It’s funny how some of the best weeknight dinners come from those days when you’re staring into the fridge, wondering what to make with seemingly random ingredients. That’s exactly how this Glazed Orange Chicken Breast recipe was born in our house. We had some chicken breasts needing to be used, a craving for something citrusy and bright, and a half-empty bottle of orange juice calling my name. The result? Pure magic. From the moment the aroma of sweet oranges and savory soy sauce started to fill the kitchen, I knew we were onto something special. And boy, was I right! The chicken came out incredibly tender, coated in this luscious, sticky glaze that was both tangy and sweet. Even my pickiest eater, who usually shies away from anything “saucy,” devoured every last bite. It’s become a regular request ever since, and I’m thrilled to share this family-approved recipe with you, because I know you’ll love it just as much as we do!

Ingredients

• Chicken Breast: (About 2 pounds, boneless, skinless) – The star of the show, providing lean protein and a perfect canvas for the flavorful glaze.
• Fresh Oranges: (2 large, for juice and zest) – Essential for that bright, citrusy flavor in both the glaze and marinade. Freshly squeezed juice is always best!
• Soy Sauce: (1/2 cup, low sodium preferred) – Adds a savory, umami depth to the glaze and helps tenderize the chicken. Low sodium helps control the saltiness.
• Rice Vinegar: (1/4 cup) – Provides a gentle acidity that balances the sweetness and adds complexity to the glaze.
• Honey: (1/4 cup) – Sweetens the glaze naturally and contributes to its glossy, sticky texture.
• Garlic: (3 cloves, minced) – Aromatic and pungent, garlic adds a savory backbone to the glaze, complementing the citrus and soy.
• Ginger: (1 tablespoon, grated fresh) – Warm and slightly spicy, fresh ginger enhances the overall flavor profile and adds a zesty kick.
• Cornstarch: (2 tablespoons) – Used as a thickening agent to create that perfect, glossy glaze consistency.
• Water: (1/4 cup) – Helps to create a slurry with the cornstarch and thin the glaze to the desired consistency.
• Sesame Oil: (1 tablespoon) – Adds a nutty aroma and subtle flavor, enhancing the Asian-inspired profile of the dish.
• Green Onions: (2 stalks, sliced, for garnish) – Provides a fresh, mild onion flavor and a pop of color as a garnish.
• Sesame Seeds: (1 tablespoon, for garnish, optional) – Adds a nutty flavor and visual appeal to the finished dish.
• Cooking Oil: (2 tablespoons, vegetable or canola) – For searing the chicken breasts, providing a neutral flavor and good heat tolerance.

Instructions

1. Prepare the Marinade and Chicken: In a medium bowl, whisk together the juice and zest of one orange, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. This aromatic mixture will infuse the chicken with incredible flavor and tenderize it while it marinates.
2. Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for even deeper flavor penetration. The longer it marinates, the more flavorful and tender the chicken will become.
3. Prepare the Glaze: While the chicken is marinating, prepare the glaze. In a separate small bowl, whisk together cornstarch and water until smooth to create a slurry. This will prevent lumps in the glaze.
4. Cook the Glaze: In a saucepan, combine the juice of the remaining orange, the cornstarch slurry, and sesame oil. Heat over medium heat, stirring constantly. As it heats, the mixture will begin to thicken. Continue to stir until the glaze becomes glossy and has reached your desired consistency, about 3-5 minutes. You want it thick enough to coat the chicken nicely but still pourable.
5. Sear the Chicken: Heat cooking oil in a large skillet or pan over medium-high heat. Remove the chicken breasts from the marinade, letting any excess marinade drip off (do not discard the marinade yet!). Carefully place the chicken breasts in the hot skillet, ensuring not to overcrowd the pan – you may need to cook in batches.
6. Cook the Chicken: Sear the chicken for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Searing creates a beautiful crust and locks in the juices.
7. Add the Glaze: Once the chicken is cooked through and nicely seared, reduce the heat to low. Pour the prepared orange glaze over the chicken in the skillet. You can also add the leftover marinade from earlier at this stage for an extra burst of flavor – ensure to bring it to a simmer and cook for a minute or two to ensure it is heated through.
8. Coat the Chicken: Gently toss the chicken in the glaze, ensuring each piece is evenly coated and glistening. Let the glaze simmer for a minute or two to further thicken and cling to the chicken.
9. Garnish and Serve: Remove the glazed orange chicken from the heat. Garnish with sliced green onions and sesame seeds (if using). Serve immediately over rice, noodles, or your favorite side dishes.

