Easy Orange Chicken
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
531 kcal
-
Course
Main Course, Dinner
Easy Orange Chicken
Description
This Easy Orange Chicken recipe begins by preparing a sauce made from fresh orange juice and zest combined with soy sauce, brown sugar, rice vinegar, grated fresh ginger, minced garlic, crushed red pepper flakes, and a small amount of cornstarch to thicken. Meanwhile, boneless skinless chicken thighs are cut into small pieces and coated in a mixture of beaten egg, cornstarch, salt, and pepper. The chicken is stir-fried over medium-high heat in cooking oil until cooked through and lightly crisped.
The prepared sauce is then added to the pan and stirred until it thickens, evenly coating the chicken pieces. This method produces juicy chicken with a glossy orange glaze that balances sweetness, acidity, and a subtle spicy kick from the red pepper flakes. The use of chicken thighs ensures the meat stays tender.
Serve the orange chicken over cooked rice and garnish with sliced green onions for additional color and mild onion flavor. This dish works well for casual dinners or meal prep with its bold flavors and straightforward steps.
*Rice vinegar is recommended for the sauce to provide tang without strong vinegar aroma. Neutral oil suitable for high heat is best for stir frying.*
Ingredients
Orange Sauce
- 1 orange $0.70, large
- 3 Tbsp soy sauce $0.15
- 1.5 Tbsp brown sugar $0.05
- 1/2 Tbsp rice vinegar $0.06
- 1 tsp ginger $0.10, grated fresh
- 1 clove garlic $0.04, minced
- 1/4 tsp crushed red pepper $0.02
- 1/2 Tbsp cornstarch $0.03
Stir Fried Chicken
- 4 chicken thigh $4.64, boneless, skinless, about 1.3 lbs
- 1 egg $0.67, large
- 2 Tbsp cornstarch $0.12
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
- 2 Tbsp cooking oil $0.08
- 4 cups rice $0.97, cooked
- 2 green onion $0.20, sliced
Instructions
- Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You’ll need about 1 tsp zest and 1/2 cup juice. In a small bowl, combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp cornstarch. Whisk the ingredients together until the cornstarch is fully dissolved. Set the sauce to the side.
- Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small 3/4-inch pieces.
- Combine the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.
- Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.
- Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking). Transfer the cooked chicken to a separate plate.
- Pour the prepared orange sauce into the same skillet and turn the heat down to medium-low. Give the sauce a stir and allow it to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes.
- Add the cooked chicken pieces back into the skillet and stir to coat the chicken with the sauce. Heat for 1 more minute.
- Serve the chicken and sauce with cooked rice and garnish with sliced green onions and any leftover orange zest.
Notes
- Use rice vinegar for the sauce to get a mild tang without harsh vinegary aroma.
- Chicken thighs remain tender and juicy; chicken breasts can be substituted but may dry out if overcooked.
- Choose a neutral oil with a high smoke point, like canola, peanut, or light olive oil, for stir-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 531kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Sodium | 919mg | 38% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
