Easy Orange Chicken
from kristineskitchenblog.com
This Orange Chicken has tender bites of chicken coated in a sweet and savory orange sauce. It's ready in just 30 minutes and perfect for a busy weeknight. Serve the chicken with rice and a green vegetable for a quick, tasty dinner.
Prep Time18 minutes mins
Cook Time12 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 297kcal
- 2 teaspoons orange zest from 1 large orange
- ½ cup fresh orange juice from 1 large orange
- ¼ cup low sodium soy sauce
- 3 tablespoons packed brown sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes or more if you like spicy
- 1 tablespoon olive oil avocado oil or canola oil
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
- salt and pepper to taste
- cooked rice for serving
- chopped green onions and/or sesame seeds optional, for serving
Combine the orange zest, orange juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, ginger, garlic and red pepper flakes in a small bowl. Whisk until well combined.
In a large skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper. Let the chicken brown on the first side for a few minutes and then flip, and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium.
Whisk the sauce again to make sure everything is well combined and then pour the sauce into the pan with the chicken. Cook, stirring, for 1-2 minutes, until the sauce thickens.
Serve chicken and sauce over rice, topped with green onions and sesame seeds if desired.
- While using fresh ginger will give you the best flavor, you can substitute 1/2 teaspoon of ground ginger if you don’t have fresh available.
- Nutrition information estimate calculated for recipe made with boneless, skinless chicken breast and does not include rice.
- Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Serving: 1/4 recipe | Calories: 297kcal | Carbohydrates: 16g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 776mg | Potassium: 784mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg
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