Very good recipe. Absolutely love it.

Asian Orange Chicken

Joseph Guimarin
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Asian
Servings 4 Servings



  • 2 ½ Cups Water
  • ¼ Cup Orange Juice
  • ¼ Cup Lemon Juice
  • Cup Rice Vinegar
  • 3 Tbsp. Soy Sauce
  • 1 Tbsp. Grated Orange Zest
  • 1 Cup Brown Sugar
  • ½ tsp. Minced Ginger Root If using powdered ginger, add a bit extra
  • 1 tsp. Minced Garlic
  • 2 Tbsp. Sliced Green Onions
  • ¼ tsp. Red Pepper Flakes
  • 3 Tbsp. Cornstarch
  • 2 Tbsp. Water


  • 2 Boneless, Skinless Chicken Breasts Cut into ½ inch pieces
  • 1 Cup All Purpose Flour
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 3 Tbsp. olive oil


  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


I normally just serve this over white rice. It's perfect.
Also as a note, I generally add just a little bit of this and that when I cook it, like garlic powder, a tad more soy to taste, things like that. I also like to add, if I have it, a bit, maybe a ¼ Cup, of teriyaki.

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