Macro-Friendly Orange Chicken

Do you have fitness goals but find yourself craving the American Chinese classic, orange chicken? No worries! This recipe is low in calories, and the sauce tastes just as good as restaurant-quality. Try this macro-friendly orange chicken recipe if you’re craving a sweet, low-calorie, protein-packed dinner.

Macro-Friendly Orange Chicken Ingredients

• ½ cup orange juice (freshly squeezed is best)
• ¼ cup soy sauce
• 4 tbsp brown sugar
• 2 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• Red pepper flakes, to taste
• 1 tbsp cornstarch, for cornstarch slurry

Instructions

Cut the chicken breast or chicken thighs into chunks.

Season with salt and coat in cornstarch or potato starch.

Spray oil in the air fryer and add the chicken chunks in a single layer.

Air fry at 400°F for 10-15 minutes (cooking time will vary depending on the size of the chunks and the power of your air fryer).

In a bowl, mix brown sugar, soy sauce, garlic, orange juice, white vinegar, ginger, and red pepper flakes.

Pour the sauce into a pan and simmer. Stir in a cornstarch slurry to thicken the sauce.

Add the cooked chicken chunks to the sauce and stir until fully coated.

Sprinkle with sesame seeds.

Serve with a bowl of rice and enjoy!

Macro-Friendly Orange Chicken Tips

• The perfect internal temperature for chicken is 165°F. Air fry until the chicken reaches this temperature, using a meat thermometer to check. Flip halfway through cooking.
• Cooked chicken breast typically lasts 3–4 days in the fridge when stored in an airtight container.
• You can also use store-bought orange sauce if you want to save time.
• Feel free to add more vinegar to balance the sweetness.

If you enjoyed this high-protein and macro-friendly orange chicken recipe, you might also like this Chinese chili oil steamed eggs recipe.