Ingredients

2 or 3 boneless, skinless chicken breasts

2 Tablespoons plus 2 teaspoons cornstarch (divided)

Kosher salt and black pepper

1 Tablespoon canola or other cooking oil

3/4 cup orange juice

2 Tablespoons low-sodium soy sauce

1 Tablespoon lemon juice

2 Tablespoons brown sugar

2-3 teaspoons orange zest

1 teaspoon fresh ginger (grated, or a frozen cube)

2 cloves garlic (minced)

1/8 teaspoon red pepper flakes (optional)

Rice, sliced green onions, sesame seeds (optional for serving)

Instructions

Step 1: Cut chicken into bite-sized pieces and place in a large bowl. Sprinkle with 2 Tablespoons of the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.

Step 2: Set a large wok or skillet over medium-high heat and add a generous drizzle of oil. When it starts to shimmer, add the chicken and cook for 4-5 minutes, turning once or twice, until golden and crisp on the outside and just cooked through. Remove chicken to a plate and set aside. Cook in batches if needed to avoid crowding.

Step 3: While the chicken cooks, whisk together orange juice, soy sauce, lemon juice, brown sugar, orange zest, ginger, garlic, and optional red pepper flakes. Add remaining 2 teaspoons cornstarch and whisk well to combine. Set aside.

Step 4: After removing chicken, reduce heat to medium and pour the sauce into the skillet. As it bubbles and thickens, scrape the bottom of the pan to release any browned bits.

Step 5: When the sauce is as thick as you like, return the chicken to the skillet and stir to coat with the sauce. Serve immediately, or keep on the lowest heat setting if you need to hold the dish briefly to prevent sticking.

Step 6: Serve over rice or noodles and garnish with sliced green onions, sesame seeds, and additional vegetables if desired.

Tips & Variations

For extra crispiness, double-coat the chicken pieces with cornstarch before frying.

Substitute chicken thighs for a juicier result with more flavor.

Add bell peppers or snap peas to the sauce for added color and nutrition.

Use fresh orange juice and zest to maximize citrus flavor.

Adjust red pepper flakes to control the heat level or omit for a milder dish.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for even cooking and texture. If using frozen, fully thaw the chicken before cutting and cooking to ensure safe and even cooking.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, mix a small amount of cornstarch with cold water and stir it into the simmering sauce. Cook for a minute or two until it thickens to your liking.