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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 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 I Keep Making This Orange Chicken
This is one of those recipes I come back to when I want something that tastes like takeout but don’t want to leave the house. The orange sauce is made with fresh orange juice, honey, soy sauce, and garlic and thickens right in the pan while the chicken is still in it.
No breading, no frying, and everything cooks in one skillet.
If you enjoy this Orange Chicken For One, you might also like my other single serving chicken dinners like Single Serving Chicken Paprika, Sheet Pan Greek Chicken, Kung Pao Chicken For One, Chicken Marsala For One, or Tuscan Chicken For One.
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. Chicken thighs tend to stay a little more moist than chicken breast.
- Kosher Salt and Black Pepper: Used to season the chicken before cooking.
- Olive Oil: Use enough to lightly coat the bottom of the pan. This keeps the chicken from sticking and helps it brown properly.
- Orange Juice and Zest: You’ll need 1/2 cup of orange juice for the sauce. Freshly squeezed gives the brightest flavor. If you’re using a fresh orange, zest it before juicing. Bottled orange juice works too.
- Garlic: Freshly minced garlic gives the best flavor. Pre-minced from a jar will work but the flavor won’t be as sharp.
- Honey: Naturally sweetens the sauce and helps create that glossy finish as it cooks.
- Soy Sauce: Adds saltiness and depth to the sauce. Use low sodium if preferred.
- Rice Vinegar: Adds a mild acidity that brightens the orange flavor.
- Ground Ginger: Adds warmth and subtle spice to the sauce.
- Cornstarch: Thickens the sauce as it boils and gives it a smooth, glossy finish.
- Optional Garnish: Sliced green onions and sesame add texture and color on top.
Recipe Variations
A few ways to change things up:
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 go light on the salt when seasoning the chicken.
Orange Chicken with Vegetables – Stir in cooked broccoli or snap peas once the sauce has thickened.
Gluten Free Orange Chicken – Use tamari or a certified gluten free soy sauce.
Pineapple Orange Chicken – Add a few small pieces of fresh or canned pineapple to the skillet with the sauce. It adds a little sweetness and works well with the orange flavor.
Orange Chicken with Rice Noodles – Serve over cooked rice noodles instead of white rice for a different take on the dish.
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 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. Spread the chicken out in the pan and cook for about 3 minutes per side until golden brown and cooked through to 165°F.
- Add the Sauce: Pour the sauce into the skillet and toss the chicken to coat. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens.
- Serve: Spoon the orange chicken over a single serving of cooked rice and top with sliced green onions and sesame seeds.
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 the chicken into even pieces. Uniform 1 inch pieces cook through at the same rate.
Don’t crowd the pan. Give each piece of chicken enough room. Too much chicken at once will steam instead of brown.
Whisk the sauce well. Make sure the cornstarch is fully dissolved before adding the sauce to the skillet. Undissolved cornstarch will leave lumps.
Watch the sauce. It thickens quickly once it reaches a boil. Stir it and remove the pan from the heat as soon as it thickens.
Cut Even Pieces: Cut the chicken into uniform 1 inch pieces so they cook evenly and stay tender.
Check the temperature: Use a thermometer to make sure the chicken reaches 165°F before adding the sauce.
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.
Yes. Store the cooked chicken and sauce in the refrigerator for up to 3 days. Reheat in a skillet over low heat.
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
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.
This is so easy to make and tastes wonderful!
I was not a fan of this recipe.Considering time,cost and clean up just not worth it. Just go to Panda express This didnt even taste orange and I used fresh juice and zest .Mostly tasted garlic
This is a lighter, non-breaded version of orange chicken, so it’s not like the takeout-style versions. The flavors are more balanced and not as heavy or sweet. It’s also designed to be made in about 20 minutes in one pan. I appreciate you giving it a try.
I’m allergic to HONEY , what can I use instead? thanks, Pat
You can use maple syrup as a substitute for the honey. It has a similar consistency and sweetness and works well in the sauce. You could also use brown sugar, which will give the sauce a slightly deeper flavor.
Can you use frozen chicken nuggets instead? I just thought it might be good that way.
That would work, but it will change the texture. Since the nuggets are breaded, the sauce won’t coat them the same way. If you try it, heat the nuggets first, then toss them in the sauce right before serving so they stay crisp.
Great recipe,
Thank you!