This orange chicken recipe is a one-skillet dinner with bite-sized chicken simmered in orange juice, soy sauce, garlic, and ginger, then finished into a sticky glaze. It tastes like the takeout version without any deep frying.
I make it on nights when I want something sweet, salty, and a little sour over a bowl of rice. If you enjoyed my 33 Quick And Easy Dinner Recipes, this is another orange chicken recipe easy enough to keep in the rotation. Keep reading to see how the sauce comes together in the same pan.
Try This Skillet Orange Chicken
I used to think orange chicken was only worth making if I was willing to batter and fry the chicken. This easy orange chicken recipe means searing the pieces in a hot skillet and then simmering them straight in the orange sauce, which gets me most of the way there with one pan and far less oil.
My favorite part is the last few minutes, when the brown sugar goes in and the sauce reduces into something glossy that clings to every piece. A spoonful of cornstarch slurry finishes it off, and then it is just scallions, sesame seeds, and rice.
Why You'll Love It
- One pan: The chicken sears and the sauce reduces in the same skillet, so there is very little to wash up.
- No deep frying: You get the flavor of orange chicken without a pot of hot oil on the stove.
- Fast enough for a weeknight: The chicken simmers in about 12 minutes and the sauce thickens in 7 or 8 more.
- Adjustable heat: The Sriracha is easy to scale up or down depending on who is eating.
- Real orange flavor: Fresh juice and zest give the sauce a brightness that bottled sauces never have.
Ingredients
- Chicken breast or thigh meat: I cut it into 1-2 inch pieces so it reduces the time when cooking chicken pieces and picks up plenty of glaze on every side. Thigh meat stays more tender in a simmering sauce, while breast meat is leaner and needs a closer eye so it does not dry out.
- Fresh Orange juice: This is the main liquid in the pan, so it both cooks the chicken and becomes the sauce. Orange soda or orange-flavored drinks are far too sweet and will turn syrupy before the chicken is done.
- Orange zest: The zest carries the oils that give the sauce its real orange smell, which the juice alone does not have. Dried orange peel tastes flat and slightly bitter once the sauce reduces.
- Soy sauce: This brings the salt and the savory backbone that keeps the dish from tasting like dessert. Plain salt would season the chicken but leave the sauce thin and one-note.
- Lemon juice: A little sharp acidity keeps the sweet sauce from feeling heavy on the tongue. Extra orange juice in its place is sweeter and will not cut through the brown sugar the same way.
- Ginger and garlic: Minced fresh ginger and garlic give the sauce its warmth and depth as it reduces. The dried powders dissolve quickly but taste dusty next to the fresh orange.
- Brown sugar: Added at the end, it caramelizes in the hot pan and gives the glaze its sticky finish. Honey would work for sweetness but scorches more easily over direct heat.
- Cornstarch: Stirred with water into a slurry, it thickens the sauce in about a minute without clouding the flavor. Flour needs longer cooking to lose its raw taste and makes a duller, heavier sauce.
How to Make Stovetop Orange Chicken
1. Blot the chicken dry with paper towel and trim off any excess fat. Cut it into 1-2 inch pieces.
2. Set aside ⅓ cup of the orange juice for deglazing. In a bowl, stir together the orange zest, the remaining orange juice, lemon juice, ginger, garlic, soy sauce, and Sriracha.
3. Heat the vegetable oil or olive oil in a large skillet or sauté pan over medium-high heat until it shimmers. Swirl it to coat the bottom.
4. Add the chicken in a single layer and season with the salt and pepper. Sear for 4 to 5 minutes, stirring once or twice, until the pieces are lightly browned on the outside.
5. Pour in the reserved ⅓ cup orange juice to deglaze the pan, scraping the bottom with a spatula so none of the browned bits stay stuck.
6. Pour the orange sauce mixture over the chicken pieces and stir to coat. Bring it to a gentle simmer.
7. Reduce the heat to medium-low, cover the pan, and simmer for 10 to 12 minutes, stirring once or twice. The thickest piece of chicken should reach 165°F (74°C).
8. Uncover the pan and stir in the brown sugar. Raise the heat to medium heat so the sauce bubbles steadily.
9. Let the sauce reduce for 5 to 6 minutes, stirring a few times, until it darkens slightly and starts to coat the chicken.
10. In a small bowl, stir the cornstarch and water into a smooth slurry, adding a few drops more water if it is too stiff to pour.
11. Stir the cornstarch or flour mixture into the simmering sauce a little at a time and cook for 1 to 2 minutes until the sauce turns glossy and clings to the chicken. You may not need all of it. Take the pan off the heat.
12. Taste and adjust with a little more salt or hot sauce if you want it sharper. Serve over steamed rice or noodles, topped with scallions (green onions) and sesame seeds, with a side of greens.
Cooking Tips
- Use a wide skillet rather than a deep pot so the sauce has surface area to reduce.
- Blot the chicken dry before searing, or it will steam instead of browning.
- Sear in two batches if your pan is crowded, then return everything before adding the sauce.
- Scrape the bottom of the pan well when you deglaze, since those browned bits are where a lot of the flavor is.
- Check the chicken with an instant-read thermometer and look for 165°F (74°C) rather than guessing.
- Add the brown sugar only after the chicken is cooked, because sugar in the pan from the start is more likely to scorch.
