Description
This 20-minute Orange Chicken Recipe delivers a restaurant-quality dish featuring juicy, crispy chicken pieces enveloped in a glossy, tangy-sweet orange sauce. Utilizing simple pantry staples—orange marmalade, soy sauce, cornstarch—and fresh aromatics like ginger and garlic, it brings vibrant flavor to any weeknight. Perfect for meal prep or last-minute dinner, it pairs beautifully with jasmine rice and steamed greens.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup (240 g) orange marmalade
- 2 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
Instructions
- Toss the chicken pieces with cornstarch in a bowl until evenly coated. Shake off any excess.
- Heat a large nonstick skillet or wok over medium-high heat and add a thin layer of oil. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes.
- In a small bowl, whisk together the orange marmalade and soy sauce until smooth.
- Pour the sauce over the cooked chicken in the skillet. Stir continuously until the sauce bubbles and thickens slightly, coating each piece, about 2–3 minutes.
- Remove from heat and transfer to a serving dish.
Notes
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For deeper citrus flavor, zest one orange before juicing.
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Adjust sweetness by tasting the sauce pre-heating; marmalades vary widely in sugar content.
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Ensure uniform chicken pieces (~1 inch) for even cooking.
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Use a flat-edged spatula to maximize Maillard browning on each side.
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Leftover sauce makes a terrific dip for spring rolls or a glaze for roasted vegetables.
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To keep the chicken crisp when serving banquet-style, place on a pre-warmed platter and drizzle sauce just before presenting.