Orange Chicken Makeover

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Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it’s quick and easy to make!

Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!Orange Chicken Makeover

I love taking popular American-Chinese fast food dishes and making them over! You have so much more control of what you’re consuming when you cook your own food. A few favorite fast food makeovers are Chicken and Broccoli, General Tsos Chicken and Pepper Steak.

Orange Chicken is usually battered and deep fried. To be honest, this is not a dish I would order because I’m not a fan of battered sweet Chinese dishes, but I was happy to tackle a lighter version. My solution was to skip all that frying, and make a flavorful orange sauce. The outcome was great, and my husband even gave it two thumbs up!

Asian orange sauce is super easy and simple to make. It’s certainly a healthier option than using a bottled orange sauce with unknown ingredients and higher sugar content. To make this Asian orange sauce you’ll need fresh squeezed orange juice, chicken broth, soy sauce, a bit of sugar, rice wine, rice vinegar, sriracha, corn starch and some white pepper. You can even put this sauce over a white fish like Tilapia or over some sauteed veggies.

I served this over Cauliflower “Fried Rice” but you could even saute some bell peppers, snow peas, broccoli or asparagus and add them at the end.

Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!

Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!
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4.89 from 17 votes
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Orange Chicken Makeover

4
6
4
SP
288 Cals 32.5 Protein 18 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!

Ingredients

For the Orange Sauce:

  • 1/3 cup freshly-squeezed orange juice
  • 1/4 cup reduced sodium chicken broth
  • 2 tbsp soy sauce, Tamari for gluten-free
  • 2 tbsp raw sugar
  • 1 tbsp Chinese rice wine
  • 1 tbsp sriracha, or more to taste
  • 1 tbsp rice vinegar
  • 1/4 teaspoon white pepper
  • 2 teaspoons corn starch

For the chicken:

  • 20 oz skinless, boneless chicken breast, cut into small cubes
  • kosher salt, to taste
  • 1 1/2 tbsp corn starch
  • 1 tbsp sesame oil
  • 4 cloves minced garlic
  • 1- inch grated ginger
  • 1 teaspoon grated orange zest
  • 2 tbsp chopped scallions
  • 1/2 tsp sesame seeds, for garnish

Instructions

  • Mix the orange sauce ingredients and set aside.
  • Season the chicken lightly with salt and coat evenly with corn starch, set aside.
  • Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.
  • Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
  • Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
  • Add the orange zest then return the chicken to the pan.
  • Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
  • Divide between 4 plates and garnish with the scallion and sesame seeds.

Nutrition

Calories: 288kcal, Carbohydrates: 18g, Protein: 32.5g, Fat: 9g, Saturated Fat: 0.5g, Cholesterol: 81mg, Sodium: 463mg, Fiber: 0.5g, Sugar: 9g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Points +: 8
Keywords: healthy orange chicken, healthy orange chicken recipe, how to make orange chicken, orange chicken, orange chicken recipe

Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!

 

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142 comments

  1. This dish is sooo yummy even my picky kids love it!! But question- can you make the chicken ahead and let it sit abs reheat in the sauce right before you serve it? 

  2. Orange chicken is my sons favorite meal. I usually just make the frozen kind from Trader Joe’s. It’s a win win because it’s easy as heck and everyone loves it. But I knew I would t make it out to TJs this week so when he asked for orange chicken I decided to look up a recipe. This was fairly simple to make and turned out great. I doubled the sauce and added broccoli and served over rice. Halfway through prepping the chicken I ran out of corn starch and finished up with arrowroot powder. Worked just fine. I also used honey in place of the sugar. I’ll definitely make again when I can’t get to TD for theirs. 

  3. Hubby and I loved it! I made it a little hotter than it should have been–I was out of siracha and used gojujang in place of it. Not bad, all things considered!

  4. Does anyone know if it works with lemon?

  5. My family DEVOURS this recipe and have no clue it’s good for them. This is a staple dish now. Thank you for your amazing recipes and for sharing them!!

  6. Tbh this was bomb 

  7. Awesome. During this pandemic time for our country, we are limiting meat meals. As with other recipes recently, I substituted cauliflower florets for the chicken and as you recommended, added stir fried broccoli, celery, carrots, pepper and onions. Served over rice! Will definitely make again.