Nutrition Facts

(Per serving, approximate, based on 4 servings)

• Serving Size: 1 Chicken Breast (approximately)
• Calories: 350 kcal
• Protein: 35g
• Fat: 10g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands and measurements.

Preparation Time

• Prep Time: 20 minutes (includes chopping vegetables, zesting and juicing oranges, and mixing marinade and glaze)
• Marination Time: 30 minutes to 2 hours (for optimal flavor and tenderness)
• Cook Time: 20 minutes (including searing and glazing)
• Total Time: 1 hour 10 minutes (minimum, including marination) to 2 hours 20 minutes (maximum, including longer marination)

This Glazed Orange Chicken Breast is perfect for a weeknight meal but also impressive enough to serve to guests. The active cooking time is relatively short, making it a great option even on busy evenings. The marination time, while recommended, can be adjusted to fit your schedule – even a shorter marination will impart significant flavor.

How to Serve

This versatile Glazed Orange Chicken Breast pairs beautifully with a variety of sides. Here are some delicious serving suggestions:

• Classic Rice:
  • White Rice: A simple and classic choice that soaks up the delicious orange glaze.
  • Brown Rice: For a healthier, nuttier option with added fiber.
  • Jasmine Rice: Fragrant and slightly sticky, perfect for Asian-inspired dishes.
  • Quinoa: A protein-rich and gluten-free alternative to rice.
• Noodles:
  • Lo Mein Noodles: Thick and chewy noodles that are fantastic tossed with the orange chicken and some stir-fried vegetables.
  • Egg Noodles: Another great option for soaking up the glaze, providing a comforting and satisfying meal.
  • Rice Noodles: A lighter, gluten-free noodle option that works well with the citrus flavors.
  • Spaghetti: Surprisingly, spaghetti can also be a good base for this dish, especially for those who prefer pasta.
• Vegetables:
  • Steamed Broccoli: A simple and healthy side that adds a vibrant green color to the plate.
  • Stir-fried Vegetables: Bell peppers, snap peas, carrots, and onions stir-fried with a touch of soy sauce and ginger create a balanced and colorful side dish.
  • Roasted Asparagus: Tender and slightly charred asparagus provides a sophisticated and flavorful vegetable accompaniment.
  • Green Beans: Steamed or sautéed green beans with a sprinkle of sesame seeds are a classic and easy side.
  • Edamame: Steamed edamame pods, sprinkled with salt, offer a fun and healthy appetizer or side.
• Salads:
  • Asian Slaw: A crunchy slaw with shredded cabbage, carrots, and a sesame-ginger dressing complements the richness of the chicken.
  • Cucumber Salad: A refreshing cucumber salad with rice vinegar and sesame oil provides a cooling contrast to the warm chicken.
  • Mixed Green Salad: A simple green salad with a light vinaigrette adds freshness and balance to the meal.
• Garnishes:
  • Extra Green Onions: For added freshness and visual appeal.
  • Sesame Seeds: Toasted sesame seeds enhance the nutty flavor and add texture.
  • Orange Slices: Thin slices of orange can be used as a decorative garnish and to reinforce the orange flavor.
  • Red Pepper Flakes: For those who like a little heat, a sprinkle of red pepper flakes adds a spicy kick.

