Orange Chicken

Serves 6-8

Orange Chicken

Our light takeon the traditional entrée is bursting with flavor. Pan fried chicken is paired with freshly squeezed orange juice, ginger, garlic, green onions, and brown sugar to create a light, guilt-free take on the popular dish. Serve with brown rice and steamed broccoli to make a complete meal.


  • 2 lb. of chicken cubed
  • 2 navel oranges
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. lime/lemon juice
  • 1/3 cup brown sugar
  • 1 tsp. minced garlic
  • ½ tsp. minced ginger
  • ½ cup water
  • 1-1 ½ tbsp. corn starch
  • 1 green onion stalk

 Note: You can substitute ½ cup orange juice for the fresh oranges if preferred.



1. Prepare the ingredients

  • Juice the oranges into a small bowl.
  • Mince garlic and ginger if using fresh.
  • Slice the green onion into small rounds.

2. Cook chicken

  • Heat a small amount of cooking oil in a large skillet.
  • Add cubed chicken and cook until no longer pink. Set aside.

3. Make sauce

  • In a skillet, combine the fresh orange juice, rice vinegar, soy sauce, lime/lemon juice, brown sugar, garlic and ginger.
  • Cook on medium-high heat, stirring until slightly thickened and bubbly.

4. Thicken sauce and combine

  • In a small bowl, combine the corn starch and water, whisking with a fork.
  • Add cornstarch mixture into the sauce skillet and continue to cook, stirring constantly until the sauce is thick and well combined.

5. Turn off heat

  • Toss the cooked chicken with the sauce in the skillet and serve.
step 1 preparing steps 2 and 3 preparing
step 3 preparing step 4 preparing

Tasks for Helping Hands:

  • Measuring ingredients
  • Slicing green onions
  • Stirring the sauce


Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson

Carrie Durward

Carrie Durward

Nutrition Specialist


Phone: (435) 797-5843
Office Location: NFS 113 / USU Campus

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