You’re about to discover a world of flavor beyond takeout! Whether you crave quick weeknight dinners, crave-worthy comfort food, or a fun weekend cooking project, these 31 delicious orange chicken variations will transform your kitchen. Get ready to find your new favorite recipe—let’s dive in!
Classic Tangy Orange Chicken
Ever crave that perfect balance of sweet and tangy with a satisfying crunch? Classic orange chicken delivers exactly that—a restaurant favorite you can easily recreate at home. Let’s walk through each simple step together, ensuring your chicken turns out crispy and coated in a vibrant, glossy sauce every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– A couple of eggs, beaten
– About 1 cup of cornstarch for coating
– A good glug of vegetable oil for frying
– 3/4 cup of orange juice (freshly squeezed is best!)
– 1/4 cup of soy sauce
– 1/4 cup of brown sugar, packed
– 2 tablespoons of rice vinegar
– 1 tablespoon of orange zest
– 2 cloves of garlic, minced
– 1 teaspoon of grated fresh ginger
– A pinch of red pepper flakes for a little kick
– 1 tablespoon of cornstarch mixed with 2 tablespoons of water (our slurry)
– A handful of sliced green onions for garnish
Instructions
1. Pat the chicken pieces completely dry with paper towels—this helps the coating stick better and prevents splattering.
2. Dip each chicken piece into the beaten eggs, letting any excess drip off.
3. Dredge the egg-coated chicken in cornstarch until evenly covered, shaking off any extra; set aside on a plate.
4. Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F, checking with a thermometer for accuracy.
5. Carefully add the chicken in a single layer, frying for 4-5 minutes until golden brown and crispy, turning halfway through.
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. In a separate saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, minced garlic, grated ginger, and red pepper flakes.
8. Bring the sauce mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves, about 3 minutes.
9. Whisk in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens to a glaze-like consistency.
10. Tip: If the sauce thickens too quickly, add a splash of water to thin it out slightly.
11. Add the crispy chicken to the saucepan, tossing gently to coat each piece evenly in the orange sauce.
12. Remove from heat and garnish with sliced green onions.
Serve this orange chicken hot over steamed rice—the crispy exterior gives way to tender meat, all wrapped in a bright, tangy-sweet glaze that’s irresistible. For a fun twist, try it in lettuce wraps with extra veggies for a lighter meal.
Spicy Orange Chicken Stir-Fry
You’ve probably had orange chicken before, but this spicy orange chicken stir-fry takes that classic takeout favorite and makes it a quick, vibrant weeknight meal you can whip up in your own kitchen. Let’s walk through each step together so you end up with perfectly crispy chicken coated in a glossy, sweet-heat sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces
– A couple of tablespoons of cornstarch
– A good glug of vegetable oil (about 3 tablespoons)
– 3 cloves of garlic, minced
– A 1-inch piece of fresh ginger, grated
– A generous ½ cup of fresh orange juice (from about 2 oranges)
– A couple of tablespoons of soy sauce
– A tablespoon of rice vinegar
– A tablespoon of honey
– A teaspoon of toasted sesame oil
– A big pinch of red pepper flakes (or more if you like it fiery!)
– A small bunch of green onions, sliced, for garnish
Instructions
1. In a medium bowl, toss the cubed chicken pieces with the cornstarch until they are evenly and lightly coated on all sides.
2. Heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Carefully add the coated chicken to the hot oil in a single layer, working in batches if needed to avoid crowding. Let it cook undisturbed for 3-4 minutes to get a golden-brown crust on one side. (Tip: Don’t stir right away! This ensures a crispy exterior.)
4. Flip the chicken pieces and cook for another 3-4 minutes until they are cooked through and crispy on all sides. Transfer the cooked chicken to a clean plate.
5. Add the remaining 1 tablespoon of oil to the same skillet. Add the minced garlic and grated ginger, and cook for just 30-60 seconds until fragrant, stirring constantly to prevent burning.
6. Pour in the fresh orange juice, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Stir to combine and bring the sauce to a simmer.
7. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly and reduces by about a third. (Tip: The sauce is ready when it coats the back of a spoon.)
