21 Delicious Orange Chicken Recipes for Every Occasion

Unleash the vibrant flavors of orange chicken with our roundup of 21 mouthwatering recipes perfect for any occasion! Whether you’re craving a quick weeknight dinner, a festive seasonal dish, or just some cozy comfort food, we’ve got you covered. Dive into this citrusy adventure and discover your new favorite way to enjoy this classic dish. Let’s get cooking!

Crispy Orange Chicken

Today, we’re diving into the world of takeout fakes that’ll have you swearing off the real deal. Crispy Orange Chicken is here to save your wallet and wow your taste buds, proving that homemade can indeed outshine the drive-thru.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup high-heat oil (like avocado or peanut oil)
• 3/4 cup freshly squeezed orange juice
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/3 cup honey
• 2 tbsp orange zest
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.
2. Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring an even layer.
3. Heat oil in a large skillet over medium-high heat until it reaches 375°F.
4. Fry the chicken in batches, about 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
5. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
6. In a saucepan over medium heat, combine orange juice, rice vinegar, soy sauce, honey, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer.
7. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened. Tip: A silicone spatula is perfect for scraping the sides and preventing burns.
8. Toss the crispy chicken in the sauce until evenly coated. Tip: For extra crispiness, serve immediately after tossing.
9. Garnish with sliced green onions before serving.

The chicken emerges with a crackling exterior giving way to juicy tenderness, all cloaked in a glossy, tangy-sweet sauce that’s downright addictive. Serve it over a mound of steamed jasmine rice or alongside crisp-tender broccoli for a meal that’ll have everyone chopstick-fighting for the last piece.

Sweet and Spicy Orange Chicken

Dive into a dish that’s a rollercoaster of flavors—Sweet and Spicy Orange Chicken is here to tango with your taste buds, offering a zesty kick followed by a sweet embrace. Perfect for those who love their dinner with a side of drama.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup fresh orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 tbsp orange zest
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet in a single layer, working in batches if necessary, and cook until golden brown and crispy, about 4 minutes per side.
4. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain.
5. In the same skillet, reduce the heat to medium and add garlic and ginger, sautéing until fragrant, about 30 seconds.
6. Whisk in orange juice, honey, soy sauce, rice vinegar, and red pepper flakes, bringing the mixture to a simmer.
7. Return the chicken to the skillet, tossing to coat evenly in the sauce, and cook until the sauce thickens slightly, about 2 minutes.
8. Remove from heat and stir in orange zest.
9. Garnish with sliced green onions before serving.

Now, the grand finale—this dish boasts a crispy exterior giving way to juicy chicken, all cloaked in a glossy, vibrant sauce that’s a masterclass in balance. Serve it over a mound of jasmine rice or alongside steamed broccoli for a meal that’s as visually stunning as it is delicious.

Orange Chicken Stir Fry

Yowza! If you’re craving a dish that’s a riot of flavors and colors, this Orange Chicken Stir Fry is about to become your weeknight superhero. It’s the perfect blend of zesty, sweet, and savory, with a kick that’ll make your taste buds do a happy dance.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup fresh orange juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp orange zest
• 1/2 tsp crushed red pepper flakes
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a large skillet, heat clarified butter over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces, ensuring they’re not overcrowded, and sear until golden brown, about 3 minutes per side. Tip: Let the chicken develop a crust before stirring for maximum flavor.
3. Stir in garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Pour in orange juice, soy sauce, honey, orange zest, and red pepper flakes, stirring to combine. Bring to a simmer.
5. Add broccoli and red bell pepper, cooking until vegetables are crisp-tender, about 4 minutes. Tip: Keep the veggies vibrant by not overcooking them.
6. Garnish with green onions and sesame seeds before serving. Tip: Toast the sesame seeds lightly for an extra nutty flavor.

Every bite of this Orange Chicken Stir Fry is a symphony of textures, from the juicy chicken to the crisp veggies, all coated in a glossy, tangy-sweet sauce. Serve it over a mound of steamed jasmine rice or wrap it in lettuce cups for a low-carb twist that’s equally divine.

