The Best Skinny Take-Out Orange Chicken With Jasmine Rice Recipe

Whipping up a skinny take-out orange chicken that satisfies comfort food cravings without guilt feels like culinary magic.

Crispy chicken pieces bathed in a zesty citrus sauce bring restaurant-style excitement right to your kitchen.

Jasmine rice provides the perfect fluffy bed for these delectable morsels.

Lighter ingredients make this dish a smart choice for health-conscious food enthusiasts.

Lean protein and vibrant flavors combine to create a meal that doesn’t compromise on taste.

Forget heavy, greasy takeout – you can now enjoy a delicious version that keeps you feeling energized and satisfied.

Let’s dive into this simple yet impressive recipe that proves healthy eating can be incredibly delicious.

FAQs

• How healthy is this orange chicken recipe?

This recipe is a lighter version of traditional take-out, using less oil, lean chicken tenderloins, and minimal added sugar. It’s lower in calories and provides a balanced meal with protein and whole grains.

• What makes the sauce different from regular orange chicken?

The sauce uses a slurry technique with cornstarch, fresh orange juice, and soy sauce, creating a lighter, less syrupy coating that’s more natural and less heavy compared to typical restaurant versions.

• Can I make this recipe spicy or mild?

Yes, you can control the heat by adjusting the Arbol chiles and red pepper flakes. Removing them completely makes it mild, while adding more increases the spice level to suit your preference.

Skinny Take-Out Orange Chicken with Jasmine Rice

• Create Crowd-Pleasing Flavor: This skinny take-out orange chicken delivers restaurant-quality taste with a healthier twist, packing bold citrusy and spicy notes that will satisfy everyone's cravings.
• Master Quick Weeknight Cooking: Prepare a delicious meal in under 30 minutes with simple ingredients and straightforward steps, making it perfect for busy home cooks seeking convenient dinner solutions.
• Customize Your Spice Level: Control the heat by adjusting red pepper flakes and Arbol chiles, allowing each family member to enjoy their preferred spiciness without compromising the overall dish's delicious profile.
• Elevate Protein with Lean Technique: Using chicken tenderloins and minimal oil creates a lighter version of classic take-out orange chicken, providing a nutritious meal that doesn't sacrifice flavor or satisfaction.

Ingredients Needed to Make Orange Chicken

• Chicken Tenderloins: Tender and lean protein that serves as the main component of the dish.

• Sugar: Adds a subtle sweetness to balance the tangy orange flavor.
• Garlic, Ginger: Provides aromatic depth and classic Asian-inspired flavor profile.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the chicken.

• Cornstarch, Soy Sauce, Water: Creates a thickening slurry that gives the sauce its signature glossy texture.
• Orange Juice, Orange Zest: Delivers bright, citrusy flavor and natural sweetness to the dish.
• Olive Oil: Used for cooking the chicken and creating a light, non-greasy base.

• Arbol Chiles, Red Pepper Flakes: Optional ingredients that add a spicy kick to the dish.

• Jasmine Rice: Fragrant, soft rice that serves as the perfect base for the orange chicken.
• Green Onions, Sesame Seeds: Fresh garnishes that add color, texture, and additional flavor complexity.

How to Prepare Skinny Orange Chicken and Rice

Step 1: Cook Fragrant Jasmine Rice

Combine jasmine rice with water in a large pot. Bring to a rolling boil, then reduce heat to low.

Cover and let simmer until rice becomes tender and fluffy, typically taking 15-20 minutes.

Step 2: Prepare Chicken Marinade

Slice chicken tenderloins into bite-sized chunks.

• Sugar
• Half of minced garlic
• Cornstarch
• Soy sauce
• Salt
• Pepper

Toss chicken thoroughly to ensure even coating and set aside.

Step 3: Create Zesty Orange Sauce

• Remaining cornstarch
• Soy sauce
• Water
• Fresh orange juice

Blend ingredients until smooth and set aside.

Step 4: Sizzle Chicken With Spices

Heat olive oil in a pan over medium-high heat. Add marinated chicken and Arbol chiles.

• Red pepper flakes
• Remaining garlic
• Ginger
• Orange zest

Cook until aromatic, about one minute.

Step 5: Thicken Sauce and Finish Cooking

Pour prepared orange sauce into the pan. Simmer until sauce thickens and chicken cooks completely, approximately 6-7 minutes.

Adjust seasoning with salt and pepper.

Step 6: Plate and Garnish

Spoon orange chicken over jasmine rice.

Tips to Nail Skinny Take-Out Orange Chicken

• Swap regular sugar with honey or agave for a healthier sweetener alternative that adds natural depth to the dish.
• Use low-sodium soy sauce to control salt intake and prevent the sauce from becoming too salty.
• Pat chicken dry before seasoning to ensure crispy, golden-brown edges and better sauce absorption.
• Adjust Arbol chiles and red pepper flakes based on personal spice tolerance for a customized heat level.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain chicken's tenderness.

