Orange Chicken makes a favorite Chinese dish. Get this lightened up Skinny Orange Chicken recipe which is Paleo-friendly, gluten-free, and grain-free, but definitely not free of flavor!

Orange Chicken has to be one of my favorite Chinese dishes to order when we order takeout or visit a favorite Chinese restaurant. I’ve made it a few times at home, but decided that I wanted to make a skinny orange chicken recipe.

Orange Chicken Recipe | ©

You know, around the first of the year, that’s what seems to be on our minds. This lighter orange chicken recipe, or my Skinny Orange Chicken, is exactly what I had in mind! It’s so full of flavor and a favorite in my family!

Orange Chicken Recipe | ©

Skinny Orange Chicken

How to Make Skinny Orange Chicken

I begin with four skinless, boneless chicken breasts that I slice in half lengthwise and then cut into bite-sized pieces. I find that they cook a lot more evenly that way and it saves a ton of time when cooking chicken in recipes like this. You’ll definitely want to make sure you are using a very sharp knife and I like to pop my chicken into the freezer for about 15 minutes as it makes them perfect for cutting, in my opinion.

I toss my chicken into a skillet with a bit of oil. I use coconut oil as I want to make this recipe as Paleo-friendly as possible, but you can use olive oil, butter, or a combination of the two for a delicious flavor.

While the chicken is browning, I mix together the sauce for the chicken. While traditional orange chicken always calls for frying the chicken bites in a cornstarch batter, I omit that part to reduce a few calories. Believe me, you won’t miss it once you taste the sauce on this chicken!

Once the chicken is browned, I remove it from the skillet as I cook the sauce to reduce it for the dressing. You are going to love the substitutions I made. It tastes so fresh and delicious!

Orange Chicken Recipe | ©

Here’s my Skinny Orange Chicken Recipe. I think you are going to love it. I know we sure do!

Skinny Orange Chicken Recipe

Orange Chicken makes a favorite Chinese dish. Get this lightened up Skinny Orange Chicken recipe which is Paleo-friendly, gluten-free, and grain-free, but definitely not free of flavor!
4.68 from 34 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Course Main Course
Calories: 237kcal
Cuisine Chinese
Author: Robyn Stone | Add a Pinch


  • 4 skinless boneless chicken breasts cut into bite-sized pieces
  • 1 tablespoon coconut oil
  • 1/4 cup chicken stock
  • 3 tablespoons honey or maple syrup
  • 2 cloves garlic minced
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 3 tablespoons coconut aminos
  • 1 1/2 teaspoons Sriracha sauce
  • 1/4 teaspoon ground ginger
  • 1 pinch red pepper flakes
  • 1 teaspoon sesame seeds for garnish optional
  • Broccoli recipe


  • Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
  • While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.
  • To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.


If not concerned with making this recipe Paleo-friendly, use the following substitutions:
For 1 tablespoon coconut oil, use butter or olive oil or a combination of the two
For 1/4 cup coconut aminos, use 1/4 soy sauce
If your sauce does not thicken as desired, you may add the following to assist in the thickening:
Mix 1 – 2 teaspoons of tapioca flour or arrowroot powder, if Paleo OR cornstarch, if non-Paleo, with the same amount of water to form a paste. Stir into the sauce well to thicken.

Nutrition Information

Calories: 237kcal | Carbohydrates: 18g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 448mg | Potassium: 464mg | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 12.7mg | Calcium: 13mg | Iron: 0.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Orange Chicken makes a favorite Chinese dish. A lightened Orange Chicken recipe which is Paleo-friendly, gluten-free, and grain-free, yet full of flavor! //

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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131 Comments Leave a comment or review

  1. Yummy! Had this as a pretty quick weeknight dinner for my boyfriend and I, I served with rice and had the broccoli on the side. I loved the fresh orange flavors and I didn’t miss the deep fried batter one bit 🙂 It also made for great leftovers!

  2. Made this for dinner tonight with leftover rotisserie chicken. Wow! So packed with flavor. I chose to halve the sriracha and leave out the red pepper flakes to lessen the heat. Will definitely be making again and again.

  3. All I can say is AMAZING!!! SOO DELICIOUS!!! I served it with cauliflower rice! Thanks for this AWESOME recipe Robyn!!

  4. This is an amazing recipe! Our little grand daughters gobbled it up, even the broccoli! I left out the heat for them. I would love to have the nutritional info if possible!

  5. I’m curious if anyone has ever tried this without any sugar? Would more oj work? Trying to make it whole 30. Seems like it would just be runnier…..maybe a few dates smashed? I do realize fruit is sugar but trying to be black and white on the rules

    1. Coconut aminos are a healthy substitute for soy sauce which is super high in sodium. If you can’t find at a store near you, it is sold on Amazon.

