Orange Flavored Chicken is one of my all time favorite Chinese foods. But given that it’s dish that is usually breaded, deep fried chicken in a thick, sweet and sticky sauce, it’s not really the best choice if you are following the Weight Watchers plan.

So in order to have my orange chicken and eat it too, I put together a much healthier and lighter version that has a LOT less fat and calories than the traditional restaurant version.

Plus, it is an incredibly easy recipe, taking less than 30 minutes to prepare.

By sautéing instead of deep frying, and creating a lighter sauce, you still get fantastic flavor but for a LOT less fat, calories and carbs. It’s surprisingly quick and easy to make, and works wonderfully served over steamed brown rice and broccoli.

Admittedly, this Light Orange Chicken was so good that one serving just wasn’t enough for me, so I ate two servings with no rice. Still way less than what I’d eat at a restaurant, so overall, Id say that’s pretty awesome.

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light orange chicken
LIGHT ORANGE CHICKEN RECIPE
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This delightful Orange Chicken is a much healthier version than the kind you’d find at your favorite Chinese food restaurant. Sautéing it instead of frying it really helps to cut the fat and calories. But it’s just as incredibly flavorful and satisfying as you’d want it to be.
Calories: 211 kcal
Ingredients
  • 1 lb skinless, boneless chicken breast (cut into bite sized pieces)
  • 1/4 cup fat free chicken broth
  • 2 cloves garlic (minced)
  • 1/3 cup orange juice
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1/4 cup reduced sodium soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp orange zest
  • 1/4 tsp ground ginger
  • Salt and pepper to taste
Instructions
  1. Spray a large, nonstick skillet with an olive oil mister or non-fat cooking spray, and set over medium high heat.
  2. Generously season chicken with salt and pepper, and place in skillet. Brown chicken evenly on both sides, adding the broth, tbsp by tbsp to keep the chicken from sticking to the pan. Cook until chicken is browned and cooked through, about 5 minutes.
  3. Meanwhile, in a small bowl, whisk together the remaining ingredients, and pour over the chicken. Bring sauce to a boil, and then let simmer for another minute or two until the sauce thickens. Remove from heat and serve.
Recipe Notes

Entire recipe makes 4 servings

Serving size is about 1 cup

Each serving = 3 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
LIGHT ORANGE CHICKEN RECIPE
Amount Per Serving
Calories 211 Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.2g 1%
Cholesterol 73mg 24%
Sodium 638mg 27%
Potassium 519mg 15%
Total Carbohydrates 15g 5%
Dietary Fiber 0.4g 2%
Sugars 10.7g
Protein 25.5g 51%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

8 Comments

  1. Calculated the points for SP – comes out to 6 SPs per serving! :)

  2. Thanks for this recipe! I’m trying this tonight. I wonder how it re-heats. Any ideas/suggestions?
    Thanks again!

  3. I made this tonight and it is really good. I don’t see how it is only 4 points though. I plugged it into the ww recipe builder and it came up with 6 points. Maybe I’m missing something?

    • I also plugged this into the WW recipe builder and it came out to 6 points.

  4. I made this the other night and it was delightful! Very fresh and citrussy! Served it over rice and added broccoli at the end while the sauce was thickening. Will definitely make again!

  5. Made tonight and enjoyed it very much. I did feel it could use a pinch a hot pepper flakes, as it is kind of sweet, and some veggies like onion, broccoli, bell pepper. Thanks for the good recipe and will make it again!

  6. I made this tonight and it was delicious. I served it over quinoa for 1 additional point. I was wondering if you could also do this in a lemon version?

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