Quick & Easy Orange Chicken
75% authentic · Chinese-American
A simplified version of the classic, using pre-cooked chicken or quicker cooking methods and a simplified sauce for a weeknight-friendly meal.
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Ingredients
- Cooked chicken breast or thighs, cubed1.5 lbs
- Orange marmalade1/2 cup
- Soy sauce1/4 cup
- Rice vinegar2 tbsp
- Garlic powder1 tsp
- Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)1 tbsp
- Vegetable oil1 tbsp
- Green onions, sliced (for garnish)2
- Saltto taste
- Black pepperto taste
Steps
- 1
If using uncooked chicken, cook it first (e.g., pan-fry or bake) and cut into bite-sized pieces. If using pre-cooked chicken, ensure it's cut into bite-sized pieces.
- 2
In a bowl, whisk together orange marmalade, soy sauce, rice vinegar, and garlic powder. Season with salt and pepper.
- 3
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the cooked chicken and stir-fry for 1-2 minutes to warm through.
- 4
Pour the orange sauce mixture over the chicken. Bring to a simmer.
- 5
Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
- 6
Serve immediately, garnished with sliced green onions.
