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This single serving Orange Chicken is a quick, one pan chicken dinner made with tender sautéed chicken pieces coated in a sweet and savory homemade orange sauce. It’s a lighter version of classic orange chicken, not breaded, naturally sweetened with honey, and ready in about 20 minutes.
Why You’ll Love This Recipe
- One Pan Meal: Cook the chicken and thicken the orange sauce in the same skillet for easy cleanup.
- Lighter Than Takeout: No breading and no deep frying means fewer calories and less fat.
- Sweet and Savory Flavor: Fresh orange juice, honey, soy sauce, and garlic create the classic orange chicken flavor.
- Ready in 20 Minutes: A fast chicken dinner that fits easily into your evening.
- Perfectly Portioned: A satisfying orange chicken dinner sized just right for one.
I keep coming back to this recipe because it delivers that classic orange chicken flavor without the breading or frying. The chicken cooks up golden and tender, and the orange sauce thickens right in the pan into a glossy glaze that clings to every piece. It’s sweet, citrusy, and bold, the kind of flavor that makes you want one more bite.
The scent of fresh orange and garlic fills the kitchen and instantly reminds me of the orange chicken you’d order at a restaurant. What I love most is how doable it feels. Everything happens in one skillet, and the sauce comes together with a quick whisk and pour.
If you enjoy this Orange Chicken For One, you might also like a few of my other single serving chicken dinners. Try the rich and comforting Single Serving Chicken Paprika, Sheet Pan Greek Chicken, bold Kung Pao Chicken For One, classic Chicken Marsala For One, or creamy Tuscan Chicken For One. Each recipe is scaled for one and full of flavor.
Ingredients
If you have any ingredients leftover from this healthy orange chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Boneless Skinless Chicken Breast or Thigh: Use about 6 ounces, cut into 1 inch pieces so they cook quickly and evenly.
- Kosher Salt and Black Pepper: Used to season the chicken before cooking.
- Olive Oil: Helps brown the chicken and keeps it from sticking to the skillet.
- Orange Juice and Zest: You’ll need 1/2 cup of orange juice for the sauce. Freshly squeezed juice gives the brightest flavor. If you’re using a fresh orange, zest it first before juicing. Bottled orange juice works well too.
- Garlic: Adds depth and richness to the sauce. Freshly minced garlic gives the best flavor.
- Honey: Naturally sweetens the sauce and helps create that glossy finish as it cooks.
- Soy Sauce: Adds saltiness and savory depth. Use low sodium if preferred.
- Rice Vinegar: Also called rice wine vinegar, it adds a mild acidity that enhances the orange flavor.
- Ground Ginger: Adds warmth and subtle spice.
- Cornstarch: Thickens the sauce as it boils, creating a smooth glaze that coats the chicken.
- Optional Garnish: Sliced green onions and sesame seeds for added texture and color.
Recipe Variations
Try one of these simple variations:
- Spicy Orange Chicken: Add 1/8 teaspoon red pepper flakes or a small squeeze of sriracha to the sauce.
- Low Sodium Orange Chicken: Use low sodium soy sauce and reduce added salt on the chicken.
- Orange Chicken with Vegetables: Stir in cooked broccoli or snap peas before serving.
- Gluten Free Orange Chicken: Use tamari or a certified gluten free soy sauce.
How To Make Orange Chicken
These photos and instructions show how to make this single serving orange chicken. For ingredient amounts and full details, see the recipe box below.
- Season the Chicken: Sprinkle the chicken pieces evenly with salt and black pepper.
- Make the Orange Sauce: In a small bowl, whisk together the orange juice, soy sauce, honey, and rice wine vinegar. Add the cornstarch and whisk until fully dissolved. Stir in the garlic, orange zest, ground ginger, and black pepper.
- Cook the Chicken: Heat olive oil in a 10 inch skillet over medium high heat. When the oil is hot, add the chicken in a single layer. Cook for about 3 minutes per side, for a total of about 6 minutes. The chicken should be golden brown and reach an internal temperature of 165°F or 74°C.
- Add the Sauce and Thicken: Pour the sauce into the skillet with the cooked chicken. Stir to coat. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens and turns glossy. Remove from heat.
- Serve: Spoon the orange chicken over cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Want a Slow Cooker Version?
If you prefer a hands off method, try my Slow Cooker Orange Chicken For One. It has the same sweet and savory orange sauce but cooks low and slow until the chicken is tender and flavorful.
Expert Tips
- Cut Even Pieces: Cut the chicken into uniform 1 inch pieces so they cook evenly and stay tender.
- Do Not Crowd the Pan: Arrange the chicken in a single layer. Overcrowding prevents browning and causes steaming.
- Whisk the Sauce Thoroughly: Make sure the cornstarch is fully dissolved before adding it to the skillet.
- Watch the Boil: The sauce thickens quickly once it reaches a full boil. Stir and remove from heat as soon as it coats the chicken.
- Check Temperature: Use a thermometer to ensure the chicken reaches 165°F for safe cooking.
Serving Suggestions
Enjoy your orange chicken with any of these single serving sides for a complete meal.
Frequently Asked Questions
Cornstarch thickens the sauce as it comes to a full boil. Let it boil for 2 to 3 minutes, stirring, until it turns glossy and coats the chicken.
The sauce must reach a full boil for the cornstarch to activate. Also make sure the cornstarch was fully dissolved before adding it to the pan.
This version is lighter because it is not breaded or fried and is naturally sweetened with honey.
Yes. Use a larger skillet so the chicken can cook evenly without crowding.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try this easy single serving orange chicken recipe, or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Orange Chicken For One
Equipment
Ingredients
- 1 (6 oz) boneless, skinless chicken breast or thighs – cut into 1-inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper -divided
- ½ cup orange juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- 1 ¼ teaspoons cornstarch
- 1 clove garlic -minced
- ½ tablespoon grated orange zest
- ⅛ teaspoon ground ginger
- ½ tablespoon olive oil
- cooked rice – optional for serving
- sliced green onions and sesame seeds – optional for topping
Instructions
- Season the Chicken: Sprinkle the chicken pieces evenly with ¼ teaspoon of kosher salt and ⅛ teaspoon of black pepper.
- Make the Sauce: In a small bowl, whisk together the orange juice, honey, soy sauce, and rice wine vinegar. Add the cornstarch and whisk until fully dissolved. Stir in the garlic, orange zest, ground ginger, and ⅛ teaspoon of black pepper.
- Cook the Chicken: Heat olive oil in a 10 inch skillet over medium high heat. Add the chicken in a single layer. Cook for about 3 minutes per side, about 6 minutes total, until golden brown and cooked through. Note: The internal temperature should reach 165°F or 74°C.
- Add the Sauce: Pour the sauce into the skillet and stir to coat the chicken. Bring to a boil and cook for 2 to 3 minutes, stirring, until the sauce thickens and turns glossy.
- Serve: Remove from heat and spoon over cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Cut Even Pieces: Cut the chicken into uniform 1 inch pieces so they cook evenly and stay tender.
- Do Not Crowd the Pan: Arrange the chicken in a single layer. Overcrowding prevents browning and causes steaming.
- Whisk the Sauce Thoroughly: Make sure the cornstarch is fully dissolved before adding it to the skillet.
- Watch the Boil: The sauce thickens quickly once it reaches a full boil. Stir and remove from heat as soon as it coats the chicken.
- Check Temperature: Use a thermometer to ensure the chicken reaches 165°F for safe cooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
