Cooking at Home
Orange Chicken


  • 500g chicken breast, cut into bite-sized pieces
  • 3 capsicums (300g approx.), diced
  • 2-3 spring onions, chopped
  • 1 tablespoon of minced garlic
  • Salt & pepper to taste

For the sauce:

  • 2 tbs of Kikkoman Honey Soy Marinade /Stir-fry sauce
  • 2 oranges, juiced (save the pulp!)
  • 1 tsp of rice vinegar
  • 1 tbs of tomato sauce
  • 2 tbs (20g) of cornflour

To serve, I love to make a cauli-brown rice mixture as below:

  • 150g frozen cauliflower rice (per serve)
  • 80g basmati brown rice – cooked weight (per serve)

Kikkoman sauce used in this recipe

30 min
Cook time
20 min
Prep time
10 min

Orange Chicken

This delicious recipe is made with one of our favourite winter fruits – oranges. Using Kikkoman Honey Soy Marinade and Stir-fry sauce is a great alternative to using soy sauce and honey separately and makes this dish even simpler to prepare.


  1. Heat a non-stick pan (add a dash of avocado oil if needed). Cook the chicken for 5 minutes until brown. Remove and set aside.
  2. Using the same pan, stir fry the capsicums and spring onions for 5 minutes until charred, add the garlic and cook for 1 minute.
  3. Mix all the sauce ingredients then set aside.
  4. Bring the chicken back to the pan and cook for a minute with the vegetables. Pour sauce into the pan and let it cook for 3 minutes or until the sauce has thickened and the chicken is cooked through. Stir through the orange pulp for the final 2 minutes of cooking. Season with salt and pepper to taste.
  5. Serve with cauliflower rice on the side and enjoy! I also added a sprinkle of sesame seeds and more spring onions.

Recipe by @the_healthy_diary_

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