Orange Ginger Chicken is an easy recipe to make and would be a good one for citrus season when the varieties of oranges are the best. This is an Asian inspired meal for flavorful chicken that cooks in minutes. Combining fresh ingredients like orange juice, ginger, and garlic, this dish promises a burst of flavor in every bite.
A bit of planning is needed to allow time to marinade the chicken but everything else goes very fast.
This is a flavorful dish that would be a great weeknight dinner that the whole family will love. Served with rice and scallions it is a healthier version of the favorite Chinese food take out meal. Most of the ingredients here you may have in your pantry.This Orange Ginger Chicken recipe would also be good with shrimp, pork or beef if you wanted to switch it up.
If you like Asian inspired foods check out Thai Peanut Chicken Wraps, Korean Beef, Asian Salmon, Chinese Chicken Salad, Chicken Ramen, and Asian Slaw.
If you would like to try some other simple chicken recipes check out Imperial Baked Chicken, Chicken Dijonnaise, Baja Chicken, Creamy Lemon Chicken, Apple Cider Chicken Thighs, Turmeric Chicken, French Onion Chicken Thighs, Lemon Chicken Milanese and Chicken Francese.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Using fresh orange juice will enhance the flavor compared to store bought versions. Blood oranges, Cara Cara Oranges or navel orange would all be good choices for this recipe. Read A Guide to 9 Common Types of Oranges.
- Choose a low-sodium soy sauce to control the saltiness of the dish.
SPECIAL EQUIPMENT NEEDED:
- Citrus Juicer: If you are using fresh oranges for the juice, a citrus juicer will help you extract the maximum amount of juice efficiently.
- Mixing Bowls: You will need one mixing bowl to prepare the marinade and another small bowl for mixing the cornstarch with water.
- Measuring Cups and Spoons: These are essential for accurately measuring ingredients like orange juice, soy sauce, vinegar, oil, sugar, and cornstarch.
- Whisk or Fork: To mix the marinade ingredients thoroughly.
- Skillet or Wok: A large skillet or wok is ideal for sautéing the chicken and reducing the sauce. A wok is particularly good for evenly distributing heat.
- Wooden Spoon or Spatula: For stirring the chicken and sauce while cooking.
- Sharp Knife: Needed for slicing the chicken breast into strips and chopping the scallions.
- Cutting Board: For preparing the chicken and scallions.
SUBSTITUTIONS:
- If fresh oranges are not available, you can use store-bought orange juice.
- If fresh garlic is not available you can use ½ teaspoon of garlic powder as a substitute for each clove.
- Fresh ginger is a great substitute for dry ginger. Use about 1 tablespoon of freshly grated ginger in place of 2 teaspoons of dry ginger.
- For a gluten-free option of soy sauce, use Tamari.
- If you do not have sesame oil, you can use another neutral oil like vegetable oil though it will not have the distinct sesame flavor.
- Apple cider vinegar or white wine vinegar can be used as substitutes for the rice vinegar.
- Honey or maple syrup are excellent natural sweeteners that can replace brown sugar.
- Almost any neutral oil, like vegetable, sunflower or grapeseed oil, can be used instead of canola oil.
- To thicken the sauce, an alternative like arrowroot powder can be used instead of cornstarch.
- The chicken breast can be substituted with boneless chicken thighs.
HOW TO STORE ORANGE GINGER CHICKEN:
- Properly stored, the Orange Ginger Chicken will last in the refrigerator for 3 to 4 days. Allow the chicken to cool to room temperature before storing it. Place the chicken into an airtight container or place it into a bowl and wrap it tightly with plastic wrap or aluminum foil.
- The chicken can be frozen for up to 3 months. Allow the chicken to cool to room temperature before freezing it.Use airtight containers or freezer bags to store the chicken.
- Thaw the chicken in the refrigerator overnight before reheating.
HOW TO REHEAT ORANGE GINGER CHICKEN:
- To reheat the chicken in the oven, preheat the oven to 350°F (175°C). Place the chicken into an oven safe dish and add a few tablespoons of water or chicken broth to keep it moist. Cover the dish with foil and heat for about 10-15 minutes or until heated through.
- You can reheat the chicken on the stovetop in a skillet over medium heat. Add a bit of water or chicken broth to prevent it from drying out.
- To reheat the chicken in the microwave, place the chicken into a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes, stirring halfway through.
In a medium bowl, combine the orange juice, garlic, ginger, soy sauce, sesame oil, rice wine vinegar, and brown sugar.
Place the chicken in a zip-top bag or large bowl and add ½ cup of the orange juice mixture to the chicken to use as a marinade. Let the chicken sit in the orange ginger marinade for at least one hour.
Cook the rice by adding it to a saucepan with 3 cups of water and a pinch of salt. Bring it to a boil over high heat. Reduce the heat to low and cover the pan.
Let the rice cook for the amount of time that the package specifies. White rice should take about 15-20 minutes.
Mix the tablespoon of corn starch with a tablespoon of water in a small bowl.
Cook the strips, turning the chicken pieces occasionally until they are golden brown on both sides and cooked through. This should take about 5 minutes. When the chicken is cooked, pour the remaining orange ginger sauce mixture into the skillet. Add the cornstarch to the skillet. Stir and cook until the sauce bubbles and thickens.
Orange Ginger Chicken
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Ingredients
- 1 cup fresh orange juice
- 4 garlic cloves, minced
- 2 teaspoons dry ginger
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ cup brown sugar
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breasts, sliced into strips
- 1 tablespoon cornstarch
- ¼ cup scallions, sliced
- 1 ½ cups white or brown rice
Instructions
In a medium bowl, combine the orange juice, garlic, ginger, soy sauce, sesame oil, rice wine vinegar, and brown sugar.
Place the chicken in a zip-top bag or large bowl and add ½ cup of the orange juice mixture to the chicken to use as a marinade. Reserve the rest of the juice mixture in the refrigerator covered until it is time to cook the chicken.
Let the chicken sit in the orange ginger marinade for at least one hour.
Cook the rice by adding it to a saucepan with 3 cups of water and a pinch of salt. Bring it to a boil over high heat. Reduce the heat to low and cover the pan. Let the rice cook for the amount of time that the package specifies. White rice should take about 15-20 minutes. If you use brown rice it may be a bit longer.
Heat the canola oil in a large skillet over medium low heat. Add the chicken strips to the hot skillet. Discard the marinade.
Cook the strips, turning the chicken pieces occasionally until they are golden brown on both sides and cooked through. This should take about 5 minutes.
When the chicken is cooked, pour the remaining orange ginger sauce mixture into the skillet.
Mix the tablespoon of corn starch with a tablespoon of water in a small bowl and add it to the skillet.
Stir and cook until the sauce bubbles and thickens.
Serve the chicken over the rice and sprinkle it with green onions, sesame seeds and orange zest. If you want to add some heat to the dish sprinkle crushed red pepper or chili flakes over the top.
