Description
A vibrant and flavorful Orange Chicken recipe featuring tender chicken breast pieces coated in a tangy, sweet, and zesty orange sauce. This dish combines fresh orange juice and zest with soy sauce, honey, and aromatic ginger and garlic for a perfect balance of citrus and savory flavors, quickly cooked in a skillet for a delicious homemade meal.
Ingredients
Units
Scale
Chicken
- 500g chicken breasts, diced
- Salt and pepper to taste
- Vegetable oil for frying
Orange Sauce
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 cup rice vinegar or white vinegar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Prepare the Chicken: In a bowl, season the diced chicken breasts with salt and pepper. Heat a large skillet over medium-high heat with a bit of vegetable oil. Add the chicken pieces and cook for 5-7 minutes until they are golden brown and cooked through. Remove from the skillet and set aside.
- Prepare the Orange Sauce: In a small bowl, combine the freshly squeezed orange juice, orange zest, soy sauce, honey (or brown sugar), grated ginger, minced garlic, rice vinegar, and water. In another bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry that will thicken the sauce.
- Cook the Chicken in the Sauce: Pour the orange sauce mixture into the same skillet used for cooking the chicken and heat over medium heat. Once the sauce begins to boil, add the cornstarch slurry while stirring constantly. Continue stirring for 2-3 minutes until the sauce thickens. Return the chicken to the skillet, toss well to coat the chicken evenly, and cook for another 5 minutes to let the flavors meld.
- Serve: Serve the orange chicken hot, ideally accompanied by white rice or fried rice and steamed vegetables for a complete meal.
Notes
- Use freshly squeezed orange juice and fresh orange zest for the best flavor.
- Adjust the sweetness by increasing or decreasing the amount of honey or brown sugar according to taste.
- If you prefer a thicker sauce, increase the cornstarch slightly but add it gradually to avoid clumping.
- Vegetable oil can be substituted with any neutral oil suitable for frying.
- Chicken thighs can be used instead of breasts for a juicier texture, adjusting cooking time accordingly.
- This dish pairs well with jasmine or basmati rice and steamed greens like broccoli or bok choy.
