Easy Orange Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 large chicken breasts

Salt & pepper (to taste)

3 tablespoons cornstarch

3 tablespoons olive oil (divided)

Chopped scallions (optional, for serving)

3/4 cup orange juice (see note)

2 tablespoons soy sauce

1 tablespoon lemon juice

1/4 cup (packed) brown sugar

1 tablespoon cornstarch

Zest from 1 orange (see note)

1/2 teaspoon grated fresh ginger

2 cloves garlic (minced)

1/4 teaspoon crushed red pepper flakes (optional)

Directions

With this recipe, it's important to prep everything ahead of time as the cooking part goes fast. Cut the chicken into bite-size pieces and place it in a medium bowl. Season with some salt & pepper and sprinkle the cornstarch over it. Toss until coated.

Add the sauce ingredients to another bowl and whisk together.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.

Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs. Chicken should be browned and cooked through (165F). For the second batch, add another tablespoon or so of olive oil to the pan. Transfer the chicken to a plate once it's done.

Turn the burner off, and pour the sauce into the skillet. The pan should still be screaming hot, so the sauce will thicken in about a minute. As the sauce bubbles, stir/scrape it to loosen any browned bits on the bottom of the pan. Add the chicken back in and toss to coat. Serve immediately.

Nutrition

• Calories: 336 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.01 g
• Cholesterol: 72 mg
• Sodium: 641 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 0.5 g
• Total Sugars: 18 g
• Protein: 25 g