Low Sodium Orange Chicken Recipe

This crispy, sticky Low Sodium Orange Chicken Recipe is made with fresh orange zest, coconut aminos, and tender chicken breasts and ready in 30 minutes. The golden chunks of chicken sizzle loudly as they hit the bubbling citrus glaze, coating every piece perfectly. I make this whenever craving takeaway without the heavy salt crash later.

Try More Chicken Recipes:

• Low Sodium Chicken Tortilla Soup Recipe
• Low Sodium Chicken Tacos Recipe
• Low Sodium Air Fryer Chicken Recipe

Why You Will Love This Low Sodium Orange Chicken Recipe:

• Heart-Healthy Profile: By swapping traditional soy sauce for lower-sodium alternatives, you can enjoy this favorite while keeping your sodium intake in check.
• Zesty Freshness: Using fresh orange juice and zest provides a vibrant, natural sweetness that tastes much cleaner than bottled, preservative-heavy sauces.
• Perfectly Crisp Texture: You still get that satisfying, golden-brown exterior on the chicken that holds the sticky glaze beautifully.
• Quick & Simple: This recipe comes together in one pan, making it faster and healthier than waiting for a delivery driver.
• Customizable Heat: It is easy to adjust the spice level with red pepper flakes to perfectly balance the sweet and tangy orange notes.
• Wholesome Ingredients: You have total control over the sugar and oil quality, resulting in a meal that feels light rather than greasy.

Low Sodium Orange Chicken Ingredients

• 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
• 1/4 cup cornstarch
• 1 large egg
• 2 tbsp olive oil
• 1/2 cup fresh orange juice
• 1 tbsp fresh orange zest
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 2 tbsp honey
• 1 tsp sesame oil
• 2 green onions (sliced)

How To Make Low Sodium Orange Chicken

1. Coat the Chicken: Whisk the egg in a bowl and place cornstarch in another. Dip the chicken cubes into the egg, then toss in cornstarch until fully coated.
2. Pan-Fry the Pieces: Heat olive oil in a large skillet over medium-high heat. Cook the coated chicken for 6 to 8 minutes until golden and crispy on all sides, then remove from the pan.
3. Simmer the Sauce: In the same skillet, whisk together orange juice, orange zest, coconut aminos, rice vinegar, garlic, ginger, red pepper flakes, and honey. Let it bubble over medium heat for 3 to 4 minutes until slightly thickened.
4. Toss and Serve: Return the crispy chicken to the skillet. Toss continuously for 2 minutes until the sticky glaze coats every piece, then finish with a drizzle of sesame oil and sliced green onions.

Recipe Tips

• Use fresh oranges: Bottled juice often contains hidden sodium and lacks the bright, essential oils found in the fresh zest.
• Do not crowd the pan: Frying the chicken in batches ensures it gets a crispy crust rather than steaming in its own juices.
• Check your coconut aminos: While lower in sodium than traditional soy sauce, brands vary wildly, so read the label to stay strictly low sodium.

What To Serve With Low Sodium Orange Chicken?

For a balanced, heart-healthy meal, serve this orange chicken over steamed jasmine or brown rice to soak up the zesty sauce. Quinoa is another excellent low-sodium base that adds a nutty protein boost. To add crunch and color, pair it with garlic-sauteed bok choy, steamed broccoli, or a vibrant snap pea stir-fry. For a refreshing contrast, a crisp cucumber salad with rice vinegar and sesame seeds cuts through the sweetness while keeping the salt content perfectly in check.

How To Store Leftovers Low Sodium Orange Chicken?

Refrigeration (Short-Term): Transfer the cooled chicken into an airtight container and store it for 3–4 days. To keep the sauce from soaking too deeply into the coating, try to store the chicken and any extra sauce separately if possible, though they will still be delicious mixed together.

Freezing (Long-Term): Place the chicken in a heavy-duty freezer bag or freezer-safe container, removing as much air as possible to prevent freezer burn. It will stay high-quality for up to 2–3 months. For the best results, thaw it in the refrigerator overnight before reheating to maintain the chicken’s texture.

How To Reheat Leftovers Low Sodium Orange Chicken?

Air Fryer (Best for Crispiness): Place the chicken in the air fryer basket at 180°C for 3–5 minutes. This is the best way to restore the original crispy texture of the coating without needing extra oil or salt. Give the basket a shake halfway through to ensure even heating.

Stovetop (Best for Saucy Chicken): Place the chicken in a non-stick skillet over medium heat. Add a tablespoon of water or unsalted chicken broth to help loosen the orange glaze and prevent it from burning. Cover and heat for 4–6 minutes, stirring occasionally until the sauce is bubbly and the chicken is hot throughout.

FAQs

• Can I bake the chicken instead of pan-frying? Yes, you can bake the coated chicken pieces at 400°F (200°C) for 15-20 minutes. It will be slightly less crispy but still delicious and healthier.
• Is coconut aminos required? No, you can use a strictly low-sodium soy sauce. However, coconut aminos naturally contains significantly less sodium than even reduced-sodium soy options.
• Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs work perfectly and often yield a juicier result than breasts, though the cooking time may increase by a minute or two.
• How do I make the sauce thicker? If the sauce is too thin after simmering, mix one teaspoon of cornstarch with one teaspoon of cold water and stir it into the bubbling sauce.

More Chicken Recipes:

• Easy Low Sodium Chicken Stir Fry
• Low Sodium Chicken And Rice Recipe
• Low Sodium Crockpot Chicken Recipe

Low Sodium Orange Chicken Recipe Nutrition Fact

• Calories: 310 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 95 mg
• Sodium: 140 mg
• Total Carbohydrate: 28 g
• Protein: 26 g