sautéd orange chicken

Sautéd Orange Chicken

I decided I wanted to try out an orange chicken recipe. At first, the Panda Express copycat recipes looked pretty tempting, but then I thought about it and decided to go the healthier route and saute the chicken instead of frying it.  Not necessarily because I wanted a healthy dish, but more because you can get that kind of orange chicken at any Chinese place.  If you’re going to bother making your own version, why not have it be a little different.

This orange chicken is very tasty despite the fact that it’s not fried.  The sauce is still pretty traditional, so if you really want a healthy dish, cut down on the sugar in the sauce.  If you do use less sugar though, be warned that it won’t be quite as flavorful, as the added sweetness really brings out that nice bright orange flavor.

sautéd orange chicken

sautéd orange chicken

sautéd orange chicken

Recipe adapted from Damn Delicious’ Chinese Orange Chicken

sautéd orange chicken

Serves 2-3
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes


  • 1lb boneless skinless chicken breasts (cut into 1)
  • 1 egg
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil (or vegetable oil)


  • 1 large orange (the zest and the juice)
  • 2/3 cups chicken broth
  • 1/3 cup sugar
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon sriracha
  • 1/4 teaspoon minced ginger
  • 1 1/2 tablespoon corn starch
  • 2 tablespoons water


1. Mix the chicken pieces and the egg then dust with corn starch and salt, mix to combine thoroughly.
2. Mix marinade ingredients except for the corn starch and water, mix those separately. Add marinate (minus starch mixture) to a small sauce pan and heat over medium. Bring to a boil then mix in starch, and cook, stirring frequently for 2 minutes until thickened. Turn off heat and cover to keep warm.
3. Preheat a heavy bottomed pan or wok over medium high heat. Add the oil, as soon as the coconut oil melts (or veg oil heats up) add the coated chicken pieces.
4. Cook the chicken, stirring occasionally, until it has a nice brown crust on all sides and is cooked through. Remove from heat and toss in orange sauce or serve them separately.


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