Skinny Skillet Orange Chicken Recipe Is Better Than Takeout (No Refined Sugar, 35 Minutes) High Protein Recipes Dinner Chicken Recipes Asian Recipes Fruit Gluten-free

Want to have your orange chicken – and eat it, too? Then you will love this skinny (OK, skinnier) orange chicken recipe. This high-protein recipe is better and healthier than takeout and will get your family excited about dinner.

I reworked the formula, so this skillet orange chicken recipe has all the flavor – but no refined sugar. I've even included gluten-free options, in case you're avoiding gluten. I hope you love this delicious Asian-inspired chicken dinner recipe as much as I do!

Here is your shopping list for this protein-rich chicken dinner: boneless/skinless chicken breast, flour (all-purpose or gluten-free flour), panko breadcrumbs (regular or gluten-free), oranges for juicing and zesting (read about the health benefits or oranges), low-sodium soy sauce, honey, dried chili peppers, fresh garlic, fresh ginger and cornstarch.

Serve this juicy, crispy orange chicken and sauce over rice with your favorite side dishes. We like a big platter or crispy egg rolls or spring rolls.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 cups all-purpose flour or gluten-free flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs (or gluten-free panko)
• 1 pound boneless,/skinless chicken breasts, cut into 1-inch chunks
• juice and zest of 2 oranges
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 - 4 dried chili peppers
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 2 tablespoons cornstarch

Optional Ingredients for Serving

• 2 cups cooked jasmine rice
• sesame seeds
• green onions, sliced

Here’s how to make it:

1. Line a high-sided baking sheet with parchment paper or nonstick silicone baking sheet. Set up a dredging station with three medium-sized bowls – one bowl filled with the flour and seasoned with salt and pepper, another one with the eggs, beaten and seasoned with salt and pepper, and one with panko. Next to the last bowl place the prepared sheet.
2. Season the chicken pieces with salt and pepper. Begin dredging the chicken by first pressing it in the flour. Lift to shake off any excess.
3. Coat in the in beaten eggs and finally into the in panko, covering thoroughly.
4. Arrange the coated chicken on the baking sheet and bake in a preheated 400-degree F oven until no longer pink, 18 to 20 minutes. 
5. To make the sauce, in a small saucepan over medium heat, combine the orange juice, soy sauce, honey, garlic, ginger and cornstarch. Whisk until combined. Add chili peppers and cook until thickened, about 5 minutes.
6. Once the chicken is baked and crispy, transfer to a large bowl and drizzle in the orange sauce. Toss well to coat.
7. Serve over cooked rice garnished with orange zest, sesame seeds and chopped green onions.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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