Orange chicken recipe is a skillet meal perfect for busy weeknights. Anytime our family wants take out, I make this instead. The orange sauce is divine and the recipe is super easy.

Orange chicken recipe

What if I told you dinner could be ready in just 20 minutes? This Orange Chicken Recipe is just that quick and easy! We love this meal for a quick dinner.

It tastes like our favorite take out meal but for less money. Honestly, I can cook this faster than going to get take out too. It is a win-win all around!

Our family loves takeout but it sure does add up. Plus, it really isn’t always that fast or good. We have been trying out new recipes at home and this is a new favorite!

Best Skillet for Orange Chicken

We use a cast iron skillet and it’s perfect for this recipe. I have the Lodge cast iron skillet but you can see all the different brands here.

Cast iron is amazing! You can make so many different recipes and they are great for skillet recipes.

If you are not already cooking with one, you should! They are amazing and the food cooks so evenly.

Don’t be hesitant to use cast iron because it really is simple to use and maintain. It cooks the food so evenly and recipes turn out great.

Ingredients:

FOR THE CHICKEN: 

  • Chicken Breasts, diced into 2 inch pieces
  • Eggs 
  • All Purpose Flour 
  • Cornstarch 
  • Vegetable Oil for Frying  

FOR THE ORANGE SAUCE: 

  • Oranges, Juiced 
  • Orange Zest from 1 Orange 
  • Honey 
  • Soy Sauce 
  • Rice Wine Vinegar 
  • Ground Ginger 
  • Minced Garlic 
  • Cornstarch

How to make orange chicken:

TO MAKE THE CHICKEN: 

  • Mix the flour and cornstarch together in a small bowl.  Then whisk the eggs in a separate bowl.  
  • Dip the chicken pieces in the beaten eggs and then dip them in the flour mixture.  Move them to a separate plate while you prepare the oil. 
  • Heat approximately 3 inches of the vegetable oil in a large saucepan or skillet to approximately 350 degrees F.  
  • Then work in batches, to cook the chicken in the oil for 4-6 minutes until the chicken is browned and cooked to an internal temperature of 165 degrees F.  
  • Move the chicken to a plate lined with a paper towel to soak up the excess oil. 

How to make the Orange Sauce

  • Place the orange juice, orange zest, honey soy sauce, rice wine vinegar, ginger and garlic in a medium saucepan.  Whisk together and bring the mixture to a simmer over medium high heat.
  • Then mix the cornstarch with approximately 2 Tbsp of water in a small bowl to make a slurry and whisk this mixture into the sauce in the pan. Reduce the heat to low and simmer the sauce for a few minutes until the sauce thickens. 
  • Then toss the chicken with the orange sauce. Serve over rice topped with green onions and enjoy!

Print this orange chicken recipe below:

Easy Skillet Orange Chicken Recipe

5 from 2 votes
Orange chicken recipe is a skillet meal perfect for busy weeknights. Anytime our family wants take out, I make this instead. The orange sauce is divine.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6
Cuisine Chinese
Course Main Course
Calories 348
Author Eating on a Dime

Ingredients

FOR THE CHICKEN: 

  • 4 chicken breasts (diced into 2 inch pieces)
  • 2 eggs
  • 1/2 cup All Purpose Flour
  • 1/2 cup Cornstarch
  • vegetable oil (for Frying)

FOR THE ORANGE SAUCE: 

  • 2 oranges (juiced)
  • orange zest (from 1 orange)
  • 1/4 cup Honey
  • 1/4 cup soy sauce
  • 2 Tablespoon Rice Wine Vinegar
  • 1/4 tsp ground ginger
  • 2 tsp minced garlic
  • 1 Tablespoon cornstarch

Instructions

TO MAKE THE CHICKEN: 

  • Mix the flour and cornstarch together in a small bowl.  Then whisk the eggs in a separate bowl. 
  • Dip the chicken pieces in the beaten eggs and then dip them in the flour mixture.  Move them to a separate plate while you prepare the oil.
  • Heat approximately 3 inches of the vegetable oil in a large saucepan or skillet to approximately 350 degrees F. 
  • Then work in batches, to cook the chicken in the oil for 4-6 minutes until the chicken is browned and cooked to an internal temperature of 165 degrees F. 
  • Move the chicken to a plate lined with a paper towel to soak up the excess oil.

FOR THE ORANGE SAUCE: 

  • Place the orange juice, orange zest, honey soy sauce, rice wine vinegar, ginger and garlic in a medium saucepan.  Whisk together and bring the mixture to a simmer over medium high heat.
  • Then mix the cornstarch with approximately 2 Tbsp of water in a small bowl to make a slurry and whisk this mixture into the sauce in the pan. Reduce the heat to low and simmer the sauce for a few minutes until the sauce thickens.
  • Then toss the chicken with the orange sauce. Serve over rice topped with green onions and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days. 

Nutrition Facts

Calories 348kcal, Carbohydrates 37g, Protein 36g, Fat 5g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 1g, Cholesterol 151mg, Sodium 738mg, Potassium 701mg, Fiber 2g, Sugar 16g, Vitamin A 223IU, Vitamin C 25mg, Calcium 40mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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