Low Fat Orange Chicken

ChickenChineseHealthyLunchMain Course

   We love Chinese food, so I was super excited when I saw this Orange Chicken recipe on Pinterest. It looked so good! Usually the words ‘low fat’ can deter me from making a recipe. A lot of low fat recipes taste flavorless, and I’ve had to force myself to eat them. This one was different. Very different. This Orange Chicken was anything but boring…. it was totally delicious!


   It’s pretty easy to throw together. I had it on the table and ready to eat within 30 minutes. When I finished my plate, it had me wanting more! Kale went back for thirds I believe (which is a big indicator to me he loved it, because he never says he does) He also took it to work for lunch the next day. I’ll definitely be making this again in the near future 🙂



Low Fat Orange Chicken
Amazing orange chicken packed with flavor! You would never guess this is lower in fat and calories.
  • 4-6 boneless, skinless chicken breasts
  • ¼ cup flour
  • 2 Tablespoons oil ( I used olive oil)
  • 5 cloves garlic minced, divided
  • ¾ cup orange marmalade or jam
  • ½ cup rice wine vinegar or white wine vinegar
  • ⅓ cup soy sauce
  • ½ cup water
  • 1 teaspoon ground ginger (fresh is best)
  • 1-2 teaspoons red pepper flakes
  1. Cut chicken into 1 inch cubes. Lightly coat the chicken in flour. Heat a large skillet over medium-high heat. Pour oil in hot skillet and then add 3 cloves of garlic. Add the coated chicken cubes to skillet and cook until no longer pink in center. (about 10-15 minutes)
  2. Remove chicken from pan and place on a plate. Set aside.
  3. Deglaze pan with a splash of the vinegar. Saute remaining garlic, and then add orange marmalade, soy sauce, water, ginger, red pepper flakes and the rest of the vinegar. Stir.
  4. Cook sauce on medium-high heat until sauce begins to thicken slightly. (Initially sauce will seem very liquidy, but it will thicken. You can always add 2 or more Tablespoons of cornstarch to help it thicken)
  5. Reduce the heat to low and then add chicken to sauce. Sauce will continue to thicken with the chicken in it. Continue to cook another 5 minutes or so until everything is heated through and sauce is at desired thickness. Serve with rice, veggies, etc!

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24 thoughts on “Low Fat Orange Chicken

  1. I always laugh when you talk about Kale’s reactions with food. It’s Lance to a tee! That’s how I know he likes it too, by going back for more. I need to make this. Oh yum!

  2. This looks really good. Does that much ginger make this “hot?” I don’t like hot things and think I may need to cut the ginger in half?

    I like the way you post the complete recipe and then show the step by step pictures. Sometimes when the pictures are shown in with the steps, it’s easy to miss a step.

  3. Melissa- So happy you made it so soon and loved it! I’m already looking forward to making it again 🙂

    Georgia- Im sorry 2 teaspoons was a typo. Sorry. It was only one I used, and it wasnt hot at all. The one tsp I used was a perfect touch of ginger 🙂

  4. That looks great! We had a sweet and sour chicken recently that called for diet orange soda. I had a little trouble getting the sauce to really be a glaze, but I’m sure you were right on with that jam. 🙂

    I always know the husband LOVED dinner when he’s willing to eat it the next day for lunch. Score!

  5. Loved this recipe … I’m always looking to change up our menu a bit and so glad I tried this. Definately will make again

  6. I made this tonight in the same manner in which you made your Baked Sweet and Sour Chicken. Quickly browned the chicken, poured the sauce over (I just crushed the garlic right into the sauce) and then baked and stirred for an hour. Delicious!!! I love the bake and stir method. The chicken comes out tender and sooo tasty! Thank you for another wonderful recipe. =)

  7. Oh my goodness! I made this the other night for my family and it was AMAZING! Everyone LOVED it! I love you site! Please keep the recipes coming.

  8. I’ve made this quite a few times already… every member of my family loves the flavor combination. I’ve become best friends with my crockpot lately so tonight I’m gonna try it in the crockpot. Defrosted boneless skinless chicken, all the ingredients on top, cook on high for a couple hours… if the sauce is too watery in the end I’ll thicken with a cornstarch slurry. 😉 I’m looking forward to seeing how it turns out. Still loving all your recipes Holly! Thank you for all that you do!

      1. I found it to be more vinegary than orangey. And I usually like vinegar. Would maybe put less vinegar and more marmalade ?

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