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Easy Orange Chicken

a bowl of orange chicken served on top of white rice and topped with sesame seeds and green onions
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 pounds boneless, skinless, chicken breast, cut into 1½-inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 ½ tablespoons cornstarch
  • 2 teaspoons fresh orange zest
  • ⅓ cup fresh orange juice, from 2 oranges
  • 3 tablespoons low-sodium soy sauce or tamari
  • ½ teaspoon chili-garlic sauce, plus more to taste
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon seasoned rice wine vinegar

For Serving

  • Steamed white rice
  • Sesame seeds, optional
  • Chopped green onions, optional

Method

  1. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper or grease it with nonstick cooking spray.

  2. In a large bowl, toss the chicken with the salt and vegetable oil.

  3. Arrange the chicken on the prepared sheet pan, transfer to the oven and bake until cooked through, about 20 minutes.

  4. Meanwhile, in a small bowl, whisk together the cornstarch and ¼ cup water to form a slurry. In a small saucepan, combine the orange zest, orange juice, soy sauce, chili-garlic paste, sugar, garlic, and rice wine vinegar. Bring to a simmer over medium heat. Stir the slurry into the sauce, then reduce the heat to low. Cook until the sauce has thickened, 3-5 minutes.

  5. Remove the sheet pan from the oven. Pour the orange sauce over the chicken and toss until fully coated.

  6. Serve the chicken over rice and sprinkle with sesame seeds and green onions if using.