  8. SO delicious! I did not use the Chinese rice wine because I did not have any in the pantry. The flavour was still amazing! I took the advice to stir fry veggies: one head of broccoli, two stalks celery, two medium carrots, one red pepper, one orange pepper, and two cups sugar snap peas. Delicious flavour and lots for leftovers, perfect family pleaser meal!

  9. We loved it!

  10. Thank you for the cauliflower fried rice recipe. It wwas delicious Next time I make it I will double the recipe so that I can freeze some Doesn’t taste like cauliflower (though I like cauliflower)

  11. Excellent…..I would recommend doubling the sauce – it’s so good!!

  12. This is one of my favorites. A lot of flavor and you’d never know you were eating something meant to be a “healthier” version!

  13. A new favorite!  We make it weekly as stir fry with carrots, broccoli and red pepper (double sauce!)

  14. Ok yes this ended up being delicious, but I just have to point out…. sesame oil is not intended for high heat cooking! The first time I tried this recipe my wok went up in flames when I added the oil!! Very scary.  Not sure how this hasn’t happened to More people. 

  15. My family basically licked their plates dry! We all loved this!

  16. Could I make this in the air fryer instead? Could I lightly coat it in the one teaspoon of sesame oil?

  17. My foodie family loved this! The only thing we changed was to grill the chicken (becasue its Spring!) then we reduced the sauce in a pan and drizzled it over chicken, broccoli and sugar snap peas! Extraordinary. Awesome because I am on WW and they are not – so excited to have a great meal that we all loved! (I just had a 1/3 C of brown rice with mine). Thanks!

  18. Do you know how much saturated and unsaturated fat is in this recipe per serving?

  19. Could you use something in place of the corn starch? maybe coconut or almond flour?

  20. Thanks for the great recipe! Been making it regularly for a while but needed to print it out again so I figured I’d comment. 🙂

    Thanks!

  21. It’s funny because this was one of the first SkinnyTaste recipes I ever tried! I remember being in the kitchen just totally lost and struggling to bring all the ingredients together. I made it again tonight (five years later) and had dinner on the table in 40 minutes. Easy peasy. I made 1.5x the orange tangy sauce (delicious) and served it over udon noodles.

  22. Made this recipe last night. Added red bell peppers and broccoli. Doubled it for my family. Was easy, fast and delicious!! Served over rice. Definitely will make again!

  23. I made this for my boyfriend’s son who only ever wants…wait for it….Panda Express. Well, he’s asking for orange chicken tonite. “Not from the store, Nichole’s.” Thank you Gina, picky 15 year old approved!!

  24. I plugged this into my fitness pal app and it said that one serving of this recipe is 1,698 calories

  25. How could you make this recipe in the instant pot?

  26. We just had this for dinner for the first time and we all loved it!  My son is on a restrict d diet for suspected food sensitivities and this recipe works perfectly for his restrictions!  The flavors were amazing and we had none left!  We will definitely have this regularly. Thank you, Gina!

  27. Can you use vinegar in place of the rice wine? Would it be the same amount in the recipe?

  28. Is this recipe 6 Smart Points or 8 Smart Points?

    It says 6 at the top of post and 8 at the bottom.

    Thanks!

  29. Really great recipe! Added some red chillies and onions & green peppers when sauteeing the garlic The sauce was on point!

  30. This was delicious! I made it with the Cauliflower Fried Rice and we really enjoyed this lighter, healthier version of a favorite. Thanks

  31. Way too spicy.

  32. I just made this tonight with the cauliflower fried rice and it was sooooo good! Orange chicken is my go to order when I get Chinese food but is not exactly Weight Watchers friendly. I made it for my mom and I and we couldn’t stop talking about how good it was while we were eating it. Like seriously, after every bite. I made both recipes as written except I left out the rice wine in the orange sauce as I didn’t have any. I didn’t substitute it with anything. So good and really filling for the points! I am really excited to eat this again tomorrow for lunch because it was so yummy. 

  33. I made this tonight with the cauliflower fried rice, and both recipes were so good! The orange sauce was perfect, and the dish was light, healthy, and delicious. My husband and I both loved it, and we will definitely make this again!

  34. Can all of this be put in a crock-pot?

  35. I have made this dish twice.  The second time I cooked the chicken in a large non-stick skillet after burning the chicken the first time.  I used light brown sugar instead of raw sugar and white wine instead of rice wine, and it turned out great.  I served it with brown rice and roasted broccoli.  Thanks for another amazing meal!

