Skinny Orange Chicken Recipe (2024)

FAQs

How to thicken orange chicken sauce without cornstarch? ›

Mix 2 tablespoons (16 g) of flour with 1/4 cup (60 mL) of cold water, then add to your sauce and stir over medium heat until it thickens. Alternatively, create a sauce-thickening roux by whisking 1 tbsp (15 g) of butter and 1 tbsp (9 g) of salt together, then adding the mixture to your sauce.

How to make the orange chicken sauce. The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.

Can you believe traditional Orange Chicken has 20g of sugar per serving…which means most of us are eating 60+g of sugar when we devour the whole box⁉️ ☠️ That's why we're proud to have invented the first Orange Chicken with only 2g sugar for the entire box. 😎 But the same classic flavors you crave!

Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

If you don't have cornstarch, you can substitute all-purpose flour in favor for a more routine breading and frying procedure. You can also use rice flour or potato flour, which are commonly used for tempura, and this will create a similar lacy, crunchy texture.

Ingredients: dark meat chicken, water, sugar, distilled vinegar, modified food starch, corn starch, potato starch, contains less than 2% of: wheat, orange extract, caramel color, salt, garlic, phosphoric acid, rice wine, sesame oil. *The dish uses a proprietary batter and sauce.

In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel. However, the taste and recipes of this dish differ due to cultural and geographical factors.

Compared to General Tso's, orange chicken usually has a lighter-colored sweet, sour, savory glaze. It's not as spicy-hot because dried red chiles aren't as common or used as heavily in this dish. All recipes ask for orange in some form — juice, zest, dried peel, or a combination thereof.

Their Teriyaki Chicken is a great alternative for when you're craving that sweet and savory flavor you'd get from an Orange Chicken but want something with fewer calories and a lower sodium content.

Why is orange chicken so high in calories? ›

Orange Chicken is traditionally coated in batter and deep fried. This increases fat content and increases the caloric density of the dish.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

To thicken your sauce without cornstarch, use all-purpose flour or arrowroot powder instead of the cornstarch. Follow the same method by mixing with cold water to create a slurry before whisking into the simmering sauce.

Though it's virtually flavorless, cornstarch is easily one of the most vital ingredients in a Chinese kitchen, with multiple uses, including thickening sauces, gravies, and soups.