Orange Chinese Chicken

Total Time
25 min
14 min
11 min
Chinese food doesn't have to be a no-no. Our revised Orange Chicken slashes the fat yet maintains tremendous flavor.


dark sesame oil

2 tsp

orange zest

2 tsp, strips

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

table salt

tsp, or to taste

black pepper

tsp, or to taste

canned mandarin oranges in light syrup

15 oz

reduced-sodium chicken broth

½ cup(s)

low sodium soy sauce

1 Tbsp

orange zest

1 Tbsp, finely grated, or to taste


2 tsp


  1. Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
  2. Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

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