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Easy Orange Chicken Recipe

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4 from 11 reviews

This Easy Orange Chicken recipe is a delightful, zesty dish featuring tender, oven-baked chicken breast pieces coated in a sweet and tangy homemade orange sauce. Perfectly balanced with fresh orange zest, soy sauce, and a hint of chili-garlic heat, this flavorful meal comes together quickly and serves six, making it ideal for weeknight dinners or casual gatherings.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Chinese-American
  • Diet: Halal

Ingredients

Chicken

  • 2 pounds boneless, skinless chicken breast, cut into 1½-inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil

Orange Sauce

  • 1½ tablespoons cornstarch
  • 2 teaspoons fresh orange zest
  • ⅓ cup fresh orange juice (from 2 oranges)
  • 3 tablespoons low-sodium soy sauce or tamari
  • ½ teaspoon chili-garlic sauce, plus more to taste
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon seasoned rice wine vinegar

To Serve

  • Steamed white rice
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions

  1. Preheat the Oven: Set your oven to 375°F and place a rack in the center position. Prepare a rimmed baking sheet by lining it with parchment paper or greasing it with nonstick cooking spray to prevent sticking.
  2. Prepare the Chicken: In a large bowl, combine the chicken pieces with kosher salt and vegetable oil, tossing thoroughly to ensure even coating for enhanced flavor and crispness.
  3. Bake the Chicken: Arrange the seasoned chicken pieces evenly spaced on the prepared sheet pan. Transfer to the preheated oven and bake until the chicken is cooked through and no longer pink inside, about 20 minutes.
  4. Make the Orange Sauce: While the chicken bakes, whisk cornstarch with ¼ cup water in a small bowl to create a slurry. In a small saucepan, mix together orange zest, fresh orange juice, soy sauce, chili-garlic sauce, brown sugar, minced garlic, and rice wine vinegar. Bring this mixture to a simmer over medium heat. Stir in the cornstarch slurry and reduce heat to low, cooking for 3 to 5 minutes until the sauce thickens to a glossy consistency.
  5. Combine Chicken and Sauce: Once the chicken is done baking, remove the sheet pan from the oven. Pour the prepared orange sauce over the chicken and gently toss to coat all pieces evenly with the flavorful glaze.
  6. Serve: Serve the orange chicken hot over steamed white rice. Garnish with sesame seeds and chopped green onions if desired, adding extra texture and freshness to the dish.

Notes

  • For extra heat, adjust the amount of chili-garlic sauce according to your preference.
  • Using low-sodium soy sauce helps control the saltiness of the dish.
  • Fresh orange juice and zest are key to achieving a bright, citrusy flavor; avoid bottled juice if possible.
  • This recipe works well with chicken thighs as a substitute for chicken breast for a juicier result.
  • Leftover orange chicken keeps well refrigerated in an airtight container for up to 3 days.

Find it online: https://cheftinaskitchen.com/easy-orange-chicken-recipe/