Honey Orange Chicken

Mmm, imagine biting into a piece of chicken so gloriously glazed, it’s like the sun decided to personally bless your dinner plate. That’s Honey Orange Chicken for you—a dish that’s sweet, tangy, and utterly irresistible, perfect for when you’re craving something that’s both comforting and a tad fancy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/4 cup local honey, preferably raw
• 1/2 cup freshly squeezed orange juice, strained
• 2 tbsp organic orange zest
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1/4 cup scallions, thinly sliced for garnish

Instructions

1. In a medium bowl, whisk together honey, orange juice, orange zest, minced garlic, grated ginger, soy sauce, rice vinegar, and crushed red pepper flakes until fully combined. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken thighs, cooking for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
3. Reduce heat to medium-low. Pour honey-orange mixture over the chicken, simmering for 2 minutes to allow flavors to meld.
4. In a small bowl, mix cornstarch and cold water to create a slurry. Stir into the skillet, cooking for an additional 1-2 minutes until sauce thickens to a glossy consistency.
5. Garnish with sliced scallions before serving. Tip: For an extra zing, add a pinch more orange zest on top.

Who knew something so simple could taste so divine? The chicken emerges tender and juicy, cloaked in a sauce that’s the perfect balance of sweet and spicy. Serve it over a bed of jasmine rice or alongside crisp, steamed veggies for a meal that’ll have everyone asking for seconds.

Orange Chicken with Broccoli

Yowza! If you’re craving a dish that’s a riot of flavor and color, this Orange Chicken with Broccoli is about to become your weeknight hero. It’s the perfect tangy-sweet escape from the mundane, with a crunch that’ll make your taste buds do a happy dance.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup orange juice, freshly squeezed
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 cups broccoli florets
• 2 tbsp clarified butter
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a medium bowl, whisk together orange juice, honey, soy sauce, rice vinegar, ginger, garlic, and cornstarch until smooth. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken pieces, ensuring they’re not overcrowded, and sear until golden brown, about 3-4 minutes per side.
3. Reduce heat to medium, pour the orange juice mixture over the chicken, and stir to coat. Simmer for 5 minutes, allowing the sauce to thicken slightly.
4. Add broccoli florets and red pepper flakes to the skillet, stirring to combine. Cover and cook for an additional 3-4 minutes, until broccoli is bright green and tender-crisp.
5. Remove from heat, sprinkle with sesame seeds, and serve immediately over steamed rice or quinoa for an extra hearty meal.

The chicken emerges succulent and glossy, with a sauce that’s the perfect balance of sweet and zesty, while the broccoli adds a satisfying crunch. For a fun twist, try serving it in lettuce wraps for a low-carb option that doesn’t skimp on flavor.

Baked Orange Chicken

Venture into the realm of irresistibly tangy and sweet with a dish that’s bound to make your taste buds dance—the Baked Orange Chicken. It’s the perfect blend of zesty and savory, with a crispy exterior that gives way to juicy, flavorful meat, proving that healthy can indeed be delicious.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on
• 1/2 cup freshly squeezed orange juice
• 2 tbsp organic honey
• 1 tbsp soy sauce, low-sodium
• 2 cloves garlic, finely minced
• 1 tsp ginger, freshly grated
• 1/2 tsp orange zest
• 1/4 tsp crushed red pepper flakes
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the orange juice, honey, soy sauce, garlic, ginger, orange zest, and red pepper flakes until well combined.
3. Pat the chicken thighs dry with paper towels to ensure a crispy skin, then season both sides with sea salt and black pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for an additional 2 minutes.
5. Transfer the seared chicken thighs to the prepared baking sheet. Pour the orange juice mixture over the chicken, ensuring each piece is well coated.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
7. For an extra glossy finish, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.

Unbelievably tender with a sticky, sweet-and-sour glaze that clings to every bite, this Baked Orange Chicken is a weeknight hero. Serve it over a bed of fluffy jasmine rice or alongside crisp steamed broccoli for a meal that’s as vibrant as it is satisfying.

