Orange Chicken Recipe

No ratings yet

Sticky skillet orange chicken recipe simmered in fresh orange juice, soy sauce, garlic and ginger, then glazed with brown sugar and served over rice.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Chinese

Servings: servings (6 smaller ones)

Calories: 408kcal

Author: Val

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.

Nutrition