Easy Orange Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Easy Orange Chicken
Description
The preparation involves cutting chicken breasts into small pieces, seasoning, and dusting them with cornstarch before browning in olive oil over medium-high heat. Cooking in batches prevents overcrowding and encourages even browning and juiciness. The pan is then deglazed off heat with a sauce consisting of orange juice, soy sauce, brown sugar, lemon juice, orange zest, ginger, garlic, and optional red pepper flakes, which quickly thickens from the residual heat. Stirring scrapes up browned bits for enhanced flavor.
This orange chicken has a bright, citrus-forward flavor balanced by the sweetness of brown sugar and the umami of soy sauce. Fresh ginger and garlic bring depth, and a pinch of red pepper flakes adds mild heat if desired. The texture contrasts the crispy exterior of chicken pieces with the smooth glaze.
It is commonly served with steamed rice, started before cooking the chicken so both are ready together. The recipe advises using orange juice without pulp and measuring orange zest accurately for balanced citrus flavor. Scallions can be added as garnish for freshness and color.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- scallions optional, for serving, chopped
Sauce:
- 3/4 cup orange juice see note
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup brown sugar packed
- 1 tablespoon cornstarch
- orange see note, zest from 1
- 1/2 teaspoon ginger grated fresh
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional, crushed
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
- Use orange juice without pulp for a smoother sauce; freshly squeezed juice can also be used.
- Measure orange zest between ½ to ¾ tablespoon to avoid overpowering the dish.
- Serve with rice, preparing about 1 cup uncooked rice to serve four portions.
- Start cooking the rice before the chicken to ensure they finish together.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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