Lighter Baked Orange Chicken with Rice & Broccoli
Crispy baked chicken bites tossed in a sticky, sweet fresh-orange sauce, served with brown rice and broccoli. The takeout favorite without the deep fryer or the sugar overload.
Diet swaps
- Gluten-free: Use tamari instead of soy sauce.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 lb Boneless skinless chicken breast, cut into 1-inch pieces
- 3 tbsp Cornstarch, divided
- 1 Egg white
- 1 tbsp Avocado or olive oil
- 2 Oranges (zest and 2/3 cup juice)
- 2 tbsp Honey
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 1 clove Garlic, grated
- 1 tsp Fresh ginger, grated
- 1 cup Brown rice
- 4 cups Broccoli florets
- 1 tsp Sesame seeds
- 1 Green onion, sliced
Directions
- Cook the rice. Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the chicken with the egg white, then 2 tbsp cornstarch and a pinch of salt. Spread on the pan, drizzle with the oil and bake 15 to 18 minutes, flipping once, until golden and 165°F inside.
- Whisk the orange zest and juice, honey, soy sauce, vinegar, garlic, ginger and remaining 1 tbsp cornstarch. Simmer in a skillet 2 to 3 minutes until thick and glossy.
- Steam the broccoli for 4 minutes.
- Toss the chicken in the sauce and serve over rice with broccoli, sesame seeds and green onion.
Calorie breakdown
Brown rice 170 · chicken 156 · honey 32 · oil 30 · broccoli 30 · cornstarch 23 · orange 19 · soy 5 · egg white 4 · sesame 3 · garlic + ginger 2 · green onion 1
💡 Lighter tip: Use cauliflower rice instead of brown rice to save about 145 calories per serving.
Helpful for this recipe
Rice cookerShop on Amazon →Microplane zesterShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →