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Close up image of homemade orange chicken topped with scallions.

Easy Orange Chicken Recipe

5 (2 ratings)
Created by Shinee D.
Servings 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Skip the takeout, and make this easy homemade orange chicken recipe with simple ingredients and just 30 minutes!

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breast cut into bite-size pieces Note 1
  • 1 egg white
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable or canola oil
  • 1 tablespoon minced fresh ginger Note 2
  • 2 garlic cloves grated
  • ¼ cup chopped scallions about 5 scallions

For sauce:

  • 1 cup chicken stock
  • ¼ cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch +1 tablespoon water

For serving:

Instructions
 

  • In a large bowl, mix chicken, egg white and cornstarch until well combined.
    1 lb boneless skinless chicken thighs or breast, 1 egg white, 2 tablespoons cornstarch
  • Heat the oil in a large skillet over medium high heat.
    3 tablespoons vegetable or canola oil
  • Add the prepared chicken and cook for about 4 minutes, or until the chicken is golden brown. Flip the chicken pieces using a pair of kitchen tongs and continue to cook on the other side for about 2 minutes.
  • Meanwhile, prepare the sauce. In a medium bowl, whisk together chicken stock, orange juice, zest, brown sugar, soy sauce and rice vinegar.
    1 cup chicken stock, ¼ cup fresh orange juice, 1 tablespoon orange zest, 3 tablespoons brown sugar, 2 tablespoon soy sauce, 1 tablespoon rice vinegar
  • Add ginger and garlic to the chicken and cook for a minute, string frequently.
    1 tablespoon minced fresh ginger, 2 garlic cloves
  • Stir in the prepared sauce into the chicken and bring it to a boil.
  • Reduce the heat to medium and cook for about 5 minutes. The sauce should be thickened and reduced by almost half.
  • In a little bowl, mix cornstarch with 1 tablespoon of water and add it to the simmering chicken. This will thicken the sauce even more. Cook everything for another 3 minutes, stirring occasionally.
    1 tablespoon cornstarch
  • Garnish with sliced scallions and serve over fluffy white rice and enjoy!
    ¼ cup chopped scallions, Cooked white rice

Notes

Note 1: You can use any cut of chicken for this recipe. Boneless, skinless chicken thigh, breast, and tenders work wonderfully for this recipe.
Note 2: Frozen ginger grates easily on a microplane grater. I keep a few whole ginger roots in a freezer. Grate it frozen right before cooking. You can substitute ginger paste for fresh ginger.
Note 3: Grated garlic adds stronger flavor. I like to grate fresh garlic on a microplane grater. Feel free to press it through a garlic press. Or use minced garlic in a pinch.
Storing Tips:
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Orange chicken can be frozen! Once cooled, transfer the chicken to a freezer-safe container, and keep it stored for up to 3 months.
- Allow frozen orange chicken to thaw in the fridge overnight, and reheat leftovers in a non-stick skillet on the stovetop over low heat or in the microwave in 1-minute intervals, stirring in between. 

Nutrition

Serving: 1servingCalories: 441kcalCarbohydrates: 21gProtein: 22gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 113mgSodium: 693mgPotassium: 404mgFiber: 1gSugar: 11gVitamin A: 190IUVitamin C: 12mgCalcium: 33mgIron: 1mg

* Disclaimer: All nutrition information are estimates only.