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Orange Chicken

This Orange Chicken is a sweet and savory classic that brings restaurant-style flavor to your kitchen. Crispy, pan-fried chicken is coated in a zesty orange sauce made with fresh juice, soy sauce, and a touch of brown sugar, then served over rice with stir-fry vegetables for a complete meal. It's a family-friendly favorite that's perfect for a quick weeknight dinner.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 3 tbs Soy Sauce (or coconut aminos)

  • 1 tbs Rice Vinegar

  • 2 tbs Brown Sugar

  • 2 cups White Rice

  • ¼ cup Flour

  • ¼ cup Cornstarch

Fridge and Freezer

  • 1 lb Chicken tenders, thawed

  • ¾ cup Orange Juice

  • 1 bag Stir-Fry Vegetables

  • 1 tbs minced Ginger

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. Place the diced chicken in a bowl and season with salt and pepper. Toss with the flour and half of the cornstarch.

  2. Cook rice using the video, or a rice cooker if you have one.

  3. Cook the frozen vegetables according to package instructions.

  4. Heat a little oil in a large skillet over medium-high heat. Shake the chicken pieces off and add them to the pan. Cook until browned on one side, flip and cook until browned on the other side.

  5. Meanwhile, combine the remaining cornstarch with the ginger and garlic, the orange juice, soy sauce, rice vinegar, and the brown sugar, mixing well. Add to the chicken and reduce heat to low. Simmer sauce until thickened.

  6. Serve rice and vegetables topped with orange chicken. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Replace soy sauce with coconut aminos to make this recipe soy and gluten-free.

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