Easy Orange Chicken

Sweet glazed orange chicken on top of a bed of white rice.

This recipe for Easy Orange Chicken cooks in one skillet pan on the stove top! A 30 minute quick dinner idea with tender chunks of chicken that simmer in an easy homemade tangy orange sauce. Serve over rice for a family favorite dinner.

Course Dinner

Cuisine American, Chinese

Keyword easy orange chicken, orange chicken, skillet orange chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 281kcal

Author Jessica - Together as Family

Equipment

Ingredients

Chicken

3 boneless, skinless chicken breasts (about 1½ lbs)
1 teaspoon kosher salt
½ teaspoon black pepper
1½ tablespoons olive oil

Orange Sauce

1/2 cup freshly squeezed orange juice
1/3 cup packed light brown sugar
1/4 cup soy sauce (I use reduced-sodium)
2 cloves garlic
1½ tablespoons rice wine vinegar
1 tablespoon orange zest
2 teaspoons cornstarch
1 teaspoon fresh minced ginger OR ginger paste
1 teaspoon sesame oil
¼ teaspoon red pepper flakes (optional)

Instructions

Prep : Cut the chicken into uniform bite-sized pieces. Season the pieces of chicken with the kosher salt and black pepper.
3 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon black pepper
In a large nonstick skillet pan, over medium-high heat, heat the olive oil.
1½ tablespoons olive oil
Once hot, add the seasoned chicken pieces and cook for about 8-10 minutes, stirring occasionally, or until the chicken is almost all the way cooked through and lightly golden brown.
^{* Drain the excess oil/moisture from the pan, or you can soak it up with paper towels.}
While the chicken is cooking, whisk together all the orange sauce ingredients in a small bowl.
^{* Remember to zest the orange before juicing it!}
1/2 cup freshly squeezed orange juice, 1/3 cup packed light brown sugar, 1/4 cup soy sauce, 2 cloves garlic, 1½ tablespoons rice wine vinegar, 1 tablespoon orange zest, 2 teaspoons cornstarch, 1 teaspoon fresh minced ginger OR ginger paste, 1 teaspoon sesame oil, ¼ teaspoon red pepper flakes
Pour the orange sauce over the chicken in the skillet pan and bring to a boil. Once boiling, reduce heat to medium and let simmer for about 5-8 minutes, or until the sauce thickens and the chicken is fully cooked to a safe internal temperature of 165 degrees F.
^{* If the sauce is too thick, reduce the heat and/or add a splash of orange juice into the skillet pan or chicken broth to thin it out.}
Serve the orange chicken warm, over a scoop of white rice, and garnish with sliced green onions and/or sesame seeds if wanted.

Notes

Soy Sauce Note : I use reduced-sodium soy sauce but if you love that salt flavor then go ahead and use regular soy sauce. If using regular salted soy sauce, you may want to reduce the salt on the chicken to 1/2 teaspoon.

Nutrition : Information listed is just for one serving of the orange chicken with some sauce and does not include the white rice.

Chicken : Use 2-3 chicken breasts in the recipe. If they are larger then you will probably only need 2, but smaller chicken breasts use 3.

Garlic : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from the jar, or use garlic paste.

Ginger : I use the ginger paste which comes in a tube. It is so easy to use instead of peeling and mincing fresh ginger. You will find it in the refrigerated area of the produce section at the grocery store by the other fresh herbs.

Nutrition