Hey y’all! It’s been so long since I’ve shared a recipe with you and I thought this favorite of ours would be so perfect! We love orange chicken. Its my super quick go-to meal that I know Alex and the kids will love and we always have the ingredients on hand. Follow along and let me share with you how easy it is to whip up our healthy comfort food favorite!
Our recipe makes three servings which is perfect for our family situation. If the kids eat with us then the two of them spilt a serving or if they have eaten and are already in bed (we like those grown ups only dinners sometimes) then Alex has a serving for lunch the next day.
You’ll want to salt and pepper the chicken a little, be sure not to over salt as we will be adding a sauce later and things can get a little too salty. I always make sure I have whole wheat flour on hand but if you are GF you will need to use a GF flour. Also, for anyone who isn’t specifically “clean eating” or lower carb eating another great option for optimal crispy-ness is to coat the chicken in corn starch.
Once the chicken is well coated with flour and salt and pepper it’s time to bake up in the oven.
Meanwhile you can whip up the yummy sauce! The sauce is really very simple and I bet you probably have all the ingredients on hand in your kitchen. Because our version is clean eating, there is no refined sugar. I use honey to sweeten the sauce and when the sauce is simmered on the stove it reduces quite nicely. * If you like a spicier sauce, don’t be afraid to add red pepper flakes to the sauce before you simmer it *.
When both the chicken and sauce are finished cooking mix the chicken into the sauce to coat well, garnish with green onion if desired and serve hot. My family loves this meal, I usually serve it along size sautéed veggies ( mushrooms, onions, zucchini and carrots) and my version of fried rice using quinoa.
This is definitely a fan favorite in our household. Tray it out at your house and see if our healthy favorite is a hit with your people too and let me know!
- 3 Chicken breasts,
- 1/4 Cup Whole wheat flour
- 1 Pinch Pepper
- 1 Pinch Salt
- 1 TBS Olive oil
- 2 Naval oranges,
- 2 TBS Olive oil
- 1/4 + 2 TBS Honey
- 1 TBS Rice wine vinegar
- 3 TBS Tamari
- Crushed Red pepper flakes
- Chopped green onion
- Preheat Oven to 425°
- Trim and cube 3 chicken breasts into approximately 1" cubes and transfer to bowl.
- Salt and pepper chicken lightly and stir,
- then add 1/4 cup of whole wheat flour and stir to coat evenly.
- Transfer chicken to parchment lined cookie sheet and drizzle with 1 TBS olive oil.
- Place the chicken in the oven to bake for 20 minutes.
- While chicken bakes cut one whole orange into slices and then cut the slices in half twice to achieve triangles and add half of them to a medium sized mixing bowl.
- Next add the juice of the second orange to the bowl along with the remainder of the sauce ingredients with the exception of the additional 2TBS of honey.
- Mix the sauce and pour into a sauté pan and heat until simmering.
- Simmer for 5 min and turn heat to low until sauce starts to thicken slightly.
- Add remaining 2TBS of honey and cook for 2 more minutes.
- Remove from heat.
- Remove orange triangle slices from sauce.
- Once the chicken is finished baking add the chicken pieces to the sauté pan along with the remaining 1/2 of orange triangle slices and stir until chicken is well coated with sauce.
- Add green onion and red pepper flakes if you so desire.
- *20 minutes gets our chicken a little extra crispy on the outside which we like, especially when added to the sauce. If this isn't your taste feel free to remove chicken from oven whenever there is no pink in the middle.