Photo of Orange Chinese chicken by WW

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. This recipe utilizes reduced-sodium broth, low-sodium soy sauce, and canned oranges in light syrup. The easy-to-assemble sauce is bold enough to dress up boneless, skinless chicken breasts. And you'll get even more orange flavor from a whole tablespoon of finely grated orange zest.


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.