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A plate of orange chicken with broccoli.

Healthy Baked Orange Chicken

5 from 1 vote
Created by Mariam E.
This simple but delicious Healthy Orange Chicken recipe is crisped up in the oven and then coated with a mouthwatering sauce. Made in 30 minutes at home, you'll love this non-fried version of a take-out favorite!
Prep Time 15 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Asian
Servings 4 servings


  • 2 lbs. chicken tenderloins cut into 1 inch cubes
  • ¼ tbsps. whole wheat flour or whole wheat panko crumbs
  • ½ cup almond flour
  • ½ tsp. black pepper
  • ½ tsp. salt
  • ½ tsp. Spanish paprika
  • 1 tsp. onion powder
  • 2 whole eggs whisked
  • Olive oil Spray

Orange Sauce

  • ¾ cup orange juice
  • ¼ cup chicken broth low sodium
  • ¼ cup light soy sauce low sodium
  • 1 tsp. orange zest
  • 1 tsp. ginger freshly grated
  • 1 tsp. vegetable oil
  • tbsps. rice vinegar
  • ¼ cup honey
  • 3 cloves garlic minced
  • 2 tsps. corn starch


  • sesame seeds
  • green onions chopped


  • Preheat oven to 425 F.
  • Mix the sauce ingredients in a cup or bowl and set aside.
  • In a medium bowl, whisk two eggs and then add in the cubed chicken. Mix to coat well. In another bowl, mix together the dry ingredients under the chicken to make the breading mixture.
  • Lightly coat the chicken pieces with the breading mixture and set them on a baking sheet pan lined with a baking sheet. Spray with olive oil spray generously and bake for about 15 minutes, flipping the pieces half way through until crispy browned and cooked through. Use a large pan so you do not over crowd the chicken.
  • Meanwhile, cook the sauce. You can to do this about 5 minutes before the chicken is fully cooked through so you don't let it sit for too long.
  • In a deep frying pan or skillet, bring the sauce mixture to simmer on medium-low heat until the sauce thickens up, whisking occasionally to prevent sticking.
  • Once the chicken has cooked through, let it cool for a couple of minutes and then add it into the skillet with the sauce. Carefully toss the chicken with the sauce to coat well.
  • Garnish with some sesame seeds and serve with your favorite side dish.


  • Make is spicy by adding some sriracha sauce, cayenne pepper or chili flakes.
  • If you don't have chicken tenderloin, you can swap with chicken thighs or chicken breasts.
  • If you'd like to serve this with broccoli like I do in my photo, you can roast it in the oven while you bake your chicken on another sheet pan!
  • Want to make this ahead of time and keep the chicken crispy? You can bake the chicken and store it in an airtight container in the fridge. When ready, you can make the sauce and add the chicken to it. Alternatively, you can make the sauce ahead of time as well and reheat it and add the chicken to it when ready to eat.
  • Make sure you can cubing the chicken to the same size as you want them to cook evenly and at the same time.


Calories: 480kcal | Carbohydrates: 32g | Protein: 54g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1321mg | Potassium: 1028mg | Fiber: 2g | Sugar: 22g | Vitamin A: 173IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.