This Easy Orange Chicken Recipe. is made in the skillet and uses a shortcut ingredient that puts this delicious chicken dish on the table in 20 minutes.
20 Minute Orange Chicken Recipe:
Mmm, yummy, that looks good, doesn’t it? My kiddos love Orange Chicken! It’s one of the few dishes they request all the time and I know they would be thrilled if I made this dish every week.
They even make it a point to check the school lunch calendar, so they can be sure to not bring lunch on the days the school cafeteria serve orange chicken… This is a sponsored conversation written by me on behalf of Tyson Foods. The opinions and text are all mine.
You might think making Orange Chicken from scratch is too much work, especially if you’re in a rush to get dinner on the table, but I have a sneaky shortcut to whip up the yummiest orange chicken that everyone will love.
My secret is to use the Tyson® fully cooked Crispy Chicken Strips! Since the chicken prep is done, all you have to do is cook the rice and put together this quick sauce. The recipe does include dicing a bit of carrot and red bell pepper, but you could totally leave that out, it’s mainly for color.
Make sure you use the Tyson fully cooked chicken strips (they look like this), NOT the nuggets. While my kids do like the nuggets, they are not great in this particular recipe. You need all the extra batter in the chicken strips for the orange sauce to stick to and be absorbed.
Ingredients in this 20 Minute Orange Chicken Recipe.
Want to give this Easy Orange Chicken Recipe a Shot? Here are the ingredients to add to your shopping list. (Looking at the ingredient list, this recipe looks like a lot of work, but it’s super easy, I promise!
Cook chicken strips according to package directions, set aside.
In your largest skillet, over med-high heat, add oil and sauté carrots and bell peppers for about 3 minutes. Add garlic and sauté for another minute or two.
Add orange zest, juice, teriyaki, soy, sugar, salt red pepper to the skillet. Bring to a boil.
Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly. Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
Chop some of the larger strips into more manageable sized pieces. Add chicken to the skillet and toss to coat.
A few questions I see over and over:
Can I Make this Orange Chicken Recipe Ahead of Time?
You can make the sauce ahead of time, but I recommend not adding the sauce to the chicken until you are ready to serve.
Can I Freeze this Easy Orange Chicken?
I wouldn’t recommend it. It only takes a few minutes to make.
Can I Use Cut up Chicken Breasts in this Recipe?
You definitely can, it will be healthier and fewer calories, but then you will also be missing that delicious breading to absorb the orange sauce.
Can I Double this Orange Chicken Recipe?
Of course! If you are trying to stretch a dollar, I recommend doubling the sauce and then stretching the meal by adding broccoli and double the rice. (the sauce is amazing on the rice.)
Looks amazing, doesn’t it?
Pin this Easy Orange Chicken recipe for later here:
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Author:Jamie Sanders
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Description
Easy 20 Minute Orange Chicken Recipe that you can have on the table in a flash!
Ingredients
Scale
24 oz of Tyson®Crispy Chicken Strips
1 tbsp Sesame oil
1/2 cup thinly sliced carrots
1/2 cup diced red bell pepper
1 garlic clove
1 1/2 tsp fresh orange zest
2 cups orange juice (reserve just a bit to mix with cornstarch)
2 tbsp teriyaki sauce
2 tbsp soy sauce
3 tbsp sugar
1/4 tsp salt
optional: pinch of red pepper flakes (Only add if you want a bit of heat.)
1/2 tsp cornstarch
cooked rice
Instructions
Cook chicken strips according to package directions, set aside.
In your largest skillet, over med-high heat, add oil and sauté carrots and bell peppers for about 3 minutes. Add garlic and sauté for another minute or two.
Add orange zest, juice, teriyaki, soy, sugar, salt red pepper to the skillet. Bring to a boil.
Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly. Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
Chop some of the larger strips into more manageable sized pieces. Add chicken to the skillet and toss to coat.
Serve over rice and enjoy!
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About the AuthorJamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
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.
It's best to cook boneless, skinless chicken in the microwave to reduce cooking time. Place your seasoned chicken into a baking dish. Then, cover and cook it in the microwave for about 4 minutes.
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.
How to cook chicken. Roast at 200C/180C fan/gas 6 (whole chicken: 25 mins per 500g, plus an extra 25 mins; breasts, 15 mins; thighs and wings, 40 mins). Grill or barbecue (breast, 7-10 mins; cubes or strips, 5-7 mins; drumsticks and thighs, 25-30 mins; wings, 40 mins). Stir-fry (cubes or strips, 5-7 mins).
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.
While the orange chicken is one of the most famous Chinese dishes in America, it is a purely American invention, with no authentic Chinese resturants or restaurants in China serving this dish.
Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.
Start by having the heat medium-high when you put the chicken breast in the pan. Sear it quickly. Then get the heat down to medium-low. The average-size boneless chicken breast takes only about 6 minutes of cooking time.
Whether Orange Chicken is baked or fried, it can get soggy if left to sit for too long once combined. To prevent soggy chicken, serve immediately or store the chicken and sauce separately, then combine when reheating.
The original “Orange Chicken” had no breading around each piece of chicken and the sauce was made of leftover orange or lemon peels cooked with soy sauce, chilis and garlic. The sauce had a citrus element, but it wasn't as pronounced or sweet like you would think of today.
Crispy, juicy chicken battered and glazed with Mandarin Orange Sauce. PREPARATION: OVEN - Place a single layer of chicken on baking sheet. Heat at 400°F for 16-20 minutes or until golden brown and internal temperature reaches 165°F.
If you eat undercooked chicken, you can get a foodborne illness, also called food poisoning. You can also get sick if you eat other foods or beverages that are contaminated by raw chicken or its juices. CDC estimates that every year in the United States about 1 million people get sick from eating contaminated poultry.
If you buy thin cut breasts, fillet the chicken breasts yourself, or use a mallet to pound the chicken breasts to ½-inch thick, they will cook much faster. You'll want to increase the heat to medium so you can still achieve some browning on the outside with a shorter cook time.
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