Baked Honey Orange Chicken with Brown Rice & Steamed Broccoli

Orange Chicken (A Healthier, Homemade Take)

Orange Chicken is an American-Chinese dish with roots that trace back to Hawaii. This recipe is a healthier play on the original—still bright, zesty, sweet, and incredibly flavorful, with just a touch of heat if you want it. It’s comforting and familiar, yet lighter and more nourishing, without sacrificing the flavors we all love.

Orange chicken always reminds me of going out to Chinese restaurants with my family growing up. We’d order a few dishes to share, and orange chicken was always something my little sister asked for. It was her favorite—sweet rather than too salty or spicy. So naturally, we’d end up with orange chicken or sweet-and-sour (something similar), plus egg rolls, maybe egg drop soup, sometimes veggie fried rice, and of course cashew chicken (a family favorite).

With all of those fond family memories, I wanted to create a slightly healthier version we could make at home for my little sister—now a little more grown up, but still a fan of the classic orange chicken. It remains one of her favorite “Chinese” dishes whenever we find it on menus across the states. This recipe is meant to feel comforting, familiar, and traditional, while also being fun and approachable for a weeknight dinner or a special weekend meal.

When developing this recipe, I focused on staying true to the classic flavors without changing too much. I swapped refined sugars for honey, added more spices to build depth and warmth, and leaned into ingredients that naturally bring antioxidant and anti-inflammatory benefits with lots of spices. The chicken is marinated and baked instead of pan-fried in oil, keeping it lighter while still juicy and crisp. I also chose to serve it over brown rice with an easy vegetable side—simple, steamed broccoli (frozen and microwaveable for convenience). Since the chicken takes a bit more time with marinating and baking, keeping the sides easy makes this meal doable and stress-free.

How to Make This Orange Chicken a Success

• Marinate the Chicken
  I know marinating requires a little waiting time, but think of it as easy meal prep—5 to 10 minutes right after lunch. By dinnertime, all you need to do is bake the chicken and toss it in the sauce, and dinner comes together in about 25–30 minutes. You’ll end up with a healthier meal that includes veggies, a whole grain, and baked (not fried) chicken packed with protein.

• Marinating also makes the breading process much easier—no eggs needed. You simply dip the marinated chicken straight into the dredge, and it sticks beautifully. The combination of buttermilk and fresh orange juice keeps the chicken tender, juicy, and full of flavor, making for a more appetizing and crave-worthy orange chicken.

• Use All the Seasonings and Spices
  This recipe uses a variety of spices in the marinade, dredge, and sauce to build layer upon layer of flavor. Turmeric brings antioxidant and anti-inflammatory properties, garlic powder adds a bold and familiar depth of flavor, ground ginger contributes vitamin B compounds and digestive support, and coriander adds warmth along with vitamin A and antioxidants. Each spice plays a role in both flavor and nourishment.

• Use Fresh Orange Juice
  There’s nothing more delicious—or nutrient-rich—than freshly squeezed orange juice. Most store-bought options are preserved and slightly bitter, while fresh juice is naturally sweeter, especially when oranges are in season. I love using Cara Cara oranges for both the marinade and sauce; they give the dish a softer, warmer sweetness that truly shines through in each bite.

• Save Time with Instant Rice
  I like using instant brown rice for this recipe. It’s still a whole grain, but it saves time while the chicken bakes and the sauce simmers. Paired with easy, microwave-steamed broccoli, you’ll have a balanced, satisfying dinner on the table in about 30 minutes—perfect for busy nights without compromising on the nutrition.

• The Power of Cornstarch
  Cornstarch is essential here—it thickens the sauce into that glossy, glaze-like consistency that coats the chicken and clings to the rice and broccoli. If your sauce isn’t thick enough, don’t hesitate to add a little more until it’s just right for you.

• The Chicken
  I like using frozen chicken tenders from Costco. They thaw quickly in the microwave (about 3 minutes total), are convenient to keep on hand, and don’t require worrying about fresh chicken going bad. I trim off any fatty or questionable pieces, then cut them into 2–3 inch cubes. The smaller pieces are easy to work with and perfect for baking and coating evenly in sauce.

3 Recipe Variations

• Short on Time?
  If you don’t have time to marinate, skip that step and crack three eggs into a bowl. Dip the chicken into the egg mixture before dredging during the breading process.

• Different Base
  No brown rice? No problem. White rice, quinoa, farro, or even brown rice noodles all work beautifully to soak up that delicious sauce too.

• Different Vegetable Side
  Try cooked carrots, steamed green beans, or roasted broccoli. Just keep in mind that some vegetables may add extra cooking time.

Some Health Notes

• Vitamin C
  Oranges are rich in vitamin C, which supports immune health and helps with iron absorption from the brown rice. Vitamin C also acts as an antioxidant, supporting overall body function.

• Antioxidants
  This recipe is packed with antioxidant-rich ingredients like orange juice, turmeric, coriander, garlic, and ginger. These help protect cells, reduce inflammation, support blood pressure, and promote overall wellness.

• Protein
  Chicken is the star of this dish—a lean, animal-based protein that provides essential amino acids to support muscle repair and structure. Combined with vegetables and whole grains, this recipe offers balanced nutrition, especially when paired with an active lifestyle.