- Always mix the cornstarch with cold water before it goes in the pan, or it will clump.
- If the sauce thickens too much, loosen it with a splash of water off the heat.
What Can You Serve With This?
- Steamed white rice
- Fried rice
- Lo mein noodles
- Steamed broccoli
- Garlic green beans
- Cucumber salad
FAQs
Thaw it first for this method. Frozen pieces release a lot of water into the pan, which waters down the sauce and keeps the chicken from browning.
Let it bubble a few minutes longer uncovered before you add the slurry. If it is still loose after the cornstarch has cooked for 2 minutes, simmer another minute, since it also thickens as it cools.
One teaspoon of Sriracha gives a mild warmth behind the sweetness rather than real heat. Leave it out for small children, or double it if you want the dish to bite back.
Yes. Stir broccoli florets, bell peppers, carrots, or snap peas into the pan when you add the brown sugar, and give them 4 to 5 minutes in the bubbling sauce.
Recipe
Orange Chicken Recipe
Ingredients
To cook
- 2 lb chicken breast or thigh meat cut into 1-2 inch pieces, about 900 g
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon orange zest
- 1 cup orange juice
- 2 tablespoons lemon juice
- 2 teaspoons ginger minced or grated
- 2 teaspoons garlic minced/grated, about 3-4 garlic cloves
- 3 tablespoons soy sauce
- 1 teaspoon Sriracha hot sauce or ¼ teaspoon chili flakes
To Finish The Sauce
- 3 tablespoons brown sugar or granulated sugar
- 3 tablespoons cornstarch or flour
- 3 tablespoons water or extra orange juice
To Serve
- ¼ cup scallions diced (green onions_
- Sesame seeds
- Steamed rice or noodles
- Side of greens of choice if you want
Instructions
- Blot the chicken dry, trim off excess fat, and cut it into 1-2 inch pieces.
- Set aside ⅓ cup of the orange juice. In a bowl, combine the orange zest, remaining orange juice, lemon juice, ginger, garlic, soy sauce, and Sriracha.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper and sear for 4 to 5 minutes, stirring once or twice, until lightly browned.
- Pour in the reserved ⅓ cup orange juice to deglaze, scraping the bottom of the pan clean.
- Add the orange sauce mixture, stir to coat, and bring to a gentle simmer.
- Reduce the heat to medium-low, cover, and simmer 10 to 12 minutes, until the thickest piece of chicken reaches 165°F (74°C).
- Uncover, stir in the brown sugar, and raise the heat to medium. Let the sauce bubble for 5 to 6 minutes, stirring a few times, until it reduces and darkens slightly.
- Stir the cornstarch and water into a smooth slurry, loosening it with a few drops more water if needed. Stir it into the sauce a little at a time and cook 1 to 2 minutes until glossy and thick; you may not need all of it. Remove from the heat.
- Taste and add more salt or hot sauce if desired. Serve over steamed rice or noodles with scallions, sesame seeds, and a side of greens.
Notes
Cooking Time and Temperature
Sear the chicken over medium-high heat for 4 to 5 minutes, then simmer it covered over medium-low heat for 10 to 12 minutes. The thickest piece should reach 165°F (74°C). Finish the sauce over medium heat: 5 to 6 minutes with the brown sugar, then 1 to 2 minutes after the cornstarch slurry goes in.Taste & Texture
This stovetop orange chicken is sweet, salty, and tangy with a mild warmth from the Sriracha. The chicken stays tender from simmering in the sauce, and the finished glaze is thick and glossy rather than crisp like the fried version.Recipe Variations and Substitutions
- Chicken: Thigh meat gives a more tender, richer result; breast meat is leaner and cooks a minute or two faster.
- Heat: Swap the Sriracha for ¼ teaspoon chili flakes, or add more of either for a spicier sauce.
- Thickener: Flour can replace the cornstarch, but simmer it an extra minute or two to cook out the raw taste.
- Vegetables: Add broccoli, bell peppers, carrots, or snap peas with the brown sugar and cook 4 to 5 minutes.
Storage, Freezing & Reheating
- Fridge: Cool and store in an airtight container for 3 to 4 days. Cooked rice should be kept no longer than 24 to 36 hours.
- Freezer: Freeze in an airtight container or freezer bag for up to 3 months and thaw overnight in the fridge.
- To Reheat: Warm gently in a skillet over medium-low heat or in the microwave until piping hot, adding a splash of water if the glaze is too thick. Do not reheat more than once.
Serving Recommendations
I serve this over plain steamed rice most of the time because it soaks up the sauce. Noodles work just as well, and a plate of steamed broccoli or garlicky green beans on the side balances out the sweetness.Proper Storage Tips
- Let the chicken cool before transferring it to an airtight container.
- Refrigerate within 2 hours of cooking.
- Store the rice separately from the chicken and sauce.
- Reheat until hot all the way through.
Pro Tips
- Use a wide skillet so the sauce has room to reduce.
- Dry the chicken well before searing so it browns instead of steaming.
- Deglaze with the reserved orange juice and scrape the pan to pick up all the browned bits.
- Add the brown sugar only after the chicken is cooked so it does not scorch.
- Add the cornstarch slurry gradually and stop once the sauce coats the chicken, since the full amount can make it very thick.
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