Skinny Orange Chicken


1 cups of all purpose flour

2 medium eggs, beaten

1 cups of panko bread crumbs

1 lb. boneless skinless chicken breasts, cut into chunks

Kosher salt

Freshly ground black pepper

Juice and zest of 2 oranges

4 tbsp low-sodium soy sauce

3 tbsp honey

2 cloves garlic, minced

2 tsp. freshly grated ginger

2 tbsp. cornstarch

2 cups of cooked jasmine rice

Sesame seeds, for garnish

Sliced green onions, for garnish


  1. Preheat oven to 200°c and line a baking sheet with parchment.
  2. Set up a dredging station with one bowl of flour, one of eggs, and one of panko.
  3. Dredge the chicken in flour, then coat in eggs and cover in panko.
  4. Season generously with salt and pepper.
  5. Arrange chicken on parchment-lined baking sheet and bake until no longer pink, about 18 to 20 minutes.
  6. Meanwhile, make sauce: In a small saucepan over medium heat, combine orange juice, soy sauce, honey, garlic, ginger, and cornstarch.
  7. Whisk until combined and cook until thickened, about 5 minutes.
  8. Transfer chicken to a large bowl and toss in orange sauce.
  9. Serve over rice with orange zest, sesame seeds, and green onions.
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