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Easy Orange Chicken (Better Than Takeout!)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken breast or thighs, cut into bite-size pieces
  • 1 large egg, beaten
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-3 tablespoons oil
For the Orange Sauce
  • ¾ cup orange juice
  • 1 tablespoon orange zest
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar or honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Optional: ¼ teaspoon red pepper flakes

Method
 

  1. Prep the chicken: Pat chicken dry, cut into bite-size pieces, then season with salt and pepper.
  2. Coat the chicken: Toss chicken with beaten egg, then coat evenly with cornstarch.
  3. Cook until golden: Heat oil in a large skillet. Cook chicken in a single layer for 3–4 minutes per side, until golden and cooked through.
  4. Make the sauce: In the same skillet, cook garlic and ginger for 30 seconds. Add orange juice, zest, soy sauce, vinegar, and brown sugar. Simmer 2–3 minutes, then stir in cornstarch slurry until glossy.
  5. Toss and serve: Return chicken to the skillet and toss with sauce. Serve immediately over rice, noodles, or vegetables.