Here’s a super-simple 4-Ingredient Orange Chicken recipe that’s crispy, tangy, and sweet—perfect for a quick weeknight dinner!
Ingredients (Serves 2–3)
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1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1/2 cup (120 ml) orange marmalade
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1/4 cup (60 ml) soy sauce (or tamari for gluten-free)
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2 tbsp cornstarch (for coating)
Instructions
1. Prepare Chicken
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Toss chicken pieces in cornstarch until lightly coated.
2. Cook Chicken
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Heat a skillet over medium-high heat with a little oil.
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Cook chicken 5–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
3. Make Orange Sauce
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In the same skillet, combine orange marmalade and soy sauce.
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Heat over medium until the marmalade melts and the sauce thickens slightly (~2–3 minutes).
4. Combine
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Add cooked chicken back into the skillet.
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Toss to coat evenly in the orange sauce.
5. Serve
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Serve immediately with steamed rice, cauliflower rice, or veggies.
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Optional garnish: sliced green onions or sesame seeds.
Tips
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For extra crispiness, fry chicken in a little more oil or bake at 425°F (220°C) for 15–20 minutes before tossing in sauce.
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You can add a splash of rice vinegar or chili flakes to the sauce for extra tang or heat.
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This recipe scales easily—just double or triple for meal prep or family dinners.
If you want, I can also give a “crispy baked version” where the chicken is baked instead of pan-fried, still coated in that delicious orange sauce, for an even easier cleanup.