• Whole Grains
  Whole grains like brown rice provide sustained energy, more fiber, and greater nutrient density. They help you feel fuller longer, reduce cravings, and support steady blood sugar levels.

Ingredients

Chicken

• Chicken tenders or large chicken breasts, fresh or frozen (thawed), cut into 2–3 inch cubes

Orange Buttermilk Marinade

• Buttermilk

• Fresh orange juice (freshly juiced oranges)

• Sea salt

• Ground ginger

• Ground black pepper

• Garlic powder

• Ground turmeric

• Crushed red pepper flakes

Chicken Dredge

• All-purpose flour

• Cornflake crumbs

• Cornstarch

• Garlic powder

• Ground ginger

• Ground coriander

• Ground turmeric

• Ground paprika

• Eggs (only if not using the marinade)

• Olive oil cooking spray, for baking the chicken

Honey Orange Sauce

• Fresh orange juice (freshly juiced oranges)

• Honey

• Chicken broth

• Low-Sodium Soy sauce

• Rice vinegar

• Garlic powder

• Ground ginger

• Ground coriander

• Ground turmeric

• Ground black pepper

Cornstarch Slurry

• Warm water

• Cornstarch

Optional Toppings

• Crushed red pepper flakes

• Diced green onions

• Etc.

Serve With

• Brown rice, cooked according to package instructions

• Frozen broccoli, steamed according to package instructions

How to Make Healthier Baked Orange Chicken

This healthier version of the classic takeout favorite is baked, not fried, and packed with flavor. The chicken is marinated in a zesty orange buttermilk mixture, then coated in a flavorful spice dredge and baked to golden perfection. Tossed in a sweet and tangy orange glaze, it's served over brown rice with steamed broccoli for a wholesome, satisfying meal. Here’s how to make it!

Step 1: Marinate the Chicken

Start by preparing the marinade for the chicken. In a small bowl, combine the buttermilk, freshly squeezed orange juice, sea salt, ground ginger, black pepper, garlic powder, turmeric, and crushed red pepper flakes. Whisk everything together until smooth and well-blended.

Next, clean and cut the chicken into 2–3 inch cubes. Place the chicken pieces in a large gallon-sized ziplock bag. Pour the prepared marinade over the chicken, seal the bag, and massage it gently to coat the chicken evenly. Refrigerate for 2–4 hours to marinate, allowing the flavors to develop.

Step 2: Preheat the Oven and Prepare the Baking Sheet

Once the chicken has finished marinating, preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray it lightly with olive oil cooking spray to prevent sticking.

Step 3: Make the Chicken Dredge

While the oven is preheating, prepare the dredge to coat the chicken. In a medium bowl, combine the flour, cornflake crumbs, cornstarch, garlic powder, ground ginger, ground coriander, ground turmeric, and paprika. Whisk the mixture together until fully combined, creating a dry breading mixture.

Step 4: Dredge the Chicken

Take a few pieces of marinated chicken at a time and dip them into the dredge mixture, making sure each piece is well-coated. Place the coated chicken cubes in a single layer on the prepared baking sheet, spacing them out so they cook evenly. After all the chicken pieces are dredged, lightly spray the tops with olive oil cooking spray for a golden finish.

Step 5: Bake the Chicken

Place the baking sheet in the preheated oven and bake the chicken for 13–15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken turns golden brown and crispy. Once done, remove the chicken from the oven.

Step 6: Cook the Rice and Steam the Broccoli

While the chicken bakes, cook the brown rice according to the package instructions. For the broccoli, steam a bag of frozen broccoli (you can also use fresh if preferred) by following the package directions. This can be done simultaneously while the chicken bakes, so everything is ready around the same time.

Step 7: Prepare the Orange Sauce

While the chicken is baking, make the orange glaze. In a medium saucepan over medium-low heat, combine the fresh orange juice, honey, chicken broth, soy sauce, rice vinegar, garlic powder, ground ginger, ground coriander, turmeric, and black pepper. Whisk everything together and let it simmer for about 5 minutes.

In a small bowl, whisk together the warm water and cornstarch to make a slurry. After the sauce has simmered, slowly whisk the cornstarch slurry into the sauce. Continue to cook, stirring regularly, until the sauce thickens to a glaze-like consistency, about 5 more minutes. If the sauce seems too thin, add a little more cornstarch slurry and cook until it thickens.

Step 8: Combine the Chicken and Sauce

Once the chicken is baked and golden, remove it from the oven and toss it in the thickened orange glaze. Make sure each piece is fully coated in the sauce for that delicious, sticky finish.

Step 9: Serve and Enjoy

Serve the baked orange chicken immediately over the cooked brown rice, and pair it with the steamed broccoli. Optional toppings include a sprinkle of crushed red pepper flakes for a little heat or diced green onions for added freshness.

Pro Tips for Perfect Orange Chicken

• Marinate Longer: If you have the time, marinate the chicken overnight to allow the flavors to soak in even more.

• Add Heat: For extra spice, increase the amount of crushed red pepper flakes or add a dash of sriracha to the sauce.

• Custom Veggies: Swap out broccoli for any vegetable you like—carrots, green beans, or bell peppers work well with this dish.