Introduction

Orange Chicken is a flavorful and tangy dish that perfectly balances sweet and savory notes. Made with tender chicken pieces coated in a zesty orange sauce, it’s a delightful meal that comes together quickly and is sure to please the whole family.

A white bowl filled with three layers: the bottom layer is white rice with a fluffy texture, the middle layer shows a golden, crispy batter-coated chicken, and the top layer is a thick, shiny orange glaze covering the chicken pieces, garnished with small green chopped scallions scattered across; the bowl sits on a white marbled surface with sliced orange rounds visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Florida Orange Juice
2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
Salt for seasoning
Pepper for seasoning
2 tbsp. olive oil
3 cloves garlic, minced
½ cup honey
⅓ cup soy sauce
¼ cup rice wine vinegar
3 tbsp. cornstarch
½ tsp. ground ginger
½ tsp. white pepper
Pinch of crushed red pepper flakes
Green onions, sliced for garnish
Toasted sesame seeds for garnish

Instructions

Step 1: In a medium mixing bowl, whisk together minced garlic, Florida Orange Juice, honey, soy sauce, rice wine vinegar, cornstarch, ground ginger, white pepper, and crushed red pepper flakes until well combined.
Step 2: Heat olive oil in a large sauté pan over medium-high heat. Add the chicken pieces and season generously with salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes until the chicken is browned and cooked through.
Step 3: Pour the prepared orange sauce into the pan with the chicken. Stir well to combine and bring the mixture to a boil. Continue boiling until the sauce thickens and coats the chicken evenly.
Step 4: Remove the pan from heat and serve the orange chicken immediately over rice. Garnish with sliced green onions and toasted sesame seeds for added flavor and crunch.

Tips & Variations

For extra crispiness, coat chicken pieces in a light dusting of cornstarch before cooking.
Adjust the sweetness by adding more honey or balance the tang with a splash more rice wine vinegar.
Add steamed broccoli or bell peppers to the pan for a colorful vegetable boost.
Substitute chicken thighs for breast meat to keep the dish juicier and richer in flavor.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, stirring occasionally to maintain sauce consistency.

How to Serve

A white bowl filled with a base layer of white rice that looks soft and fluffy, topped with a large heap of golden-brown battered chicken pieces covered in a shiny, sticky orange sauce, giving them a glazed look. On top of the chicken, small bright green sliced scallions are scattered for color contrast. Thin orange slices are placed around the bowl on the white marbled surface. The photo is close up, highlighting the texture of the crispy chicken and thick sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of Florida Orange Juice?

Yes, fresh-squeezed orange juice works perfectly and can add a brighter citrus flavor to the dish.

How do I make the sauce thicker if it seems too runny?

If the sauce is too thin, mix an additional teaspoon of cornstarch with a little cold water to create a slurry, then stir it into the simmering sauce until it thickens to your liking.

Orange Chicken Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This Orange Chicken recipe features tender, bite-sized pieces of chicken breast sautéed to golden perfection and coated in a tangy-sweet Florida orange juice glaze infused with garlic, honey, soy sauce, and fragrant spices. Garnished with green onions and toasted sesame seeds, this flavorful dish is perfect served over steamed rice for a quick and delicious meal.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American-Chinese

Ingredients

Scale

Orange Chicken Sauce

½ cup Florida Orange Juice
3 cloves garlic, minced
½ cup honey
⅓ cup soy sauce
¼ cup rice wine vinegar
3 tbsp. cornstarch
½ tsp. ground ginger
½ tsp. white pepper
Pinch of crushed red pepper flakes

Chicken

2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
Salt, for seasoning
Pepper, for seasoning
2 tbsp. olive oil

Garnish

Green onions, sliced
Toasted sesame seeds

Instructions

Mix Sauce: In a medium mixing bowl, whisk together the minced garlic, Florida orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ground ginger, white pepper, and crushed red pepper flakes until smooth and combined.
Cook Chicken: Heat olive oil in a large sauté pan over medium-high heat. Season the bite-sized chicken pieces generously with salt and pepper. Add chicken to the pan and sauté for 4 to 6 minutes, stirring occasionally, until the chicken is browned on all sides.
Add Sauce and Thicken: Pour the prepared orange sauce mixture into the sauté pan with the chicken. Stir to combine everything evenly. Bring the sauce to a boil, then reduce heat slightly and continue boiling until the sauce thickens and coats the chicken well.
Serve: Remove the pan from heat and serve the orange chicken immediately over steamed rice. Garnish with sliced green onions and toasted sesame seeds for added flavor and crunch.

Notes

For best flavor, use fresh Florida orange juice.
You can add vegetables like bell peppers or broccoli to make this a complete stir-fry dish.
If you prefer less spice, reduce or omit the crushed red pepper flakes.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
This dish pairs perfectly with jasmine or basmati rice.

Keywords: Orange Chicken, Florida Orange Juice, Sautéed Chicken, Sweet and Tangy Chicken, Easy Dinner Recipe