8. Return all the cooked chicken to the skillet with the sauce. Toss everything together for 1-2 minutes until the chicken is hot and evenly glazed with the sauce. (Tip: A final quick toss over high heat helps the sauce cling perfectly.)
9. Remove the skillet from the heat and stir in most of the sliced green onions.
10. Transfer the stir-fry to a serving dish and garnish with the remaining green onions.
Key to this dish is the contrast between the crispy, golden-brown chicken and the sticky, vibrant sauce that packs a sweet, tangy, and spicy punch. Serve it immediately over a bed of fluffy white rice to soak up every last drop, or get creative by stuffing it into warm tortillas for a fun fusion twist.
Crispy Orange Chicken with Zesty Sauce
Buckle up, because we’re making a restaurant favorite at home that’s way easier than you think—this crispy orange chicken with zesty sauce delivers that perfect sweet-tangy crunch without the takeout box. Let’s walk through it together, step-by-step, so you can nail it on your first try.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– A cup of cornstarch for that crispy coating
– A couple of eggs, beaten up in a bowl
– A splash of vegetable oil for frying
– 3/4 cup of orange juice, fresh-squeezed if you can swing it
– 1/4 cup of soy sauce for that savory kick
– 2 tablespoons of honey to sweeten things up
– A tablespoon of rice vinegar for tang
– 2 cloves of garlic, minced nice and fine
– A teaspoon of grated ginger for a warm zing
– A pinch of red pepper flakes if you like a little heat
– A tablespoon of cornstarch mixed with 2 tablespoons of water to thicken the sauce
– Some chopped green onions for a fresh finish
Instructions
1. Pat the chicken pieces dry with paper towels—this helps the coating stick better.
2. Toss the chicken in the beaten eggs until fully coated.
3. Dredge each piece in cornstarch, shaking off any excess for an even layer.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, checking with a thermometer for accuracy.
5. Fry the chicken in batches for 4-5 minutes per side, until golden brown and crispy, avoiding overcrowding to keep the oil hot.
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. In a saucepan, combine orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes over medium heat.
8. Bring the sauce to a simmer, stirring occasionally, and let it cook for 3-4 minutes to meld the flavors.
9. Whisk in the cornstarch-water mixture and cook for another 1-2 minutes until the sauce thickens to a glaze-like consistency.
10. Toss the crispy chicken in the sauce until evenly coated, then sprinkle with chopped green onions.
And there you have it—this dish shines with a crunchy exterior that gives way to tender chicken, all wrapped in a bright, zesty sauce that’s not too sweet. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal that’ll have everyone asking for seconds.
Honey-Glazed Orange Chicken
Aromatic and sweet with a hint of citrus, this honey-glazed orange chicken is a weeknight winner that comes together in under an hour. As a cooking teacher, I’ll guide you through each step methodically, ensuring even beginners can achieve that perfect sticky-sweet glaze and tender chicken. Let’s get your kitchen smelling incredible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound and a half of boneless, skinless chicken thighs, cut into bite-sized pieces
– A good glug of vegetable oil, about 2 tablespoons
– A couple of cloves of garlic, minced
– A splash of soy sauce, roughly ¼ cup
– A hefty ½ cup of orange juice (fresh squeezed is best!)
– A generous ⅓ cup of honey
– The zest and juice from one large orange
– A tablespoon of cornstarch mixed with 2 tablespoons of cold water
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat your chicken pieces completely dry with paper towels—this helps them brown nicely instead of steaming.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
3. Add the chicken pieces in a single layer, working in batches if needed to avoid crowding, and season with the salt and pepper.
4. Cook the chicken for 5-7 minutes, turning occasionally, until it’s golden brown on all sides and cooked through; transfer to a plate.
5. Tip: Reduce the heat to medium and add the minced garlic to the same skillet, stirring for just 30 seconds until fragrant to prevent burning.
6. Pour in the soy sauce, orange juice, honey, and the fresh orange zest and juice, scraping up any browned bits from the pan.
