One-Pan Orange Chicken
One-Pan Orange Chicken
Ingredients
For the Orange Chicken
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup cornstarch, divided
- 2 tablespoons olive oil
For the Orange Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1/2 teaspoon chili flakes, or to taste
- 2 tablespoons honey
- 2 tablespoons water
For Serving and Garnish
- 4 cups cooked rice, for serving
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Cut the chicken breast into bite-sized pieces. Season the chicken with salt and black pepper. Add 3 tablespoons of cornstarch to the seasoned chicken and mix well to ensure all pieces are evenly coated.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min
- 3
While the chicken cooks, prepare the orange sauce. In a medium bowl, whisk together the orange juice, soy sauce, minced garlic, rice vinegar, chili flakes, and honey until well combined.
⏱️ 3 min
- 4
In a small bowl, whisk together the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
⏱️ 1 min
- 5
Return the cooked chicken to the skillet. Pour the prepared orange sauce over the chicken. Immediately add the cornstarch slurry to the pan. Stir continuously over medium heat until the sauce thickens and coats the chicken pieces evenly, about 2-3 minutes.
⏱️ 3 min
- 6
Serve the orange chicken hot over a bed of cooked rice. Garnish with sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Orange Chicken
Ingredients
For the Orange Chicken
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup cornstarch, divided
- 2 tablespoons olive oil
For the Orange Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1/2 teaspoon chili flakes, or to taste
- 2 tablespoons honey
- 2 tablespoons water
For Serving and Garnish
- 4 cups cooked rice, for serving
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Cut the chicken breast into bite-sized pieces. Season the chicken with salt and black pepper. Add 3 tablespoons of cornstarch to the seasoned chicken and mix well to ensure all pieces are evenly coated.
⏱️ 5 min - 2
Heat the olive oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min - 3
While the chicken cooks, prepare the orange sauce. In a medium bowl, whisk together the orange juice, soy sauce, minced garlic, rice vinegar, chili flakes, and honey until well combined.
⏱️ 3 min - 4
In a small bowl, whisk together the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
⏱️ 1 min - 5
Return the cooked chicken to the skillet. Pour the prepared orange sauce over the chicken. Immediately add the cornstarch slurry to the pan. Stir continuously over medium heat until the sauce thickens and coats the chicken pieces evenly, about 2-3 minutes.
⏱️ 3 min - 6
Serve the orange chicken hot over a bed of cooked rice. Garnish with sesame seeds before serving.
⏱️ 1 min