If you’re on the hunt for easy and delightful meals, you’re in for a treat. The world of orange chicken recipes is buzzing with creativity and flavor. From quick 30-minute fixes to slow cooker wonders, these dishes are perfect for any busy weeknight. Imagine the zesty aroma of chicken thighs glazed in orange goodness filling your kitchen. Curious about the unique twists and healthier options available? Let’s explore the top 10 trending recipes that are making waves right now.
Easy 30-Minute Orange Chicken
Deliciously crispy and tangy, this Easy 30-Minute Orange Chicken will have you craving takeout no more!
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 green onion, chopped (for garnish)
- Cooked rice (for serving)
How to Make:
- Start by coating the diced chicken in cornstarch. Make sure each piece is well-covered!
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until golden brown and crispy, about 5-7 minutes.
- In a bowl, whisk together the orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and red pepper flakes if you like a bit of heat.
- Pour the orange sauce over the cooked chicken in the skillet. Stir well to coat all the chicken pieces evenly.
- Let it simmer for about 5 minutes, allowing the sauce to thicken and glaze the chicken.
- Serve over cooked rice and garnish with chopped green onions for a fresh touch.
Enjoy this delightful dish that’s ready in a flash—your taste buds will thank you!
Slow Cooker Orange Chicken Delight
A sweet and savory dish that makes dinner time a breeze!
Ingredients:
- 2 pounds of boneless, skinless chicken thighs
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 green onion, sliced (for garnish)
- Sesame seeds (for garnish)
How to Make:
- Place the chicken thighs in the slow cooker.
- In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Once cooked, remove the chicken and shred it using two forks.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the sauce in the slow cooker and let it cook for an additional 10-15 minutes to thicken.
- Return the shredded chicken to the slow cooker, mix well, and let everything meld together for a few minutes.
- Serve over rice or noodles and garnish with green onions and sesame seeds.
Dig in and enjoy the delightful flavors of this orange chicken creation!
One-Pan Orange Chicken Stir-Fry
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Cooked rice, for serving
- Sesame seeds and green onions, for garnish
How to Make:
- Start by tossing the chicken pieces in cornstarch until fully coated. This gives it a nice crispy texture!
- Heat the vegetable oil in a large pan over medium-high heat. Add the chicken and cook until golden brown, about 5-7 minutes.
- Toss in the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Add the sliced red bell pepper, broccoli florets, and snap peas to the pan. Stir-fry everything together for about 3-4 minutes until the veggies are tender-crisp.
- In a bowl, mix the orange juice, soy sauce, honey, and rice vinegar. Pour this mixture over the chicken and veggies in the pan.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat everything beautifully. Season with salt and pepper to taste.
- Serve the orange chicken stir-fry over cooked rice, and sprinkle with sesame seeds and green onions for that extra flair.
Dig in and enjoy this colorful, flavorful dish that’s sure to brighten your dinner table!
Baked Orange Chicken With Broccoli
Get ready to savor a healthier twist on a classic favorite with this Baked Orange Chicken with Broccoli!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Cooked rice for serving (optional)
- Sesame seeds for garnish (optional)
How to Make:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the orange juice, soy sauce, honey, cornstarch, garlic powder, ginger powder, salt, and pepper.
- Add the chicken pieces to the bowl and toss until fully coated in the marinade.
- Spread the chicken out on one side of the prepared baking sheet.
- Toss the broccoli florets in olive oil, salt, and pepper, then spread them on the other side of the baking sheet.
- Bake for about 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
- Once done, remove from the oven and let it cool for a few minutes.
- Serve the chicken and broccoli over cooked rice, if desired, and sprinkle with sesame seeds for an extra touch.
Dig in and enjoy this deliciously zesty dish that’s sure to brighten your dinner table!
Orange Chicken Tacos With Cilantro Lime Slaw
Get ready to spice up taco night with these zesty Orange Chicken Tacos topped with invigorating Cilantro Lime Slaw!
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
How to Make:
- In a bowl, combine orange juice, soy sauce, honey, garlic, and ginger for the marinade.
- Add the chicken thighs to the marinade and let them soak for at least 30 minutes.
- Meanwhile, prepare the slaw by mixing shredded cabbage, cilantro, lime juice, salt, and pepper in a bowl. Set aside.
- Heat a skillet over medium-high heat and remove the chicken from the marinade, reserving the marinade.
- Cook the chicken in the skillet for about 5-7 minutes on each side until golden brown and cooked through.
- In the last minute of cooking, pour the reserved marinade over the chicken and let it thicken slightly.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
- Assemble the tacos by placing sliced chicken on each tortilla and topping with cilantro lime slaw.
Enjoy these vibrant and tasty tacos that are sure to be a hit at your next meal!
