Orange Chicken For One
This single serving Orange Chicken is a quick one pan chicken dinner made with tender sautéed chicken coated in a sweet and savory homemade orange sauce. This lighter, not breaded version is naturally sweetened with honey and delicious served over rice.
Servings: 1 serving
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 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.
If doubling the recipe use a larger skillet.
Nutrition
Serving: 1serving | Calories: 459kcal | Carbohydrates: 51g | Protein: 54g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 778mg | Potassium: 767mg | Fiber: 0.5g | Sugar: 45g | Vitamin A: 248IU | Vitamin C: 62mg | Calcium: 22mg | Iron: 1mg
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