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Homemade Easy Orange Chicken photo

Easy Orange Chicken

A quick, sticky orange chicken that's ready in about 35 minutes and perfect for weeknight dinners.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Skillet or frying pan
  • Mixing Bowls
  • Tongs or spatula
  • Whisk or fork
  • Measuring cups and spoons
  • Cutting board and knife

Ingredients
  

  • 2 large boneless skinless chicken breasts cut into bite-size pieces
  • salt to taste
  • black pepper to taste
  • 3 tablespoons cornstarch for coating chicken
  • 3 tablespoons olive oil divided
  • scallions chopped, optional for serving
  • 3/4 cup orange juice see note about pulp
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar packed
  • 1 tablespoon cornstarch for sauce
  • 1 orange zest from 1 orange
  • 1/2 teaspoon fresh ginger grated
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes optional

Instructions
 

  • Prep everything before cooking: cut chicken into bite-size pieces, mince garlic, grate ginger, and zest the orange.
  • Place chicken in a medium bowl, season with salt and pepper, then sprinkle 3 tablespoons cornstarch over the chicken and toss until evenly coated.
  • In a separate bowl, whisk together orange juice, soy sauce, lemon juice, packed brown sugar, 1 tablespoon cornstarch, orange zest, grated ginger, minced garlic, and red pepper flakes (if using).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat until hot.
  • Add half of the coated chicken to the skillet in a single layer without crowding; cook about 4 minutes, flip, then cook another 3–4 minutes until browned and cooked through to 165°F. Transfer to a plate.
  • Add remaining 1 tablespoon olive oil to the pan and cook the second batch of chicken the same way; transfer to the plate when done.
  • Turn off the burner, pour the sauce into the hot skillet, and return the heat to medium-high; as the sauce bubbles, stir and scrape up browned bits until it thickens, about 1 minute.
  • Add the cooked chicken back to the skillet and toss to coat thoroughly in the sauce. Serve immediately, garnished with chopped scallions if desired.

Notes

  • Use no-pulp orange juice or fresh-squeezed juice per preference.
  • Do not exceed about 1 tablespoon orange zest unless you want an extra-strong orange flavor.
  • Oranges vary in size, so zest amounts can be approximate.
  • Start rice before cooking the chicken so both finish together if serving with rice.