Skinny Take-Out Orange Chicken with Jasmine Rice
Prep time
Cook time
Total time
Serves: 3
  • 1 cup Jasmine rice
  • 1½ lbs boneless skinless chicken tenderloins
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 2 tsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 2 tsp olive oil
  • 4 dried Arbol chilies, deseeded (adjust to taste)
  • pinch red pepper flakes (optional)
  • 2 tsp fresh ginger, grated
  • 1 tsp sesame seeds
  • 2 tbsp green onions, sliced on the bias
  • salt and pepper
For the Slurry:
  • 2 tsp cornstarch
  • 2 tbsp low-sodium soy sauce
  • ⅓ cup water
  • zest and juice from 1½ oranges
  1. Add the Jasmine rice to a large pot with 1½ cups of water and bring to a boil, then reduce to a simmer. Cover the rice and cook until tender, about 15 to 20 minutes.
  2. Meanwhile, cut the chicken tenderloins into bite-sized pieces and place into a large bowl. Add the sugar, half of the minced garlic, 2 teaspoons cornstarch, and 1 tablespoon of soy sauce to the bowl with the chicken. Season with a pinch of salt and pepper. Toss the chicken to coat evenly and set aside.
  3. Prepare the slurry by whisking together the remaining 2 teaspoons of cornstarch, 2 tablespoons of soy sauce, water, and the juice from 1½ oranges in a medium bowl. Set the slurry aside.
  4. Heat the 2 teaspoons of olive oil in a pan over medium-high heat. Once hot, add the chicken and Arbol chiles. Cook for 4-5 minutes, stirring often, until the chicken has turned golden brown. Add the red pepper flakes (optional), remaining half of the minced garlic, ginger, and a pinch of orange zest to the chicken. Cook until fragrant, about 1 minute (careful, don't let the garlic burn).
  5. Add the prepared slurry to the pan and cook until the sauce thickens and the chicken is cooked through, about 6-7 minutes. Season with salt and pepper, to taste.
  6. Serve the orange chicken over a heaping of Jasmine rice and garnish with sliced green onions, orange zest, and sesame seeds.
Recipe by That Oven Feelin' at