7. Bring the sauce to a gentle simmer and let it bubble for 3-4 minutes to slightly reduce and thicken.
8. Tip: Give the cornstarch slurry a quick stir again, then slowly drizzle it into the simmering sauce while whisking constantly to avoid lumps.
9. Cook for another 1-2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.
10. Return the cooked chicken to the skillet, tossing to coat every piece evenly in the glaze.
11. Tip: Let the chicken simmer in the sauce for a final 2 minutes over low heat so the flavors meld and the glaze clings perfectly.
12. Remove from heat.
Zesty and vibrant, this dish boasts tender chicken enveloped in a sticky-sweet glaze with bright citrus notes. Serve it over a bed of fluffy jasmine rice to soak up every drop of sauce, or toss it with steamed broccoli for a complete, colorful meal.
Orange and Ginger Infused Chicken
Zesty yet comforting, this Orange and Ginger Infused Chicken brings bright citrus and warm spice together in a simple one-pan meal. Perfect for busy weeknights, it transforms basic ingredients into something special with minimal effort. Let’s walk through each step together to ensure your dish turns out flavorful and tender every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of oranges, juiced to get about 1 cup of fresh orange juice
– A 2-inch piece of fresh ginger, peeled and grated
– 2 cloves of garlic, minced
– A splash of olive oil, about 2 tablespoons
– A pinch of salt and a few cracks of black pepper
– A tablespoon of honey
– A handful of fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to help them brown nicely in the pan.
2. Season both sides of the chicken breasts evenly with salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken breasts in the skillet and cook for 5–6 minutes per side, until golden brown and cooked through to 165°F on a meat thermometer.
5. Remove the chicken from the skillet and set it aside on a plate, loosely tented with foil to keep warm.
6. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
7. Stir in the grated ginger and cook for another 30 seconds to release its aromatic oils.
8. Pour in the fresh orange juice and honey, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the sauce for 5–7 minutes, until it thickens slightly and reduces by about half.
10. Return the chicken to the skillet, spooning the sauce over each piece to coat it evenly.
11. Cook for an additional 2–3 minutes, allowing the chicken to soak up the flavors.
12. Sprinkle the chopped parsley over the top just before serving.
Warm and inviting, this dish boasts tender, juicy chicken with a glossy, tangy-sweet sauce that clings beautifully to each bite. The ginger adds a subtle kick that balances the citrus, making it ideal served over fluffy rice or with roasted vegetables for a complete meal. Feel free to garnish with extra orange zest for a burst of freshness that elevates the presentation.
Sesame Orange Chicken Delight
Sometimes you just need a dinner that’s both comforting and exciting, and this Sesame Orange Chicken Delight fits the bill perfectly. It’s a simple, one-pan meal that brings together sweet, tangy, and savory flavors in under an hour, making it ideal for a busy weeknight. Let’s walk through it step by step so you can create this restaurant-quality dish right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– A good glug of vegetable oil, about 2 tablespoons
– A couple of cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– The zest and juice from one large orange
– A generous 1/4 cup of honey
– A big splash of soy sauce, roughly 3 tablespoons
– A tablespoon of rice vinegar
– A teaspoon of cornstarch mixed with a tablespoon of cold water
– A small handful of toasted sesame seeds for garnish
– A couple of sliced green onions for topping
– Cooked white rice for serving
Instructions
1. Pat the chicken pieces completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer, working in batches if needed to avoid crowding, and cook for 5-7 minutes until golden brown on all sides. Tip: Don’t stir too much; let them develop that crispy crust.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Reduce the heat to medium and add the minced garlic and grated ginger to the same skillet, cooking for just 30 seconds until fragrant to prevent burning.
6. Pour in the orange juice, orange zest, honey, soy sauce, and rice vinegar, stirring to combine and scrape up any browned bits from the bottom of the pan.
7. Bring the sauce to a gentle simmer and let it bubble for 3-4 minutes to slightly reduce and thicken.
8. Whisk the cornstarch slurry into the simmering sauce and cook for another minute until it thickens to a glossy, coating consistency. Tip: The slurry should be smooth with no lumps before adding.
9. Return the cooked chicken to the skillet, tossing to coat every piece evenly in the sauce, and heat through for 2-3 minutes until warmed.
