This easy Orange Chicken recipe is perfect to get your takeout fix in a healthier way. Crispy chicken pieces and bell pepper are tossed in a fragrant honey orange sauce with aromatic ginger and garlic.
If you love Asian takeout but are looking for a healthier way to get your fix, this easy orange chicken recipe is perfect for you. And it is just as quick (or even quicker) to make as ordering and waiting for takeout delivery.
How to make Orange Chicken
Start by cutting the chicken into cubes. You can use chicken breast or thigh meat. Because of its higher fat content, thigh meat will stay juicier.
Season the chicken pieces with salt and pepper. Then toss with soy sauce and vinegar and let them marinate for at least 15 minutes.
In the meantime, prepare a shallow bowl with potato starch. Corn or tapioca starch can also be used, but potato starch seems to produce the crispiest coating.
Take the chicken pieces from the marinade. Let any excess marinade drip off and dredge the chicken in the corn starch.
Next, heat a sauté pan to medium-high. Add a little oil and sear the dredged chicken until lightly browned. About 2-4 minutes total.
Transfer chicken to a paper towel. Then sauté the bell pepper pieces until they just start to soften. Set aside.
Now add ginger and garlic to the sauté pan and cook until fragrant. Add chicken broth, orange juice, honey, and soy sauce. Stir to combine and cook on medium-low until the sauce thickens to a syrupy consistency.
Return chicken and bell pepper to the reduced sauce. Serve this Honey Orange Chicken with a side of steamed rice. Sprinkled with sliced green onion and sesame.
Note the adaptation tips at the bottom of the recipe box.
More Homemade Takeout Recipes:
Easy Orange Chicken Recipe
- 14 ounces (400g) chicken breast cubed
- salt + pepper
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- ⅔ cup potato starch
- 1 cup diced bell pepper multi colored
- (coconut) oil for frying + 1 tablespoon
- For Orange Sauce:
- 2 teaspoons fresh grated ginger
- 2 garlic cloves minced
- 1 cup chicken broth
- ½ cup freshly squeezed orange juice
- ¼ cup honey
- 2 tablespoons soy sauce
- Season chicken pieces generously with of salt and pepper. Marinate in soy sauce and vinegar for at least 15 minutes.
- Place potato starch in a shallow bowl or plate. Dredge marinated chicken cubes in starch. Shake off excess.
- Heat oil on medium-high heat. Fry chicken pieces until lightly browned. Place fried chicken on paper towel to absorb excess oil.
- In a sauté pan heat 1 tablespoon of oil. Lightly sauté diced bell peppers for a few minutes, then set aside.
- Add ginger and garlic to the pan and sauté for a couple minutes until fragrant. Add chicken broth, orange juice, honey and soy sauce and stir to combine.
- Keep cooking sauce until it reduces and thickens to a syrup-like consistency.
- Add fried chicken pieces and diced bell pepper to reduced sauce and toss to coat. Serve with steamed rice, sprinkled with green onion and sesame.
- Chicken breast meat can also be replaced with thigh meat. Thigh meat results in juicier chicken pieces.
- Potato starch seems to result in the crispiest coating, but both corn or tapioca starch can be used as well.
- You can adjust the honey amount, depending on the sweetness of your orange juice.
- This recipe can be made paleo by using coconut aminos to replace soy sauce. Use tapioca starch, or completely leave out the coating and simple sauté the chicken pieces.
- For vegetarian version, try cauliflower pieces to replace the chicken and otherwise follow the recipe.
- This recipe is gluten free if using Tamari soy sauce.
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