Asian cuisine is the go-to in our home, and we often make a recipe quite similar to this light orange chicken. This “skinny” version is simply sauteed in just enough oil – no need for the deep frying.
And not only is this light orange chicken recipe low-fat, it’s also a shortcut recipe, using the convenience of a frozen vegetable mix – to speed up cooking and forgo all of that chopping (it was shared with us by Bird’s Eye). That said, if you’ve got the time, feel free to chop up a fresh blend of broccoli, mushrooms, bell peppers and water chestnuts. If you opt for fresh, I would chop the broccoli into small florets or add larger florets to the pan a couple of minutes before the other vegetables, since it can take a little longer to cook.
Special Diet Notes: Light Orange Chicken and Broccoli
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.
For soy-free light orange chicken, use coconut aminos in place of the soy sauce.
- 1 orange, juiced and zested (about ⅓ cup juice and 2 teaspoons zest)
- ¼ cup soy sauce or wheat-free tamari (for gluten-free)
- 1 teaspoon cornstarch
- 1 pound thin-sliced chicken breast
- Salt and ground black pepper
- All-purpose flour or gluten-free flour
- 2 tablespoons olive oil
- 1 bag (16 ounces) frozen stir-fry vegetables with broccoli
- 3 cloves garlic, minced
- 2 teaspoons minced ginger
- 1¼ cups low sodium chicken stock or broth
- 2 tablespoons rice wine vinegar
- Cilantro, for garnish
- Cooked rice, to serve (about 2 to 3 cups)
- Whisk orange juice, soy sauce and cornstarch in small bowl until the starch dissolves.
- Season both sides of the chicken with salt and pepper and then dredge lightly in flour.
- Heat oil over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is cooked through. Remove from skillet and keep warm.
- Add the broccoli to the skillet, mix and cook, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Add the garlic and ginger and cook 1 to 2 minutes or until just fragrant. Stir in the orange juice mixture, orange zest, chicken stock and rice wine vinegar. Cook, stirring occasionally, for 3 minutes or until sauce is bubbly and starts to thicken.
- Add the chicken back to pan and let the flavors combine for 1 to 2 minutes before serving. Sprinkle with cilantro.