Ingredients
Scale
- 1 pound of chicken breast, cut into bite-sized pieces
- 1 cup of orange juice (freshly squeezed is best)
- Zest from one orange
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch (for thickening)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- 2 cups of cooked rice (white, brown, or jasmine work great)
- Sliced green onions (for garnish)
- Sesame seeds (optional, for topping)
Instructions
- Mix orange juice, orange zest, soy sauce, honey, garlic, ginger, and cornstarch in a bowl.
- Season chicken with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat.
- Cook chicken in batches for 5-6 minutes until golden brown and cooked through.
- Remove chicken and set aside.
- In the same skillet, pour in the sauce mixture, simmer and stir constantly until thickened.
- Add cooked chicken back into the skillet and toss to coat.
- Fluff rice in a bowl, serve orange chicken on top, and garnish with green onions and sesame seeds.
Notes
For varied flavors, consider using boneless skinless thighs or shrimp.
Add bell peppers or broccoli for extra nutrition and crunch.
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 14
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 30
- Cholesterol: 75