Hey there, flavor lovers!
Looking to spice up your dinner routine? I’ve got a treat for you!
Today, I’m sharing my delightful orange sauce chicken recipe.
It’s tangy, sweet, and a little bit sticky—just like a takeout classic but made right at home!
Get ready to impress your taste buds and your dinner guests. Let’s dive in and cook up some magic!
Ingredient Substitutions
For chicken breasts, boneless skinless thighs can be used as a juicier alternative with similar cooking times. Vegetarians could opt for firm tofu or tempeh, adjusting cooking time and method for optimal texture. Cornflour can be replaced with arrowroot powder or tapioca starch for a gluten-free option, using the same amount. These substitutes will maintain the sauce’s thickening properties. Soy sauce can be swapped with coconut aminos or tamari for those avoiding soy or gluten. Coconut aminos are slightly sweeter, so reduce the brown sugar accordingly. For a lower-sugar version, replace brown sugar with a natural sweetener like stevia or monk fruit extract, adjusting quantities to taste as these are much sweeter than sugar.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 50-60 g
- Carbohydrates: 50-60 g
Ingredients
- 2 large chicken breasts
- Salt and pepper to taste
- 3 tablespoons cornflour
- 3 tablespoons olive oil (split for use)
- Chopped green onions (optional, for serving)
- 3/4 cup freshly squeezed orange juice
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup brown sugar, firmly packed
- 1 tablespoon cornflour
- Grated zest of 1 orange
- 1/2 teaspoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes (optional)
Step 1: Prepare the Chicken and Sauce
Before you start cooking, it’s crucial to have everything prepped since this recipe cooks quickly.
Begin by cutting the chicken into bite-size pieces and place them in a medium bowl.
Season the chicken pieces with some salt and pepper, then sprinkle cornstarch over them.
Toss the chicken until each piece is evenly coated with the cornstarch.
In a separate bowl, add all the sauce ingredients and whisk them together until well combined.
Step 2: Cook the First Batch of Chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
Once the pan is HOT, add half of the seasoned chicken to the skillet.
Ensure each piece has space and isn’t crowded, which will help the chicken brown better.
Cook for about 4 minutes, then use cooking tongs to flip the pieces, and cook for another 3-4 minutes until the chicken is browned and cooked through, reaching an internal temperature of 165°F.
Transfer the cooked chicken to a plate.
Step 3: Cook the Second Batch of Chicken
For the second batch of chicken, add another tablespoon or so of olive oil to the pan if needed.
Repeat the browning process with the remaining chicken pieces, cooking them thoroughly until they are nicely browned and cooked through.
Once done, transfer the chicken to the plate with the first batch.
Step 4: Thicken the Sauce and Combine
Turn off the burner and carefully pour the prepared sauce into the skillet.
The residual heat from the hot pan will help thicken the sauce quickly, in about a minute.
As the sauce bubbles, stir and scrape the bottom of the pan to loosen any browned bits, adding flavor to the sauce.
Once the sauce has thickened, add the cooked chicken back into the skillet and toss until each piece is well coated with the sauce.
Step 5: Serve Hot
With everything combined, your dish is ready to be served immediately.
Enjoy the flavorful, coated chicken while it’s hot and fresh!
