Quick and Easy Orange Chicken

Close up of a bowl of homemade Asian-inspired orange chicken topped with green onions and sesame seeds.

5 from 2 votes

Quick and Easy Orange Chicken

This is the easiest orange chicken recipe you'll find that still delivers tender bites, crisp edges, and a truly irresistible soy-citrus sauce!

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: American, Chinese

Keyword: orange chicken

Servings:

Calories: 270kcal

Author: Monica Lensink

Ingredients

2 or 3 boneless, skinless chicken breasts
2 Tablespoons plus 2 teaspoons cornstarch divided
kosher salt and black pepper
1 Tablespoon canola or other cooking oil
3/4 cup orange juice
2 Tablespoons low-sodium soy sauce
1 Tablespoon lemon juice
2 Tablespoons brown sugar
2-3 teaspoons orange zest
1 teaspoon fresh ginger grated, or a frozen cube
2 cloves garlic minced
1/8 teaspoon red pepper flakes optional
rice, sliced green onions, sesame seeds optional for serving

Instructions

Cut chicken into bite-sized pieces and place in a large bowl. Sprinkle with 2 Tablespoons of the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.
2 or 3 boneless, skinless chicken breasts, 2 Tablespoons plus 2 teaspoons cornstarch, kosher salt and black pepper
Set a large wok or skillet over medium-high heat and add a generous drizzle of oil. When it starts to shimmer, add the chicken and cook for 4-5 minutes, turning once or twice, until it's golden and crisp on the outside and just cooked through in the middle. Remove chicken pieces to a plate and set aside. (Do this in batches if necessary to avoid crowding the pan.)
1 Tablespoon canola or other cooking oil
While the chicken cooks, whisk together the orange juice, soy sauce, lemon juice, brown sugar, orange zest, ginger, garlic, and optional red pepper flakes. Add the remaining 2 teaspoons cornstarch and whisk well to combine. Set aside.
3/4 cup orange juice, 2 Tablespoons low-sodium soy sauce, 1 Tablespoon lemon juice, 2 Tablespoons brown sugar, 2-3 teaspoons orange zest, 1 teaspoon fresh ginger, 2 cloves garlic, 1/8 teaspoon red pepper flakes
After removing the chicken, reduce heat to medium and pour the sauce into the skillet. As it bubbles and thickens slightly, scrape the bottom of the pan to release any browned bits.
Once the sauce is as thick as you like, return the chicken and stir to coat with the sauce. Try to serve right away, but if you need to leave it for a few minutes, reduce the heat to its lowest setting so the sauce doesn’t get too sticky.
Serve over rice or noodles and with sprinkles of green onions, sesame seeds, and more veggies on the side.
rice, sliced green onions, sesame seeds

Notes

Chicken: You want the chicken cut into pieces that are fairly close the same size. Chicken thighs are a good substitute; they should still be boneless, skinless, and cut into pieces.
Orange Juice: The more fresh and natural the juice, the better your sauce will be. I typically use pulp-free or low-pulp varieties but suspect it wouldn’t make a big difference simmered into this sauce.
Storage & Reheating: Leftovers keep well tightly-covered in the fridge for 3-4 days; reheat in the microwave or in a saucepan over medium-low heat and enjoy.

Nutrition