Orange Chicken
With lean chicken coated in a sweet, tangy citrus sauce, this Orange Chicken recipe comes together in just over 20 minutes using simple, everyday ingredients.
Servings: 4
Ingredients
- ¼ cup low sodium soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar or honey
- 1 clove garlic minced
- 1 tablespoon fresh ginger root grated
- 2 teaspoons orange zest ~1 large orange
- ½ cup orange juice ~1-2 large oranges
- 1 tablespoon cornstarch
- 1 tablespoon canola oil or avocado oil
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 bunch of green onions chopped (optional)
Instructions
- In a small bowl or glass measuring cup, add the soy sauce, rice vinegar, brown garlic, and ginger. Zest 1 large orange and add the zest to the mixture. If opting to use fresh orange juice, cut the orange open after zesting, meas½ cup orange juicege juice, then add to the mixture. Add the cornstarch and whisk until it is fully dissolved.
- In a large non-stick frying pan, heat the oil over medium-high heat for 1 minute. Add the cubed chicken to the pan. Cook until browned on each side, about 3-4 minutes. Once browned, remove the chicken from the skillet and place it onto a large plate.
- Add prepared sauce to the skillet and bring to a boil, stirring constantly. Once bubbling, turn the heat to medium-low and return the chicken to the pan. Simmer the chicken in the sauce for about 3-5 minutes, until cooked through and coated with the sauce.
- Serve the chicken with the sauce over steamed rice or quinoa and garnish with green onion slices if desired.
Video
Notes
Vinegar: Use white distilled vinegar instead of rice wine vinegar if desired.
Orange Juice: You can substitute bottled orange juice if needed.
Sodium Content: Use low-sodium soy sauce to keep the sodium content lower in this dish.
Gluten-Free Modifications: Use tamari in place of soy sauce, or ensure your soy sauce is certified gluten-free.
Corn-Free Modifications: Use tapioca starch in place of the cornstarch.
Add Spice: Feel free to add up to ½ teaspoon crushed red pepper flakes to the orange sauce for extra kick.
Storage: Let leftover orange chicken cool slightly, then store in a sealed container for 3-4 days in the fridge. You can also freeze the leftovers for up to 3 months in a freezer-safe container. To reheat the frozen orange chicken, thaw it overnight in the refrigerator, then warm it in a skillet over medium-low heat.
Nutrition
Calories: 218kcal | Carbohydrates: 13g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 524mg | Potassium: 510mg | Fiber: 1g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg
