Orange Chicken
Crispy pan-fried chicken tossed in a bright, tangy orange glaze with just enough heat. Real orange juice and zest make this taste restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- ¾ cup orange juice (fresh-squeezed preferred)
- 1 whole orange (zested before juicing)
- 3 tbsp soy sauce
- 2 tbsp granulated sugar
- 1 tbsp rice vinegar or white vinegar
- 1.5 tbsp cornstarch
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
- 1
Cut chicken into 1-inch bite-size pieces. Season generously with salt and pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add chicken and cook undisturbed for 2 minutes, then stir and cook until golden and cooked through, 4–5 minutes total.
- 4
In a small bowl, whisk orange juice, soy sauce, sugar, vinegar, orange zest, cornstarch, and red pepper flakes until smooth.
- 5
Pour sauce into the skillet. Stir constantly until it thickens and coats the chicken, 2–3 minutes.
- 6
Serve over rice or noodles. Garnish with fresh chives or sesame seeds if desired.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- small bowl or measuring cup for whisking sauce
- whisk or fork
- wooden spoon or silicone spatula
- cutting board and knife
- microplane or fine grater for zest
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