Orange Chicken

Skip takeout! Tender chicken bites are pan-fried and tossed in a tangy, sweet, slightly spicy orange sauce. Serve over rice with green onions and sesame seeds for a 30-minute weeknight favorite.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

4 boneless, skinless chicken breasts, cut into bite-sized chunks

4 tbsp cornstarch

1 tsp salt

1/4 cup vegetable oil (for frying)

2 tbsp butter

For the Sauce:

1 cup fresh orange juice (or store-bought, no pulp)

1/2 cup sugar

2 tbsp rice vinegar (or distilled white vinegar)

2 tbsp soy sauce

1/4 tsp ground ginger

1/4 tsp garlic powder

1/4 tsp red pepper flakes (adjust for spice level)

For Garnish:

Sliced green onions

Instructions:

In a medium bowl, toss the chicken chunks with cornstarch and salt until evenly coated.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes, until golden brown and cooked through. Remove excess oil if needed.

Turn the heat to medium. Add butter to the skillet. In a small bowl, whisk together orange juice, sugar, rice vinegar, soy sauce, ginger, garlic powder, and red pepper flakes. Pour sauce into the skillet.

Let the sauce simmer for 4–5 minutes, stirring occasionally, until the sauce thickens and evenly coats the chicken.

Serve chicken over steamed white rice. Garnish with sliced green onions if desired.