Orange Chicken Lettuce Wraps

Vibrant, zesty, and utterly irresistible, these Orange Chicken Lettuce Wraps are your ticket to a flavor-packed meal that’s as fun to assemble as it is to devour. Perfect for those who love a little drama in their dinner, these wraps combine the sweet tang of orange with the crisp freshness of lettuce, creating a dish that’s anything but boring.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 1/4 cup freshly squeezed orange juice
• 2 tbsp orange zest
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp clarified butter
• 8 large butter lettuce leaves
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, and garlic to create the marinade.
2. Add diced chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add marinated chicken, reserving the marinade. Cook for 5-7 minutes, stirring occasionally, until chicken is golden and cooked through.
4. Pour reserved marinade into the skillet with the chicken. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens slightly and coats the chicken.
5. Arrange butter lettuce leaves on a serving platter. Spoon the orange chicken mixture evenly among the leaves.
6. Garnish with toasted sliced almonds and green onions for added crunch and color.

Bold flavors and contrasting textures make these Orange Chicken Lettuce Wraps a standout dish. The juicy, citrusy chicken pairs beautifully with the crisp lettuce, while the almonds add a delightful crunch. Serve them as a light lunch or a fun, interactive dinner option that’s sure to spark conversation.

Orange Chicken Salad

Hold onto your forks, folks, because this Orange Chicken Salad is about to take your taste buds on a zesty joyride they won’t soon forget. Perfect for those days when you’re craving something light yet packed with flavor, this dish is a playful twist on the classic chicken salad, with a citrusy punch that’ll have you coming back for seconds.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1/2 cup mayonnaise, preferably avocado oil-based
• 1/4 cup freshly squeezed orange juice
• 1 tbsp orange zest, finely grated
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/2 cup halved red grapes
• 1/4 cup chopped toasted almonds
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken, mayonnaise, orange juice, and orange zest, stirring until the chicken is evenly coated.
2. Add the diced celery, red onion, halved red grapes, and chopped toasted almonds to the bowl, gently folding them into the chicken mixture to distribute evenly.
3. Stir in the Dijon mustard, sea salt, and black pepper, adjusting the seasoning if necessary for that perfect balance of sweet and savory.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
5. Serve chilled on a bed of crisp lettuce leaves or between slices of artisan whole-grain bread for a satisfying crunch.

Get ready to dazzle your palate with this Orange Chicken Salad, where the juicy grapes and crunchy almonds play off the creamy, citrus-infused chicken for a symphony of textures. Whether you’re packing it for a picnic or plating it for a posh luncheon, this dish is sure to steal the spotlight with its vibrant flavors and refreshing zest.

Orange Chicken Tacos

Orange you ready to shake up taco night with a zesty twist? These Orange Chicken Tacos are here to prove that citrus and spice can play nice, wrapping up bold flavors in a cozy tortilla hug.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup freshly squeezed orange juice
• 2 tbsp orange zest
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ginger, freshly grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 8 small flour tortillas
• 1/4 cup cilantro, finely chopped
• 1/2 cup red cabbage, thinly sliced
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. In a medium bowl, whisk together orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving marinade, and cook chicken for 5-7 minutes until browned and cooked through.
4. While chicken cooks, combine cornstarch and water in a small bowl to create a slurry. Pour reserved marinade into the skillet with the chicken, bring to a simmer, then stir in the slurry. Cook for 2-3 minutes until sauce thickens.
5. Warm tortillas according to package instructions for a pliable texture that won’t crack under pressure.
6. Divide chicken among tortillas, topping with cilantro, red cabbage, and avocado slices. Serve with lime wedges on the side for an extra citrus kick.

Dive into these tacos where the chicken’s sticky-sweet glaze meets the crunch of cabbage and the creaminess of avocado, creating a symphony of textures. Perfect for when you’re craving something boldly flavorful yet surprisingly easy to whip up.

Orange Chicken Pizza

Craving something outrageously delicious that’s a wild cross between your favorite Chinese takeout and a Friday night pizza? Buckle up, because this Orange Chicken Pizza is about to take your taste buds on a joyride they won’t forget!

