Skillet Orange Chicken with Ginger and Orange Juice
Lightly coated chicken thigh pieces with a reduced orange-ginger sauce and a sesame-green onion finish.
Ingredients
Chicken Preparation
- 1 lb chicken thighs cut into bite-sized pieces
- 1 cup cornstarch dredging supply; use a thin coating and discard leftovers that touched raw chicken
- 2 large eggs beaten
- 1 tablespoon olive oil
Orange Sauce Ingredients
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger grated
Garnish
- green onions to taste; for garnish
- sesame seeds to taste; for garnish
Instructions
Instructions
- Combine orange juice, sugar, soy sauce, rice vinegar, garlic, and ginger in a saucepan. Simmer gently, stirring, until the sugar dissolves and the liquid lightly coats a spoon; keep warm while cooking the chicken.
- Place cornstarch and beaten eggs in separate shallow bowls. Lightly dredge the bite-size chicken in cornstarch, shake off excess, dip in egg, and let excess egg drip off.
- Heat the olive oil in a nonstick skillet over medium heat, dividing the tablespoon between batches if needed. Cook chicken in an uncrowded layer, letting the coating brown before turning, until the thickest pieces reach 165°F; transfer to a serving dish.
- Pour the warm orange sauce over the cooked chicken and turn gently to coat off the heat. Garnish with green onions and sesame seeds and serve; discard unused coating ingredients that touched raw chicken.
Notes
- The 35-minute estimate assumes the chicken fits comfortably in the pan; extra batches take longer.
- Refrigerate within 2 hours; use within 3–4 days.
- Reheat gently to 165°F; the coating softens in the sauce.