Variations to Refresh Orange Chicken Dish

• Lean Protein Powerhouse: Replace chicken tenderloins with diced turkey breast for a lower-fat protein option that maintains similar texture and cooking method.
• Vegetarian Citrus Stir-Fry: Swap chicken with extra-firm tofu cubes, pressing and marinating beforehand to absorb maximum flavor from orange sauce and spices.
• Gluten-Free Friendly Version: Use tamari instead of traditional soy sauce, ensuring the recipe remains safe for those with gluten sensitivities while preserving the authentic Asian-inspired taste profile.
• Spicy Lovers' Edition: Increase Arbol chiles and red pepper flakes, adding sriracha sauce for an intense heat kick that transforms the original recipe into a fiery orange chicken experience.

Pairing Suggestions That Match Orange Chicken

• Crisp Sauvignon Blanc or Pinot Grigio perfectly complement the bright orange notes, cutting through the chicken's richness with refreshing acidity.
• Prepare a tangy cabbage and carrot slaw with rice vinegar and sesame oil to add textural contrast and enhance the meal's zesty Asian-inspired flavors.
• Create a light cucumber salad with rice vinegar, fresh dill, and a touch of honey to balance the chicken's spicy and sweet profile, providing a cooling counterpoint.

Storage Advice for Orange Chicken and Rice

• Store leftover orange chicken in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring it's sealed tightly to maintain freshness and prevent flavor loss.
• Transfer cooled chicken to freezer-safe containers or heavy-duty freezer bags. Chicken can be frozen for up to 2-3 months. Separate rice and chicken to prevent soggy texture.
• Place chicken and rice in a microwave-safe dish. Sprinkle a few drops of water to prevent drying. Cover with a microwave-safe lid or damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through.

Skinny Take-Out Orange Chicken With Jasmine Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Skinny take-out orange chicken with jasmine rice delivers delightful Chinese-inspired flavors without excess calories. Home chefs can enjoy this lighter version of a classic takeout favorite with simple ingredients and easy preparation techniques.

---

Ingredients

Scale 1x2x3x

• 1½ lbs boneless skinless chicken tenderloins
• 1 cup jasmine rice
• 2 tbsps green onions (sliced on the bias)
• 2 garlic cloves (minced)
• 2 tsps fresh ginger (grated)
• 2 tsps olive oil
• 2 tsps cornstarch
• 1 tbsp sugar
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame seeds
• 1 pinch red pepper flakes (optional)
• 4 dried arbol chilies (deseeded (adjust to taste))
• salt and pepper

Slurry:

• 2 tsps cornstarch
• 2 tbsps low-sodium soy sauce
• ⅓ cup water
• zest and juice from 1½ oranges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Initiate rice preparation by combining Jasmine rice with water in a large pot, bringing to a rolling boil, then reducing heat to a gentle simmer. Cover and cook until grains become tender and fluffy, approximately 15-20 minutes.
2. Slice chicken tenderloins into uniform bite-sized morsels, transferring to a mixing bowl. Incorporate sugar, half the minced garlic, cornstarch, and soy sauce into the chicken. Season with salt and pepper, thoroughly coating each piece and allowing to marinate briefly.
3. Craft a flavor-enhancing slurry by whisking together remaining cornstarch, soy sauce, water, and freshly squeezed orange juice in a separate bowl. Set aside for later use.
4. Warm olive oil in a skillet over medium-high heat. Introduce marinated chicken and Arbol chiles, sautéing for 4-5 minutes until achieving a golden-brown exterior. Incorporate red pepper flakes, remaining garlic, ginger, and orange zest, cooking until aromatic without scorching the garlic.
5. Pour prepared slurry into the skillet, allowing sauce to thicken and chicken to complete cooking, roughly 6-7 minutes. Adjust seasoning with additional salt and pepper as needed.
6. Plate the vibrant orange chicken atop a generous serving of Jasmine rice. Garnish with delicate green onion slices, additional orange zest, and a sprinkle of sesame seeds for visual and textural appeal.

Notes

• Tenderize chicken beforehand by marinating in a mixture of soy sauce and cornstarch for extra juiciness and smoother texture.
• Zest oranges before juicing to maximize flavor extraction and ensure vibrant citrus notes throughout the dish.
• Control spice levels by adjusting Arbol chiles and red pepper flakes according to personal heat preference.
• Toast sesame seeds quickly in a dry pan for enhanced nutty aroma and deeper flavor before garnishing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Chinese-American

Nutrition

• Serving Size: 4
• Calories: 286 kcal
• Sugar: 6 g
• Sodium: 378 mg
• Fat: 5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 4.1 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 75 mg