Additional Tips

1. Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the skillet. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear, resulting in less browning and a less crispy exterior. Cook in batches if necessary.
2. Adjust Sweetness and Tanginess: Taste the glaze before adding it to the chicken and adjust the sweetness and tanginess to your liking. If you prefer a sweeter glaze, add a little more honey. For a tangier glaze, add a touch more rice vinegar or orange juice.
3. Use Fresh Ingredients: Freshly squeezed orange juice and freshly grated ginger will make a significant difference in the flavor of the dish compared to using bottled juice or dried ginger. Fresh ingredients provide a brighter and more vibrant flavor.
4. Marinate for Flavor and Tenderness: Marinating the chicken is crucial for both flavor and tenderness. The marinade helps to break down the proteins in the chicken, resulting in a more tender and juicy final product. Even a short marination time of 30 minutes will make a noticeable difference.
5. Control the Heat When Glazing: When adding the glaze to the chicken, reduce the heat to low. Cooking the glaze over high heat can cause it to burn or become too thick too quickly. Low heat allows the glaze to gently coat the chicken and thicken to the desired consistency.
6. For Extra Crispy Chicken: After searing the chicken and before adding the glaze, you can briefly bake the chicken in a preheated oven at 400°F (200°C) for about 5-7 minutes. This will help to ensure the chicken is cooked through and slightly crispier before being glazed.
7. Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the marinade or glaze. You can also use a dash of sriracha or chili garlic sauce for an extra kick.
8. Make it Ahead: You can prepare the marinade and glaze ahead of time and store them in the refrigerator separately for up to 2 days. When ready to cook, simply marinate the chicken and proceed with the recipe. The cooked chicken is also great for leftovers and can be reheated the next day.

FAQ Section

Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, absolutely! Chicken thighs will work just as well, and they are often more forgiving and remain moist during cooking. Boneless, skinless chicken thighs are recommended for this recipe. You may need to adjust the cooking time slightly, ensuring the internal temperature reaches 175°F (80°C) for thighs.

Q2: I don’t have rice vinegar, can I use another type of vinegar?
A: If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. These will provide a similar level of acidity. Avoid using balsamic vinegar, as its flavor profile is too strong and will not complement the orange glaze as well.

Q3: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free. Simply ensure you are using tamari or coconut aminos instead of soy sauce, as these are gluten-free alternatives. Double-check all other ingredients to ensure they are also gluten-free if needed.

Q4: Can I freeze leftover glazed orange chicken?
A: Yes, you can freeze leftover glazed orange chicken. Allow the chicken to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. When reheating, thaw overnight in the refrigerator and reheat gently in a skillet or microwave until heated through. The glaze may become slightly less glossy after freezing and thawing.

Q5: How can I make the glaze thicker?
A: If you find the glaze is not thick enough, you can simmer it for a longer period to allow it to reduce and thicken. Alternatively, you can mix a little more cornstarch with water (about 1 teaspoon cornstarch to 1 tablespoon water) and add it to the glaze while simmering, stirring constantly until it thickens further.

Q6: Can I bake the chicken instead of searing it?
A: Yes, you can bake the chicken instead of searing it. Marinate the chicken as directed, then bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until cooked through. Then, you can either pour the glaze over the baked chicken and toss to coat, or you can briefly sear the baked chicken in a hot skillet for a minute or two per side before glazing for a slightly crispier exterior.

Q7: Can I use bottled orange juice instead of fresh?
A: While fresh orange juice is highly recommended for the best flavor, you can use bottled orange juice in a pinch. Opt for a high-quality, 100% orange juice without added sugar. Keep in mind that fresh juice will have a brighter and more vibrant flavor.

Q8: What are some variations I can try?
A: There are many variations you can try!
* Spicy Orange Chicken: Add red pepper flakes, sriracha, or chili garlic sauce for heat.
* Honey Garlic Orange Chicken: Increase the amount of honey and garlic for a sweeter and more garlicky flavor.
* Sesame Ginger Orange Chicken: Add more sesame oil and ginger for a stronger Asian-inspired flavor profile.
* Pineapple Orange Chicken: Add chunks of pineapple to the glaze for a tropical twist.
* Vegetable Orange Chicken: Add stir-fried vegetables like broccoli, bell peppers, and snap peas to the skillet with the glazed chicken for a complete one-pan meal.

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