Lighter Orange Chicken



This Lighter Orange Chicken stir-fry is a healthier and delicious twist on the classic takeout favorite. It's packed with vibrant flavors and colorful vegetables, making it a perfect weeknight meal.

Ingredients:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/3 cup orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup sliced carrots
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon chopped green onions
  • Cooked brown rice or quinoa, for serving

Instructions:

In a small bowl, whisk together the orange juice, soy sauce, honey, and cornstarch until smooth

Set aside

Heat the vegetable oil in a large skillet or wok over medium-high heat

Add the chicken pieces and stir-fry for 4-5 minutes or until they are cooked through and no longer pink

Remove the chicken from the skillet and set aside

In the same skillet, add the sliced bell peppers and carrots

Stir-fry for 3-4 minutes or until they begin to soften

Add the minced garlic, ginger, and red pepper flakes if using to the skillet

Stir-fry for another 30 seconds until fragrant

Return the cooked chicken to the skillet and pour the orange sauce over the ingredients

Stir-fry for 2-3 minutes or until the sauce thickens and coats the chicken and vegetables evenly

Serve the lighter orange chicken over cooked brown rice or quinoa, garnished with chopped green onions

Enjoy!


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