6-Ingredient Orange Chicken
A simple, zesty orange chicken made with 6 ingredients for a quick weeknight meal.
Equipment
- Large Skillet or Wok
- gallon zip-top bag
- Mixing Bowl
- Zester or grater
- Citrus juicer or reamer
- Whisk
- Slotted Spoon
- Paper Towels
Ingredients
- 1.25 pounds chicken breast fillets about 3 breasts, cut into 1-inch cubes
- 3/4 cup flour white whole wheat (or all-purpose)
- 3 tablespoons coconut oil
- 2 navel oranges zested and juiced
- 1/2 cup barbecue sauce
- 2 tablespoons lite soy sauce optional: use tamari if desired
Instructions
- Place the cubed chicken and flour into a gallon zip-top bag and shake vigorously until the chicken is evenly coated; remove and shake off excess flour.
- Heat the coconut oil in a large skillet or wok over medium heat until shimmering.
- Add the coated chicken to the skillet and cook, turning occasionally, until lightly golden on all sides and cooked through, about 6–8 minutes; transfer to paper towels and drain excess oil from the skillet.
- Zest both oranges into a mixing bowl, then squeeze the juice from the oranges into the same bowl, discarding seeds.
- Add the barbecue sauce and lite soy sauce to the bowl with the orange zest and juice and whisk until smooth and combined.
- Return the skillet to medium heat, add the sauce mixture, then add the cooked chicken and toss to coat; simmer and stir occasionally until the sauce thickens to your liking, about 8–10 minutes.
- Remove the chicken with a slotted spoon to a platter and transfer any remaining sauce from the skillet to a serving bowl; garnish with sliced green onions if desired and serve.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- White whole wheat flour can be substituted with all-purpose flour.
- Zest and juice the oranges before cutting to make juicing easier.
- Drain cooked chicken on paper towels to remove excess oil.
- Whisk the sauce well so it blends smoothly.