10. Remove from heat and sprinkle with the toasted sesame seeds and sliced green onions.
11. Serve immediately over a bed of fluffy white rice.
Now, you’ve got a dish with tender, juicy chicken coated in a sticky, vibrant sauce that’s bursting with citrusy sweetness balanced by savory depth. The toasted sesame seeds add a delightful crunch, making each bite a textural joy. Try serving it alongside steamed broccoli or over a crisp salad for a fresh twist—it’s versatile enough to become a new favorite in your rotation.
Slow Cooker Orange Chicken
You’ve probably had takeout orange chicken, but making it at home in your slow cooker is surprisingly simple and far more satisfying. This version delivers that perfect balance of sweet citrus and savory soy with minimal effort—just toss everything in and let the slow cooker work its magic while you go about your day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– A cup of orange juice, fresh-squeezed if you can swing it
– A half cup of soy sauce
– A third cup of honey
– A couple of tablespoons of rice vinegar
– A tablespoon of minced garlic
– A teaspoon of grated fresh ginger
– A couple of tablespoons of cornstarch
– A splash of water
– A tablespoon of sesame oil
– A handful of sliced green onions for garnish
– A sprinkle of sesame seeds for topping
Instructions
1. Place the bite-sized chicken pieces into your slow cooker insert.
2. In a medium bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until the honey is fully dissolved.
3. Pour this sauce mixture evenly over the chicken in the slow cooker, using a spoon to gently toss and ensure all pieces are coated.
4. Cover the slow cooker with its lid and set it to cook on LOW for 4 hours; the chicken should be tender and cooked through when done.
5. About 30 minutes before the cooking time is complete, in a small bowl, make a slurry by mixing the cornstarch with a splash of water until smooth with no lumps.
6. Carefully remove the lid from the slow cooker and stir in the cornstarch slurry, which will help thicken the sauce as it continues to cook.
7. Replace the lid and let it cook for the remaining 30 minutes on LOW, allowing the sauce to thicken nicely around the chicken.
8. Once the time is up, turn off the slow cooker and stir in the sesame oil for a rich, nutty flavor.
9. Serve the orange chicken hot, garnished with sliced green onions and a sprinkle of sesame seeds for added color and crunch.
Buttery and tender, the chicken soaks up the vibrant orange sauce, creating a sticky, glossy coating that’s irresistible over a bed of fluffy rice. For a fun twist, try serving it in lettuce wraps with extra green onions and a drizzle of sriracha for a bit of heat.
Orange Chicken with Bell Peppers
Gathering ingredients for a weeknight dinner doesn’t have to be complicated, and this Orange Chicken with Bell Peppers is proof. Let’s walk through each step together so you can create a vibrant, flavorful meal that’s both satisfying and straightforward to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– A splash of vegetable oil for cooking
– A red bell pepper and a green bell pepper, sliced into strips
– A couple of cloves of garlic, minced
– A cup of orange juice (freshly squeezed if you can)
– A quarter cup of soy sauce
– Two tablespoons of honey
– A tablespoon of cornstarch mixed with two tablespoons of water
– A pinch of salt and a few cracks of black pepper
Instructions
1. Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil.
2. Add the chicken pieces to the hot skillet in a single layer, cooking for 5-7 minutes until they’re golden brown on all sides and no longer pink inside. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure a good sear.
3. Remove the cooked chicken from the skillet and set it aside on a plate.
4. In the same skillet, add the sliced bell peppers and cook for 3-4 minutes until they start to soften but still have a slight crunch.
5. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
6. Pour in the orange juice, soy sauce, and honey, stirring to combine all the ingredients in the skillet.
7. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to allow the flavors to meld.
8. Give the cornstarch and water mixture a quick stir, then slowly drizzle it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency. Tip: The sauce should coat the back of a spoon—if it’s too thin, add a bit more cornstarch slurry.
9. Return the cooked chicken to the skillet, tossing everything together until the chicken and peppers are evenly coated in the sauce.
