Easy Orange Chicken

Name: Easy Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 large chicken breasts; salt & pepper; 3 tablespoons cornstarch; 3 tablespoons olive oil; chopped scallions; 3/4 cup orange juice; 2 tablespoons soy sauce; 1 tablespoon lemon juice; 1/4 cup (packed) brown sugar; 1 tablespoon cornstarch; Zest from 1 orange; 1/2 teaspoon grated fresh ginger; 2 cloves garlic; 1/4 teaspoon crushed red pepper flakes

User Reviews

4.9

174 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
336 kcal
Course
Main Course
Cuisine
Chinese-American Fussion

Easy Orange Chicken

Nina Acevedo

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This takeout inspired 30-minute orange chicken recipe has crispy chicken in a bright and flavorful savory-sweet sticky sauce! It's easier to make than other versions out there.

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Ingredients

Servings

2 large 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 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

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Instructions

With this recipe, it's important to prep everything ahead of time as the cooking part goes fast. Cut the chicken into bite-size pieces and place it in a medium bowl. Season with some salt & pepper and sprinkle the cornstarch over it. Toss until coated.
Add the sauce ingredients to another bowl and whisk together.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs. Chicken should be browned and cooked through (165F). For the second batch, add another tablespoon or so of olive oil to the pan. Transfer the chicken to a plate once it's done.
Turn the burner off, and pour the sauce into the skillet. The pan should still be screaming hot, so the sauce will thicken in about a minute. As the sauce bubbles, stir/scrape it to loosen any browned bits on the bottom of the pan. Add the chicken back in and toss to coat. Serve immediately.

Notes

For the orange juice, I use a Simply Orange brand variety with no pulp. You can use freshly squeezed orange juice if you prefer.
For the orange zest, I would not go over 1 tablespoon unless you want it very orangey. 1/2-3/4 tablespoon or so will be fine (one medium orange). Oranges vary in size, so you don't need to be too precise.
I love to serve this recipe with rice, but that's totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the chicken so that it's ready at the same time.

Nutrition Information

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Calories 336kcal (17%) Carbohydrates 27g (9%) Protein 25g (50%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 72mg (24%) Sodium 641mg (27%) Potassium 565mg (16%) Fiber 0.5g (2%) Sugar 18g (36%) Vitamin A 171IU (3%) Vitamin C 29mg (32%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 336 kcal

% Daily Value*

Calories	336kcal	17%
Carbohydrates	27g	9%
Protein	25g	50%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.01g	1%
Cholesterol	72mg	24%
Sodium	641mg	27%
Potassium	565mg	12%
Fiber	0.5g	2%
Sugar	18g	36%
Vitamin A	171IU	3%
Vitamin C	29mg	32%
Calcium	30mg	3%
Iron	1mg	6%