Easy Orange Chicken Recipe
This easy orange chicken recipe features tender chicken breast coated in a sweet, tangy orange sauce made with soy sauce, brown sugar, fresh citrus, and aromatic spices. A delicious homemade version of a takeout favorite perfect for weeknight dinners.
4 Servings
Ingredients
For the Sauce:
- 1 ½ cups water
- ⅓ cup rice vinegar
- ¼ cup lemon juice
- 2 ½ tablespoons soy sauce
- 2 tablespoons orange juice preferably fresh
- 1 cup packed brown sugar
- 2 tablespoons chopped green onion
- 1 tablespoon grated orange zest
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes optional for heat
- 3 tablespoons cornstarch
- 2 tablespoons water
For the Chicken:
- 2 large boneless skinless chicken breasts, cut into ½-inch cubes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
For Serving:
- Steamed white rice or fried rice optional
- Chopped green onions and extra orange zest for garnish
Instructions
Prepare the Sauce
- In a medium saucepan over medium-high heat, combine the water, rice vinegar, lemon juice, soy sauce, and orange juice. Stir in the brown sugar, chopped green onion, grated orange zest, ginger, garlic, and red pepper flakes (if using). Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once boiling, remove from heat and allow the sauce to cool for 10-15 minutes. This cooling time enhances the flavors and prepares the sauce for marinating.
Marinate the Chicken
- Place the cubed chicken breast into a resealable plastic bag or a shallow dish. Pour 1 cup of the cooled orange sauce over the chicken, ensuring it is evenly coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours to allow the chicken to absorb the flavors. Reserve the remaining sauce for later use.
Prepare the Chicken Coating
- In a separate resealable plastic bag or a large mixing bowl, combine the all-purpose flour, salt, and black pepper. Remove the marinated chicken from the refrigerator and discard the excess marinade. Place the chicken pieces into the flour mixture, seal the bag, and shake until all pieces are well coated.
- Tip: Shake off any excess flour to prevent the coating from becoming too thick.
Cook the Chicken
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated chicken pieces, ensuring they do not overlap. Cook the chicken for approximately 5-6 minutes, turning occasionally, until golden brown and fully cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Thicken the Sauce
- Return the reserved orange sauce to the skillet and bring it to a gentle boil over medium heat. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Gradually add the cornstarch slurry to the sauce, whisking continuously. The sauce will begin to thicken into a glossy glaze after approximately 2 minutes.
Combine Chicken and Sauce
- Return the cooked chicken pieces to the skillet and gently toss them in the thickened sauce, ensuring each piece is well coated. Allow the chicken to simmer in the sauce for an additional 3-5 minutes to absorb the flavors fully.
Serve
- Serve the orange chicken immediately over steamed white rice or fried rice. Garnish with chopped green onions and a sprinkle of additional orange zest for a fresh finish.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch for the chicken coating. Additionally, ensure the soy sauce is labeled gluten-free or replace it with tamari. The result will be just as flavorful and delicious while accommodating dietary needs.