Easy Orange Chicken
Juicy chicken tossed in a sticky, sweet, and tangy orange sauce—this Easy Orange Chicken is better than takeout and comes together in no time! With a perfect balance of fresh citrus, savory soy sauce, and a hint of spice, this dish is a total crowd-pleaser.
Servings: 4
Ingredients
- 1 pound boneless and skinless chicken breasts, cut into 1½-inch pieces about 2 large chicken breasts
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 ½ tablespoons cornstarch
- 1 teaspoon fresh orange zest
- 3/4 cup fresh orange juice from 2 large oranges
- 3 tablespoons low-sodium soy sauce
- ½ teaspoon chili-garlic sauce plus more to taste
- 3 tablespoons brown sugar
- 2 minced garlic cloves
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon seasoned rice wine vinegar
- 2 tablespoons chopped scallions for serving, optional
- sesame seeds as needed
Instructions
- Preheat your oven to 400°F, placing a rack in the center. Line a rimmed sheet pan with parchment paper or lightly grease it with nonstick spray for easy cleanup.
- In a large mixing bowl, add 1 pound boneless and skinless chicken breasts, cut into 1½-inch pieces. Drizzle with 2 tablespoons vegetable oil and sprinkle with 1 teaspoon kosher salt. Toss until the chicken is evenly coated.
- Arrange the chicken pieces on the prepared sheet pan in a single layer. Transfer to the oven and bake for 20 minutes, or until fully cooked.
- While the chicken bakes, whisk together 1 ½ tablespoons cornstarch and ¼ cup water in a small bowl to form a smooth slurry.
- In a small saucepan, combine 1 teaspoon fresh orange zest, 3/4 cup fresh orange juice, 3 tablespoons low-sodium soy sauce, ½ teaspoon chili-garlic sauce, 3 tablespoons brown sugar, 2 minced garlic cloves, 1/2 teaspoon grated fresh ginger and 1 tablespoon seasoned rice wine vinegar.
- Bring the mixture to a simmer over medium heat. Gradually stir in the slurry and lower the heat to maintain a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Remove the chicken from the oven and add to the skillet with the sauce, tossing to coat each piece evenly.
- Serve the orange chicken over a bed of warm rice. Garnish with sesame seeds and 2 tablespoons chopped scallions, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to keep the chicken crispy. Freezing is not recommended, as the sauce may separate.
Nutrition
Calories: 337kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 640mg | Fiber: 0.5g | Sugar: 9g