    • Hi there, I was reading through the comments to see if in fact anybody subbed the raw sugar. Did you use the same amount? And the same with the white wine…same amount? Thanks in advance.

  36. My wife and I would like more of an orange flavor. Could we replace the orange juice and sugar with orange juice concentrate?

  37. Hi Gina! Loved this recipe. I'm a vegetarian so I just subbed a block of cubed & pressed extra firm tofu for the chicken and it turned out awesome. Other than that I followed the recipe exactly, it really satisfied our Chinese food craving. My fiancé only likes when I try one new recipe at a time so now that we know this is a winner we will be making your cauliflower fried "rice" with it next time. I love when I find recipes that are so easily adapted to my lifestyle. Thanks for another great one!

  38. The whole family loved this recipe! My kids in particular loved it, much to my surprise. I added a bag of frozen stir fry veggies, but next time will leave them out and just serve steamed broccoli on the side. I'll also double the recipe next time so we can have leftovers.

  39. What is the nutritional breakdown? ???

    • Skinnytaste

      Mar 19, 2014

      Orange Chicken Makeover

      A lighter alternative to the popular Chinese take-out dish.

      Sweet, spicy and flavorful – a lighter alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!

      I had a request a few weeks ago to make over this popular American-Chinese fast food dish which is usually battered and deep fried. To be honest, this is not a dish I would order because I'm not a fan of battered sweet Chinese dishes, but I was happy to tackle a lighter version. My solution was skip all that frying, and make a flavorful orange sauce. The outcome was great, and my husband even gave it two thumbs up!

      I served this over cauliflower "fried rice" which I will post tomorrow but you could even saute some bell peppers, snow peas, broccoli or asparagus and add them at the end. Enjoy!

      Orange Chicken
      Skinnytaste.com
      Servings: 4 • Size: generous 3/4 cup • Points +: 8 pts • Smart Points: 6
      Calories: 288 • Fat: 9 g • Carb: 18 g • Fiber: 0.5 g • Protein: 32.5 g • Sugar: 9 g
      Sodium: 463 mg • Cholesterol: 81 mg

      Skinnytaste

      Mar 19, 2014

      Orange Chicken Makeover

      A lighter alternative to the popular Chinese take-out dish.

      Sweet, spicy and flavorful – a lighter alternative to the popular Chinese fast food take-out dish and it's quick and easy to make!

      I had a request a few weeks ago to make over this popular American-Chinese fast food dish which is usually battered and deep fried. To be honest, this is not a dish I would order because I'm not a fan of battered sweet Chinese dishes, but I was happy to tackle a lighter version. My solution was skip all that frying, and make a flavorful orange sauce. The outcome was great, and my husband even gave it two thumbs up!

      I served this over cauliflower "fried rice" which I will post tomorrow but you could even saute some bell peppers, snow peas, broccoli or asparagus and add them at the end. Enjoy!

      Orange Chicken
      Skinnytaste.com
      Servings: 4 • Size: generous 3/4 cup • Points +: 8 pts • Smart Points: 6
      Calories: 288 • Fat: 9 g • Carb: 18 g • Fiber: 0.5 g • Protein: 32.5 g • Sugar: 9 g
      Sodium: 463 mg • Cholesterol: 81 mg

  40. I make a lot of your recipes but I just got around to trying this one. Tasty! Was able to make this with what I had in the fridge (I used light brown sugar instead of raw sugar and dry Sherry instead of rice wine). Very filling with the Cauliflower Fried Rice and low calorie to boot. Thanks!

  41. Gina! This is fabulous! My son and I had it for the first time tonight. My husband definitely missed out! I'll make it for him again soon. Thank you so much for already including the new Smart Points. I was so impressed that you already had them in there. Thanks! I so love your food!

  42. This recipe is delicious — just perfect. Probably one of my favorites on the site, and we cook from this site and the cookbook several times a week. I couldn't find rice wine at our local store, so I substituted gin (!), which was recommended on some other sites. It worked out great

  43. Hello Gina,
    I love your site and recipes…..easy, delicious, healthy thank you so much. I love this recipe. Spicy Chinese, I can make this recipe with shrimp, chicken, salmon, scallops. I wish I could post a pic of my dish, so tasty. Have a happy, creative, day!
    Joanne CC

  44. This was so absolutely scrumptious! Tastes just like the sauce on a prawn dish at our favorite Chinese restaurant. Thanks so much!

