Orange Chicken

I absolutely love Chinese food, but I rarely go out to eat it because most of it isn't that healthy, it's loaded with sodium, and my body isn't too happy with me after I've eaten it. Growing up we would get to order takeout every once in a while as a treat. We have a few really good Chinese restaurants in my tiny town and sometimes on the weekends we would order a bunch and have leftovers for a few days. It was always so delicious. Orange chicken was always one of my favorites, so I wanted to make a healthier version. I served it over white rice to make a great post workout meal, but you can also serve it over cauliflower rice.

Orange Chicken
Prep 10 min
Cooking 20 min
Serves 4


  • 1 1/2 pounds chicken, thighs or breast, chopped into bite size pieces
  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 orange, juiced
  • Zest of 1 orange
  • 3 tbsp honey
  • 3 tbsp coconut aminos
  • 1/2 tsp red pepper flakes
  • 6 pieces of asparagus, chopped


  1. Heat the olive oil and garlic in a pan over medium heat and add the chicken
  2. When the chicken is fully cooked add the remaining ingredients
  3. Stir and cook for a few minutes, then cover and cook until the sauce thickens, keeping a watch on it to prevent burning (should only take a few minutes)
  4. Serve over rice or cauliflower rice

Nutrition Facts (using chicken breast)
Servings 4
Amount Per Serving:
Calories 257
Total Fat 3 g
Sodium 317 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 17 g
Protein 37 g