Orange Chicken

by 30MinuteMeals
Prep: 10m
Cook: 15m
poultry
Orange Chicken - Image

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Ingredients
Servings:4
2boneless skinless chicken breast
5tbspcornstarch
1/2tspsalt
1/4tspblack pepper
2tbspcanola oil
1/2cuporange marmalade
1/2cuporange juice
1/3cupsoy sauce
1tbspwhite vinegar
1tspgarlic
1tspginger
red pepper flakes
1/3cupchicken broth
2cupwhite rice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Coat the chicken

    Cut the chicken breasts into 1-inch cubes. Toss in a bowl with 3 tablespoons of the cornstarch, the salt, and the pepper until every piece is coated.

  1. 2

    Mix the sauce

    While the pan heats, whisk together the orange marmalade, orange juice, soy sauce, white vinegar, minced garlic, minced ginger, red pepper flakes, chicken broth, and the remaining 2 tablespoons of cornstarch. Have it ready by the stove.

  2. 3

    Brown the chicken

    Heat the oil in a large skillet over high heat. Add the chicken in a single layer and cook, turning once, just until browned, about 2 minutes per side. Don't crowd the pan or it steams instead of searing.

  3. 4

    Sauce and finish

    Reduce the heat to medium, pour in the sauce, and stir. Cook until the sauce thickens into a glossy glaze and the chicken is cooked through to 165F, about 10 minutes.

  4. 5

    Serve

    Spoon over hot rice and serve right away. Dinner's on the table in under 30 minutes.

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Orange Chicken

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 2 boneless skinless chicken breast
  • 5 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp canola oil
  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1 tbsp white vinegar
  • 1 tsp garlic
  • 1 tsp ginger
  • red pepper flakes
  • 1/3 cup chicken broth
  • 2 cup white rice

Instructions

  1. Coat the chickenCut the chicken breasts into 1-inch cubes. Toss in a bowl with 3 tablespoons of the cornstarch, the salt, and the pepper until every piece is coated.
  2. Mix the sauceWhile the pan heats, whisk together the orange marmalade, orange juice, soy sauce, white vinegar, minced garlic, minced ginger, red pepper flakes, chicken broth, and the remaining 2 tablespoons of cornstarch. Have it ready by the stove.
  3. Brown the chickenHeat the oil in a large skillet over high heat. Add the chicken in a single layer and cook, turning once, just until browned, about 2 minutes per side. Don't crowd the pan or it steams instead of searing.
  4. Sauce and finishReduce the heat to medium, pour in the sauce, and stir. Cook until the sauce thickens into a glossy glaze and the chicken is cooked through to 165F, about 10 minutes.
  5. ServeSpoon over hot rice and serve right away. Dinner's on the table in under 30 minutes.

Notes & Tips

Orange marmalade is doing the heavy lifting here. It's the shortcut that gets you that sticky-sweet takeout glaze without simmering a sauce down for an hour. Use unsweetened orange juice so it doesn't tip into cloying. The cornstarch pulls double duty: 3 tablespoons coats the chicken so it crisps in the pan, and the last 2 thicken the sauce at the end, so don't skip either hit. High heat for the sear is non-negotiable, a lukewarm pan gives you gray, steamed chicken. Want more heat? A heavier pinch of red pepper flakes or a squeeze of sriracha into the sauce does it.