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Easy Orange Chicken

A quick and delicious homemade orange chicken recipe featuring tender chicken in a sticky-sweet orange sauce, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup cornstarch (for a crispy coating)
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (canola or avocado oil)
For the Sauce
  • 1/2 cup fresh orange juice (about 2 juicy oranges) Use ripe oranges for the best flavor.
  • 1/4 cup soy sauce (low-sodium preferred) Can substitute with coconut aminos for gluten-free.
  • 1/4 cup vinegar (white or apple cider)
  • 1/4 cup brown sugar For depth of sweetness.
  • 2 tablespoons honey Adds a lovely glaze.
  • 2 cloves garlic, minced Feels like magic in any dish!
  • 1 tablespoon fresh ginger, grated Brightens the flavor.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce.
  • 1 zest of orange Don’t skip this for vibrant flavor!

Method
 

Preparation
  1. Season the chicken pieces with salt and pepper, then coat them in cornstarch, shaking off any excess.
  2. Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, stirring occasionally, until golden brown. Remove the chicken from the skillet and set aside.
Making the Sauce
  1. In the same skillet, combine the orange juice, soy sauce, vinegar, brown sugar, honey, garlic, and ginger. Stir until the sugar dissolves and bring to a gentle simmer over medium heat.
  2. Stir in the orange zest once the sauce is simmering.
  3. Gradually stir in the cornstarch mixture, cooking for an additional 2-3 minutes until the sauce thickens.
Combining and Serving
  1. Return the cooked chicken to the skillet and toss it in the sauce. Cook for another 2 minutes.
  2. Serve hot over rice or with stir-fried vegetables.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. For spiciness, add chili flakes or sriracha. You can bake the chicken at 400°F for about 20 minutes instead of frying.