- 2, skinless & boneless Chicken Breasts
- 1 Tablespoon Virgin Coconut Oil/Vegetable Oil
- 2 cups, cooked Rice
- 0.5 cup Soy Sauce
- 2 Tablespoons Rice Vinegar
- 2 teaspoons Toasted Sesame Oil
- 4 Tablespoons Honey
- 1 teaspoon Freshly Grated Ginger
- 1 clove Garlic
- zest & juice from 2 Oranges
- 2 Tablespoons Corn Starch
- 2 Tablespoons Filtered Water
- Sesame Seeds
- Green Onions
Sweet, sticky and better than the Chinese take-out easy orange chicken!
This dish is easy to make and results in a sweet, savory and slightly sour outcome.
Now, if you are still craving Chinese food, make this no fuss orange chicken! Clean ingredients, easy to make, and so much flavor!
This dish is not traditional Chinese and was actually invented by Chef Andy Kao in 1987.
He was classically trained in French cuisine and worked as Panda Express’ executive chef.
Be sure to use boneless and skinless chicken breast. It cuts and cooks easy and fast.
After the diced chicken is cooked, it is tossed with the orange sauce.
The sauce is thick, sweet and tangy and coats each piece of chicken perfectly.
To sweeten the sauce, I am using honey and orange juice.
I like to utilize both the zest and juice of the orange to really enhance the orange flavor.
To keep this recipe fully gluten-free, use liquid or coconut aminos instead of soy sauce.
Please leave your review for this recipe in the comment section below.
Make The Rice
First, get your rice cooking. Whether you are using a rice cooker or a pot on the stove top, follow the package directions.
For 4 portions, I recommend 1 cup uncooked rice which will result on about 2 cups of cooked rice.
If you are cooking the rice in a pot on the stove top, I recommend lowering the heat to medium once it s at a boil to avoid burning the rice. Keep your eye on it!
Make The Orange Sauce Mixture
To a large bowl or glass measuring cup, add the soy sauce, rice vinegar, toasted sesame oil and honey and stir to combine with a whisk or fork.
Next, grate the ginger and peeled garlic. I buy organic ginger and do not peel it. Add to the sauce.
Zest your oranges, add to the sauce and also add the juice of the oranges. Stir the mixture.
To a separate bowl, add the cornstarch and water and whisk until there are no more clumps.
This cornstarch 'slurry' will be added to the orange sauce later, keep separated for now.
Cook The Chicken
Chop your chicken breasts into bite size pieces. Discard any excess fat.
Add 1 Tablespoon of virgin coconut oil to a large skillet. I do not recommend using olive oil as it will change the flavor.
Add the chopped chicken to the hot oil and cook on medium-high heat until it is fully cooked through, about 6-8 minutes stirring occasionally.
Once cooked through, move to a plate or bowl. No need to clean the skillet.
Cook The Orange Sauce
Add the orange sauce mixture to your skillet and heat up on medium-low heat.
Stir constantly for about 30 seconds then add the cornstarch slurry and whisk until the sauce thickens.
Grab a small spoon and taste the sauce. Adjust seasoning if necessary by adding a bit more honey for sweet and or soy sauce for salty.
Finish The Dish
Add the cooked chicken to the sauce and lower the heat to low.
Stir so that every piece of chicken is nicely coated in the sauce. Cover your skillet and allow the chicken to reheat and adhere to the sauce.
Now is the time to steam some broccoli or bok choy, if you are making it.
To serve, add some rice to your plate or bowl, top with the orange chicken then sprinkle with sesame seeds and green onion for garnish.