Orange Chicken

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Orange chicken is one of the most popular Chinese takeout dishes. It’s also one of the easiest to whip up at home. Serve this over brown rice or quinoa.

Difficulty: Easy

Hands-on: 35 minutesTotal: 1 hour 35 minutes

Serves: 6

Ingredients

  • ¾ cup low-sodium, gluten-free chicken broth
  • ¾ cup orange juice
  • 3 Tbsp. grated orange zest, divided
  • 4½ Tbsp. apple cider vinegar
  • ¼ cup low-sodium gluten-free soy sauce
  • ¼ cup dark brown sugar
  • ¼ cup honey
  • 2 cloves garlic, minced
  • ½ tsp. cayenne pepper
  • 1½ lbs. boneless, skinless chicken breast
  • 1½ Tbsp. cornstarch
  • 1½ Tbsp. water
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. olive oil
  • ¼ cup chopped chives

Directions

  • In a medium bowl, mix together broth, orange juice, 1 tablespoon zest, vinegar, soy sauce, brown sugar, honey, garlic, and cayenne pepper. Reserve ½ cup of the marinade and pour the rest into a gallon-sized zip-top plastic bag. Add chicken, seal bag, and shake to combine. Marinate in the refrigerator for at least 1 hour.
  • Bring the reserved marinade to a rapid boil in a small saucepan over high heat. Whisk in cornstarch, water, salt, and pepper. Reduce heat to low and simmer until mixture is thick, about 5 minutes.
  • Remove from heat and stir in remaining orange zest. Set aside and keep warm.
  • Heat oil in a large wok over medium-high heat. Remove chicken from marinade and cook in hot oil until browned on each side, about 8 minutes per side. Pour orange sauce over the chicken once it is on the plate, and garnish with chives.

Recipe Information

Serves: 6

Ingredients

  • ¾ cup low-sodium, gluten-free chicken broth
  • ¾ cup orange juice
  • 3 Tbsp. grated orange zest, divided
  • 4½ Tbsp. apple cider vinegar
  • ¼ cup low-sodium gluten-free soy sauce
  • ¼ cup dark brown sugar
  • ¼ cup honey
  • 2 cloves garlic, minced
  • ½ tsp. cayenne pepper
  • 1½ lbs. boneless, skinless chicken breast
  • 1½ Tbsp. cornstarch
  • 1½ Tbsp. water
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. olive oil
  • ¼ cup chopped chives

Directions

  • In a medium bowl, mix together broth, orange juice, 1 tablespoon zest, vinegar, soy sauce, brown sugar, honey, garlic, and cayenne pepper. Reserve ½ cup of the marinade and pour the rest into a gallon-sized zip-top plastic bag. Add chicken, seal bag, and shake to combine. Marinate in the refrigerator for at least 1 hour.
  • Bring the reserved marinade to a rapid boil in a small saucepan over high heat. Whisk in cornstarch, water, salt, and pepper. Reduce heat to low and simmer until mixture is thick, about 5 minutes.
  • Remove from heat and stir in remaining orange zest. Set aside and keep warm.
  • Heat oil in a large wok over medium-high heat. Remove chicken from marinade and cook in hot oil until browned on each side, about 8 minutes per side. Pour orange sauce over the chicken once it is on the plate, and garnish with chives.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat8g
Saturated Fat1.5g
Cholesterol85mg
Sodium1120mg
Total Carbohydrate28g
Dietary Fiber1g
Sugars23g
Protein28g