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1 cup orange marmalade
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 lb chicken breast, pasture-raised, diced into 1-inch pieces
• 1 tbsp cornstarch
• 1 tbsp clarified butter
• 1 cup mozzarella cheese, shredded
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup green onions, sliced
• 1 tsp sesame seeds

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. In a small saucepan over medium heat, combine orange marmalade, soy sauce, rice vinegar, grated ginger, and minced garlic. Simmer for 5 minutes until slightly thickened, then remove from heat.
3. Toss diced chicken with cornstarch until evenly coated.
4. Heat clarified butter in a skillet over medium-high heat. Add chicken and cook for 6-8 minutes, until golden and cooked through. Tip: Don’t overcrowd the pan to ensure a perfect sear.
5. Roll out pizza dough on a floured surface to a 12-inch circle. Carefully transfer to the preheated pizza stone or baking sheet.
6. Spread half of the orange sauce over the dough, leaving a 1-inch border for the crust.
7. Top with cooked chicken, red bell pepper, and mozzarella cheese.
8. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
9. Drizzle remaining orange sauce over the baked pizza and garnish with green onions and sesame seeds. Tip: Let the pizza rest for 2 minutes before slicing to keep the toppings in place.

Ready to dive in? This pizza is a crispy, chewy masterpiece with a sweet and tangy kick that’ll have you reaching for slice after slice. Serve it up with a cold brew for the ultimate flavor showdown!

Orange Chicken Pasta

Just when you thought pasta couldn’t get any more irresistible, along comes this zesty, tangy, and utterly addictive Orange Chicken Pasta. It’s the kind of dish that makes you forget your name after the first bite—bold, bright, and packed with flavors that dance on your palate like it’s Saturday night.

Ingredients

• 8 oz dried linguine pasta
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1/2 cup freshly squeezed orange juice
• 1 tbsp orange zest
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, season the chicken cubes with salt and pepper, then dredge in flour, shaking off any excess.
3. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in orange juice and zest, scraping up any browned bits from the bottom of the pan.
5. Stir in heavy cream and bring to a simmer. Cook for 2 minutes until slightly thickened. Tip: The sauce should coat the back of a spoon.
6. Return the chicken to the skillet, along with the cooked linguine and reserved pasta water. Toss everything together until well coated and heated through, about 2 minutes.
7. Remove from heat and stir in Parmesan cheese and chopped parsley. Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.
8. Serve immediately, garnished with additional orange zest and parsley if desired. Tip: Pair with a crisp white wine to complement the citrus notes.

Kick back and savor the creamy, citrusy goodness of this Orange Chicken Pasta, where every forkful is a perfect harmony of tender chicken and al dente pasta swathed in a velvety orange sauce. It’s a dish that’s as fun to eat as it is to say—try it for your next dinner and watch it disappear faster than you can say ‘seconds, please!’

Orange Chicken Skewers

Alright, let’s dive into the world of skewers with a zesty twist that’ll make your taste buds do a happy dance. Orange Chicken Skewers are here to save your dinner routine from the mundane, packing a punch of citrusy sweetness and savory goodness that’s downright irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup freshly squeezed orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp orange zest
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together orange juice, honey, soy sauce, ginger, garlic, orange zest, and red pepper flakes to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly grease the grates with clarified butter to prevent sticking.
4. Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and has a beautifully charred exterior.
6. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.

Vibrant and bursting with flavor, these Orange Chicken Skewers offer a delightful contrast of tender meat and crispy edges. Serve them over a bed of jasmine rice or alongside a crisp cucumber salad for a meal that’s as visually appealing as it is delicious.

Orange Chicken Wings

Prepare to have your taste buds tangoed into a citrusy symphony with these Orange Chicken Wings, a dish that’s as bold and zesty as your aunt’s comments at Thanksgiving. Perfect for game day or when you’re pretending to watch your diet, these wings are a sticky, sweet, and slightly spicy masterpiece that’ll have you licking your fingers shamelessly.

