Name: Chicken in Orange Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 cloves garlic, minced; 3 tablespoons honey; 1 teaspoon finely grated orange zest; 3/4 cup orange juice, preferably fresh; 1/3 cup reduced-sodium soy sauce, or 1/4 cup regular soy sauce plus 2 tablespoons water; 3 tablespoons rice vinegar; 3 tablespoons cornstarch; 1 tablespoon finely minced peeled fresh ginger; Freshly ground black pepper, to taste; 2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces; Kosher or coarse salt; 2 tablespoons canola or vegetable oil; 4 scallions, white and light green parts, sliced; Hot cooked rice (brown or white) or quinoa; Toasted sesame seeds (optional)

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Introduction

Chicken in Orange Sauce is a vibrant and flavorful dish that combines juicy chicken pieces with a tangy, sweet orange glaze. It’s a quick and satisfying meal perfect for weeknights or casual gatherings.

The image shows a white frying pan filled with small golden-brown pieces of tofu or chicken, all coated in a thick, glossy dark reddish-brown sauce spread evenly across the pan's surface. A white spatula with a wooden handle rests inside the pan, partially submerged in the sauce and pieces, with some sauce stuck on the spatula. Around the pan, there are small bowls with various ingredients like sesame seeds, a cracked raw egg, and sauces, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cloves garlic, minced
3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce, or 1/4 cup regular soy sauce plus 2 tablespoons water
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
Kosher or coarse salt
2 tablespoons canola or vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving
Toasted sesame seeds, for serving (optional)

Instructions

Step 1: In a small bowl, whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and freshly ground black pepper. Set this sauce mixture aside.
Step 2: Lightly season the chicken pieces with salt and pepper. Heat the oil in a large skillet or wok over high heat. Add the chicken and sauté for about 3 minutes, until the pieces begin to turn white.
Step 3: Pour the prepared sauce and add the sliced scallions to the skillet. Cook, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 3 to 4 minutes more.
Step 4: Serve the chicken and sauce over hot cooked rice or quinoa. Sprinkle with toasted sesame seeds if desired for extra flavor and crunch.

Tips & Variations

For a vegetarian option, substitute the chicken with firm tofu cut into cubes and follow the same cooking method.
Use freshly squeezed orange juice for the best vibrant flavor.
If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.

Storage

Store leftover chicken in orange sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

The dish is served in a white bowl filled with several pieces of chicken coated in a thick, glossy reddish-brown sauce. The chicken pieces are arranged closely together, covered evenly with the rich sauce that has a slightly sticky texture. On top, there are bright green chopped scallions scattered throughout, adding a fresh pop of color. Four vibrant orange slices, each showing juicy, textured flesh and placed around the dish, create a striking contrast against the sauce. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before cooking to ensure even sautéing and prevent excess moisture.

Can I prepare the sauce ahead of time?

Absolutely. You can whisk the sauce ingredients together and refrigerate it for up to a day before cooking. Just give it a quick stir before adding to the chicken.