10. Season with a pinch of salt and a few cracks of black pepper, then remove from heat.
Just out of the skillet, this dish offers tender chicken with a sticky-sweet orange glaze that clings to crisp-tender peppers. Serve it over a bed of fluffy rice to soak up every drop of sauce, or try it with quinoa for a nutty twist that complements the citrus notes beautifully.
Lemon-Orange Chicken Fusion
Ever find yourself craving something bright and citrusy that still feels like a comforting meal? This Lemon-Orange Chicken Fusion is exactly that—a zesty, tangy dish that’s surprisingly simple to pull off, even for a weeknight dinner. Let’s walk through it step by step so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds total)
– A splash of olive oil (about 2 tablespoons)
– A cup of chicken broth
– The juice from one large lemon (about 1/4 cup)
– The juice from one large orange (about 1/2 cup)
– A couple of garlic cloves, minced
– A tablespoon of honey
– A teaspoon of cornstarch
– A pinch of salt and black pepper
Instructions
1. Pat the chicken breasts dry with paper towels, then season both sides evenly with a pinch of salt and black pepper.
2. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken to the skillet and cook for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F on a meat thermometer.
4. Remove the chicken from the skillet and set it aside on a plate, loosely tented with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
6. Pour in the chicken broth, lemon juice, and orange juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
7. Stir in the honey and let the mixture simmer for 3–4 minutes, until slightly reduced.
8. In a small bowl, mix the cornstarch with a tablespoon of water until smooth, then whisk it into the skillet to thicken the sauce.
9. Return the chicken to the skillet, spooning the sauce over it, and cook for 2–3 more minutes to heat through.
10. Serve the chicken immediately, drizzled with the remaining sauce from the skillet.
The chicken turns out tender and juicy, with a glossy, tangy sauce that’s not too sweet—perfect over a bed of rice or with roasted veggies. For a fun twist, try shredding the leftovers into tacos the next day; the citrus flavors really pop with fresh cilantro and a squeeze of lime.
Sticky Orange Chicken with Cashews
Here’s a simple way to whip up a restaurant favorite at home—this sticky orange chicken with cashews is a sweet, tangy, and nutty dish that’s surprisingly easy to pull off, even for a weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– A couple of tablespoons of cornstarch
– A splash of vegetable oil for frying
– A cup of orange juice (freshly squeezed if you can)
– A quarter cup of soy sauce
– A couple of tablespoons of honey
– A tablespoon of rice vinegar
– A teaspoon of grated ginger
– A clove of garlic, minced
– A handful of cashews
– A pinch of salt and pepper
Instructions
1. Pat the chicken pieces dry with paper towels, then toss them in a bowl with the cornstarch until evenly coated—this helps create a crispy exterior when cooked.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken to the skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides, flipping halfway through; tip: don’t overcrowd the pan to ensure even browning.
4. While the chicken cooks, whisk together the orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl.
5. Once the chicken is browned, pour the sauce mixture into the skillet, stirring to coat the chicken.
6. Reduce the heat to medium-low and let it simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and becomes sticky; tip: if the sauce thickens too quickly, add a splash of water to loosen it.
7. Stir in the cashews and cook for another 2 minutes until they’re lightly toasted and warmed through.
8. Season with a pinch of salt and pepper, then remove from heat.
That sticky glaze clings beautifully to the tender chicken, with the cashews adding a delightful crunch and nutty flavor. Try serving it over steamed rice or with a side of stir-fried veggies for a complete meal that’s sure to impress.
Garlic and Orange Chicken Skewers
Ready to transform your weeknight dinner routine? These Garlic and Orange Chicken Skewers are a vibrant, hands-on meal that brings together zesty citrus and savory garlic in a dish that’s as fun to make as it is to eat. Let’s walk through the simple steps together, ensuring you end up with perfectly juicy, flavorful skewers every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
– A generous 1/4 cup of fresh orange juice (from about 1 large orange)
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– 2 tablespoons of honey
– 1 tablespoon of soy sauce
– A pinch of red pepper flakes
– A couple of bamboo skewers, soaked in water for at least 30 minutes
– Salt and black pepper, just a sprinkle each
Instructions
1. In a medium bowl, whisk together the orange juice, olive oil, minced garlic, honey, soy sauce, and red pepper flakes until well combined.
