Orange Chicken

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My easy skillet orange chicken recipe is the perfect week night meal that can be made in under 30 minutes.  You and your family will love it!  Since it’s pan-fried, it will be a much healthier version than take out because Chinese restaurants usually deep fry it.  It can be served over rice or a Paleo version would be to use cauliflower rice.


  • 2 boneless skinless chicken breast, cut into 1 inch cubes.
  • 3 tablespoons cornstarch
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup orange marmalade
  • 1 orange (squeeze the juice)
  • 1/3 cup soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes
  • 1/3 cup low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 green onions, chopped

How to make it:

  1. Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper.  Stir to coat thoroughly.
  2. Heat a large pan over high heat or use your wok, add oil (add more oil if needed to coat the bottom of your pan).
  3. Add chicken to the pan or wok and cook over high heat, turning once, just until browned. It will take approximately 2-3 minutes per side.
  4. Meanwhile, make the orange chicken sauce by whisking together marmalade, juice from orange, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons of corn starch.
  5. Once chicken is browned, reduce heat to medium and add the sauce.  Cook and stir until sauce thickens, it will be approximately 10 minutes.
  6. Serve over rice if desired. Top with chopped green onions -as a garnish.