Orange Chicken With Cauliflower Rice
Ingredients:
- 1 lb boneless, skinless chicken thighs, cubed
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil
- 1 head of cauliflower, riced
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Sesame seeds, for garnish
How to Make:
- In a bowl, mix orange juice, soy sauce, rice vinegar, honey, cornstarch, garlic, and ginger. This will be your flavorful sauce!
- In a skillet, heat vegetable oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
- Pour the orange sauce over the chicken in the skillet. Stir to coat and let it simmer for about 5 minutes, until the sauce thickens.
- While the chicken is cooking, steam or sauté the cauliflower rice until tender, about 5 minutes. Season with a pinch of salt and pepper.
- Serve the orange chicken over a bed of cauliflower rice and sprinkle with chopped green onions and sesame seeds.
Enjoy this light and zesty meal that’s sure to brighten your day!
Crispy Orange Chicken Bites
Ingredients:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup corn starch
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- Oil for frying
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
How to Make:
- Start by marinating the chicken pieces in a mix of orange juice, soy sauce, sugar, rice vinegar, ginger, and garlic for at least 30 minutes. This will infuse them with flavor!
- In a separate bowl, mix the corn starch, flour, baking powder, salt, and pepper to create your coating.
- Heat oil in a deep pan over medium-high heat. You want enough oil to submerge the chicken bites.
- Remove the chicken from the marinade and dip each piece into the beaten egg, then roll it in the flour mixture until well coated.
- Carefully place the coated chicken bites into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown and crispy, about 4-5 minutes.
- Once cooked, place the bites on a paper towel to drain excess oil.
- Serve the crispy chicken bites drizzled with any remaining marinade or your favorite orange sauce, and sprinkle with green onions and sesame seeds for an extra pop!
These crispy orange chicken bites are sure to be a hit at your next gathering—crispy, tangy, and absolutely delicious! Enjoy every bite!
Healthy Orange Chicken Buddha Bowl
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 1 cup orange juice (freshly squeezed if possible)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked brown rice or quinoa
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- Sesame seeds for garnish
How to Make:
- In a mixing bowl, combine orange juice, soy sauce, honey, garlic, and ginger. This will be your marinade.
- Cut the chicken thighs into bite-sized pieces and add them to the marinade. Let it sit for at least 30 minutes.
- While the chicken marinates, steam your broccoli until tender and set aside.
- Heat a non-stick skillet over medium heat and add the marinated chicken (discard any leftover marinade). Cook for about 6-8 minutes until the chicken is cooked through and slightly caramelized.
- In a large bowl, layer the cooked brown rice or quinoa, broccoli, shredded carrots, and cooked orange chicken.
- Top with sliced avocado, chopped green onions, and a sprinkle of sesame seeds.
- Drizzle any remaining sauce from the pan over the bowl for extra flavor.
Dig into this vibrant Buddha bowl and enjoy a delicious, nutritious take on Orange Chicken!
Orange Chicken Lettuce Wraps
Get ready to savor the zingy flavors of Orange Chicken wrapped in fresh lettuce for a delightful twist!
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon vegetable oil
- 1/4 cup orange juice
- Zest of 1 orange
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Butter or iceberg lettuce leaves, for wrapping
- Chopped green onions, for garnish
- Sesame seeds, for garnish
How to Make:
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the diced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- In a small bowl, mix together the orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
- Pour the sauce over the cooked chicken and stir well. Let it simmer for about 3-4 minutes until the sauce thickens slightly.
- Remove from heat and let cool for a minute.
- Spoon the orange chicken mixture onto lettuce leaves and garnish with green onions and sesame seeds.
- Roll them up and enjoy the burst of flavors with every bite!
These Orange Chicken Lettuce Wraps are a fresh and fun way to enjoy a classic dish—perfect for a quick meal or appetizer!
Instant Pot Orange Chicken Recipe
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
- Green onions and sesame seeds for garnish
How to Make:
- Start by seasoning your chicken pieces with a pinch of salt and pepper.
- Turn on your Instant Pot and select the “Sauté” function. Add sesame oil and let it heat up.
- Once hot, toss in the chicken pieces and sauté until they’re browned, about 5-7 minutes.
- In a bowl, mix together orange juice, soy sauce, honey, minced garlic, grated ginger, and rice vinegar.
- Pour the orange sauce over the browned chicken in the Instant Pot.
- Close the lid, ensuring the steam valve is set to “sealing.” Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes.
- Once done, carefully quick-release the steam and open the lid.
- In a small bowl, mix cornstarch and water to create a slurry. Stir this into the chicken mixture in the pot.
- Select the “Sauté” function again and cook for another 2-3 minutes until the sauce thickens.
- Serve hot, garnished with green onions and sesame seeds, over rice or noodles.
Enjoy the zesty explosion of flavors with every bite of your homemade Instant Pot Orange Chicken!