Orange Chicken

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Orange Chicken

Prep 40 m

Cook 40 m

Ready In 80 m

4 Servings

445 Calories


"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."

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  1. Sauce:

  2. 1 1/2 cups water

  3. 2 tablespoons orange juice

  4. 1/4 cup lemon juice

  5. 1/3 cup rice vinegar

  6. 2 1/2 tablespoons soy sauce

  7. 1 tablespoon grated orange zest

  8. 1 cup packed brown sugar

  9. 1/2 teaspoon minced fresh ginger root

  10. 1/2 teaspoon minced garlic

  11. 2 tablespoons chopped green onion

  12. 1/4 teaspoon red pepper flakes

  13. 3 tablespoons cornstarch

  14. 2 tablespoons water

  15. Chicken:

  16. 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

  17. 1 cup all-purpose flour

  18. 1/4 teaspoon salt

  19. 1/4 teaspoon pepper

  20. 3 tablespoons olive oil


  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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