Orange Ginger Chicken – Bright, Zesty, and Weeknight-Friendly

This Orange Ginger Chicken brings a fresh, citrusy kick with just the right amount of warmth from ginger. It’s fast enough for a weeknight, yet flavorful enough to serve to guests. The sauce is glossy, slightly sweet, and balanced by a hint of soy and rice vinegar.

You’ll get juicy chicken with a light, crisp edge and a sauce that clings to every bite. Simple ingredients, big flavor, and minimal fuss—that’s the sweet spot.

Orange Ginger Chicken - Bright, Zesty, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 2 tablespoons cornstarch (plus 1 teaspoon for the sauce slurry)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed), plus more as needed
• 1 large orange, zested and juiced (about 1/2 cup juice)
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup water
• Salt and black pepper, to taste
• Optional garnishes: sliced green onions, sesame seeds, extra orange zest
• To serve: steamed rice, quinoa, or sautéed greens

Method

 

1. Prep the chicken: Pat the chicken dry with paper towels. Season lightly with salt and black pepper. Toss with 2 tablespoons cornstarch until evenly coated. Set aside while you make the sauce.
2. Make the sauce base: In a small bowl, combine orange zest, orange juice, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes if using. Whisk well. Taste and adjust sweetness or salt to your liking.
3. Prepare the slurry: In another small bowl, mix 1 teaspoon cornstarch with 1/4 cup water until smooth. This will thicken the sauce at the end.
4. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Cook 4–6 minutes, turning once, until browned and cooked through. Transfer to a plate.
5. Deglaze the pan: Lower the heat to medium. If the pan looks dry, add a splash of water and scrape up any browned bits with a spatula—those add flavor.
6. Add the sauce: Pour the sauce base into the skillet. Bring to a gentle simmer for 1–2 minutes, stirring so the garlic and ginger don’t stick.
7. Thicken: Stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes until the sauce turns glossy and lightly thickened.
8. Finish the dish: Return the chicken and its juices to the pan. Toss to coat and simmer another minute so the flavor melds. If the sauce gets too thick, add a splash of water to loosen.
9. Taste and adjust: Add a pinch of salt, a squeeze of extra orange juice, or a drizzle more honey if you prefer sweeter. Balance is key here.
10. Serve: Spoon over steamed rice or greens. Garnish with green onions, sesame seeds, and a little extra orange zest for a fresh pop.

Why This Recipe Works

• Balanced flavors: Orange juice and zest add brightness, while fresh ginger and garlic bring depth and a gentle heat.
• Quick marination: A short marinade infuses flavor without long wait times.
• Lightly coated chicken: A thin cornstarch coating helps the chicken brown fast and gives the sauce something to cling to.
• Pan-friendly: No deep fryer needed—the stove does all the work in one pan.
• Make-ahead sauce: The sauce can be prepped in advance and finished in minutes.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 2 tablespoons cornstarch (plus 1 teaspoon for the sauce slurry)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed), plus more as needed
• 1 large orange, zested and juiced (about 1/2 cup juice)
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup water
• Salt and black pepper, to taste
• Optional garnishes: sliced green onions, sesame seeds, extra orange zest
• To serve: steamed rice, quinoa, or sautéed greens

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry with paper towels. Season lightly with salt and black pepper.

   Toss with 2 tablespoons cornstarch until evenly coated. Set aside while you make the sauce.

2. Make the sauce base: In a small bowl, combine orange zest, orange juice, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes if using. Whisk well.

   Taste and adjust sweetness or salt to your liking.

3. Prepare the slurry: In another small bowl, mix 1 teaspoon cornstarch with 1/4 cup water until smooth. This will thicken the sauce at the end.
4. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed).

   Cook 4–6 minutes, turning once, until browned and cooked through. Transfer to a plate.

5. Deglaze the pan: Lower the heat to medium. If the pan looks dry, add a splash of water and scrape up any browned bits with a spatula—those add flavor.
6. Add the sauce: Pour the sauce base into the skillet.

