Easy Orange Chicken

This is one of those recipes you want in your back pocket for days when you need something on the table fast and you’d prefer it to be healthy, satisfying, and pretty if at all possible. Easy, healthier Orange Chicken to the rescue!

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 391

Author Kim

Ingredients

2 large eggs beaten
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breasts cut into 1-inch pieces
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons white or rice vinegar
1 medium orange juiced and zested
2 cloves garlic minced
1 tablespoon cornstarch
4 tablespoons olive oil or avocado oil
1/4 cup sliced green onions for garnish optional
1 tablespoon orange zest for garnish optional

Instructions

In a medium bowl, combine the egg, 3 tablespoons cornstarch, salt and pepper. Mix well. Add the chicken and toss until each piece is fully coated. Set aside.
In a separate medium bowl, combine the soy sauce, brown sugar, vinegar, orange juice and zest, garlic and 1 tablespoon cornstarch. Whisk until cornstarch has dissolved.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer (do this in multiple batches, if needed) and cook for 2 minutes per side, or until browned. Transfer the chicken to a paper towel lined plate and cover.
Once all of the chicken is cooked, add it back to the skillet, along with the orange sauce. Cook over medium heat until the chicken pieces are fully cooked through, 5-7 minutes.
Serve immediately over white rice. Top with green onions and orange zest.

Notes

Oven directions: Spread the prepared chicken on a large, greased baking sheet. Bake at 375°F for 10 minutes, or until done. Then broil (watch very carefully) for another 2-3 minutes to brown the chicken. Prepare the the sauce in a skillet and add the baked chicken to coat in sauce.
To make healthier: Use low-sodium soy sauce. Decrease the amount of brown sugar by half. Reduce the amount of oil you use by half, although you may not achieve perfectly crispy chicken if you go this route.
Storage Instructions: Orange chicken will keep for up to 5 days in the fridge. It is best reheated in the oven, in a skillet on the stove or in the air fryer. The texture will not be as nice if it is microwaved. It may be frozen for up to 6 months. If you freeze it with the sauce added to the chicken, the best way to reheat it is in the oven.

Nutrition