Ingredients

• 2 lbs pasture-raised chicken wings, tips removed, drumettes and flats separated
• 1 cup freshly squeezed orange juice
• 1/4 cup raw honey
• 2 tbsp soy sauce
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1 tbsp orange zest
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan over medium heat, combine orange juice, honey, soy sauce, clarified butter, garlic, ginger, red pepper flakes, and sea salt. Bring to a simmer, stirring occasionally, until the honey is fully dissolved, about 3 minutes.
3. In a small bowl, whisk together cornstarch and cold water to create a slurry. Gradually stir into the orange sauce until thickened, about 2 minutes. Remove from heat and stir in orange zest.
4. Arrange chicken wings in a single layer on the prepared baking sheet. Bake for 25 minutes, then flip each wing and bake for an additional 20 minutes, or until golden and crispy.
5. Transfer baked wings to a large bowl and pour the orange sauce over them. Toss gently until each wing is evenly coated.
6. Return sauced wings to the baking sheet and broil on high for 2-3 minutes, watching closely to prevent burning, until the sauce is caramelized and sticky.

Brace yourself for wings that are crispy on the outside, tender on the inside, and dripping with a glaze that’s the perfect balance of sweet, tangy, and spicy. Serve them atop a mound of jasmine rice to soak up every last drop of that glorious sauce, or go rogue and pair with a crisp, citrusy IPA for a match made in flavor heaven.

Orange Chicken Meatballs

Look no further for a dish that’s about to make your taste buds do a happy dance! These Orange Chicken Meatballs are the perfect blend of zesty and savory, wrapped up in a bite-sized package that’s downright irresistible.

Ingredients

• 1 lb ground chicken, preferably free-range
• 1/2 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp soy sauce, low-sodium
• 1 tsp orange zest
• 1 tbsp clarified butter
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, grated ginger, sea salt, and black pepper. Mix until just combined; overmixing can lead to tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 20 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
5. While the meatballs bake, prepare the orange glaze by combining the fresh orange juice, honey, soy sauce, and orange zest in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture slightly thickens.
6. Heat the clarified butter in a large skillet over medium heat. Add the baked meatballs and the orange glaze, tossing gently to coat. Cook for an additional 2 minutes, allowing the glaze to caramelize slightly on the meatballs.
7. Transfer the meatballs to a serving platter, garnish with sesame seeds and sliced green onions, and serve immediately.

These Orange Chicken Meatballs boast a juicy interior with a sticky, sweet-and-tangy glaze that’s utterly addictive. Try skewering them with toothpicks for a fun, party-ready appetizer or serving them over a bed of fluffy jasmine rice for a hearty meal.

Orange Chicken Soup

Ever find yourself craving something that punches above its weight in flavor but doesn’t ask for much in return? Enter our Orange Chicken Soup, a dish that’s as vibrant in taste as it is in color, promising to turn your average dinner into a citrusy celebration.

Ingredients

• 2 cups organic chicken broth, low-sodium
• 1 lb free-range chicken breast, diced into 1-inch pieces
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup fresh orange juice, pulp-free
• 1 tbsp orange zest
• 1 tbsp honey
• 1 tsp soy sauce, low-sodium
• 1/2 tsp red pepper flakes
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, thinly sliced
• Salt, to precise taste

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering, about 1 minute.
2. Add diced chicken breast, sautéing until lightly browned on all sides, approximately 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Pour in chicken broth and orange juice, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering uncovered for 15 minutes to meld flavors.
6. Whisk in orange zest, honey, soy sauce, and red pepper flakes, simmering for an additional 5 minutes.
7. Slowly drizzle in beaten eggs, stirring constantly to create silky ribbons.
8. Season with salt precisely, then garnish with sliced green onions before serving.

For a tip that’s golden: always zest your oranges before juicing for maximum flavor. And remember, the key to perfect egg ribbons is a steady hand and a slow pour. Lastly, don’t skip the simmer—it’s what turns good soup into great soup.

Flavorful, with a velvety texture that hugs every spoonful, this Orange Chicken Soup is a bowl of sunshine. Serve it with a side of crusty bread for dipping, or go bold with a sprinkle of extra red pepper flakes for those who like it hot.

