Better than take-out Orange Peel Chicken recipe that couldn’t be easier to make from scratch!
I’m all about take-out style recipes you can make from home. Orange chicken is one of my all-time favorites, but I also love:
The flavors in this recipe are perfect–sweet and tangy, with a little bit of spice. And you honestly can’t beat how EASY this dish is.
Made in one pan, no deep-frying or special methods. It’s way healthier than take-out too. I serve it with my favorite Fried Rice, (I leave out the ham and substitute brown rice.)
CONSIDER TRYING THESE POPULAR ETHNIC INSPIRED RECIPES:
- Thai Green Curry Meatballs
- Slow Cooker Chicken Tikka Masala
- Kung Pao Noodle Stir-Fry
- Korean Bulgogi Bowls
- Korean Ground Beef Bowls
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Orange Peel Chicken
Better than take-out homemade Orange Peel Chicken recipe that couldn't be easier to make from scratch!
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Servings: 5
Calories: 195kcal
Ingredients
- 1 pound boneless skinless chicken breasts , cut into small pieces
- 1/2 cup cornstarch
- 2 Tablespoons oil (vegetable or canola oil)
- 4 green onions , chopped
- hot cooked brown rice , for serving
- sesame seeds , for garnish (optional)
For the Sauce:
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 3 cloves garlic , minced
- 2-4 teaspoons Sriracha hot sauces to taste, for heat
- 1/3 cup low-sodium chicken broth
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons granulated sugar
- 2 teaspoons apple cider vinegar
- 1 Tablespoon rice wine vinegar
- 2 1/2 teaspoons cornstarch
Instructions
- Add cornstarch and chicken pieces to a ziplock bag and shake to evenly coat.
- Heat oil in a large skillet over medium-high heat.
- Add chicken in 2-3 batches, cooking for several minutes on each side until golden brown and cooked through. Add more oil while cooking, if needed. Remove chicken to a plate.
- Add the sauce ingredients to the pan and whisk well to combine.
- Cook for a few minutes, until thickened. Add green onions and cooked chicken and toss to coat.
- Serve over hot cooked rice with a few extra green onions and sesame seeds (optional) on top.
Nutrition
Calories: 195kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Cholesterol: 28mg | Sodium: 568mg | Potassium: 278mg | Sugar: 7g | Vitamin A: 160IU | Vitamin C: 18.4mg | Calcium: 15mg | Iron: 0.6mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Laurie says
How do you get the orange peel to look so pretty? What kind of zester do you use?
Lauren Allen says
Thanks Laurie 🙂 I actually use a hand peeler to peel a long, thin piece and then wrap it around a chopstick.
Martin Huang says
I love this! It’s so fulfilling and stir up a sensation of hunger.
Richard Tucker says
This is a great orange chicken recipe. I’ve made this several times, and my family loves it!
Lauren Allen says
Thanks Richard–I’m really happy your family has enjoyed it.
Heather says
Whole family loves it!
Mike says
Fresh orange juice or concentrate?
Lauren Allen says
I mean fresh squeezed right from the orange!
Bobbie says
First time trying an Orange Chicken recipe and our family loved this dish!!!
Thank you!
Jina says
I am planning to make this for dinner, the recipe looks AMAZING!
Q. For the orange peels, do I add that towards the end after they were dried previously or do you cook/saute them at what point during the process? I see 1 photo of them in the pan with the chicken & green onions. Do you then eat the peels with the meal? And can you update the recipe to include how to prep & add the orange peels too, I could not find it above. Thanks.