Description
This Easy Orange Chicken recipe features tender, crispy chicken pieces coated in a flavorful, sticky orange sauce. Quick to prepare and perfect for a weeknight dinner, this dish combines citrusy brightness with savory soy and a hint of spice, all cooked in a skillet for optimal flavor and texture.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- Chopped scallions (optional, for serving)
Sauce
- 3/4 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- Zest from 1 orange
- 1/2 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-size pieces and place them in a medium bowl. Season with salt and pepper, then sprinkle the 3 tablespoons of cornstarch over the chicken. Toss until each piece is evenly coated in cornstarch.
- Mix the sauce: In a separate bowl, combine the orange juice, soy sauce, lemon juice, brown sugar, 1 tablespoon cornstarch, orange zest, grated ginger, minced garlic, and crushed red pepper flakes. Whisk well until smooth.
- Heat the skillet: Place a skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat thoroughly until shimmering but not smoking.
- Cook the chicken in batches: Add half of the chicken pieces to the hot skillet, ensuring they are not crowded to allow proper browning. Cook for about 4 minutes, then flip each piece and cook for an additional 3-4 minutes until the chicken is cooked through and browned on all sides. Check that the internal temperature reaches 165°F. Remove the cooked chicken to a plate. For the second batch, add the remaining tablespoon of olive oil and repeat the cooking process.
- Finish with the sauce: Turn off the burner but keep the skillet on the hot burner surface. Pour the prepared sauce into the skillet while it is still very hot, and cook for about one minute as it thickens, stirring and scraping the bottom of the pan to loosen any browned bits. Once thickened, return the cooked chicken to the skillet and toss to evenly coat the chicken with the sauce.
- Serve: Garnish with chopped scallions if desired and serve immediately while hot.
Notes
- Prepping all ingredients before cooking is important since the cooking steps proceed quickly.
- You can adjust the crushed red pepper flakes to increase or decrease the heat level as preferred.
- For extra crispiness, you may double coat the chicken pieces with cornstarch before frying.
- Use fresh orange juice and zest for the best citrus flavor.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
