Easy Orange Chicken
This is way cheaper than takeout and you can control the sugar - plus it's done in 30 minutes. I use chicken breast but thighs work too if you prefer dark meat.
Ingredients
Ingredients (~8 servings)
- 3 lbs boneless skinless chicken breast, cut into 1½-inch pieces
- 1½ tsp kosher salt
- 2 Tbsp vegetable oil
- 2 Tbsp cornstarch
- 1 Tbsp fresh orange zest
- ½ cup fresh orange juice from ~3 oranges
- ¼ cup low-sodium soy sauce or tamari
- ¾ tsp chili-garlic sauce plus more to taste
- 3 Tbsp brown sugar
- 3 garlic cloves minced
- 1½ Tbsp seasoned rice wine vinegar
- Steamed white rice for serving
- Sesame seeds optional
- Chopped green onions optional
Instructions
- Preheat oven to 375F and line a sheet pan with parchment paper.
- Toss chicken pieces with salt and oil, then spread in a single layer on the pan.
- Bake chicken for 20 minutes until golden and reaches 165F internal temperature.
- Whisk cornstarch with ¼ cup water to make a slurry.
- Combine orange zest, orange juice, soy sauce, chili-garlic sauce, brown sugar, garlic, and vinegar in a saucepan.
- Simmer sauce, then stir in cornstarch slurry and cook until thickened, 3-5 minutes.
- Pour sauce over hot chicken and toss to coat completely.
- Serve over steamed rice, garnished with sesame seeds and green onions if desired.
Notes
Ensure chicken is in a single layer to roast properly, not steam.
Did you make this recipe?Let me know how you liked it below!