The is one of Oliver and Anna’s favourite things in the world to eat. It’s hands down just as good as the takeout version from across the street, and I can get it on the table for them in the same amount of time, or less, than it takes me to call, order, and have it delivered. Do I have your attention yet?
This is the quickest and easiest version of orange chicken that I’ve found. There’s no need for deep-frying, there’s no need for a complicated breading process. This really is a keeper. Now, it isn’t the crispest chicken (you’d need to deep fry for that, and use a different type of breading), but it is a lot faster, and just as good. Try it out and let me know, I guarantee you won’t be disappointed!
Quick and Easy Orange Chicken
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1½ cups water
- 2 tbsp orange juice
- ¼ cup pineapple juice
- 1/3 cup apple cider vinegar
- 2½ tbsp soy sauce
- 1 tbsp grated orange zest
- 1 cup packed brown sugar
- ¼ tsp ground ginger
- ½ tsp minced garlic
- 1 (14oz) tin pineapple tidbits
- 1 sweet pepper, seeded and cut into chunks
- ½ sweet onion, cut into chunks
- ¼ tsp red pepper flakes (optional)
- 3 tbsp cornstarch
- 2 tbsp water
- 2 large boneless, skinless chicken breasts
- 1 cup flour
- ¼ tsp salt
- ¼ tsp pepper
- 3 tbsp olive oil
- Put the 1½ cups water, orange juice, pineapple juice, vinegar, and soy sauce in a medium sauce pan set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, pineapple, sweet pepper, and sweet onion. Bring to a boil, then remove from heat. Let cool ten minutes.
- While the sauce is cooking, mix together the 3 tbsp cornstarch and 3 tbsp cold water in a small bowl. Set aside. Cut your chicken breasts into ½" chunks.
- Place the chicken pieces and ½ cup of the cooled sauce in a large zip-lock bag. Toss to ensure the chicken is well coated. If needed, add a bit more sauce. Add the flour, salt, and pepper to the bag, and toss well, ensuring every piece of chicken is coated with flour. There should be no wet spots remaining.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and saute, tossing frequently, until browned on all sides and cooked though. Remove the chicken to a plate and wipe out the pan with a paper towel.
- Add the sauce to the pan and bring to a quick boil over medium-high heat. Whisk in the cornstarch mixture, reduce heat to medium-low, and simmer until thickened (about 2 minutes). Return the chicken to the pan and toss with the sauce.
- Serve over rice.
Let me know below!