Recipes · Cooking tips · Techniques

Orange Chicken

Orange Chicken

Treat your family to something different for dinner tonight. This orange chicken is simple and quick to make.

 

In this recipe, diced chicken breast is cooked with a sweet, savory, and slightly spicy sauce. The sauce is made with orange marmalade and orange juice, giving you a burst of orange flavor

 

We get even more orange flavor, by garnishing the chicken with orange zest. It’s not only delicious, but beautiful too!

 

Serve the orange chicken on a bed of white rice with a side of steamed vegetables for a delicious meal your family will ask for again!

 

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To make this orange chicken you will need

1½ pounds Chicken Breast, cut into 1 inch cubes. Try to make the chicken pieces roughly the same size so they cook at the same rate.

1½ teaspoons Salt

2 tablespoons Cornstarch

1½ tablespoons Flour

¾ cup Orange Juice, fresh squeezed is best – about 2-3 oranges depending on how juicy they are

¼ cup Low Sodium Soy Sauce

3 tablespoons Orange Marmalade

1 tablespoon Rice Vinegar

1 teaspoon Ginger Powder

¼ teaspoon Crushed Red Pepper, optional – leave it out if you don’t like spicy

3 tablespoons Canola Oil

 

The ingredients for orange chicken prepped and arranged on a wood cutting board.

 

Optional Garnishes

Sesame Seeds

Sliced Green Onions

Orange Zest

 

Orange chicken served on a decorative Asian inspired platter displayed on a red cloth.

 

Prep Work

There’s not a lot of prep work required with this orange chicken. Just making the sauce and cutting the chicken and making the sauce, that’s it!

 

If you’re serving the chicken with rice or noodles, make sure to get them started first. This chicken cooks in about ten minutes and will require all of your attention.

 

Make the Orange Sauce

Squeeze the orange juice. You can use bottled OJ but fresh squeezed really does make a difference.

 

Zest the orange before juicing, if you plan on using it as garnish.

 

Add the orange juice, soy sauce, orange marmalade, rice vinegar, ginger powder and crushed red pepper (if using) to a jar or a medium bowl.

 

Stir the sauce with a fork or small whisk until well combined. Give the sauce a good stir right before using too.

 

I like using canning jars to make sauces and marinades. They’re super convenient, and if you make the sauce ahead of time, you can cover it with a lid and refrigerate until ready to go. I keep several sizes on hand.

 

Orange chicken sauce in a canning jar.

 

Prepare the chicken

Pat the chicken dry with a paper towel and cut it into roughly 1 inch cubes.

 

Sprinkle the chicken with the salt and place it in a re-sealable plastic bag. Add the corn starch and flour to the bag and seal it tightly, leaving the air inside.

 

Shake the bag from side to side and up and down to coat the chicken with the cornstarch and flour. Do this several times.

 

Brown the chicken

Heat the canola oil in a large, non-stick skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken pieces.

 

The chicken should be completely coated with the cornstarch and flour, so it should be fine to carefully, empty the contents of the bag into the skillet. Next, arrange the chicken so that it is in one layer.

 

Cook the chicken for 2½-3 minutes. Turn each piece, then cook for another 2 minutes or so to brown. Use tongs to turn the chicken, it’s a lot quicker (and safer) than trying to flip each piece with a spatula.

 

Finish the orange chicken

Now, lower the heat to medium and add the prepared orange sauce to the skillet and stir. Remember to stir the sauce well before adding it to the chicken.

 

Cook the orange chicken simmering for 5 minutes, or until the sauce thickens and the chicken is cooked through, stirring occasionally.

 

Keep the sauce at a simmer. If it starts boiling too vigorously, lower the heat a bit.

 

The chicken is cooked through when it’s no longer pink in the middle and the juices run clear. If you’re not sure, use an instant read thermometer and take the internal temperature of the thickest piece. Make sure it’s at least 165°F.

 

Garnish the chicken with orange zest, sesame seeds and sliced green onions, if desired.

 

Orange chicken served on a decorative Asian inspired platter displayed on a red cloth.

 

Serve this delicious orange chicken with jasmine rice and steamed veggies for a fantastic meal your family will really enjoy!

 

For more Asian favorites made better at home, try one of these recipes:

 

 

Orange Chicken

In this orange chicken recipe, diced chicken breast is cooked with a sweet, savory, and slightly spicy sauce. The sauce is made with orange marmalade and orange juice, giving you a burst of orange flavor!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken recipes
Servings: 4
Calories: 381kcal
Author: Elizabeth

Ingredients

  • ¾ cup Orange Juice fresh squeezed is best – about 2-3 oranges depending on how juicy they are
  • ¼ cup Low Sodium Soy Sauce
  • 3 tablespoons Orange Marmalade
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Ginger Powder
  • ¼ teaspoon Crushed Red Pepper optional
  • pounds Chicken Breast cut into 1 inch cubes
  • teaspoons Salt
  • 2 tablespoons Cornstarch
  • tablespoons Flour
  • 3 tablespoons Canola Oil

Instructions

  • Optional Garnishes: Sesame Seeds, Sliced Green Onions, Orange Zest
  • Add the orange juice, soy sauce, orange marmalade, rice vinegar, ginger powder and crushed red pepper (if usinto a jar or a medium bowl.
  • Stir the sauce with a fork or small whisk until well combined. Give the sauce a good stir right before using too.
  • Sprinkle the chicken with the salt and place it in a re-sealable plastic bag. Add the corn starch and flour to the bag and seal it tightly, leaving the air inside.
  • Shake the bag from side to side and up and down to coat the chicken with the cornstarch and flour. Do this several times.
  • Heat the canola oil in a large, non-stick over medium-high heat. When the oil is hot, but not smoking, add the chicken pieces.
  • Arrange the chicken so that it is in one layer.
  • Cook the chicken for 2½-3 minutes.
  • Turn each piece, then cook for another 2 minutes or so to brown. Use tongs to turn the chicken, it’s a lot quicker (and safer) than trying to flip each piece with a spatula.
  • Lower the heat to medium and add the prepared orange sauce to the skillet and stir. Remember to stir the sauce well before adding it to the chicken.
  • Cook the orange chicken simmering for 5 minutes, or until the sauce thickens and the chicken is cooked through (internal temperature of 165°F), stirring occasionally. Keep the sauce at a simmer. If it starts boiling too vigorously, lower the heat a bit.
  • Garnish the chicken with orange zest, sesame seeds and sliced green onions, if desired.

Notes

If you’re serving the chicken with rice or noodles, make sure to get them started first. This chicken cooks in about 10 minutes.
Zest the orange before juicing, if you plan on using it as garnish.

Nutrition

Calories: 381kcal | Carbohydrates: 22g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1612mg | Potassium: 751mg | Fiber: 1g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1.3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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