Chinese Orange Chicken (30 Minutes)

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When I think of orange chicken, my mind usually thinks of takeout but today we’re going to put dinner on the table for a fraction of the cost. Crispy fried chicken pieces are tossed in a tangy and sweet orange sauce and served over rice in this delicious and simple recipe. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 1/2 cup orange juice
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp orange zest
  • 1 tbsp ginger, minced
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 2 green onions, sliced
  • Cooked rice, for serving

Instructions

  1. In a large bowl, combine the chicken pieces with 1/2 cup cornstarch, salt, and pepper. Mix until the chicken is coated evenly.
  2. In a large frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, add the chicken pieces and cook for about 5-6 minutes, or until they’re golden brown and crispy. Remove the chicken from the pan and set it aside on a paper towel-lined plate to drain excess oil.
  3. In a separate bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, orange zest, ginger, garlic, and red pepper flakes until well combined.
  4. Pour the sauce into the same frying pan you used to cook the chicken and heat it over medium heat. Cook the sauce for about 2-3 minutes or until it thickens slightly.
  5. Add the cooked chicken to the pan with the sauce and toss until the chicken is coated in the sauce.
  6. Pour the cornstarch-water mixture into the pan and continue to cook the chicken and sauce for another minute or two, or until the sauce has thickened to your desired consistency.
  7. Serve the orange chicken over rice and top with sliced green onions.

Notes

I usually serve this meal with a side of steamed broccoli or other veggies to help lighten things up. To increase the spiciness, feel free to increase the amount of red pepper flakes. Hope you enjoy this recipe as much as I do!

Nutrition

  • Serving Size: 1 serving
  • Calories: 390 calories
  • Sugar: 12g
  • Sodium: 839g
  • Fat: 14g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 73mg

Pair this with...

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

For Tomorrow's Dinner

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!