Easy Orange Chicken

5 from 1 vote

This quick and saucy Orange Chicken, ready in 30 minutes, delivers sweet, tangy, and slightly spicy flavors just like Panda Express!

Prep Time18

Cook Time12

Total Time30

Course: Dinner

Cuisine: American, Asian

Keyword: easy orange chicken, Orange Chicken

Servings: servings

Author: Chelsea Lords

Cost: $10.25

Equipment

Medium pot

Ingredients

1 pound frozen crispy chicken strips see note 1
2 tablespoons + 2 teaspoons toasted sesame oil divided
2 tablespoons minced garlic see note 2
1 teaspoon ginger paste
1/2 teaspoon red pepper flakes
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup white vinegar
1 to 2 large oranges
1/4 cup soy sauce not lite
1/4 cup cornstarch mixed with 1/4 cup water
Cooked rice optional, for serving, see note 3
Serving suggestions optional, see note 4

US - Metric

Instructions

Start by preparing chicken tenders according to package directions (I like air frying them best—they’re done in about 11–12 minutes!). Let cool to warm, then cut into bite-sized pieces and add to a large bowl.
Meanwhile, set a medium pot over medium-high heat and add 2 tablespoons sesame oil. Once oil begins to shimmer, add garlic, ginger and red pepper flakes. Cook, stirring constantly, for 30 seconds. Add brown sugar, granulated sugar, and 1–2 teaspoons orange zest (optional, but great! Add more for a stronger orange flavor and less for a milder taste). Stir to moisten the sugar, then add 1/2 cup orange juice. Stir until sugar is dissolved. Add the vinegar and soy sauce. Stir to combine.
In a separate, small bowl, use a small whisk or fork to mix the cornstarch and water until the mixture is completely smooth. Pour all this mixture into the sauce and stir. Continue to cook the sauce until it thickens to the consistency of syrup. Taste and adjust the sauce to preference, adding more red pepper flakes for a spicier sauce or a pinch of salt if needed.
Pour as much sauce as you’d like over the cut-up chicken pieces (you may not want it all depending on how saucy you prefer your meal). Drizzle the remaining 2 teaspoons sesame oil on top of coated chicken. Gently toss and serve immediately. I like to serve over cooked rice with sesame seeds and thinly sliced green onions.

Video

Notes

Note 1: I use Tyson® Crispy Chicken Strips (not sponsored), which cook up in about 18 minutes in an oven or 11–12 minutes in an air fryer. Make sure to cook them in an oven or air fryer, not a microwave. (You’re after a crispy texture!) I also have a recipe for making homemade crispy chicken in the FAQ section of the blog post.

Note 2: To make prep seriously quick and easy, use pre-minced garlic and ginger paste. Alternatively, you can use Dorot® garlic and ginger cubes.

Note 3: Here’s the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!).

Fill a large pot with water and set it to boil.
Once water is at a rolling boil, salt the water and add in rice.
Cook without reducing the heat for 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork. Easy!

Note 4: Serving suggestions: additional red pepper flakes, green onions, and toasted sesame seeds.

Nutrition Note: Nutrition information does not include the optional rice, green onions, or sesame seeds.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.

Nutrition