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A sizzling cast iron skillet filled with glazed chicken meatballs and vibrant broccoli, emitting steam and showcasing rich, savory colors.

Easy One-Pan Orange Chicken

This fast and simple orange chicken made in one pan is the ideal dinner for a busy weeknight—crunchy chicken, soft vegetables, and a delicious orange sauce that is similar to takeout (but much healthier). Based on Adam Ragusea’s popular recipe, it is packed with strong flavors, can be prepared in less than 30 minutes, and only requires one pan for easy cleanup. Great for those who want tasty comfort food without using a deep fryer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Chicken thighs Boneless, skinless, cut into bite-size pieces
  • 1-2 tbsp Cornstarch For light coating to crisp chicken
  • Salt To taste
  • Black pepper To taste
  • 2 tbsp Cooking oil Vegetable or neutral oil
  • 2 cups Broccoli florets Or substitute with snap peas or bell peppers
  • ½ cup Orange juice Fresh preferred, but store-bought works
  • 2 tbsp Soy sauce Use low sodium if preferred
  • 1½ tbsp Brown sugar Adds sweetness
  • 1 tbsp Rice vinegar Or white vinegar
  • 1 clove Garlic Minced
  • ½ tsp Fresh ginger Grated
  • 1 tsp Cornstarch Mix with 1 tbsp water to make slurry
  • Chili flakes Optional, for a little heat

Equipment

  • 1 Large skillet or frying pan Use a non-stick or cast iron for best results
  • 1 Mixing bowl For tossing chicken with cornstarch
  • 1 Measuring spoons For precise sauce ingredients
  • 1 Whisk or fork To mix the sauce
  • 1 Knife For cutting chicken and vegetables
  • 1 Measuring cup To measure orange juice and other liquids
  • 1 Garlic press or grater Optional, for garlic and ginger prep

Method
 

  1. Sprinkle salt and pepper on the chicken pieces. Then toss them in cornstarch so they get a little coating.
  2. Heat some oil in a big pan over medium-high heat. Cook the chicken until it’s nice and golden, about 6 to 8 minutes. Take it out and set it aside.
  3. In the same pan, add the broccoli and a splash of water. Cover the pan and let it steam for 2 or 3 minutes until it’s tender but still crisp.
  4. Mix the orange juice, soy sauce, brown sugar, vinegar, garlic, and ginger in a bowl. Pour that into the pan and let it bubble a bit.
  5. Stir in the cornstarch mixed with water (this will make the sauce thick and glossy). Cook for another minute or two until it looks shiny.
  6. Put the chicken back in the pan, stir it all together so everything’s coated in sauce, and you’re done! Serve it up with some rice or noodles.

Video

Notes

  • Thighs are the best choice – They have more juice and are less likely to dry out compared to chicken breasts.
  • Don’t forget the cornstarch – It gives the chicken a nice crunch and helps it stick to the sauce well.
  • Try your sauce – If it tastes off, mix in a bit more sugar or vinegar to adjust it (especially if you are using store-bought juice).
  • Any vegetables are fine – Broccoli works well, but you can also use frozen stir-fry mixes, bell peppers, or green beans.
  • Have leftovers? – Heat them up slowly with a little bit of water to keep the sauce flavorful and wet.