Orange Chicken
This easy orange chicken is a fast weeknight dinner made with crispy breaded chicken and a homemade orange sauce using pantry staples. Serve over rice with steamed broccoli for a takeout-style meal made at home.
Servings: 4
Calories: 826kcal
Ingredients
- 1 pound breaded chicken tenders
- 2 tablespoons olive oil or 3 cups vegetable oil if frying
Orange Sauce
- 1 cup orange marmalade
- 1 cup pineapple juice or orange juice
- ½ cup honey
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 1 ½ tablespoons corn starch
- 1 tablespoon granulated garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper or more to taste
For Serving
- 4 cups Cooked Rice
- 4 cups Steamed Broccoli
- 1 tablespoon Sesame Seeds optional for garnish
- 2 green onions sliced optional for garnish
Instructions
- Bake or Air Fry: Spray lightly with olive oil and cook at 400°until chicken reaches 165°. For Frying: heat oil to 375°, cook chicken in small batches, until golden brown and crispy. Drain on paper towels and set aside.
- Make the Orange Sauce: In a saucepan over medium heat, whisk together orange marmalade, soy sauce, apple cider vinegar, honey, granulated garlic, corn starch, kosher salt, and cayenne pepper. Bring to a gentle simmer, stirring constantly, until thickened and glossy.
- Add rice and steamed broccoli to a bowl with crispy chicken, drizzle with orange sauce. Garnish with sesame seeds and sliced green onions if desired.
Notes
Store chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or air fryer until warmed through.
Orange Sauce can be stored in an airtight container in the refrigerator up to 2 weeks.
Nutrition
Calories: 826kcal | Carbohydrates: 152g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1113mg | Potassium: 971mg | Fiber: 4g | Sugar: 91g | Vitamin A: 747IU | Vitamin C: 91mg | Calcium: 133mg | Iron: 3mg
