Easy Orange Chicken Recipe- On the Table in 20 Minutes! (2024)

FAQs

What is the orange chicken sauce made of? ›

How to make the orange chicken sauce. The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.

Replace plastic wrap; microwave on high until chicken is no longer pink in the center, about 4 to 5 minutes. Stir in scallions; replace plastic wrap and let stand 3 minutes.

Use multiple cooking pots: If you need to cook a large amount of chicken, you may need multiple pots, like multiple slow cookers or roasting pans. You'll want to avoid overstuffing a single pot so the chicken can cook evenly and thoroughly.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

The most commonsubstitutes for orange juice are lemon, lime, apple, and pineapplejuice. Sometimes you can use orange extract as well to keep the orange flavor. But for some recipes you may also need to add something acidic as well, such as pineapple juiceor citric acid.

Avoid Soggy Chicken: To keep the chicken crispy, fry it until it's just done and don't let it sit in the sauce for too long. Toss it in the sauce right before serving to maintain that delightful crunch. Fresh Orange Zest: Don't skip the orange zest in the sauce; it adds a fresh and vibrant flavor.

Orange chicken is best enjoyed soon after making. If you have any leftover, let the chicken cool completely before storing it in an airtight container. It'll stay good in the fridge for up to 3 to 4 days.

Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours.

Place chicken on a large rimmed baking sheet. Brush with olive oil and season with salt and pepper. Roast, until an instant-read thermometer inserted in the thickest portion of breast registers 165°F, 20 to 25 minutes. Let rest for about 5 minutes before serving.

If speedy is what you're after, try tossing those chicken breasts in a pan (or a wok). Pan-frying, sautéing, and stir-frying all produce quick, tasty results in as little as 10 minutes -- that's total, not per side.

What are 3 ways to cook chicken? ›

Here's the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

Boneless breasts will require 8-11 minutes per side in the pan, while bone-in breasts will need 11-15 minutes per side to cook fully. Boneless thighs should be cooked for 5-7 minutes per side, whereas bone-in thighs require 8-11 minutes per side.

Portion Size: A whole chicken is a large portion, and consuming it in one sitting may exceed typical single-serving sizes. It's advisable to consider portion control to maintain a balanced and healthy diet. Nutritional Balance: Eating only chicken may not provide a well-rounded nutritional profile.

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles.

Ingredients: dark meat chicken, water, sugar, distilled vinegar, modified food starch, corn starch, potato starch, contains less than 2% of: wheat, orange extract, caramel color, salt, garlic, phosphoric acid, rice wine, sesame oil. *The dish uses a proprietary batter and sauce.

Orange chicken is a popular item at Chinese restaurants. It consists of small cubes of chicken that are breaded, pan-fried, and coated in an orange sauce. The orange sauce is sweet with a little tang and a hint of spice. It's mainly known for its orange flavor (as you can guess from the name).

Orange chicken is one of many iterations of Chinese takeout dishes that involve fried chicken pieces tossed with sauce. In this case, the sauce is a mix of soy sauce, water, and orange juice, plus some cornstarch thickener to make the sauce just thick enough to coat the chicken.