If you’re craving takeout vibes with a healthy twist, this Orange Chicken with Quinoa and Edamame might just become your new favorite weeknight staple. It brings together the bold, tangy-sweet flavor of homemade orange chicken with the nutty heartiness of quinoa and the vibrant pop of edamame. This dish is perfect for when you want something that feels indulgent but is secretly packed with good-for-you ingredients. Plus, it’s super customizable, and yes—it does include the best orange chicken recipe you can whip up in your kitchen without a deep fryer in sight.
Orange Chicken with Quinoa and Edamame
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Asian
Large skillet or wok For searing the chicken and simmering the sauce. A nonstick skillet works great for easier cleanup.
Medium saucepan For cooking the quinoa.
Whisk Essential for blending the sauce ingredients until smooth.
Zester To get that bright, citrusy orange zest. A fine grater will also do.
Cutting board and sharp knife For prepping the chicken and vegetables.
Measuring cups and spoons Precision matters, especially when you're balancing sweet, salty, and spicy flavors.
For the Chicken
- 1.5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 tablespoon cornstarch or arrowroot powder for a gluten free orange chicken option
- 1 tablespoon olive oil or avocado oil
For the Orange Chicken Sauce
- 3/4 cup fresh orange juice about 2 large oranges
- 1 tablespoon orange zest
- 3 tablespoons low-sodium soy sauce use tamari or coconut aminos for a gluten free orange chicken recipe
- 2 tablespoons rice vinegar
- 1 tablespoon honey or monk fruit syrup for a keto orange chicken recipe
- 1 tablespoon brown sugar optional if you prefer a less sweet, healthy orange chicken sauce
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon red pepper flakes adjust for a spicy orange chicken recipe
- 2 teaspoons cornstarch + 2 tablespoons water for slurry
For the Bowl
- 1 cup quinoa uncooked
- 2 cups water or chicken broth
- 1 1/2 cups shelled edamame steamed or thawed if frozen
- 1/2 cup green onions sliced
- Sesame seeds for garnish
Step 1: Cook the Quinoa
In a medium saucepan, bring 2 cups of water or broth to a boil. Rinse 1 cup of quinoa under cold water (this removes bitterness), then add it to the boiling liquid. Reduce to a simmer, cover, and cook for 15 minutes or until the quinoa has absorbed the liquid. Fluff with a fork and set aside.
Step 2: Prep and Cook the Chicken
Pat your chicken thighs dry and season with salt and pepper. Toss them with 1 tablespoon of cornstarch until evenly coated—this helps create a light crust and thickens the sauce later.
Heat a large skillet over medium-high heat and add the oil. Sear the chicken pieces until golden and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Step 3: Make the Orange Chicken Sauce
In the same skillet, reduce the heat to medium. Add a splash of oil if needed. Sauté the garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.
In a bowl, whisk together orange juice, orange zest, soy sauce, vinegar, honey, brown sugar (if using), and the cornstarch slurry. Pour this mixture into the skillet and bring to a simmer, stirring continuously. It will begin to thicken in about 2-3 minutes.
Step 4: Combine Chicken and Sauce
Return the cooked chicken to the skillet, tossing to coat in the sauce. Let it simmer for another 2-3 minutes so the chicken absorbs all that delicious flavor. The sauce should be glossy and cling beautifully to each piece.
Step 5: Assemble the Bowls
Divide quinoa into bowls. Top with the saucy orange chicken, steamed edamame, green onions, and a sprinkle of sesame seeds. If you're into extra heat, a drizzle of sriracha never hurts!
Pairings in Detail
This dish is super balanced but can be elevated with a few smart pairings:
- Drink: Try a crisp, citrusy white wine like Sauvignon Blanc, or go non-alcoholic with sparkling water and a twist of lime.
- Side dish: Steamed broccoli, roasted carrots, or a tangy Asian-style cucumber salad pairs perfectly.
- Dessert: Finish with a light citrus sorbet or a few slices of fresh pineapple to complement the orange chicken.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely. While orange chicken thighs offer juicier, more flavorful meat, chicken breasts will also work great—just be cautious not to overcook them.
2. Can I make this in an air fryer?
You can! For a crispy texture without frying, cook the cornstarch-coated chicken pieces in your air fryer at 400°F for 10-12 minutes, flipping halfway through. Then toss them in the sauce.
3. Is this dish gluten-free?
Yes, if you use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is certified gluten-free, this becomes a truly satisfying gluten free orange chicken dish.
4. Can this be made keto?
To make a keto orange chicken recipe, swap out the honey and brown sugar for keto-friendly alternatives like monk fruit or erythritol. Pair it with cauliflower rice instead of quinoa.
5. Is this healthy?
It absolutely can be! This version skips deep frying, uses lean protein, and includes fiber-rich quinoa and edamame. It's a perfect healthy orange chicken alternative to the takeout classic.
6. Can I meal prep this?
Totally. This dish stores well in the fridge for up to 4 days. Store the components separately to maintain freshness and texture.
7. Is this a simple orange chicken recipe for beginners?
Yes! Even if you're new to cooking, this recipe walks you through each step in a straightforward way. It's also a great way to explore homemade orange chicken without complicated techniques.
