Orange Chicken

About This Recipe

This easy orange chicken recipe is perfect for busy weeknights. Faster than takeout with restaurant-style taste, you'll make it again and again!

Ingredients

• 1 pound boneless skinless chicken breasts or tenders (cut into bite-sized pieces)
• 1 tablespoon honey or pure maple syrup
• 1 tablespoon low-sodium soy sauce
• 1/8 teaspoon baking soda
• 3 tablespoons cornstarch
• 1 tablespoon canola oil
• 1/3 cup thinly sliced green onions (about 3 medium/large or 4 small)
• Zest of 1 medium orange
• 1/3 cup freshly squeezed orange juice from the same 1 medium orange
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 2 cloves minced garlic (about 2 teaspoons)
• 1/3 cup water
• 2 tablespoons cornstarch
• 1/4 teaspoon red pepper flakes to taste
• Prepared brown rice (for serving)
• Sautéed veggies (for serving (see notes))

Instructions

1. Add the chicken to a medium bowl. Top with the soy sauce, honey, and baking soda. Let sit 15 minutes, or refrigerate for up to 1 day.
2. Meanwhile, prepare the orange sauce: In a small saucepan, whisk together the orange zest (I recommend zesting directly into the pan so you catch the flavorful oils), orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and cornstarch to create a smooth slurry. Stir into the orange mixture. Bring the mixture to a simmer and cook, stirring constantly, until the sauce is thickened and reduced, about 2 minutes. Stir in the red pepper flakes. Removed from the heat and set aside.
3. Sauté the chicken. In a wok or large skillet, heat the canola oil over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the top of the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
4. Once the oil is hot and shimmering, add the chicken to the pan in an even layer, a few pieces at a time (discard any remaining marinade). If any of the pieces are stuck together, use a spoon to break them back apart. Cook the orange chicken on the first side until golden brown, about 2 minutes. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 2 to 3 minutes more.
5. Reduce the heat to low and pour in the orange sauce. Stir to coat the chicken evenly. The sauce will loosen up a tiny bit as you stir, then coat the chicken to make it deliciously sticky. Stir in the green onions. Serve hot with rice.