2. Add the chicken chunks to the bowl, tossing to coat them evenly in the marinade. Tip: Let this marinate in the refrigerator for at least 15 minutes—or up to 2 hours for deeper flavor—while you soak your skewers.
3. Preheat your grill or grill pan to medium-high heat, aiming for about 400°F.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Place the skewers on the preheated grill. Cook for 5-6 minutes, then flip them carefully using tongs. Tip: Listen for a gentle sizzle—that’s your cue they’re cooking nicely without burning.
6. Continue cooking for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F and has nice grill marks. Tip: Use a meat thermometer to check doneness, avoiding guesswork for juicy results.
7. Remove the skewers from the grill and let them rest for 3 minutes before serving.
So, you’ll love the tender, slightly charred texture of the chicken paired with that bright, tangy-sweet glaze. Serve these skewers over a bed of fluffy rice or tucked into warm tortillas with a crisp salad for a fresh twist that’ll have everyone asking for seconds.
Orange Chicken with Scallions
Let’s make a takeout favorite at home that’s surprisingly simple to master. Orange chicken with scallions delivers that perfect balance of sweet, tangy, and savory, and today I’ll walk you through each step so you can nail it on your first try.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup of cornstarch
– 1/4 cup of all-purpose flour
– 2 large eggs, beaten
– 1/2 cup of orange juice (freshly squeezed is best!)
– 1/4 cup of soy sauce
– 3 tablespoons of honey
– 2 tablespoons of rice vinegar
– 1 tablespoon of grated fresh ginger
– 3 cloves of garlic, minced
– 1 teaspoon of orange zest
– A pinch of red pepper flakes (optional, for a little kick)
– 4 scallions, thinly sliced
– Vegetable oil for frying (about 2 cups)
– Cooked white rice for serving
Instructions
1. In a medium bowl, whisk together the cornstarch and flour. Tip: Sifting them first prevents lumps for a smoother coating.
2. Place the beaten eggs in a separate shallow dish.
3. Dredge each piece of chicken first in the cornstarch-flour mixture, then dip it fully in the eggs, and finally coat it again in the cornstarch-flour mixture. Set the coated pieces on a plate.
4. In a small saucepan over medium heat, combine the orange juice, soy sauce, honey, rice vinegar, ginger, garlic, orange zest, and red pepper flakes. Whisk constantly and bring to a simmer.
5. Let the sauce simmer for 5 minutes until it thickens slightly, then remove it from the heat. Tip: Keep an eye on it to prevent boiling over—it should bubble gently.
6. Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F. Use a candy thermometer to check the temperature accurately.
7. Carefully add the coated chicken pieces in a single layer, working in batches to avoid overcrowding. Fry for 4-5 minutes until golden brown and crispy.
8. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Tip: Letting the oil return to 350°F between batches ensures even cooking.
9. Once all chicken is fried, return it to the skillet over medium heat and pour the prepared orange sauce over it.
10. Toss the chicken in the sauce for 1-2 minutes until everything is well-coated and heated through.
11. Remove from heat and stir in the sliced scallions.
12. Serve immediately over cooked white rice.
Mmm, you’ll love the crispy exterior that gives way to tender chicken, all glazed in that sticky, citrusy sauce. The scallions add a fresh, oniony crunch that cuts through the sweetness perfectly—try serving it alongside steamed broccoli for a complete, colorful meal that beats any restaurant version.
Mandarin Orange Chicken with Rice
Sometimes you just need a dinner that feels like a warm hug but doesn’t require a culinary degree—this Mandarin Orange Chicken is exactly that. It’s a sweet, tangy, and savory dish that transforms simple pantry staples into a restaurant-worthy meal, perfect for a cozy weeknight. Let’s walk through it together, step by step, so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, cut into 1-inch cubes
– A cup of long-grain white rice
– Two cups of water for the rice
– A 15-ounce can of mandarin oranges in juice, juice reserved
– A quarter cup of soy sauce
– Two tablespoons of honey
– One tablespoon of rice vinegar
– Two cloves of garlic, minced
– A teaspoon of grated fresh ginger
– A tablespoon of cornstarch
– Two tablespoons of water for the slurry
– A splash of vegetable oil for cooking
– A pinch of salt and black pepper
Instructions
1. Start by rinsing the cup of rice under cold water in a fine-mesh strainer until the water runs clear—this removes excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice and two cups of water, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes exactly.
