Skillet Orange Chicken Recipe
You ever make a dish so fast and delicious it almost feels illegal?
That’s this one. It’s sweet, savory, sticky, full of flavor, and honestly? It just works. It’s the type of recipe that makes you look like you know exactly what you’re doing… even if you had cereal for dinner last night.
Now, just to be clear, this isn’t one of those “authentic” Chinese takeout recipes with 35 ingredients and five different oils you can’t pronounce. It’s quick. It’s simple. And it’s the kind of thing you’ll end up making on repeat because it actually makes you feel good while eating it.
Let’s break it down. From how to make it, why it works, what to serve it with, and even a little cooking science sprinkled in so you can feel like a lowkey kitchen scientist without the lab coat.
Why You’ll Love This (Even If You’re Usually a Frozen Meal Person)
- Ready in under 30 minutes.
- No deep frying. No mess.
- You get that glossy, thick, orange sauce without needing corn syrup or artificial stuff.
- It’s cozy enough for a weekend in, but fast enough for a Tuesday night meltdown meal.
The Flavor Profile (In Case You’re a Nerd Like Me)
This is sweet and tangy with just the right salty balance. The soy sauce brings the umami, the marmalade gives it that bold orange punch (with actual peel, so it’s got some bite), and then the garlic + ginger combo pulls the whole thing into “restaurant-level” territory.
Also, this sauce clings to the chicken in the best way possible. Not watery. Not goopy. It coats every bite like it’s supposed to.
Ingredients (Simple + Straight to the Point)
Let’s start with what you’ll need for the chicken:
| For the Chicken | |
|---|---|
| Chicken breasts | 2, boneless & skinless, cut into 1″ cubes |
| Cornstarch | 3 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Oil | 2 tablespoons (canola or any neutral oil) |
And now for the sticky orange sauce:
| For the Sauce | |
|---|---|
| Orange marmalade | ½ cup (go for one with real peel if you can) |
| Unsweetened orange juice | ½ cup |
| Soy sauce | ⅓ cup |
| White vinegar | 1 tablespoon |
| Garlic | 1 teaspoon, minced |
| Fresh ginger | 1 teaspoon, minced |
| Red pepper flakes (optional) | Pinch (if you like heat) |
| Low-sodium chicken broth | ⅓ cup |
| Cornstarch (to thicken sauce) | 2 tablespoons |
Quick Heads-Up Before We Cook
Yes, you’ll need cornstarch twice. Once for the chicken (to give it that golden light crust) and once for the sauce (to thicken it into that glossy goodness).
No, you don’t need a wok. A regular nonstick skillet or pan works perfectly.
Now let’s cook.
How to Make Skillet Orange Chicken
Step 1: Coat the Chicken
Grab a big bowl and toss in the cubed chicken, cornstarch, salt, and pepper. Use your hands or a spoon to get everything lightly and evenly coated.
What you’re doing here is giving the chicken a thin outer layer that’ll lightly crisp up in the pan and also help the sauce grab on later.
Step 2: Sear in a Hot Skillet
Add your oil to a skillet and set it over high heat. Once it’s hot (think: shimmering, not smoking), drop in the chicken in a single layer. Don’t overcrowd the pan or it’ll steam.
Cook 2–3 minutes per side or just until lightly browned. You’re not looking for “done” here—just color. You’ll finish cooking it in the sauce.
Step 3: Make the Sauce While the Chicken Cooks
In a separate bowl or measuring cup, whisk together everything listed in the sauce section. If your marmalade is chunky, whisk until mostly smooth.
This is your flavor bomb. It should taste sweet, zippy, and just a little salty with a hint of garlic/ginger. Taste and adjust if needed.
Step 4: Add Sauce to Pan & Simmer
Lower the heat to medium. Pour the sauce mixture right over the chicken. Stir to coat evenly.
Let it bubble gently for 7–10 minutes until the chicken is fully cooked (internal temp should be 165°F) and the sauce thickens into that classic sticky orange glaze.
It’ll start thin but will coat the back of a spoon once it’s ready.
Step 5: Serve & Devour
Scoop your orange chicken over rice, noodles, or even quinoa if you’re doing the healthy-ish thing.
Top with chopped green onions, toasted sesame seeds, or even a few orange zest curls if you’re feelin’ fancy.
How to Meal Prep or Reheat This Like a Boss
This dish makes a great leftover lunch situation. Just keep the rice and chicken separate when storing.
When reheating:
- Microwave: Use 60–70% power and reheat in 1-minute bursts, stirring between. Keeps the chicken from getting rubbery.
- Stovetop: Add a splash of water to a pan and heat over medium, stirring occasionally.
Freezing? It’s okay, but the sauce texture may change slightly. Stick to the fridge if you can.
Want to Switch Things Up?
Here are a few super easy swaps:
| Instead of This… | Try This |
|---|---|
| Chicken breasts | Chicken thighs (juicier!) |
| Orange marmalade | Apricot jam + orange zest |
| Soy sauce | Coconut aminos (for gluten-free) |
| Chicken broth | Veggie broth or even water in a pinch |
And if you want to turn this into a “bowl” situation:
- Add steamed broccoli or snap peas
- A handful of shredded carrots
- A sprinkle of chopped peanuts for crunch
What to Serve With Skillet Orange Chicken
This dish is basically begging for something to soak up all that sauce. Here are some quick ideas:
Classic Rice Options
| Type | Cook Time | Flavor Notes |
|---|---|---|
| Jasmine rice | 15 mins | Fragrant, perfect pairing |
| Brown rice | 45 mins | Hearty, a little nutty |
| Cauliflower rice | 10 mins | Light & low-carb |
Veggies That Work
- Steamed broccoli
- Roasted green beans with sesame oil
- Quick stir-fried cabbage
- Baby bok choy with garlic
Let’s Talk About Orange Marmalade (Because It Matters)
You might be tempted to grab the cheapest jar. Totally understandable. But if you can, get one with visible peel pieces and not just sugary orange jelly. It gives the sauce more body and depth.
You’re not using a lot, so it’s worth going one step up here.
Also: if you only have sweet orange juice and no marmalade, you can still make this work. Just reduce the juice amount and simmer longer so it thickens. Add a touch of honey if needed to balance the acidity.
Final Thoughts
This skillet orange chicken is that kind of recipe you keep in your back pocket for nights when you want to eat something that feels kinda indulgent but still made-from-scratch. It’s flexible, forgiving, and honestly a little addictive in the best way.
One pan. Done in under 30. No deep fryer required.
If you try it and fall in love with it too, I’d love to know what you served it with or how you changed it up.
PS – I once had this cold straight from the fridge while standing over the sink. Still good.