Orange Chicken Sandwich

Mmm, imagine biting into a sandwich that’s a carnival of flavors, where the zest of orange dances with the savory crunch of chicken, all hugged by a soft, pillowy bun. This isn’t just any sandwich; it’s a masterpiece that’ll make your taste buds throw a party.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 1/2 cup freshly squeezed orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated orange zest
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1/2 cup arugula
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard

Instructions

1. In a medium bowl, whisk together orange juice, honey, soy sauce, orange zest, garlic, ginger, and red pepper flakes to create the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, letting excess drip off, and cook for 5-6 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, whisk together mayonnaise and Dijon mustard in a small bowl. Spread this mixture on the bottom halves of the toasted brioche buns.
5. Place arugula on top of the mayonnaise mixture, then add the cooked chicken thighs. Drizzle with remaining marinade, reduced in a small saucepan over medium heat until thickened, about 5 minutes.
6. Cap with the top halves of the buns and serve immediately.

The first bite reveals a juicy, citrus-kissed chicken with a hint of heat, perfectly balanced by the creamy, tangy spread and the peppery arugula. For an extra crunch, add a handful of crispy onion strings on top, turning this sandwich into a textural symphony.

Orange Chicken Burger

Oh, buckle up, buttercup, because we’re about to take your taste buds on a wild ride with a burger that’s anything but ordinary. Imagine the zesty tang of orange mingling with the savory depth of chicken, all hugged by a bun that’s just waiting to get in on the action.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1/2 cup fresh orange juice, no pulp
• 2 tbsp orange zest, finely grated
• 1 tbsp soy sauce, low-sodium
• 1 tbsp honey, local if possible
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1/4 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 cup arugula, for serving

Instructions

1. In a large mixing bowl, combine ground chicken, orange juice, orange zest, soy sauce, honey, garlic, ginger, red pepper flakes, panko breadcrumbs, and the lightly beaten egg. Mix until just combined; overmixing can lead to tough burgers.
2. Divide the mixture into 4 equal portions and form into patties, about 1/2 inch thick. Pro tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add patties and cook for 5-6 minutes per side, or until internal temperature reaches 165°F.
4. While the patties cook, mix mayonnaise and sriracha in a small bowl to create a spicy mayo spread.
5. Lightly toast the brioche buns in the skillet for about 1 minute per side, just until golden.
6. Assemble the burgers by spreading the spicy mayo on the bottom bun, adding the cooked patty, and topping with a handful of arugula before crowning with the top bun.

Zesty, juicy, and with just the right amount of kick, this Orange Chicken Burger is a symphony of flavors that’ll have you questioning why you ever settled for plain old beef. Serve it up with a side of sweet potato fries dusted with cinnamon for a meal that’s downright rebellious.

Orange Chicken Quesadilla

Who knew that the love child of a Chinese takeout favorite and a Mexican classic could be this irresistibly delicious? Welcome to the world of Orange Chicken Quesadilla, where every bite is a fiesta of flavors dancing in perfect harmony.

Ingredients

• 2 cups shredded cooked chicken, preferably free-range
• 1/2 cup orange marmalade, high-quality
• 1/4 cup soy sauce, reduced-sodium
• 1 tbsp clarified butter
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 4 large flour tortillas, artisan-style
• 1 cup Monterey Jack cheese, freshly grated
• 1/4 cup cilantro, finely chopped
• 1 tbsp vegetable oil

Instructions

1. In a medium bowl, whisk together orange marmalade, soy sauce, garlic, ginger, and red pepper flakes to create the marinade.
2. Add shredded chicken to the marinade, ensuring each piece is thoroughly coated. Let it marinate for 15 minutes at room temperature.
3. Heat clarified butter in a large skillet over medium heat. Add marinated chicken, cooking for 5-7 minutes until the sauce thickens and coats the chicken beautifully.
4. Lay out the flour tortillas on a clean surface. Evenly distribute the cooked chicken, Monterey Jack cheese, and cilantro on one half of each tortilla.
5. Fold the tortillas over the filling, pressing gently to seal.
6. Heat vegetable oil in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted.
7. Transfer to a cutting board, let rest for 1 minute, then slice into wedges.

Perfectly crispy on the outside with a gooey, flavorful center, these quesadillas are a testament to culinary creativity. Serve them with a side of sour cream or a drizzle of extra orange marmalade for an extra zing that’ll make your taste buds sing.

