High-Protein Orange Chicken
High-Protein Orange Chicken
Ingredients
For the Chicken
- 800 g chicken breast, diced into bite-sized pieces
- 4 g baking powder
- 60 g fresh orange juice
- 100 g soy sauce
- 2 g ground black pepper
- 12 g cornstarch
For the Sauce
- 6 g garlic, minced
- 6 g fresh ginger, minced
- 160 g diet orange juice
- 60 g soy sauce
- 24 g rice vinegar
- 14 1/2 g brown sugar, or zero-calorie sweetener equivalent
Optional for Deeper Flavor
- 5 g orange zest
- 18 g garlic, minced (about 3-4 cloves)
- 8 g fresh ginger, minced
- 1 g red chili flakes
- 6 g oil, for sautéing
For Garnishes & Serving
- 3 1/2 g sesame seeds
- 12 g green onions, chopped
- 320 g cooked rice
Instructions
- 1
Prepare the Chicken: Dice 800 g of chicken breast into bite-sized pieces. In a large bowl, combine the diced chicken with 4 g baking powder, 60 g fresh orange juice, 100 g soy sauce, 2 g ground black pepper, and 12 g cornstarch. Mix thoroughly to ensure all chicken pieces are evenly coated. Set aside to marinate.
⏱️ 10 min
- 2
Prepare the Sauce: In a separate bowl, combine 6 g minced garlic, 6 g minced fresh ginger, 160 g diet orange juice, 60 g soy sauce, 24 g rice vinegar, and 14 1/2 g brown sugar (or zero-calorie sweetener equivalent). Whisk until the sugar is dissolved.
⏱️ 5 min
- 3
Cook the Chicken: For a healthier option, air fry or bake the chicken until cooked through and slightly crispy. Alternatively, if using oil (optional 6 g), heat it in a large pan or wok over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook until golden brown and cooked through, about 5-7 minutes per batch. Remove cooked chicken and set aside.
⏱️ 15 min
- 4
Cook the Sauce (and Optional Aromatics): If using optional deeper flavor ingredients (5 g orange zest, 18 g minced garlic, 8 g minced fresh ginger, 1 g red chili flakes), add a small amount of oil (if not already used for chicken, or use a tiny bit more from the 6 g optional amount) to a clean pan or wok. Sauté the optional minced garlic, minced ginger, red chili flakes, and orange zest for 1-2 minutes until fragrant.
⏱️ 5 min
- 5
Pour the prepared sauce mixture (from step 2) into the pan with the aromatics (if used), or directly into a clean pan if not using optional aromatics. Bring the sauce to a simmer, stirring constantly, until it thickens slightly.
⏱️ 5 min
- 6
Combine Chicken and Sauce: Add the cooked chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly with the sauce. Cook for another 1-2 minutes to allow the flavors to meld and the chicken to heat through.
⏱️ 2 min
- 7
Serve: Serve the orange chicken hot over 320 g of cooked rice. Garnish with 3 1/2 g sesame seeds and 12 g chopped green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Orange Chicken
For the Chicken
- 800 g chicken breast, diced into bite-sized pieces
- 4 g baking powder
- 60 g fresh orange juice
- 100 g soy sauce
- 2 g ground black pepper
- 12 g cornstarch
For the Sauce
- 6 g garlic, minced
- 6 g fresh ginger, minced
- 160 g diet orange juice
- 60 g soy sauce
- 24 g rice vinegar
- 14 1/2 g brown sugar, or zero-calorie sweetener equivalent
Optional for Deeper Flavor
- 5 g orange zest
- 18 g garlic, minced (about 3-4 cloves)
- 8 g fresh ginger, minced
- 1 g red chili flakes
- 6 g oil, for sautéing
For Garnishes & Serving
- 3 1/2 g sesame seeds
- 12 g green onions, chopped
- 320 g cooked rice
Instructions
- 1
Prepare the Chicken: Dice 800 g of chicken breast into bite-sized pieces. In a large bowl, combine the diced chicken with 4 g baking powder, 60 g fresh orange juice, 100 g soy sauce, 2 g ground black pepper, and 12 g cornstarch. Mix thoroughly to ensure all chicken pieces are evenly coated. Set aside to marinate.
⏱️ 10 min - 2
Prepare the Sauce: In a separate bowl, combine 6 g minced garlic, 6 g minced fresh ginger, 160 g diet orange juice, 60 g soy sauce, 24 g rice vinegar, and 14 1/2 g brown sugar (or zero-calorie sweetener equivalent). Whisk until the sugar is dissolved.
⏱️ 5 min - 3
Cook the Chicken: For a healthier option, air fry or bake the chicken until cooked through and slightly crispy. Alternatively, if using oil (optional 6 g), heat it in a large pan or wok over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook until golden brown and cooked through, about 5-7 minutes per batch. Remove cooked chicken and set aside.
⏱️ 15 min - 4
Cook the Sauce (and Optional Aromatics): If using optional deeper flavor ingredients (5 g orange zest, 18 g minced garlic, 8 g minced fresh ginger, 1 g red chili flakes), add a small amount of oil (if not already used for chicken, or use a tiny bit more from the 6 g optional amount) to a clean pan or wok. Sauté the optional minced garlic, minced ginger, red chili flakes, and orange zest for 1-2 minutes until fragrant.
⏱️ 5 min - 5
Pour the prepared sauce mixture (from step 2) into the pan with the aromatics (if used), or directly into a clean pan if not using optional aromatics. Bring the sauce to a simmer, stirring constantly, until it thickens slightly.
⏱️ 5 min - 6
Combine Chicken and Sauce: Add the cooked chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly with the sauce. Cook for another 1-2 minutes to allow the flavors to meld and the chicken to heat through.
⏱️ 2 min - 7
Serve: Serve the orange chicken hot over 320 g of cooked rice. Garnish with 3 1/2 g sesame seeds and 12 g chopped green onions.
⏱️ 3 min