Orange Peel Chicken

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:

• General Tso’s Chicken
• Kung Pao Chicken
• Ham Fried Rice
• P.F. Chang’s Chicken Lettuce Wraps

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!

5 from 2 votes

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Course: Main Course

Cuisine: American, asian, Chinese

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 5

Calories: 195kcal

Author: Lauren Allen

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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