Homemade Orange Chicken Recipes
Chicken breast is a white meat that cooks in no time, and we can practically improvise very simple sauces with almost anything we have on hand.
In this recipe, we first brown the meat before adding a mixture of fresh orange juice, which, after reducing over low heat, leaves the chicken juicy and incredibly aromatic.
If we prefer, we can use boneless, skinless chicken thighs, which are fattier and more flavorful.
You don’t need a pantry full of Asian ingredients to recreate this simple dish; we only consider soy sauce essential.
In restaurants, the chicken is most likely breaded and fried, but we can save ourselves that hassle—and the extra calories—by using good quality chicken breasts.
Table of Contents
Recipe Detail
- Servings: For 4 people
- Cost: €1.60 / person
- Calories: 280 kcal / 100 g
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (chopped) or chicken thighs | 1 kg (or 4 thighs) |
| Garlic clove | 1 |
| Large onion | 1 |
| Oranges (for juice) | 4 (≈ 2 glasses / 400 ml) |
| Galician potatoes | 1 kg |
| Orange peel or zest | From 1 orange |
| Wheat flour or corn starch | 50 g |
| Extra virgin olive oil | As needed |
| Salt | To taste |
| Freshly ground black pepper | To taste |
Chicken Marinating
The recipe begins a couple of hours before cooking. It’s always easiest to have the chicken already cut into pieces. If you opt for thighs, cut each one into three equal pieces.
- Season the chicken with salt and pepper.
- Peel one of the oranges using a grater or knife. Remove any white pith, then cut the peel into thin strips and set aside.
- Squeeze the oranges to obtain about 2 glasses of juice (400 ml).
- Place the chicken in a deep tray, pour the juice over it, and let it marinate for at least 2 hours.
Preparing the Base for the Orange Chicken
- Heat a layer of extra virgin olive oil in a large saucepan.
- Season the chicken again, coat lightly in flour, and fry on both sides until golden brown. Set aside.
- Finely dice the onion and mince the garlic.
- Sauté both in the same oil over medium heat for about 10 minutes.
- When the onion is almost translucent, pour in the freshly squeezed orange juice and stir.
Cooking the Chicken Stew, Potatoes & Final Presentation
- Blend the sauce until smooth and homogeneous, then add the reserved orange peel.
- Wash, peel, and dice the potatoes into irregular pieces.
- Distribute the chicken and potatoes evenly in the casserole, ensuring the potatoes are submerged in the sauce.
- Cook over medium heat for 25 minutes, or until the potatoes are tender.
- Halfway through cooking, turn any chicken pieces that are not fully covered by the sauce.
- Taste and adjust seasoning if needed.
The result is a delicious orange chicken stew with tender, juicy meat and a nicely reduced sauce. Kids and adults alike will love it—I guarantee clean plates all around.
Tips for a Delicious Orange Chicken
- I usually keep orange zest in the freezer to save time and money.
- Always remove the white pith from orange peel to avoid bitterness.
- Store orange peel in a jar with sugar to make orange-infused sugar for baking or tea.
- You can make the stew without potatoes and serve it with fried potatoes or white rice instead.
- Cut the chicken into small pieces so it cooks evenly.
- Fry the chicken in a large skillet over medium-high heat until golden.
- For extra heat, add chili or cayenne pepper to the sauce.
- For more tenderness, marinate the chicken in soy sauce and ginger before frying.
What to Serve with Orange Chicken Breast
This dish pairs wonderfully with plain white rice, just like in many Chinese-style dishes. It also works well with couscous, quinoa, or mashed potatoes.
It’s a great recipe to prepare in advance, freeze, or pack for lunch, as the sauce keeps the chicken juicy and flavorful.
Nutritional Information (per 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 28809.7 kJ / 6885.7 kcal |
| Protein | 281.1 g |
| Fat | 465.9 g |
| Saturated fat | 46.3 g |
| Carbohydrates | 416 g |
| Fiber | 26.4 g |
| Sodium | 10290.5 mg |
FAQs – Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, thighs are fattier and add more flavor, making the stew even juicier.
Can I make this dish ahead of time?
Absolutely. The flavors improve after resting, and it reheats very well.
Can I skip the potatoes?
Yes, you can omit them and serve the chicken with rice or another side.
Is this recipe freezer-friendly?
Yes, store it in an airtight container and freeze for later use.
Conclusion
This orange chicken breast recipe is simple, comforting, and full of fresh citrus flavor. With minimal ingredients and an easy process, it’s perfect for family meals, meal prep, or even special occasions.
The rich sauce, tender chicken, and balanced sweetness make it a dish you’ll want to cook again and again.
