Description
This vibrant Chicken in Orange Sauce recipe features tender seared chicken breasts or thighs coated in a tangy and slightly sweet orange sauce enhanced with fresh ginger, garlic, and a hint of heat. Perfectly balanced with natural citrus brightness and a glossy, thickened sauce, it’s a delicious and elegant meal served best over steamed rice, quinoa, or mashed potatoes.
Ingredients
Scale
For the chicken:
- 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, trimmed
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika (sweet or smoked)
- 1/4 tsp garlic powder
- 2 tbsp all-purpose flour (for light dredging)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the orange sauce:
- 3/4 cup freshly squeezed orange juice (from about 3–4 oranges)
- 1 tbsp finely grated orange zest (from 1–2 oranges, avoid white pith)
- 1/4 cup low-sodium chicken broth
- 2 tbsp soy sauce (low-sodium recommended)
- 2 tbsp honey (or light brown sugar)
- 1 tbsp rice vinegar or white wine vinegar
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger (or 1/2 tsp ground ginger)
- 1/4 tsp crushed red pepper flakes (optional, for mild heat)
- 1 tbsp cornstarch
- 2 tbsp cold water
For finishing and serving:
- 1–2 tbsp fresh parsley or cilantro, chopped
- Optional orange slices or segments, for garnish
- Cooked rice, quinoa, or mashed potatoes, for serving
Instructions
- Prepare the chicken: Pat the chicken breasts or thighs dry with paper towels. If the breasts are thick, slice them horizontally to create thinner cutlets for faster, more even cooking. Season both sides of the chicken with salt, black pepper, paprika, and garlic powder. Then lightly dredge each piece in flour, shaking off any excess to form a light crust.
- Sear the chicken: Heat a large skillet over medium-high heat. Add olive oil and butter; once the butter is melted and foamy, swirl to coat the pan. Add the chicken pieces in a single layer without crowding and sear for about 4–5 minutes on the first side until golden brown. Flip and cook for another 3–5 minutes until nearly cooked through (internal temperature about 160°F/71°C). Transfer chicken to a plate and cover loosely with foil to keep warm.
- Prepare the orange sauce mixture: In a small bowl or measuring cup, combine the orange juice, orange zest, chicken broth, soy sauce, honey, and vinegar. Stir well to dissolve the honey. In a separate small bowl, mix the cornstarch with cold water until smooth, then set this slurry aside.
- Build the flavor base in the pan: Reduce skillet heat to medium. If the pan looks dry, add a splash of olive oil. Add the minced garlic and grated ginger, sautéing for 30–45 seconds while stirring constantly until fragrant without browning the garlic.
- Deglaze and simmer the sauce: Pour the orange juice mixture into the pan, stirring to scrape up browned bits from the bottom of the skillet. Bring to a gentle simmer over medium heat and cook for 2–3 minutes to meld flavors.
- Thicken the sauce: Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring constantly. Continue to simmer for 1–3 minutes until the sauce thickens to a glossy, spoon-coating consistency. Adjust thickness by adding a splash of water or chicken broth if needed. Taste and adjust seasoning by adding salt, honey, vinegar, or red pepper flakes for heat as desired.
- Return the chicken to the pan: Lower heat to medium-low and nestle the seared chicken pieces into the skillet, coating them generously with the orange sauce. Simmer gently for 3–5 minutes, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and is fully infused with the sauce.
- Finish and garnish: Turn off the heat, spoon more sauce over the chicken, and sprinkle with chopped parsley or cilantro. Garnish with fresh orange slices or segments if using for a vibrant presentation.
- Serve: Serve the chicken hot over steamed rice, quinoa, couscous, or creamy mashed potatoes. Spoon plenty of extra orange sauce over the top and around the plate for maximum flavor and visual appeal.
Notes
- For faster cooking and even thickness, slice thick chicken breasts into cutlets.
- Use low-sodium soy sauce and chicken broth to control salt levels in the sauce.
- Honey can be substituted with light brown sugar for a slightly different sweetness profile.
- Optional red pepper flakes add gentle heat but can be omitted for a milder sauce.
- Leftover sauce can be refrigerated up to 3 days and reheated gently.
- Serve with neutral sides like rice or mashed potatoes to balance the tangy sauce.
- Make sure not to overcook chicken during searing; it will finish in the sauce to remain juicy.
