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Easy Orange Chicken Recipe

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4.4 from 6 reviews

This Easy Orange Chicken recipe offers a flavorful and healthy homemade alternative to takeout. Tender chicken breast pieces are baked until juicy and then coated with a zesty orange sauce made from fresh orange juice, zest, and a hint of chili-garlic for a perfect balance of sweet, tangy, and spicy flavors. It's a delicious, crowd-pleasing dish that's quick to prepare and perfect served over steamed white rice.

  • Total Time: 30 minutes
  • Yield: 6 servings

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 about 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 Oven: Set your oven to 375°F and position a rack in the center. Prepare a rimmed sheet pan by lining it with parchment paper or applying nonstick cooking spray to prevent sticking.
  2. Prepare Chicken: In a large bowl, toss the chicken pieces with kosher salt and vegetable oil ensuring each piece is evenly coated for seasoning and moisture retention during baking.
  3. Bake Chicken: Arrange the chicken evenly on the prepared sheet pan. Place it in the oven and bake until the chicken is cooked through and no longer pink inside, approximately 20 minutes.
  4. Make Orange Sauce: While the chicken bakes, whisk together cornstarch and ¼ cup water in a small bowl to create a slurry. In a small saucepan, combine orange zest, fresh orange juice, soy sauce, chili-garlic paste, brown sugar, minced garlic, and rice wine vinegar. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry. Reduce heat to low and cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
  5. Coat Chicken: Once baked, remove the chicken from the oven. Pour the warm orange sauce over the chicken pieces on the sheet pan and toss well to ensure all pieces are fully coated with the flavorful glaze.
  6. Serve: Plate the sauced chicken over steamed white rice. Garnish with optional sesame seeds and chopped green onions for an added touch of flavor and presentation. Serve immediately for best taste.

Notes

  • For a spicier kick, increase the amount of chili-garlic sauce or add fresh chili flakes.
  • For gluten-free, ensure soy sauce is gluten-free tamari.
  • Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can substitute chicken breast with boneless, skinless thighs for a juicier result.
  • Serve with steamed broccoli or snap peas for a balanced meal.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American-Chinese

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