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
Print Recipe
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.
Using your air fryer to make Trader Joe's Mandarin Orange Chicken is probably the most popular tip—in fact, everyone from the New York Times to TikTokers seem to be in agreement. Heat the air fryer to 400°F and cook the chicken directly in the basket for just 10 minutes and get ultra crispy results.
Mix 2 tablespoons (16 g) of flour with 1/4 cup (60 mL) of cold water, then add to your sauce and stir over medium heat until it thickens. Alternatively, create a sauce-thickening roux by whisking 1 tbsp (15 g) of butter and 1 tbsp (9 g) of salt together, then adding the mixture to your sauce.
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.
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.
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.
They recommend you cook your chicken until a thermometer inserted reads 165 degrees Fahrenheit, measuring the temperature either along the inside of the thigh or the thickest portion of the breast.
Fresh raw chicken should have a pink hue to it with fat parts being white. If the color fades, it's looking yellow or gray in color, has mold or a different color tinge, it's no longer safe to eat. When purchasing frozen chicken, check for signs of thawing and refreezing.
Frying at a low temperature will result in too much moisture (AKA SOGGY!) If you want your chicken to be extra crispy, you can fry for a second time for 1 minute at 350F! I love this technique because it gets the batter of the chicken EXTRA crispy and also allows for batter to stick better to the orange sauce.
Compared to General Tso's, orange chicken usually has a lighter-colored sweet, sour, savory glaze. It's not as spicy-hot because dried red chiles aren't as common or used as heavily in this dish. All recipes ask for orange in some form — juice, zest, dried peel, or a combination thereof.
The peel is as important as the juice in this fresh take on American Chinese home cooking from Genevieve Ko. Cooked to tenderness, orange peels soak up flavor while keeping their razor edge of bitterness. Credit...
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.
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's flavors focus on the tang of oranges, which is complemented by spices like dried red chili flakes or chili sauce for a little kick. Sweet and Sour Chicken can be spicier, with chili paste or extra spices added for a stronger taste.
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