Description
This Easy Orange Chicken recipe delivers a quick and flavorful dinner bursting with a tangy orange sauce, tender browned chicken bites, and optional scallions for a fresh finish. Perfect for busy weeknights, it combines simple pantry ingredients to create a restaurant-style dish right on your stovetop in just 30 minutes.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- Chopped scallions, optional, for serving
Sauce
- 3/4 cup orange juice (preferably no pulp, such as Simply Orange brand)
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- Zest from 1 medium orange (about 1/2 to 3/4 tablespoon)
- 1/2 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Prep the Chicken: Cut the chicken breasts into bite-sized pieces. Season them with salt and pepper, then sprinkle 3 tablespoons of cornstarch over the chicken. Toss thoroughly until all pieces are evenly coated.
- Make the Sauce: In a separate bowl, whisk together the orange juice, soy sauce, lemon juice, brown sugar, 1 tablespoon cornstarch, orange zest, grated ginger, minced garlic, and optional crushed red pepper flakes until smooth.
- Cook the Chicken, First Batch: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot. Add half the chicken pieces to the skillet, making sure they aren’t crowded to allow proper browning. Cook for about 4 minutes on one side, then flip and cook an additional 3-4 minutes until browned and cooked through (internal temperature 165°F).
- Cook the Chicken, Second Batch: Add another tablespoon of olive oil to the skillet. Cook the remaining chicken pieces using the same method as the first batch. Transfer all cooked chicken to a plate once done.
- Thicken the Sauce and Combine: Turn off the heat but keep the skillet hot. Pour the prepared sauce into the skillet. Stir and scrape the bottom of the pan as the sauce bubbles and thickens, which should take about one minute. Add the cooked chicken back into the skillet and toss well to coat the pieces with the thickened sauce.
- Serve: Serve immediately, garnished with chopped scallions if desired. This dish pairs wonderfully with steamed rice.
Notes
- For best results, use orange juice without pulp such as Simply Orange brand, or freshly squeezed orange juice if preferred.
- Limit orange zest to about 1/2 to 3/4 tablespoon for balanced flavor; one medium orange is sufficient.
- Serve with steamed rice for a complete meal. Use about 1 cup uncooked rice to serve four people, starting to cook it before the chicken so it’s ready simultaneously.
