Description
A simple recipe for orange chicken that mimics your favorite takeout.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- In a bowl, toss the chicken pieces with 1/4 cup cornstarch, salt, and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, combine the orange juice, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes (if using). Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Return the cooked chicken to the skillet and toss to coat with the sauce.
- Serve immediately over cooked rice, garnished with sesame seeds and green onions if desired.
Notes
- For crispier chicken, you can fry it in oil instead of pan-frying.
- Adjust the amount of honey and red pepper flakes to your taste.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: orange chicken, takeout, chinese, stir fry, chicken recipe, easy dinner