Orange Chicken is one of our very favorite family recipes for dinner! This recipe is easy to make and will be one of your new favorite recipes! This is the recipe my son requests almost every week.
It doesn’t mean I make it every week…but if he could have his way, it would be on our dinner table weekly.
Here is a printable recipe if that is easier for you!
Asian Orange Chicken
1 ½ cup water
2 tbsp orange juice
1/4 cup lemon juice
1⁄3 cup rice vinegar
2 1⁄2 tbsp soy sauce
1 tbsp orange zest, grated
1 cup brown sugar, packed
1⁄2 tsp fresh ginger root, minced
1⁄2 tsp garlic, minced
2 tbsp green onion, chopped
1⁄4 tsp red pepper flakes
2 boneless, skinless chicken breast, cut into 1/2 inch pieces
1 cup all-purpose flour
1⁄4 tsp salt
1⁄4 tsp black pepper
3 tbsp olive oil
3 tbsp corn starch
2 tbsp water
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes and bring to a boil. Remove from heat, then cool for 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When the sauce has cooled, pour 1 cup into the bag. Reserve the remaining sauce. Seal the bag and refrigerate for at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and black pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet and brown on both sides. Drain on a plate lined with paper towels and cover with aluminum foil.
- Wipe out the skillet and add the reserved sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water, then stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer for about 5 minutes, stirring occasionally, or until the sauce thickens.
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