   Bring to a gentle simmer for 1–2 minutes, stirring so the garlic and ginger don’t stick.

7. Thicken: Stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes until the sauce turns glossy and lightly thickened.
8. Finish the dish: Return the chicken and its juices to the pan. Toss to coat and simmer another minute so the flavor melds.

   If the sauce gets too thick, add a splash of water to loosen.

9. Taste and adjust: Add a pinch of salt, a squeeze of extra orange juice, or a drizzle more honey if you prefer sweeter. Balance is key here.
10. Serve: Spoon over steamed rice or greens. Garnish with green onions, sesame seeds, and a little extra orange zest for a fresh pop.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of water to loosen the sauce.

  Microwave in short bursts, stirring in between.

• Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
• Meal prep tip: Keep rice and chicken in separate containers to avoid sogginess.

Why This is Good for You

• Lean protein: Chicken thighs or breasts provide satisfying, steady energy without being heavy.
• Ginger and garlic: Both add flavor and are known for anti-inflammatory and antioxidant properties.
• Citrus boost: Orange juice and zest bring vitamin C and brightness, helping you cut back on heavy sauces.
• Balanced macro profile: Pairing with rice or vegetables makes a well-rounded meal with protein, carbs, and fiber.
• Lower sodium option: Using low-sodium soy sauce keeps salt in check without losing umami.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken instead of browning it. Cook in batches for better texture.
• Skipping the cornstarch coating: Without it, the sauce won’t cling as well and the chicken won’t crisp.
• Too high heat with the sauce: Garlic can burn fast.

  Lower the heat before adding the sauce and keep it at a simmer.

• Not tasting as you go: Citrus, honey, and soy vary. Adjust sweetness, acidity, and salt at the end.
• Thickening too early: Let the sauce simmer first, then add the slurry so it sets properly and doesn’t clump.

Alternatives

• Protein swaps: Use shrimp (cook quickly, then toss in sauce), tofu (press and pan-sear), or thin-sliced pork.
• No honey: Use brown sugar, maple syrup, or agave. Start with less and taste.
• Gluten-free: Use tamari or coconut aminos and confirm your cornstarch is certified gluten-free.
• Citrus variations: Try a mix of orange and lime, or swap in tangerine or blood orange when in season.
• Veggie add-ins: Broccoli florets, snap peas, bell peppers, or carrots.

  Stir-fry them after searing the chicken, then proceed with the sauce.

• Spice level: Add more red pepper flakes, a dash of chili-garlic sauce, or fresh sliced chilies.

FAQ

Can I make this without cornstarch?

Yes. Use potato starch or arrowroot for a similar effect. If you skip starch entirely, reduce the sauce longer to thicken, but it won’t cling quite as well to the chicken.

What’s the best cut of chicken for this recipe?

Boneless, skinless thighs are forgiving and stay juicy.

Breasts work too—just avoid overcooking and cut them evenly so they cook at the same rate.

Can I make the sauce ahead of time?

Absolutely. Mix everything except the slurry and refrigerate for up to 3 days. Add the slurry when you reheat and finish the dish so the texture stays fresh.

How do I get more orange flavor?

Use both zest and juice, and add a little extra zest at the end.

You can also reduce the sauce a touch longer to concentrate the citrus.

Is this recipe very sweet?

It’s lightly sweet, not candy-like. If you prefer less sweetness, reduce the honey to 1 tablespoon and add an extra splash of rice vinegar for balance.

What can I serve with it besides rice?

Quinoa, cauliflower rice, and sautéed greens all pair well. For crunch, add a quick cucumber salad or lightly pickled carrots on the side.

How do I keep the chicken tender?

Don’t overcook it and avoid high heat for too long.

A quick sear, then a brief simmer in the sauce keeps it moist and flavorful.

In Conclusion

Orange Ginger Chicken is bright, comforting, and easy enough for any night of the week. With a short ingredient list and a fast cook time, it delivers big flavor without complicated steps. Keep this one in your rotation for something that feels fresh, balanced, and reliably delicious.

Add your favorite vegetables, adjust the heat, and make it your own.