  45. I had everything except the orange juice so used lemon as others suggested– YUM! Served with a little brown rice and lot of steamed broccoli. Delish. I just ordered my cookbook, can't wait! I have been sticking all the recipes I print out into a binder.

  46. This is great! Made it tonight with husband. He cooked the chicken in the cast iron in batches. We added a lot of zest and served it over black rice! It's a hit! A keeper! Thanks!

  47. I just did this recipe and it turned out great! I did some changes though, I used honey instead of sugar and it still turned out great!

  48. What does it mean for 1-inch grated ginger? how much Ginger is that?

  49. This was so easy and Amazing!!! I ate the leftovers the next day and still taste amazing.

    Did not have rice wine so i use white wine vinegar.
    I replace the raw sugar with light brown sugar.
    Didn't have white pepper so I just use black pepper.

    Next time im going to make the orange sauce but leave out the corn starch, then freeze it. When you're ready to use it just add the corn starch and pour it in. Also I was thinking of taking the garlic and ginger put in ice tray, then pour oil in the same cube tray. This way you just pop it out the ice tray and cook it. The one cube will will have the oil, garlic and ginger all in one. Just something I was thinking of trying.

  50. Made this last night… Amazing!! I couldn't find Rice Wine, but had the vinegar. I used Agave instead of sugar. I will surely make this again. Quick, Easy, Perfect!!!

  51. Made right after you posted and we have had it once a week ever since. Love it so much.

  52. This dish was awesome! Restaurant quality for sure! Whole family loved it and my picky son even liked it! I used the low sodium tamari also and the delicious cara cara oranges from costco….yum!

  53. This own me over and made me feel like a pro cook! My boyfriend loved it and I was surprised at how good it was (shouldn't have been tho! =P) Thanks a bunch

  54. Yet again, another fabulous dish! Made it last night for my Chinese-food lovin' hubby who ADORED it! Gina, I have so many of your recipes that are standard rotation in my house, thank you so much! This will just go in the mix now too, since it's something I will love and eat as well! Oh, and I love my zoodles….so glad you turned me on to that handy device!

  55. Absolutely FABULOUS! Better than a restaurant chicken and had just the right amount of spice. You did it again!

  56. You rock, I'm just thrilled to find you & your spin on healthy, yummy recipes…it's an obsession of mine! I've been morphing old school rich fatty crazy dishes into healthier choices! It's been a lonely journey, but 2014 seems to be alive with more of us, yup…even a nod to the sodium problem? Wow, I realized when I was in my late teens, that what I thought was free calories, like pickles, still made me swell up…A LOT! Well ya don't have to be old or have health issues to GET that's not good! I've been a chef for many years, but was a model & after a serious accident had gained a ton of weight, I did the fad diets…re-gained plus 20 more! That's when I got it, life-style change, I started eating 1/2 of my food…then reinvented myself! I'm disabled so move more, eat less sounds great in theory…not for me. Please, don't pity…I'm doing great, I've lost 150 lbs, all on my own, I'm out of a wheelchair, and cooking or my family & clients!
    As far as this Orange Chicken, OMG YUM…I did one change, that was toasted the seeds, in a dry skillet…blessings to you & thanks, Andrea

  57. Everyone at my house is super excited about this recipe…thanks a bunch, Gina!

  58. Gotta love this!! I have been following your blog for quiet a while and have been trying most of your recipes, and I must say I am very pleased! I always end up finding great recipes and gorgeous photography on your blog.
    Check out my blog if you would like to see some food recipes and photography as well:
    http://elmarama.blogspot.com/
    Have a great one :* <3

  59. This was delicious! (Even though the chicken burned quite a lot when I put my wok on high – must have done something wrong, I guess, I'll use a skillet next time.) Had it with the cauliflower-rice, which was an amazing combination and so easy to put together. I'll definitely be making both of these recipes again!

  60. For the sriracha , is it 1 tbsp or 1tsp you put in the recipe?

  61. Could this be frozen, then stir fry the veggies and add them in right before you serve it?

  62. Wow Gina! This was fantastic! Almost all my guys (3 little, one hubby) loved it. I still need the perfect chicken dish for my 6 year old chicken hater!! However, this one was a hit with the rest of us. Thank you!

  63. Is this supposed to be pretty dang spicy? My hubs LOVES Sriracha and he was surprised how much kick it had. (cough, drink of water, cough)

    It was definitely good but kinda burned. I want it again and can just use less Sriracha but I want to know if I did something wrong.

