heat a small amount of oil in a separate skillet.
  7. Add chicken and cook until no longer pink.
  8. Combine cooked chicken with sauce and garnish with green onions, orange zest, and red pepper flakes as desired.
  9. Serve over rice.