Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well but cook faster and can dry out more easily. Reduce the cooking time by about 1-2 minutes and be careful not to overcook them. You'll still get delicious results, just with a slightly different texture.

I don't have rice vinegar. What can I substitute?

You can substitute apple cider vinegar or white wine vinegar in a pinch. Either will provide the necessary acidity, though the flavor profile will be slightly different. If using apple cider vinegar, you might want to add a tiny pinch of sugar to balance the sharper flavor.

Can I make this dish ahead for meal prep?

This orange chicken is perfect for meal prep! The flavor actually improves after a day in the refrigerator. Store the chicken and sauce separately from the rice for best results, and portion into microwave-safe containers for quick lunches or dinners throughout the week.

My sauce isn't thickening. What went wrong?

The sauce needs to reach a simmer to activate the cornstarch's thickening properties. If your sauce isn't thickening, increase the heat slightly and make sure it comes to a gentle bubbling simmer. If it's still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this slurry into your simmering sauce.

Easy Orange Chicken Recipe

Description

This Easy Orange Chicken recipe brings the bold, sweet, and tangy flavors of a classic favorite to your kitchen. Tender pieces of stir-fried chicken are coated in a glossy, aromatic orange sauce with just a hint of heat. Perfectly paired with steamed rice, this dish is sure to be a hit for dinner!

Ingredients

Units Scale

Orange Sauce

1 large orange
3 Tbsp soy sauce
1.5 Tbsp brown sugar
1/2 Tbsp rice vinegar
1 tsp grated fresh ginger
1 clove garlic, minced
1/4 tsp crushed red pepper
1/2 Tbsp cornstarch

Stir Fried Chicken

4 boneless, skinless chicken thighs (about 1.3 lbs.)
1 large egg
2 Tbsp cornstarch
1 pinch salt and pepper
2 Tbsp cooking oil
4 cups cooked rice
2 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Orange Sauce
Zest the orange using a zester or small-holed cheese grater, then squeeze the juice from it. In a small bowl, combine 1 tsp orange zest and 1/2 cup juice with soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, crushed red pepper, and 1/2 Tbsp cornstarch. Whisk until the cornstarch dissolves completely and set aside.
Cut and Prep the Chicken
Remove excess fat from the chicken thighs and cut them into small 3/4-inch pieces.
Coat the Chicken
In a mixing bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper until the mixture is smooth and frothy. Add the chicken pieces and stir to ensure they are well coated.
Cook the Chicken
Heat a large skillet over medium to medium-high heat. Once hot, add the cooking oil and swirl to coat the skillet’s surface. Add the chicken pieces in a single layer. Cook until golden brown on one side, then flip the pieces to cook the other side, about 5-7 minutes in total. Transfer the cooked chicken to a plate.
Simmer the Orange Sauce
Reduce the skillet heat to medium-low. Pour in the prepared orange sauce, stir well, and bring it to a simmer. Let the sauce thicken and turn glossy, about 2-3 minutes.
Combine Chicken and Sauce
Add the cooked chicken pieces back to the skillet, stirring to coat them evenly in the sauce. Heat everything through for 1 more minute.
Serve and Garnish
Serve the orange chicken over cooked rice. Garnish with sliced green onions and additional orange zest if desired.

Notes

Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the chicken’s texture.
Substitutions: You can use chicken breast instead of thighs, though thighs tend to remain juicier during cooking.
Vegetable Additions: Stir-fry bell peppers or broccoli alongside the chicken for extra nutrition and color.
Gluten-Free Option: Ensure you use gluten-free soy sauce or tamari if needed.

Nutrition

Serving Size: 1 Serving
Calories: 470kcal
Sugar: 9g
Sodium: 960mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 30g
Cholesterol: 140mg