Easy Orange Chicken
This stovetop orange chicken is a fast and flavorful way to enjoy the classic takeout dish at home. Juicy chunks of chicken are either pan-fried or baked until golden and crispy, then tossed in a sticky, sweet orange sauce that’s loaded with citrus, garlic, and soy sauce. It’s ready in around 30 minutes and makes a great weeknight dinner when paired with rice, noodles, or steamed veggies. The balance of tangy and savory flavors makes this dish a favorite with both kids and adults, and it's easy enough to whip up anytime a craving hits.
Ingredients
- 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 if you like spicy
- 1 tablespoon olive oil avocado oil or canola oil
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
- salt and pepper to taste
- cooked rice for serving
- chopped green onions and/or sesame seeds optional for serving
Instructions
- In a small bowl, mix together the orange zest, freshly squeezed orange juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, grated ginger, minced garlic, and a pinch of red pepper flakes if you like a bit of heat. Whisk the mixture thoroughly until all ingredients are fully combined and the cornstarch is dissolved, forming a smooth, flavorful sauce.
- Heat oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Season them with salt and pepper to taste. Let the chicken cook undisturbed for a few minutes to get some browning on the first side, then flip and continue cooking. Stir occasionally until the chicken is cooked through, which should take about 7 to 10 minutes depending on the size of the pieces. If you're using chicken thighs, allow slightly more time, as they take longer to cook than chicken breasts. Lower the heat to medium if the pan becomes too hot.
- Before adding the sauce, give it another quick whisk to make sure all the ingredients are evenly distributed. Pour it into the skillet with the cooked chicken and stir well. Continue cooking for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken with a glossy finish.
- Serve the chicken over a bed of rice and finish with a sprinkle of green onions and sesame seeds for added flavor and texture, if desired.
Notes
Fresh ginger adds the brightest and most vibrant flavor to the dish, but if you don’t have any on hand, you can substitute with half a teaspoon of ground ginger. It won’t be exactly the same, but it will still give the sauce a warm, spicy note.
The nutrition details provided are based on the recipe made with boneless, skinless chicken breast and do not include any rice that might be served with it. Keep in mind that values may vary slightly depending on specific ingredients used.
Any leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. It reheats well in a skillet or the microwave, making it a great option for lunch or dinner the next day.
The nutrition details provided are based on the recipe made with boneless, skinless chicken breast and do not include any rice that might be served with it. Keep in mind that values may vary slightly depending on specific ingredients used.
Any leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. It reheats well in a skillet or the microwave, making it a great option for lunch or dinner the next day.