Pin by Patricia Collins Dukes on Food & Drink that I love
Table of Contents
Introduction
This speedy orange chicken riff pulls inspiration from classic pantry flavors and turns them into a weeknight winner. It uses simple ingredients, a quick cornstarch coat, and a bright orange glaze that clings to crisped chicken pieces. Prep for this dish takes minutes and the cooking is fast, so you get dinner on the table without extra fuss. If you like bold sticky sauces, try pairing this with a quick rice side such as the 20 minute Mongolian chicken style rice for a complete meal.
Why This Recipe Works
This recipe is built around speed and texture. Bite sized chicken cooks quickly and the cornstarch coating creates a crunchy exterior that soaks up sauce fast. The sauce balances citrus brightness with a touch of sweetness so it glosses the chicken without being runny. Minimal stirring and high heat keep the coating crisp instead of soggy. It also uses common pantry staples so there is no special shopping trip. For a similar fast stir fry technique that focuses on high heat searing, check this sizzling Chinese pepper steak for tips on timing and heat control.
Flavor and Texture
The sauce combines fresh orange juice with a little sugar and soy sauce to create sweet and tangy layers. Garlic and ginger add warm aromatic depth without slowing prep. Cornstarch gives the chicken a satisfying crunch that contrasts well with the silky glaze. A splash of rice vinegar brightens the finish and sliced green onions add a fresh bite. The result is a tidy balance of crisp, sweet, tangy, and aromatic that reads well on a busy plate.
Ingredients
– 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
– 3 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 1 cup fresh orange juice
– 2 tablespoons low sodium soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 teaspoon sesame oil
– 2 green onions, sliced thin
– Salt and black pepper to taste
– Optional chili flakes for heat
Step by Step Instructions
1. Pat chicken dry, season lightly with salt and pepper, then toss with cornstarch until pieces are evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium high heat until shimmering.
3. Add chicken in a single layer and cook without moving for 2 minutes to develop a crust.
4. Stir and continue to cook until chicken is golden and cooked through, about 4 more minutes.
5. Remove chicken to a plate and set aside while you make the sauce in the same pan.
6. Reduce heat to medium and add garlic and ginger, stirring for 30 seconds until fragrant.
7. Pour in orange juice, soy sauce, brown sugar, and rice vinegar; stir and bring to a simmer.
8. Whisk one teaspoon cornstarch with two teaspoons water and add to the simmering sauce to thicken quickly.
9. Return chicken to the pan and toss constantly until pieces are evenly glazed and glossy.
10. Stir in sesame oil and sliced green onions, then remove from heat and serve immediately.
Quick Tips and Shortcuts
Use bottled orange juice if fresh is not available to save time, but fresh juice does brighten the flavor. Toss the chicken in a resealable bag with cornstarch for easy coating and minimal mess. Cook in batches if your pan is small to avoid steaming the chicken. Premince garlic and ginger or use a microplane to speed prep. If you like more sauce, double the sauce ingredients and thicken to your preferred consistency with the cornstarch slurry.
Storage and Meal Prep
Store leftover orange chicken in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat so the glaze reactivates and the chicken doesn’t dry out. For meal prep bowls, portion over rice and add fresh steamed veggies just before serving. Avoid freezing with rice; freeze just the chicken in a sauce tight container for up to one month and thaw overnight.
Short Closing Note
This quick orange chicken is perfect for busy nights when you want takeout flavor without the wait. It scales well and welcomes simple swaps like tofu or extra veggies.
Conclusion
For more regional chicken ideas that are quick yet comforting, this twist pairs well with classic Southern one pot meals like the Chicken Bog recipe on Southern Bite which offers a different weeknight-friendly approach and inspiration.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Quick Orange Chicken
A speedy orange chicken recipe that combines bold flavors with a quick cooking time, perfect for weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup fresh orange juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 2 green onions, sliced thin
- Salt and black pepper to taste
- Optional chili flakes for heat
Instructions
- Pat chicken dry, season lightly with salt and pepper, then toss with cornstarch until pieces are evenly coated.
- Heat vegetable oil in a large skillet or wok over medium high heat until shimmering.
- Add chicken in a single layer and cook without moving for 2 minutes to develop a crust.
- Stir and continue to cook until chicken is golden and cooked through, about 4 more minutes.
- Remove chicken to a plate and set aside while you make the sauce in the same pan.
- Reduce heat to medium and add garlic and ginger, stirring for 30 seconds until fragrant.
- Pour in orange juice, soy sauce, brown sugar, and rice vinegar; stir and bring to a simmer.
- Whisk one teaspoon cornstarch with two teaspoons water and add to the simmering sauce to thicken quickly.
- Return chicken to the pan and toss constantly until pieces are evenly glazed and glossy.
- Stir in sesame oil and sliced green onions, then remove from heat and serve immediately.
Notes
Use bottled orange juice to save time if fresh is not available. Cook in batches if your pan is small to avoid steaming the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Quick Orange Chicken
A speedy orange chicken recipe that combines bold flavors with a quick cooking time, perfect for weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup fresh orange juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 2 green onions, sliced thin
- Salt and black pepper to taste
- Optional chili flakes for heat
Instructions
- Pat chicken dry, season lightly with salt and pepper, then toss with cornstarch until pieces are evenly coated.
- Heat vegetable oil in a large skillet or wok over medium high heat until shimmering.
- Add chicken in a single layer and cook without moving for 2 minutes to develop a crust.
- Stir and continue to cook until chicken is golden and cooked through, about 4 more minutes.
- Remove chicken to a plate and set aside while you make the sauce in the same pan.
- Reduce heat to medium and add garlic and ginger, stirring for 30 seconds until fragrant.
- Pour in orange juice, soy sauce, brown sugar, and rice vinegar; stir and bring to a simmer.
- Whisk one teaspoon cornstarch with two teaspoons water and add to the simmering sauce to thicken quickly.
- Return chicken to the pan and toss constantly until pieces are evenly glazed and glossy.
- Stir in sesame oil and sliced green onions, then remove from heat and serve immediately.
Notes
Use bottled orange juice to save time if fresh is not available. Cook in batches if your pan is small to avoid steaming the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
