Description
This Better Than Takeout Orange Chicken recipe offers a deliciously tangy and sweet homemade alternative to takeout. Tender chicken pieces marinated in a vibrant orange sauce are pan-cooked to golden perfection and coated in a luscious, thickened glaze. Perfect for a quick weeknight dinner that brings restaurant-quality flavors right to your kitchen.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts (about 3-4 pieces)
- Salt and pepper to taste
- Oil for cooking
Marinade
- 3 cloves fresh garlic, minced
- Zest of 1 orange
- 1/2 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
Sauce
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- Additional orange juice (from marinade as needed for thinning)
- Additional soy sauce (from marinade as needed)
- 1 tsp sesame oil
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper evenly to enhance flavor.
- Marinate the Chicken: In a bowl, combine the minced garlic, orange zest, freshly squeezed orange juice, soy sauce, and brown sugar. Add the chicken pieces and toss to coat thoroughly. Let the chicken marinate for at least 20 minutes to absorb the flavors.
- Mix the Sauce: In a separate bowl, whisk together the rice vinegar and cornstarch until smooth. Stir in additional orange juice, soy sauce, and sesame oil from the marinade to create the sauce base.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Remove the chicken from the marinade, and cook the pieces in the hot oil until they turn golden brown and are cooked through, about 6 to 8 minutes.
- Add and Thicken the Sauce: Pour the prepared sauce over the browned chicken in the skillet. Reduce the heat and simmer, stirring frequently, until the sauce thickens and coats the chicken, approximately 5 minutes.
- Serve: Serve the orange chicken hot, garnished with green onions or sesame seeds for added texture and flavor.
Notes
- For extra crispiness, lightly coat the chicken in cornstarch before frying.
- You can adjust the sweetness or tanginess by modifying the amount of brown sugar and rice vinegar.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Orange zest adds bright flavor—fresh zest is preferred over dried.
- Use low-sodium soy sauce to control the salt content.
