Description

This lighter orange chicken recipe has tender pieces of chicken that’s coated in a sweet, sticky, orange flavored sauce that’s sure to satisfy your Chinese take-out cravings. It’s so easy to make, perfect for a weeknight.

Ingredients

Units Scale

Options to serve with

white or brown rice
steamed broccoli

Orange Sauce

zest of 1 orange
1/2 cup fresh squeezed orange juice (about 1 large orange, or 2 medium oranges)
1 inch grated ginger
2 garlic cloves, minced, or grated
optional: 1/4 teaspoon red pepper flakes
1/4 cup honey
1 tablespoon + 2 teaspoons orange marmalade (see notes)
3 tablespoons rice vinegar
3/4 teaspoon kosher salt
1/2 tablespoon cornstarch

Chicken

1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
1/2 teaspoon kosher salt
2 to 3 tablespoons cornstarch
3 to 4 tablespoons avocado oil, or coconut oil (you want a high heat cooking oil)

Optional toppings

sesame seeds
green onion, sliced

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Instructions

Prepare: If making rice start cooking the rice now. I like to use a microwave rice to make this even easier of a recipe. Also, at this time consider how you will steam your broccoli, if making, and get that ready to go. You can easily buy pre-cut broccoli in those bags and use the directions to use the microwave to steam it. (See the notes for directions on how to steam broccoli in the instant pot).
Make the orange sauce: To a small mixing bowl add all of the ingredients, except for the cornstarch. Add the orange zest, and juice, the ginger, the garlic, red pepper flakes (if using), honey, orange marmalade, rice vinegar, and salt. Whisk together until well combined, set aside. Measure out the 1/2 tablespoon of cornstarch in a separate small bowl, set aside.
Prepare the chicken: Pat the chicken dry with paper towels. If you want, I like to use kitchen sheers to trim away any excess fat. Cut the chicken into 1 inch pieces and transfer the chicken to a medium mixing bowl. Add the 1/2 teaspoon kosher salt, and the 2 to 3 tablespoons cornstarch to the bowl, use tongs to toss everything together until the chicken is well coated.
Cook the chicken: Heat a large skillet over medium high heat. I like to use my well seasoned cast iron skillet to help get the chicken a little more crispy. Add the oil, you want a good coating of oil, about 1/2 an inch (we aren’t deep frying, but the extra oil will give a little crispiness to the chicken). Once the oil is heated through add about half of the chicken, you don’t want to overcrowd the pan. Cook for 3 to 4 minutes per side, or until the chicken is cooked through and a little crispy. Transfer the chicken to a dish. Work in batches until all the chicken is cooked through. Remove all the chicken and carefully use a paper towel to soak up any excess oil from the pan.
Cook the sauce: Add the orange sauce to the pan, turn the heat up high, and allow the sauce to come to a boil, reduce to a simmer and allow the sauce to simmer for 2 to 3 minutes, or until it has thickened slightly and begins to look syrupy – stir occasionally. Add a little water to the small dish of cornstarch, whisk until no lumps remain. Slowly whisk in the cornstarch slurry to the sauce. Allow the sauce to simmer for 1 more minute, or until it’s thickened more. Remove from the heat.
Combine: Add the chicken to the pan with the sauce. Toss to coat.
Serve: Spoon the chicken over some cooked white or brown rice, and a side of steamed broccoli (if using). Garnish with a sprinkle of sesame seeds, and green onions, if desired. Serve immediately.

Notes

Leftovers: Although the leftovers are still good, this recipe is really best when it’s fresh. The chicken gets soggy, and the sauce isn’t as saucy.

Orange marmalade: This ingredient is essential to making the orange chicken actually taste like orange. I couldn’t find an orange marmalade that wasn’t sweetened with high fructose corn syrup (an ingredient I prefer to avoid). I figured since I was only using 1 tablespoon in the recipe, it was okay. However, I am sure there are plenty of brands that are made with cane sugar.

Steamed broccoli: There are several ways to steam broccoli: microwave, stovetop with a steamer basket etc. I steamed mine in the instant pot, here’s how: Add 1/2 cup water to the instant pot. Place the trivet in the instant pot and add the broccoli florets. Set the instant pot to “low pressure” set the timer for 0 minutes. Once done cooking release the pressure and you have perfectly tender, but not mushy, steamed broccoli.