This easy-to-make orange chicken combines tender chicken bites with a zesty sauce crafted from fresh orange juice, soy sauce, and aromatic spices. It’s the ideal dish for those looking for a quick, flavorful meal that doesn’t compromise on taste. Ready in under 30 minutes, this recipe is sure to become a staple in your weekly meal rotation.
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
- Chopped scallions (optional, for serving)
For the Sauce:
- 3/4 cup orange juice (freshly squeezed or store-bought, see note)
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- Zest from 1 orange (see note)
- 1/2 teaspoon grated fresh ginger
- 2 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium bowl. Season with salt and pepper, then sprinkle with cornstarch. Toss until all pieces are evenly coated.
2. Mix the Sauce: In a separate bowl, combine all sauce ingredients. Whisk until smooth and set aside.
3. Cook the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the pan is hot, add half of the chicken pieces, ensuring they are spread out for even browning. Cook for 4 minutes, flip, and cook for another 3-4 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and repeat with the remaining chicken, adding another tablespoon of olive oil if needed.
4. Cook the Sauce: Turn off the heat and pour the sauce mixture into the skillet. The residual heat from the pan will cause the sauce to bubble and thicken quickly (about 1 minute). Stir and scrape the bottom of the pan to loosen any browned bits for added flavor.
5. Combine and Serve: Return the chicken to the skillet and toss to coat evenly in the sauce. Serve immediately, garnished with chopped scallions if desired.
Why You’ll Love This Recipe
- Bursting with Flavor: The tangy orange sauce perfectly balances sweetness, acidity, and a hint of spice.
- Quick and Easy: Ready in under 30 minutes, ideal for busy weeknights.
- Customizable: Adjust the sweetness, spice, or acidity to suit your taste.
- Family-Friendly: A hit with kids and adults alike.
Tips
- Prep Ahead: Chop and measure all ingredients before starting, as the cooking process is fast.
- Use Fresh Orange Juice: For the best flavor, freshly squeezed orange juice is recommended.
- Don’t Overcrowd the Pan: Cook chicken in batches to ensure even browning.
- Zest Before Juicing: It’s easier to zest an orange before extracting its juice.
Variations and Substitutions
- Protein Swap: Use shrimp or tofu instead of chicken for a variation.
- Lower Sugar: Reduce the brown sugar if you prefer a less sweet sauce.
- Spice Level: Adjust the crushed red pepper flakes to control the heat.
- Soy Sauce Alternatives: Substitute with tamari or coconut aminos for a gluten-free option.
FAQs
Q: Can I make this dish ahead of time? A: While best served fresh, you can cook the chicken and prepare the sauce separately, then combine and reheat when ready to serve.
Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this recipe? A: Yes, freeze the cooked chicken and sauce in separate containers for up to 2 months. Thaw in the refrigerator before reheating.
Q: What can I use instead of cornstarch? A: You can substitute with arrowroot powder or all-purpose flour for coating the chicken and thickening the sauce.
Serving and Suggestions
- Serve over steamed white rice, fried rice, or noodles for a complete meal.
- Pair with sautéed vegetables like broccoli, bell peppers, or snap peas for added nutrition.
- Garnish with toasted sesame seeds for extra texture and flavor.
- Add a fresh side salad with a citrus vinaigrette to complement the dish.
Easy Orange Chicken
4
servings15
minutes15
minutesIngredients
2 large chicken breasts
Salt & pepper to taste
3 tablespoons cornstarch
3 tablespoons olive oil (divided)
Chopped scallions (optional, for serving)
For the Sauce:
3/4 cup orange juice (freshly squeezed or store-bought, see note)
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 tablespoon cornstarch
Zest from 1 orange (see note)
1/2 teaspoon grated fresh ginger
2 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes (optional)
Directions
- Prepare the Chicken:
- Cut the chicken breasts into bite-sized pieces and place them in a medium bowl. Season with salt and pepper, then sprinkle with cornstarch. Toss until all pieces are evenly coated.
- Mix the Sauce:
- In a separate bowl, combine all sauce ingredients. Whisk until smooth and set aside.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the pan is hot, add half of the chicken pieces, ensuring they are spread out for even browning. Cook for 4 minutes, flip, and cook for another 3-4 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and repeat with the remaining chicken, adding another tablespoon of olive oil if needed.
- Cook the Sauce:
- Turn off the heat and pour the sauce mixture into the skillet. The residual heat from the pan will cause the sauce to bubble and thicken quickly (about 1 minute). Stir and scrape the bottom of the pan to loosen any browned bits for added flavor.
- Combine and Serve:
- Return the chicken to the skillet and toss to coat evenly in the sauce. Serve immediately, garnished with chopped scallions if desired.
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