Orange Chicken

Updated: Jan 9, 2019

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 6 servings


2 tablespoons of vegetable oil

1 kg of chicken thighs or breast cut into 2-4 cm pieces


1 tablespoon of ginger grated

6 cloves of garlic minced

1 tablespoon of peri peri or hot sauce

225 ml of orange juice

100 ml cup of tomato sauce (optional)

3 tablespoons of granulated sugar

1 tablespoon of rice wine or dry white wine

3 tablespoons of brown sugar

3 tablespoons of soy sauce

Orange zest (if you're feeling fancy)

Cornstarch Slurry

2 tablespoons of orange juice

2 tablespoons of cornstarch


  1. Dry the chicken then cut it into 2-4 cm chunks.

  2. Heat up a heavy based pan on a medium-high heat.

  3. Add the oil to the pan, then add the chicken and sauté for 2-3 minutes or more, stirring occasionally.

  4. Cook until it becomes golden. Stir continuously so it doesn't stick to the bottom of the pan.

  5. After you've sauteed the chicken, check if parts of it stick to the bottom. If that happens, deglaze the pot with 100 ml of orange juice and scrape with a wooden spoon.

  6. Mix in the Sauce ingredients to the pot: add the remaining 150 ml of orange juice, ginger, soy sauce, minced garlic, brown sugar, rice wine, white sugar, orange zest and peri peri sauce.

  7. Mix in the tomato sauce if using. The tomato sauce adds tanginess to the sweet recipe, and it makes it taste more savoury.

  8. Turn slowly until all the ingredients are mixed and coated in sauce. Cover the pot and set for 5 minutes on a med-high heat. Make sure the lids on securely.

  9. Turn off the heat, open the lid and sauté again on a low heat.

  10. In a medium bowl, mix 2 tablespoons of cornstarch with the orange juice, mix until all are combined with no lumps.

  11. Combine the mixture to the pan and slowly stir to combine. Sauté for a few more minutes, stirring gently, until the sauce becomes thick. Simmer for 2-3 minute or more.

  12. If you want the sauce thicker, mix in one more tablespoon of cornstarch with orange juice and add to the pot. Leave the Orange Chicken to stand for 5-7 minutes or more.  The sauce will thicken more.

  13. Serve over rice and garnish with fresh chopped green onions and extra orange zest if using.

Chicken nutritional information per 1/6 of the recipe

Calories 270

Total Fat 4.5g

Total Carbohydrates 44g

Sugars 13g

Protein 30g