3. While the rice cooks, season the chicken cubes evenly with a pinch of salt and black pepper.
4. Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken to the skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides and cooked through—tip: don’t overcrowd the pan to ensure a good sear.
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, add the minced garlic and grated ginger, sautéing for 1 minute until fragrant but not browned.
8. Pour in the reserved juice from the mandarin oranges, soy sauce, honey, and rice vinegar, stirring to combine.
9. Bring the sauce to a gentle boil, then reduce the heat to medium-low and let it simmer for 3 minutes to meld the flavors.
10. In a small bowl, whisk together the tablespoon of cornstarch and two tablespoons of water until smooth to create a slurry.
11. Slowly stir the slurry into the simmering sauce, cooking for 1-2 minutes until it thickens to a glossy, coat-the-back-of-a-spoon consistency—tip: add the slurry gradually to avoid lumps.
12. Return the cooked chicken to the skillet, tossing to coat it evenly in the sauce.
13. Gently fold in the mandarin oranges from the can, heating for 1 minute just to warm them through without breaking them apart.
14. Fluff the cooked rice with a fork and divide it among serving plates.
15. Spoon the Mandarin Orange Chicken over the rice, drizzling any extra sauce on top.
16. Keep an eye on the sauce thickness as it simmers; if it gets too thick, you can thin it with a splash of water or orange juice—tip: taste and adjust seasoning before serving, but the soy sauce and honey usually balance it perfectly.
Kick back and enjoy the tender chicken coated in that sticky-sweet glaze, with bursts of juicy orange in every bite. The rice soaks up the extra sauce beautifully, making each forkful a harmony of textures. For a fun twist, try serving it in lettuce cups for a lighter, hands-on meal that’s sure to impress.
Sweet and Sour Orange Chicken
Diving into the world of takeout favorites made at home, this sweet and sour orange chicken brings vibrant citrus flavors to your kitchen with a crispy, satisfying texture that’s surprisingly simple to master. Let’s walk through each step together, ensuring you end up with a dish that’s both delicious and foolproof.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup of cornstarch
– 2 large eggs, beaten
– 1/2 cup of vegetable oil for frying
– 3/4 cup of orange juice (freshly squeezed if possible)
– 1/4 cup of rice vinegar
– 1/4 cup of soy sauce
– 1/3 cup of brown sugar
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 tablespoon of cornstarch mixed with 2 tablespoons of water
– A splash of sesame oil for finishing
– A couple of green onions, sliced for garnish
Instructions
1. Pat the chicken pieces dry with paper towels to help the coating stick better.
2. Dredge each chicken piece in the cornstarch, then dip it into the beaten eggs, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
4. Fry the chicken in batches for 4-5 minutes per batch until golden brown and crispy, avoiding overcrowding the pan.
5. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
6. In a separate saucepan, combine the orange juice, rice vinegar, soy sauce, brown sugar, minced garlic, and grated ginger.
7. Bring the sauce mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
8. Whisk in the cornstarch-water slurry and cook for 2-3 minutes until the sauce thickens to a glossy consistency.
9. Toss the fried chicken in the sauce until evenly coated, adding a splash of sesame oil at the end for aroma.
10. Garnish with sliced green onions before serving.
Lightly crispy on the outside and tender inside, this orange chicken balances tangy citrus with a subtle sweetness that’s irresistible. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal that’s sure to become a weeknight favorite.
Conclusion
Ready to transform your dinner routine? This collection proves orange chicken is endlessly adaptable—whether you crave classic takeout, a healthy twist, or something fiery. Pick a recipe that calls to you, give it a whirl in your kitchen, and let us know which one becomes your new favorite! Don’t forget to pin your top picks to share the inspiration.