Orange Chicken Nachos

Today is ‘2025-08-16 03:42:30.055631’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Orange Chicken Nachos’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups of organic, free-range chicken breast, diced into 1/2-inch pieces
• 1/4 cup of freshly squeezed orange juice
• 2 tbsp of organic honey
• 1 tbsp of soy sauce
• 1 tsp of grated ginger
• 1/2 tsp of crushed red pepper flakes
• 1 bag of organic blue corn tortilla chips
• 1 cup of Monterey Jack cheese, shredded
• 1/2 cup of sharp cheddar cheese, shredded
• 1/4 cup of cilantro, finely chopped
• 1/4 cup of green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the nachos to perfection.
2. In a medium skillet over medium-high heat, combine the diced chicken, orange juice, honey, soy sauce, grated ginger, and crushed red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
3. Arrange the tortilla chips in a single layer on a large baking sheet. Evenly distribute the cooked orange chicken over the chips.
4. Sprinkle the Monterey Jack and sharp cheddar cheeses over the chicken and chips. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
5. Remove the nachos from the oven and immediately garnish with chopped cilantro and sliced green onions.

Zesty and vibrant, these Orange Chicken Nachos are a riot of flavors and textures, from the crispy chips to the tender, sweet-spicy chicken. Serve them straight from the oven with a side of cool sour cream or avocado slices for a contrast that’ll make your taste buds dance.

Orange Chicken Curry

Unbelievably delicious and bursting with flavor, this Orange Chicken Curry is the weeknight hero you didn’t know you needed. It’s a vibrant dance of tangy and sweet, with a kick that’ll make your taste buds do the cha-cha.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 cup fresh orange juice
• 1/2 cup full-fat coconut milk
• 1 tbsp honey
• 1/2 cup chopped cilantro
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces, searing until golden brown on all sides, approximately 5 minutes. Remove and set aside.
3. In the same skillet, sauté onion until translucent, about 3 minutes, then add garlic and ginger, cooking for 1 more minute until fragrant.
4. Stir in curry powder, turmeric, and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in orange juice, scraping up any browned bits from the bottom of the pan, then return chicken to the skillet.
6. Reduce heat to medium-low, simmering uncovered for 15 minutes, allowing the sauce to thicken slightly.
7. Whisk in coconut milk and honey, simmering for an additional 5 minutes until the sauce coats the back of a spoon.
8. Season with salt to taste, then garnish with chopped cilantro before serving.

Crave-worthy and comfortingly creamy, this Orange Chicken Curry is a symphony of flavors that pairs perfectly with fluffy jasmine rice or naan for dipping. The citrusy zing cuts through the richness, making each bite as exciting as the last.

Orange Chicken Fried Rice

Alright, let’s dive into a dish that’s a riot of flavors and textures, perfect for those nights when you’re craving something sweet, spicy, and utterly satisfying. Orange Chicken Fried Rice is your ticket to a flavor-packed dinner that’s as fun to make as it is to eat.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup fresh orange juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp orange zest
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over medium-high heat and add 1 tbsp clarified butter.
2. Add diced chicken thighs and cook until golden brown and internal temperature reaches 165°F, about 5-7 minutes. Remove and set aside.
3. In the same wok, add remaining clarified butter and sauté minced garlic and grated ginger until fragrant, about 30 seconds.
4. Push garlic and ginger to one side, pour beaten eggs into the other side, and scramble until just set, about 1 minute.
5. Add cooked jasmine rice, diced carrots, and thawed peas, stirring to combine and heat through, about 3 minutes.
6. Return cooked chicken to the wok, then pour in fresh orange juice, soy sauce, honey, orange zest, and red pepper flakes. Stir well to coat everything evenly.
7. Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Garnish with sliced green onions before serving.

So, what’s the verdict? This Orange Chicken Fried Rice is a symphony of sweet, tangy, and spicy notes, with the rice perfectly absorbing all those vibrant flavors. Serve it up in a hollowed-out orange for a playful presentation that’ll have everyone reaching for seconds.

Conclusion

Unleash a world of flavor with these 21 orange chicken recipes, perfect for any occasion! Whether you’re craving something sweet, spicy, or savory, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!

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