Healthy Orange Chicken
This Healthy Honey Orange Chicken is a light, better-for-you twist on the takeout classic. Juicy, crisp chicken pieces are coated in mixture of einkorn flour, arrowroot and baking powder for a delicate crunch, then tossed in a naturally sweet and tangy honey-orange sauce made with real ingredients—no refined sugar or soy. The result is a fresh, flavorful dinner that satisfies all those take out cravings.
Equipment
- 1 Wok
Ingredients
- 1.5 lbs Chicken diced into small cubes/pieces (about 2 medium breasts)
Flour Dredge
- 1/2 cup Einkorn Flour all purpose
- 1/2 cup Arrowroot starch
- 1 tsp Baking powder
- 1½ tsp Umami seasoning Don't skip this!
- 1/2 tsp Fine grain sea salt
- 1/4 tsp Pepper
- 1/4 tsp Onion powder
Honey Orange Sauce
- 1/4 cup Honey
- 1/4 cup Chicken stock
- 1/4 cup Orange juice
- 1/4 cup Coconut Aminos
- 1 tbsp Rice wine vinegar
- 2 tsp Minced garlic
- 1 tsp Freshly grated ginger
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Red chili Flakes
Garnish
- 2-3 Green onions or chives sliced
- 1-2 Orange slices
- 1 tsp Sesame seeds (optional)
Instructions
- Make the sauce- In a medium bowl, whisk together the honey, chicken stock, orange juice, coconut aminos, rice vinegar, garlic, ginger, salt, pepper, and red chili flakes. Set aside.
- Prep the coating- In a shallow bowl, mix together the einkorn flour, arrowroot starch, baking powder, umami seasoning, salt, pepper, and onion powder.
- Prep chicken- Cut the chicken into 1 inch cubes.
- Coat the chicken- Pat the chicken pieces dry, then toss them in the flour mixture until evenly coated. Shake off any excess flour and lay the coated pieces on a wire rack for a few minutes to hydrate the coating.
- Cook the chicken- Heat 2–3 tablespoons of avocado oil or ghee in a wok over medium-high heat. Add the chicken in batches, making sure not to overcrowd the pan. Cook 2–3 minutes per side, until golden brown and cooked through. Transfer to a plate and repeat with the remaining chicken.
- Add the sauce- If there’s excess oil in the wok, carefully remove some—about 1 tablespoon or less is ideal. Add the prepared sauce and reduce the heat to medium-low. Let it simmer and thicken, stirring occasionally, until reduced by about one-third and sticky (10–15 minutes, depending on your stove)
- Toss in glaze- Return the chicken to the wok and toss until evenly coated in the sauce.
- Serve- Transfer to a serving dish and garnish with sliced green onions, sesame seeds, and orange slices. Serve hot with steamed rice or stir-fried veggies.
Notes
Flour Note: This recipe was tested using all-purpose einkorn flour, which creates a lighter, more tender coating than conventional flour. It’s perfect for savory einkorn chicken recipes.
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