Orange Chicken
Crispy pan-fried chicken tossed in a glossy orange sauce balanced with soy sauce, garlic, vinegar, and sugar. Serve over steamed rice for a fast, takeout-inspired dinner.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 0.5 cup cornstarch
- 3 tablespoons vegetable oil
- 0.75 cup orange juice
- 0.25 cup soy sauce
- 0.25 cup sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic
- 0.5 teaspoon ground ginger
- 0.25 teaspoon red pepper flakes
- 1 teaspoon orange zest
- 2 whole scallions
Cooking instructions
- Cut the chicken into 1-inch pieces and pat dry. Place the cornstarch in a bowl, add the chicken, and toss until evenly coated. (about 5 min)
- Whisk the orange juice, soy sauce, sugar, rice vinegar, minced garlic, ginger, red pepper flakes, and orange zest in a bowl. (about 3 min)
- Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 3 to 4 minutes per side until golden and the thickest pieces reach 165°F. (about 10 min) — Medium-high heat
- Transfer the chicken to a plate. Pour the sauce into the skillet and bring it to a simmer. Cook for 2 to 3 minutes, stirring, until slightly reduced. (about 3 min) — Simmer
- Return the chicken to the skillet and toss for 1 to 2 minutes until coated and the sauce is glossy. Garnish with sliced scallions and serve immediately. (about 2 min) — Medium heat