Description
Whip up this Easy Orange Chicken for January weeknights! A simple, flavorful recipe to brighten your dinner table, even on busy evenings.
Ingredients
Scale
- Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp cornstarch
- Salt and black pepper to taste
- 1 tbsp neutral oil (like canola or vegetable) for cooking
- Zesty Orange Sauce:
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 cup brown sugar, packed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- Flavor Boosters:
- 1 tsp sesame oil
- Red pepper flakes (optional, for a kick)
- Serving & Garnish:
- Cooked jasmine rice, for serving
- Steamed broccoli or green beans, for serving
- 2 tbsp chopped green onions, for garnish
- 1 tsp sesame seeds, for garnish
Instructions
- Prep Your Chicken:: First things first, get that chicken ready! Cut your boneless, skinless chicken breast into bite-sized pieces, about 1-inch cubes. Pat them really, really dry with paper towels – this is crucial for getting a good sear later, trust me on this one. Then, in a bowl, toss the chicken with a tablespoon of cornstarch and a pinch of salt and pepper. This helps create a lovely, crispy crust when you cook it. I always forget to salt the chicken, so now I make it a point!
- Whisk Up the Zesty Orange Sauce:: Now for the star of the show, the sauce! In a medium bowl, whisk together the fresh orange juice and zest, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and the remaining cornstarch. Give it a good whisk until there are no lumps from the cornstarch. This is where the magic happens, and the kitchen starts to smell absolutely divine, citrusy and a little spicy! I used to just dump everything in, but whisking it well prevents a lumpy sauce, an oops moment I learned from experience.
- Sear the Chicken to Golden Perfection:: Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it’s shimmering, add your chicken in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Let it cook for 3-4 minutes per side until it’s golden brown and cooked through. I love hearing that sizzle! Don’t fuss with it too much; let it develop that gorgeous crust. This is where I used to get impatient, but honestly, patience pays off here!
- Making Your Easy Orange Chicken Sauce:: Once all the chicken is cooked, remove it from the pan and set it aside. Reduce the heat to medium. Pour your whisked orange sauce into the pan. Bring it to a gentle simmer, stirring constantly. You’ll see it start to thicken beautifully in just a minute or two, becoming glossy and luscious. The smell, oh my goodness, it’s just incredible—a sweet, tangy aroma fills the kitchen! Don’t let it boil too vigorously, or it might get too thick too fast.
- Combine and Coat:: Return the cooked chicken to the pan with the thickened orange sauce. Toss everything together gently, making sure every piece of that delicious chicken is coated in that amazing, sticky sauce. This is where the dish truly comes together, and it just looks so vibrant and inviting! I’ve had moments where I’ve tossed it too hard and splattered sauce everywhere, total kitchen chaos, but worth it!
- Serve Your Easy Orange Chicken:: Remove from heat, drizzle with a tiny bit of sesame oil, and sprinkle with some fresh green onions and sesame seeds, if you like. Serve immediately over fluffy rice or with your favorite steamed veggies. The final result should be tender chicken coated in a shiny, tangy, sweet sauce that just begs to be devoured. It’s truly a burst of flavor that makes even a cold January night feel warm and bright!