Orange Chicken
This easy orange chicken recipe is perfect for busy weeknights. Faster than takeout with restaurant-style taste, you'll make it again and again!
Prep: 10 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 3 - 4 servings
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts or tenders cut into bite-sized pieces
- 1 tablespoon honey or pure maple syrup
- 1 tablespoon low-sodium soy sauce
- ⅛ teaspoon baking soda
- 3 tablespoons cornstarch
- 1 tablespoon canola oil
- ⅓ cup thinly sliced green onions about 3 medium/large or 4 small
For the Orange Sauce:
- Zest of 1 medium orange
- ⅓ cup freshly squeezed orange juice from the same 1 medium orange
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 2 cloves minced garlic about 2 teaspoons
- ⅓ cup water
- 2 tablespoons cornstarch
- ¼ teaspoon red pepper flakes to taste
- Prepared brown rice for serving
- Sautéed veggies for serving (see notes)
Instructions
- Add the chicken to a medium bowl. Top with the soy sauce, honey, and baking soda. Let sit 15 minutes, or refrigerate for up to 1 day.
- Meanwhile, prepare the orange sauce: In a small saucepan, whisk together the orange zest (I recommend zesting directly into the pan so you catch the flavorful oils), orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and cornstarch to create a smooth slurry. Stir into the orange mixture. Bring the mixture to a simmer and cook, stirring constantly, until the sauce is thickened and reduced, about 2 minutes. Stir in the red pepper flakes. Removed from the heat and set aside.
- Sauté the chicken. In a wok or large skillet, heat the canola oil over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the top of the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
- Once the oil is hot and shimmering, add the chicken to the pan in an even layer, a few pieces at a time (discard any remaining marinade). If any of the pieces are stuck together, use a spoon to break them back apart. Cook the orange chicken on the first side until golden brown, about 2 minutes. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 2 to 3 minutes more.
- Reduce the heat to low and pour in the orange sauce. Stir to coat the chicken evenly. The sauce will loosen up a tiny bit as you stir, then coat the chicken to make it deliciously sticky. Stir in the green onions. Serve hot with rice.
Notes
- If you’d like to serve with sautéed veggies: Remove the cooked chicken to a plate after Step 4. Saute your vegetables of choice in 1 tablespoon oil with a few dashes of soy sauce until crisp-tender. Add the chicken back to the skillet and proceed to Step 5.
- Adapted from my Healthy Orange Chicken
- TO STORE: Refrigerate leftover orange chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat orange chicken in a skillet set over medium heat or in the microwave.
- TO FREEZE: Freeze orange chicken in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.
Nutrition
Serving: 1gCalories: 355kcalCarbohydrates: 35gProtein: 34gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 97mgPotassium: 712mgFiber: 1gSugar: 20gVitamin A: 211IUVitamin C: 19mgCalcium: 28mgIron: 1mg
