Orange chicken on plate with orange slices


Orange Chicken

4 Servings

Prep time: 10 minutes | Cook time: 30 minutes


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Fork
  • Large Skillet
  • Whisk
  • Micro Plane


  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 ½ cups orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons honey
  • Kosher salt and freshly ground pepper to taste
  • ½ teaspoon freshly grated ginger (optional)
  • 2 green scallions, sliced for garnish (optional)
  • 1 tablespoon white or black sesame seeds for garnish (optional)
  • 1 orange, zested (optional)


  1. Cut chicken and heat oil

    Butterfly chicken and cut into bite-size chunks while the olive oil heats up in a large skillet over medium heat.

  2. Cook chicken

    Once the oil is hot, place chicken skillet and cook, turning chicken pieces until brown on all sides and chicken is cooked through. (Depending on the size of your pan you may have to work in batches.)

  3. Dissolve cornstarch in water

    While chicken is cooking, dissolve cornstarch in water and set aside.

  4. Remove chicken

    Remove chicken from the skillet, and place it on a plate.

  5. Simmer orange juice

    Add orange juice to the pan and bring to a simmer.

  6. Add cornstarch mixture to pan

    Give the cornstarch mixture a quick stir with a fork and add to the pan with orange juice.

  7. Whisk ingredients

    Whisk in ginger and honey.

  8. Cook chicken

    Add chicken back to pan, mix to coat the chicken, and cook until sauce has thickened.

  9. Serve

    Serve over rice with steamed broccoli.* Garnish with green scallion, sesame seeds, and orange zest.