  6. I never really leave reviews. But I am on my day 11 whole 30. I made this recipe whole 30 compliant and it was amazing. I used three dates instead of the honey and I juiced two oranges for extra sweetness it came out really yummy! Thanks for the recipe

  7. LOVE this recipe!!! I made it for my mom and she request it every time she comes over:). Have you ever tried it in the crock pot? I wonder if the sauce would thicken….

  8. I made this tonight, it was awesome and much tastier than another paleo recipe on Pinterest I’ve tried (the other called for tomato paste). I skipped the broccoli and instead stir fried green and red peppers after the chicken and set it aside with chicken while the sauce reduced. I added half of the garlic and fresh ginger to the wok when cooking the chicken to get the flavors locked in! I also added salt and it was perfect. Thanks for sharing this recipe!

  9. I first made this about 2 years ago, and for some insane reason I did not pin it! I have been looking for it for a long time but there are a lot of “Skinny Orange Chicken” recipes on Pinterest…but none are as good as this one! My family absolutely loves this meal and I will be making it tonight for dinner, yay! They will be so happy! Thank you for sharing a great recipe.

  10. How long does it usually take for the sauce to reduce? I have had it on low heat for a while and it’s not making much progress!

  11. hi! thank you so much for the awesome recipe! I was at the grocery store and logged onto Pinterest, and came across your recipe via Paleo Running Momma! I just made your recipe ( tripled the sauce, cause I serve husband and two sons)! Best recipe ever! I added sliced green onion! thank you again!


    1. I don’t have the calorie count for this dish, but there are several online websites, such as Calorie Count, that will calculate the calories in a dish for you. Glad you enjoyed it, Darren! Thanks!

  12. have diabetes and am trying some new sort of Banting diet. Am 68 and cook for husband and granddaughter. so hard to fix food they will like. am going to try the skinny orange chicken and the lo mein recipe. can you give me e-mail that is free where I can get more recipes? will post comment later this week. thanks, lovescooking

    1. Hi Mrs. Threadgill –
      I hope you enjoy the Skinny Orange Chicken and the Easy Lo Mein! My family enjoys them very much!
      If you join my Mailing List here on my website, you will get an email each time I post a recipe. Also, take a look at my Recipe Index, where you can see the various types of recipes here.
      I hope this helps you and that you find many recipes that you enjoy!
      Thanks so much!

  13. Just made this for the second time tonight! I’m so pleased with the taste of this healthy recipe. It’s quickly becoming a favorite. Thanks for sharing!

  14. Made this last night and it was delicious. Had to stop myself from eating it all in one sitting. I’ve used other recipes but hands down this one is going to be my go to from now on. Looking forward to trying other recipes on the site now.

    1. Aww! I’m so glad you loved it, Lisa. It really is one of those dishes that I have to portion out to stop myself, too! 🙂 xo

  15. Hi Robyn,
    This looks wonderful, I was wondering what
    would you serve with this. Going to have
    company and would like to fix this.
    Thank you for all the wonderful recipes
    and the time you take to do this.
    Enjoy your day

  16. Oh man, this is so good! The last orange chicken I made I added too much zest (I had no idea how to measure it and just packed it into the tablespoon! lol), and it was just overpowering until I added it to vegetables and rice. I froze my chicken breasts for a few hours to aid cutting and doubled the sauce. I would’ve preferred there be more sauce (maybe I reduced it too much?), but it’s worked out well so far in a mix of vegetables and rice. If I make this again, I think I’ll quadruple the sauce. If anyone else is wondering, I used zest from two average sized organic oranges and that was perfect.

    This is so good my boyfriend keeps sneaking spoonfuls from the fridge. 🙂 Thanks so much for the recipe!

  17. I didn’t care for this at all. I’m not sure if my adjustments made a difference but I used braggs instead of coconut aminos and used the juice of an orange instead of orange juice. I thought it was way to orange tasting. 

    1. I’m sorry you didn’t care for it, Savina. I do think your substitution could have made a difference. I always make this with coconut aminos, 1/4 cup orange juice and orange zest as indicated in the recipe. Is it possible your juiced orange was more juice than 1/4 cup? I’ve not used the product you mention in this recipe, so I can’t say what it tastes like with the other ingredients. Thanks!

  18. This has become my go-to recipe. I use soy sauce, 1/2 the siracha, & maple syrup along with the other ingredients and thicken it with a little cornstarch. Often, I’ll throw in a handful of raw cashews. My favorite is to replace the chicken with breaded popcorn shrimp and serve it over rice. That makes it not skinny and not as nutritious, but so yummy. Thanks for a great, versatile sauce.

  19. I am not very vocal but I do love your recipes and this website.
    But I am a certified nit-picker and little errors and quirks pop out at me.
    In your otherwise very good description of the process here, this line causes me a little consternation.

    “Once the chicken is browned, I remove it from the skillet “AS” I cook the sauce to reduce…”

    “AS” could mean “while” or “because”…

    I am only trying to be helpful. I am a great fan

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