Honey Orange Chicken


Honey Orange Chicken

One of your favorite Asian-inspired takeout dishes, with a healthy twist!
Servings 6


  • Zest from one orange
  • 1/2 cup freshly-squeezed orange juice approximately 2-3 medium navel oranges
  • 2 tablespoons reduce-sodium tamari or soy sauce
  • 1 teaspoon arrowroot starch or cornstarch
  • 1/4 cup honey
  • 2 tablespoons avocado oil
  • 1 1/2 pounds boneless skinless chicken tenders
  • 2 cloves garlic finely minced
  • 1 crown broccoli diced into 1" pieces
  • 6 ounces sugar snap peas or snow peas
  • Optional: cooked rice for serving
  • Optional: pinches of salt and pepper


  • In a small bowl, whisk together orange zest, orange juice, tamari/soy sauce, honey and starch.
  • Turn on oven exhaust fan. Heat a large skillet to medium-high and add oil. When oil moves quickly around the pan and is shimmering (but not smoking!), test a piece of chicken. If it sizzles, it’s ready!
  • Add chicken to the pan and sear for 4-6 minutes, until golden brown on the bottom. Flip and sear another 3-4 minutes to get color on this side.
  • Turn heat down to medium ⅓ cup water to the pan and use a firm spatula or wooden spoon to scrape any brown bits from the bottom of the pan.
  • Add garlic and stir constantly for 30 seconds, then add orange juice mixture. Toss to coat with chicken, then simmer 3-4 minutes.
  • Add broccoli and peas, toss to incorporate, then cover pan and allow to simmer another 3-4 minutes. Uncover and simmer a few more minutes, if needed. It’s ready when no runny liquid remains in the bottom of the pan and veggies are fork-tender. Taste and add a little salt and pepper if you like.
  • Serve with cooked rice, if using. Leftovers will keep tightly sealed in the fridge up to 4 days or frozen 2 months. I recommend reheating in a saucepan with a splash of water.
Course: Entree, Main Course
Cuisine: American, Asian
Keyword: Asian food, baked donut, healthy dinner, healthy takeout, orange chicken

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