Quick & Tasty Orange Chicken Recipe
This Super Easy Orange Chicken recipe is a game-changer. Bursting with sweet, citrusy goodness and a hint of spice, it’s a healthier, fuss-free, egg-free alternative to the traditional deep-fried version. Plus, it’s ready in less than 30 minutes!
Chinese Take-Out And Food Allergies
For me, Chinese take-out is like walking through a minefield! Those restaurants can be a bit tricky with all the peanuts and eggs flying around. So, as an allergy mom, making my own take-out at home is an absolute must! When you make your own take-out, you’re the boss of the kitchen. You get to handpick every single ingredient, ensuring there’s no trace of those pesky allergens anywhere in sight. No more second-guessing or worrying about cross-contamination—just pure, unadulterated peace of mind. So, the next time you’re craving some Chinese take-out flavors, don’t even think about reaching for that delivery menu. Grab your ingredients, fire up the stove, and let’s make some magic happen in the kitchen together.
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). For The Orange Sauce:
Oranges: Freshly squeezed orange juice and zest add that vibrant citrusy flavor that’s the heart of this dish. Granulated Sugar: This balances out the acidity of the orange juice and adds sweetness to the sauce. Honey: A natural sweetener that enhances the overall flavor profile of the sauce. Soy Sauce: It adds a savory umami kick. If you’re watching your salt intake, opt for low-sodium soy sauce. Rice Vinegar: Adds a touch of acidity and depth of flavor to the sauce. Chinese Cooking Wine (Shaoxing Wine): This wine infuses the sauce with subtly richness and depth. If Chinese Cooking Wine (Shaoxing Wine) is unavailable, you can omit it or substitute it with dry sherry. Sesame Oil: Adds a nutty aroma and depth to the sauce. Use toasted sesame oil for that extra flavor boost. Fresh Ginger & Garlic: These aromatic ingredients add a punch of flavor. Fresh is preferred for a brighter, fresher taste, but ground ginger can be used as a substitute. Cayenne Pepper or White Pepper: Provides a hint of heat to balance out the sweetness of the sauce. Cornstarch: Acts as a thickening agent for the sauce, giving it that glossy, velvety texture.
For The Chicken
Cornstarch & Black Pepper: Coats the chicken pieces and helps create a crispy exterior. Skinless Chicken Breasts or Thighs: Tender, juicy chicken is the star of the show. Feel free to use your preferred cut. Oil: Used for cooking the chicken. Vegetable or canola oil works well. Sesame Seeds & Green Onions: Optional garnishes that add a pop of color and texture to the finished dish.
Process Overview: How To Make Orange Chicken at Home Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Orange Sauce
Place orange juice, sugar, honey, soy sauce, vinegar, Chinese wine, garlic, sesame oil, ginger, cayenne or white pepper, orange zest, and cornstarch in a medium bowl and whisk to combine. Set aside. Tip: I recommend zesting the oranges before squeezing them.
Step 2 – Coat The Chichen
Place the cornstarch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated.
Step 3 – Cook The Chicken In Batches
Heat a large skillet or wok on high heat. Add 2 tablespoons of oil and half of the chicken. Cook for 2 to 3 minutes on each side until well browned. Set aside. Remove the chicken to a plate and cover with foil to keep it warm. Then, add the remaining 2 tablespoons of oil to the same skillet and brown the rest of the chicken, cooking for 2 to 3 minutes on each side. Return the first batch of chicken to the skillet.
Step 4 – Add The Orange Sauce
Add the orange sauce, toss to coat, and cook until the sauce thickens, about 3 – 4 minutes.
Step 5 – Garnish & Serve
Serve orange chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.
Recipe Tips
Food Allergy Swaps
Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free. Soy-Free: Substitute soy sauce with coconut aminos for a soy-free alternative. Nut-Free: This recipe is naturally nut-free.
Variations & Additions
Vegetarian Option: Swap the chicken for tofu or cauliflower florets for a vegetarian twist. Spicy Orange Chicken: For an extra kick, increase the amount of cayenne pepper or add crushed red pepper flakes. Orange Beef: Not a fan of chicken? Substitute beef slices for a delicious Orange Beef alternative. Extra Veggies: To amp up the nutrition and flavor, feel free to add your favorite veggies, such as bell peppers, broccoli, or snap peas.
Serving Suggestions
Serve your Super Easy Orange Chicken over a bed of steamed rice or noodles for a complete meal. Garnish with sesame seeds and sliced green onions for a restaurant-worthy presentation.
Storing and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through. To freeze, let the cooked chicken cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Recipe Card 📖
