Crispy Orange Chicken
Orange Chicken is my all time favorite Asian cuisine next to General Tso’s. I decided to make a lightened version so that I could add to my meal prep recipes!
This turned out incredibly delicious and the best part is it is ONLY 5 points!! I tried oat flour for the first time and I will not ever turn back. It has a lot less points and calories than regular flour and still made my chicken crispy as ever!




Crispy Orange Chicken
This crispy orange chicken is TO DIE FOR! I used oat flour instead of regular all-purpose which made a HUGE difference in points! My lightened up orange sauce is delicious and also super low in points.There is no need for takeout and all the points and calories when you can make a lighter version that is just as yummy at home!!
Equipment
- 1 Air Fryer
- 1 Rice Cooker/Pressure Cooker
- 1 Stove Top
- 1 Sauce Pan
Ingredients
- 4 large Chicken Breasts
- 2/3 cup Oat Flour
- 3 tbsp Corn Starch
- 2 tsp Onion Powder
- 1 tsp Ground Ginger
- 2 tsp Paprika
- 2 tsp Black Pepper
Orange Sauce
- 1-5/8 cup GHughes Orange Ginger Marinade
- 3 oz No Pulp Orange Juice
- 1 tbsp Lite Soy Sauce
- 2 tbsp Swerve Brown Sugar Alternative
- 2 tsp Ginger Paste
- 1/2 tbsp Rice Vinegar
- 1 tbsp Corn Starch
Instructions
- Cut up your raw chicken breast into bite size pieces
- Add all your dry ingredients listed above to the chicken to mix so it coats every piece
- Air Fry chicken at 400 for 18 minutes in a single layer. You may need to cook 2-3 separate batches
- When each batch of chicken is done, dump into a large mixing bowl
- While your chicken is cooking, cook your rice
- When your last batch of chicken goes into the air fryer, start heating up your sauce ingredients in a sauce pan. EXCEPT your corn starch. Bring to a boil then turn down immediately to simmer.
- When simmering, mix your corn starch with water for a liquid consistency. This will help with not getting white clumps in your sauce.
- Turn your sauce back up to a quick boil and add corn starch and water mixture. Whisk for a minute then turn down to simmer, whisking until your sauce becomes thicker then turn down to Lo.
- Your rice should be done at this point so add 1 cup to each lunch container.
- Pour your sauce into 4 individual condiment containers for extra then pour remainder into the large mixing bowl you have your chicken in and stir so all pieces are coated with sauce.
- Add your chicken to each bowl of rice, top with green onion and sesame seeds. ENJOY!
Notes
Each serving is a total of 11 Weight Watchers points.
Nutrition
Calories: 406kcalCarbohydrates: 32gProtein: 52gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 1661mgPotassium: 1007mgFiber: 2gSugar: 2gVitamin A: 603IUVitamin C: 14mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!