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3-Ingredient Orange Chicken

3-Ingredient Orange Chicken - recipe card
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Crispy, golden chicken pieces are coated in a glossy, tangy-sweet orange glaze that clings to every bite. This simplified version delivers the takeout classic using just chicken, orange marmalade, and soy sauce, with a stovetop technique that ensures juicy meat and a caramelized finish.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 3/4 cup orange marmalade (preferably no added sugar, with visible peel)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp neutral oil (such as canola or grapeseed), divided
  • 1/4 cup cornstarch
  • 1 tsp Kosher salt
  • 1/2 tsp white pepper (or black pepper, if unavailable)
  • Optional garnish: 1 tbsp toasted sesame seeds and 2 green onions, thinly sliced

Instructions

  1. Pat the chicken pieces dry with paper towels to remove excess moisture. In a medium bowl, toss the chicken with cornstarch, Kosher salt, and white pepper until each piece is evenly coated. This light dusting creates a thin, crisp crust when seared.
  2. In a small bowl, whisk together the orange marmalade and low-sodium soy sauce until smooth. Set the sauce aside near the stove — you will add it quickly after searing the chicken.
  3. Heat 1 tablespoon of the neutral oil in a large nonstick skillet or well-seasoned wok over medium-high heat. When the oil shimmers and begins to ripple, spread the chicken pieces in a single layer — do not overcrowd; cook in two batches if needed. Sear undisturbed for 3 to 4 minutes until the underside is deep golden and releases easily from the pan.
  4. Flip each piece with tongs and cook for another 2 to 3 minutes, until all sides are golden and the chicken reaches an internal temperature of 165°F / 74°C. Transfer the seared chicken to a plate and set aside. Repeat with the remaining oil and chicken.
  5. Reduce the heat to medium-low. Pour the orange-soy sauce into the now-empty skillet. Stir continuously as the sauce bubbles and thickens — about 1 minute — scraping up any browned bits from the bottom of the pan. The sauce should become syrupy enough to coat the back of a spoon.
  6. Return all the seared chicken to the skillet along with any accumulated juices. Toss the pieces in the glaze until each is evenly coated and the sauce clings thickly, about 1 minute. If the sauce seems too thin, let it simmer an additional 30 seconds.
  7. Remove from heat. Garnish with sesame seeds and green onions if desired. Serve immediately over steamed white rice or steamed broccoli to balance the sweetness.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Not recommended — the crispy coating softens significantly upon thawing. Reheat in a nonstick skillet over medium heat with a splash of water or orange juice, stirring until hot and glossy, about 3 minutes. Avoid microwaving directly, as it can make the chicken rubbery and dry.

Nutrition

Keywords: 3-ingredient orange chicken, easy orange chicken, orange chicken recipe, simple stir-fry, sticky chicken, quick weeknight dinner, Asian-inspired chicken, marmalade chicken, soy sauce chicken

Find it online: https://copycatkitchenco.com/3-ingredient-orange-chicken/