Skillet Orange Chicken

We LOVE Chinese food, especially when we can make it in 30 minutes or less! This easy Orange Chicken recipe is a pan-fried version of the traditional deep-fried Orange Chicken often found in Chinese restaurants. We love to serve it with Jasmine rice or fried rice. This recipe has just the perfect blend of ingredients that gives it an impressive burst of flavor.

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We love this organic orange marmalade from Whole Foods. It tastes so fresh and full of citrus.

First, I lightly coat the chicken pieces in corn starch to ensure a crispy exterior without breading or deep frying. We brown just the outside with a little oil, and then add the sauce.

The Orange Chicken sauce is made of orange juice, orange marmalade, soy sauce, garlic, minced ginger and a few other tasty ingredients. I like adding a bit of orange marmalade because it makes the sauce extra sticky and it really clings to the chicken!

If you like things extra spicy, feel free to add an extra pinch or two of red pepper flakes for extra spice or omit them for the kiddos— I like to keep things pretty mild so the kids will enjoy it too!

RECIPE

Ingredients

3 boneless skinless chicken breasts cut into 1″ cubes
3 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons canola or vegetable oil
½ cup orange marmalade
½ cup unsweetened orange juice
⅓ cup soy sauce
1 tablespoon white vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 pinch red pepper flakes
⅓ cup low sodium chicken broth
2 tablespoons cornstarch

Instructions

Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
Heat a large pan over high heat and add oil (add more oil if needed to coat the bottom of your pan).
Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.
Meanwhile, make the Orange Chicken sauce. Whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons corn starch.
Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165° F minimum), about 10 minutes.
Serve over rice as desired.

Original recipe from one of my favorite cooking sites Spending with Pennies.