Description
Easy Orange Chicken is a quick and flavorful dish featuring tender chicken pieces cooked in a tangy and sweet orange sauce. Perfect for a family dinner, this recipe combines fresh orange zest and juice with soy sauce, ginger, garlic, and a hint of spice for a delicious homemade Asian-inspired meal served over rice.
Ingredients
Orange Sauce
- 2 teaspoons orange zest (from 1 large orange)
- ½ cup fresh orange juice (from 1 large orange)
- ¼ cup low sodium soy sauce
- 3 tablespoons packed brown sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- ⅛ teaspoon red pepper flakes (or more for spice)
Chicken
- 1 tablespoon olive oil (or avocado oil, canola oil)
- 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and pepper to taste
For Serving (Optional)
- Cooked rice
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Sauce: In a small bowl, combine the orange zest, fresh orange juice, low sodium soy sauce, brown sugar, apple cider vinegar, cornstarch, minced fresh ginger, minced garlic, and red pepper flakes. Whisk thoroughly until the mixture is smooth and well blended.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Allow the chicken to brown on one side for several minutes before flipping. Continue cooking and occasionally stirring until the chicken is fully cooked through, which generally takes 7 to 10 minutes depending on the size and cut of the pieces. Reduce heat if the pan becomes too hot to prevent burning.
- Combine Sauce and Chicken: Whisk the prepared sauce again to ensure even consistency, then pour it into the skillet with the cooked chicken. Cook while stirring for 1 to 2 minutes until the sauce thickens and coats the chicken nicely.
- Serve: Serve the orange chicken hot over cooked rice. Garnish with chopped green onions and sesame seeds if desired for extra flavor and texture.
Notes
- Use chicken thighs for juicier results, or chicken breasts for a leaner dish.
- Adjust red pepper flakes to control the spice level.
- Ensure cornstarch is fully dissolved in the sauce before adding to avoid lumps.
- Serve immediately for the best texture of the chicken and sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
