Orange Chicken


Orange chicken is a great use for any oranges you may get. Savory and acidic and full of flavor, this orange sauce is delicious and makes this dish exciting. If you like heat, feel free to add some chilies, red pepper flakes, or hot sauce. But even without added spice, this dish is full of strong Asian spices. I only diced up one chicken breast when I made this recipe, but you can easily coat two breasts with the sauce that is made. The recipe below makes 6 adult servings if you plate more rice than chicken. If you want the opposite, it would only give about 3-4 adult servings.


What You Will Need

  • 2 one lb Chicken Breasts, cubed
  • 1/4 cup Oil
  • 1 Orange, Zested
  • 1/2 Orange, Juiced
  • 1 cup water
  • 1 Chicken Bouillon
  • 1/2 cup Soy Sauce
  • 2 tsp Ginger Powder/Paste
  • 2 tsp Minced Garlic
  • 1 tsp Corn Starch
  • 3 Cups White Rice to serve
  • Large Frying pan


1. Heat pan over medium high heat. Add oil and chicken cook for about 10 minutes flipping half way through, until chicken is done and browned. Remove chicken and set aside. Reduce heat to medium.

2. Add orange juice, zest, water, and bouillon. Heat to a boil and stir until bouillon is combined. Add remaining ingredients and stir until fully combined and sauce is thick. Add chicken back into pan and stir until everything is coated. Serve over white rice.


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