    I don't know if it was the amount of garlic (I used three cloves but they were pretty big) or if I missed something ( I used granulated sugar instead of raw)

    Please advise —–I love your recipes!!!!!

    • Sorry no need to reply. After reading all the other comments I can figure it out 🙂 You must just have tough spice tolerance!

  64. Just fyi – Mirin is a sweet Japanese cooking wine, different than Chinese rice cooking wine. It probably won't change the flavor too much, but it isn't the same thing.
    A quick trip to an Asian market and you'll find Chinese rice wine if you weren't able to find it at your super market.

  65. I tried the recipe. Really delicious!

  66. Just made this tonight. This was so great. When I sautéed the garlic and ginger I added fresh green beans and sautéed for a little bit and added a splash of water and cooked for a few moments. Then added the chicken and the sauce. So yummy. Next time I will add less of the hot sauce. Too much for my son. Thanks Gina

  67. Is there something I can replace siriacha with? I live in a small town in Ohio and cant find that anywhere around me

  68. Made this exactly like the recipe. Turned out fabulous! I've tried tons of your recipes and they always turn out great. Can't wait for the cookbook.

  69. This was awesome! Added in some snow peas. Really yummy

  70. just put a triple batch of this recipe in the crockpot!!! we'll see how/if it works out!

    • UPDATE: worked beautifully in the crockpot! i did quickly sear the chicken in the wok before putting it in the crockpot. i will cut back on the sriracha next time for the little ones' taste buds … but it was DELISH a big hit with the whole fam.

  71. Finally got around to making this last night along with the cauliflower fried rice and it was outstanding! These two recipes are a keeper!!!

  72. up to I looked at the bank draft which had said $7973 , I be certain that my friend woz like realey erning money part time on there computar. . there aunt has done this for under twenty three months and at present took care of the dept on their villa and got a top of the range Lotus Esprit . go to this website ………cuttr.it/zxprxaf

  73. I just finished cleaning everything up, and this meal was delicious! My sister and I didn't have any rice vinegar or Chinese wine, so we used the white wine vinegar we had on hand instead, and it was still so good. Thanks so much!

  74. I tried this last night and was a keeper with the family. I too did not have Chinese rice wine vinegar so used Japanese. It was great.

  75. My husband made this last night. Delicious. Paired with rice and sautéed baby bok choy. Better than Chinese takeout and we love Chinese take out!

  76. This was delish! Made it tonight with a few modifications based on what I had: no rice wine, replaced with rice vinegar; no scallions; brown sugar; added a sliced bell pepper. Also reduced the corn starch (1.5 tsp in the sauce, 1 Tbsp for the chicken). Hubby loved it (as did I!). We'll add this to the regular rotation, swapping in different veggies. Thanks, Gina!

  77. Thank you so much, Gina, for giving this a shot! After I read all of the terrible reviews of other orange chicken recipes online, I went straight to you, and was saddened that you didn't have one (yet!). I can always trust that you make a recipe work before you post it, so I'm so thankful that you took the suggestion and ran with it. From the comments here, I'm excited to try it! THANK YOU!

  78. wonder if i could use cubed pork? what do you think…center cut lean pork chops boneless

  79. Just made this tonight with the Cauliflower fried rice and it knocked my socks off. I actually can't believe I was able to achieve such a meal! I had no srirarcha so I substituted a red chilli but I am definitely going to buy some on-line!

    Thank you so much for this recipe – an absolutely fantastic "fake away" and I will definitely make it again.

  80. Made this last night and it was AWESOME! My boyfriend kept saying how this could have been from a chinese fusion restaurant.

    I didn't have raw sugar nor know what it is so I just used regular white sugar. It turned out excellent in our opinion still. What difference would raw sugar make?

    Also, it was borderline too spicy for us so I think I will cut down on the siracha next time.

  81. Thank you for another great recipe! I made this with the cauliflower fried rice last night and it was a great dinner!

  82. Made this tonight and was delicious!!! We made the following very minor modifications –

    Added red pepper flakes to give it more heat
    1 tbsp low-sodium tamari + 1 tbsp water to reduce the salt further
    White wine in place of rice wine b/c that's what we had on hand

    We will definitely be making frequently, thank you!!

  83. I made this tonight and it was soo good! I added in some stir fry vegetable to bulk it up and it turned out great! I would upload a picture of my efforts if there was a place to do so …..

