Makes 6-8 servings


  • 2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tbsp. ginger root, minced*
  • 2 garlic cloves, minced*
  • 1/2 tsp. red pepper flakes (optional)
  • 2 tbsp. sesame oil*
  • 3/4 cup orange juice
  • 1/4 cup Truvia brown sugar blend*
  • 3 tbsp. reduced sodium soy sauce*
  • 2-3 tbsp. apple cider vinegar*
  • 2 tbsp. orange zest (optional)*
  • 1/4 cup water + 2 tbsp. cornstarch*


  1. Cook chicken, garlic, ginger, and red pepper flakes in a large wok or nonstick skillet with sesame oil over medium-high heat, cooking 3-4 minutes or until golden brown. You may need to split into two batches to avoid crowding the pan.
  2. Add orange juice, brown sugar blend, soy sauce, vinegar, and orange zest to wok or skillet with chicken and reduce heat to medium.
  3. Whisk together cornstarch and water, then add to wok or skillet, stirring until thickened (about 1 minute). Set aside.
  4. Serve orange chicken with steamed broccoli over jasmine rice, or cauliflower rice (not included in nutrition facts).
  5. Keep leftovers in the fridge up to one week.

Calories (per serving, 8 servings): 206kcal, Fat: 6.4g, Sat fat: 1.1g, Carbs: 11g, Fiber: 0g, Sugar: 5g, Protein: 26g, Sodium: 268mg

Calories (per serving, 6 servings): 275kcal, Fat: 8.6g, Sat fat: 1.5g, Carbs: 15g, Fiber: 0g, Sugar: 7g, Protein: 35g, Sodium: 357mg

Recipe by Sarah Wilkins