Chicken with Orange Sweet and Sour Sauce
Transform your dinner table with this vibrant and flavorful Chicken with Orange Sweet and Sour Sauce recipe. Tender, golden-brown chicken bites are coated in a luscious homemade sauce made with fresh orange juice, zesty orange peel, and a perfect balance of tangy rice vinegar, umami-rich soy sauce, and sweet brown sugar. Infused with hints of garlic and ginger, the sauce thickens to a glossy finish, creating a restaurant-quality dish in just 45 minutes. This one-pan recipe is perfect for weeknights, offering an irresistible combination of textures and flavors that pair beautifully with steamed rice or noodles. Garnish with green onions and sesame seeds for a burst of freshness and crunch. Whether you're entertaining or craving takeout-style comfort, this sweet and sour chicken recipe will not disappoint!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups cornstarch
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 cups vegetable oil
- 1 cups orange juice
- 1 teaspoons orange zest
- 0.25 cups rice vinegar
- 0.25 cups soy sauce
- 0.33 cups brown sugar
- 2 tablespoons ketchup
- 2 cloves minced garlic
- 1 teaspoons minced ginger
- 0.25 cups water
- 1 tablespoons cornstarch (for sauce thickening)
- 2 tablespoons sliced green onions (for garnish)
- 1 tablespoons sesame seeds (optional, for garnish)
Instructions
Cut the boneless, skinless chicken breasts into bite-sized pieces and set aside.
In a medium bowl, whisk together the cornstarch, all-purpose flour, salt, and ground black pepper.
Dredge the chicken pieces in the flour mixture, ensuring an even coating. Shake off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, cook the chicken pieces in batches, turning occasionally, until golden brown and cooked through (about 5-7 minutes per batch). Remove and place on a paper towel-lined plate to drain excess oil.
In a small saucepan, combine orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ketchup, minced garlic, and minced ginger. Stir to mix well.
Bring the sauce mixture to a gentle boil over medium heat, stirring occasionally.
In a small bowl, mix water and 1 tablespoon of cornstarch to create a slurry. Gradually add the slurry to the sauce while stirring, allowing it to thicken. Simmer the sauce for 2-3 minutes.
Reduce the heat to low. Add the cooked chicken to the saucepan and toss to coat the chicken evenly in the sauce.
Garnish the dish with sliced green onions and sesame seeds (if using).
Serve hot over steamed rice, noodles, or alongside stir-fried vegetables. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 26.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