  84. I can't believe how much money the hubby and I have been spending at Panda Express when I could've been making this all along! This recipe is bad ass! Gina, thank you for another amazing recipe!

  85. This was great! I added frozen peas at the end to give it something green without the scallions. Even the picky 9 year old said it needs to go on the rotation. It's a winner!

  86. I modified this to be lemon chicken, since that is my boyfriend's favourite. It was delectable! Thank you, Gina!

  87. Made it and LOVED it 🙂

    • hi I just watched my mom make this! so yummy when you taste it you can taste the fresh flavors! it tasted better than the Chinese resteraunts! I know im going to ask my mom to mAKE IT AGAIN!

  88. I was looking for a good recipe for Orange Chicken this week …thanks for this..and I plan to pre-order your cookbook.

  89. We love orange chicken, but it is a lot of calories when you get it at Panda Express. This is definitely will be made. Thanks so much!!

  90. Looks great! I was wondering if you could start posting the prep and cook times in your recipes. It would be a huge help!

  91. Help me…what is siriacha? My local grocery store is very diverse and they probably have it but I'm not sure what department to look in or what, exactly, it is?

    • It's a type of asian hot sauce, made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt. You can usually find it in the asian section of your grocery store or supermarket. It's quite spicy, so a little goes a long way, but it adds a lot of flavour to dishes and soups

  92. This sounds so good! Do you think you could use a crockpot?

  93. I make something similar without the orange juice/ orange zest and sugar (not a fan of the sweet and salty thing…) I also add ground mustard. My boyfriend is soooo in love with it.. His fav! I may have to try it this way to switch it up! Thanks

  94. I will have to admit that I do LOVE battered chicken. However, one of the main reasons I don't eat it often is because the excess salt (MSG) and sugar combination makes me eat too much, and ironically, I feel like I'm starving a couple of hours later. This recipe takes care of both issues. Good job!

  95. Make at home take-out food always tastes so much better than the real stuff. Love this idea!

  96. This does look really good. May try it with shrimp or a combination.

  97. I don't have raw sugar. Can I just use regular?

  98. This looks great! ! What about sesame chicken?

  99. This looks delicious!

  100. This looks awesome and I'm pretty sure I have all of these ingredients. Can't wait for the cauliflower rice recipe tomorrow!

    I may make this with your shrimp fried rice too. I love that recipe.

  101. Can you use rice vinegar instead of Chinese rice wine? I'm afraid I won't be able to find this. I also don't have a wok. Can I just use a pan?

    • or even rice wine vinegar. I have this on hand.

    • use sherry in place of rice wine, or even white wine. Sure, a nonstick large skillet is fine!

    • We couldn't find the rice wine initially either, but when my husband Google'd it in the store, up popped an image of the bottle on the shelf. It was "Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Seasoning" and on the shelf with the soy and teriyaki sauces.

    • Tammie, mirin is a sweetened rice wine most frequently used in sushi rice. If you are going to use that instead of regular rice wine I'd be very careful with the amount of sugar added into the recipe. It could get too sweet fast since it's got sugar added to it unlike regular rice wine.

  102. Yum yum! Love this lighter spin on everyone's favorite takeout!

  103. This looks incredible. I am pinning this because my husband adores orange chicken!

  104. Yummy, I'm definitely going to try this! 🙂

  105. I wanted to let you know that if you're using tamari, you may need to cut the amount in half and use 1 part tamari to 1 part water. Tamari is really, really salty. La Choy is also gluten free and not as salty, and kikoman has a gluten free brand as well now which isn't quite as bad. I don't know why the gluten free soy sauces are so much saltier, but I've ruined more than one dish by not adjusting for it.

    • I use the 'lower sodium soy sauce'. I watch salt in dishes too since it's not good for you and can eventually cause issues with high blood pressure. If it's not necessary then leave it out.

    • I just found tamari in low sodium! They have it at whole foods, but that's the only place I've seen it (I've searched everywhere in the dc metro area!). It is SO much better. I agree with you that tamari is way too salty, and salty things are my weakness.

    • Great tip. Thanks!

  106. This looks delicious! Can't wait to try it out!

  107. I am so excited about this recipe!

  108. Gina, does it make a difference if you use an actual wok or regular pan? I do not have a wok at the moment. Thanks!

  109. My facebook link isn't working either.

  110. My daughter has been WAITING for you to do orange chicken!!!! And I have everything here to make it too! 🙂