Easy Orange Chicken
This Easy Orange Chicken is a quick, budget-friendly takeout favorite made right at home. Juicy chicken thighs are pan-fried and coated in a tangy, sweet orange sauce for the perfect weeknight meal.
Equipment
- Skillet
- Mixing Bowls
- Knife
- Cutting Board
- Zester or Grater
Ingredients
Orange Sauce
- 1 large orange zested and juiced (about 1 tsp zest and 1/2 cup juice)
- 3 tablespoons soy sauce
- 1.5 tablespoons brown sugar
- 0.5 tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1/4 teaspoon crushed red pepper
- 0.5 tablespoon cornstarch
Chicken
- 1.3 pounds boneless, skinless chicken thighs cut into 3/4-inch pieces
- 1 large egg
- 2 tablespoons cornstarch for coating
- salt and pepper to taste
- 2 tablespoons cooking oil neutral (canola, vegetable, or peanut)
To Serve
- 4 cups cooked rice
- 2 green onions sliced for garnish
Instructions
- Zest and juice the orange. In a bowl, mix the juice, zest, soy sauce, brown sugar, vinegar, ginger, garlic, red pepper, and 1/2 tbsp cornstarch. Whisk until smooth and set aside.
- Trim and dice the chicken into 3/4-inch pieces. In a separate bowl, whisk the egg, 2 tbsp cornstarch, salt, and pepper. Add chicken and coat well.
- Heat a skillet over medium-high. Add oil and place chicken in an even layer. Cook until golden and cooked through, flipping once (5-7 minutes total).
- Remove chicken. Add sauce to skillet, reduce heat, and simmer until thickened (2-3 minutes).
- Return chicken to skillet, stir to coat with sauce. Heat for another minute.
- Serve over rice and top with sliced green onions and extra orange zest if desired.
Notes
Use chicken breast if preferred. The orange zest makes a big difference—don’t skip it! Add broccoli for a veggie boost.