Easy Skillet Orange Chicken

One thing my family of 6 can all agree on is our love for take out.  The kids would have us ordering dinner 50% of the time if we would let them.  I, however, know that doesn’t really fit into our budget, so I often find myself doing the next best thing……making it at home!

This recipe can be ready in 30 minutes and, aside from measuring, requires very little prep work!  I like to serve this with Jasmine or fried rice and steamed broccoli.

(If you prefer to make this in a slow cooker, you can.  After you brown the chicken, just place it in the crock or your cooker and pour the sauce over the top.  Cook on low for 3-4 hours or high for 2 hours.)

Easy Skillet Orange Chicken

1/2 cup vegetable oil

2 tablespoons toasted sesame oil

3 pounds boneless skinless chicken breast, cut into 1-inch cubes

3/4 cup cornstarch

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

12 ounces orange marmalade

3/4 cup ketchup

3/4 cup soy sauce

3/4 cup brown sugar

1/3 cup dry white wine or 1/4 cup rice wine vinegar

2 tablespoons fresh ginger

2 tablespoons fresh chopped garlic, about 4-6 cloves

1 teaspoon crushed red pepper (1/2 teaspoon if you don’t want as much heat)

sesame seeds (for garnish)

green onion (for garnish)

cilantro (for garnish)


In a resealable gallon-size plastic bag, place the chicken, cornstarch, salt, and pepper.  Seal the bag and shake until the chicken is evenly coated.  Set aside.

In a mixing bowl, combine the marmalade, ketchup, soy sauce, brown sugar, wine, garlic, ginger, and chili flake.  Set aside.

Heat oils in a large skillet over high heat until shimmering.  Add coated chicken and fry until all sides are a light golden brown.  Add the marmalade mixture and stir to make sure all of the chicken pieces are coated.  Reduce heat to medium-low and let simmer for 15 minutes, stirring occasionally so that the sauce won’t burn on the bottom of the pan.

Serve over rice and garnish with sesame seeds, sliced green onion, and chopped cilantro

Serves 6-8

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