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Skinny Take-Out Orange Chicken With Jasmine Rice

This Skinny Take-Out Orange Chicken is sticky, sweet, and spicy (although, the spiciness can easily be adjusted). Since the chicken is not breaded and deep-fried, it’s also easier on your waistline.
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Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3

Ingredients
  

  • 1 cup Jasmine rice
  • 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
  • cup water
  • zest and juice from 1½ oranges

Instructions

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • Serve the orange chicken over a heaping of Jasmine rice and garnish with sliced green onions, orange zest, and sesame seeds.

Nutrition

Serving: 3people | Calories: 295kcal | Carbohydrates: 58g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 583mg | Potassium: 168mg | Fiber: 1g | Sugar: 5g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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