Lunch & Dinner:

Skinny Skillet Orange Chicken

A budget-friendly favorite! This simple Skinny Skillet Orange Chicken takes all the flavors you love from your favorite Chinese restaurant and turns them into a simple stir-fry. Serve over ramen or rice, and enjoy.

Yield 6 Servings
Prep Time 10 Minutes
Total Time 20 Minutes

  • 1 Tbsp coconut oil
  • 1½ lb boneless, skinless chicken breasts, diced
  • ¼ cup soy sauce
  • 1 Tbsp cornstarch
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp chili garlic sauce*
  • Zest of 1 orange
  • ½ cup orange juice
  • ½ cup Nate’s 100% Pure Honey
  • 3 cups of rice or 3 packs ramen, cooked
  • ⅓ cup green onions, diced
  • 1 Tbsp sesame seeds

*You’ll find chili garlic sauce in the Asian section of most grocers.

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In a nonstick skillet, melt coconut oil over medium-high heat. Add chicken breast, cook until golden and cooked through.

In a small bowl, whisk together soy sauce, cornstarch, vinegar, chili garlic sauce, orange zest and juice and raw honey. Pour mixture over chicken in skillet. Cook just until mixture begins to thicken.

Serve over rice or ramen. Garnish with green onions and sesame seeds.

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