If there’s one thing I can always count on, it’s that dinner sneaks up on me faster than a toddler with a crayon near a white wall. That’s why I am obsessed with this easy orange chicken recipe with orange marmalade. It’s quick, crowd-pleasing, and just the right mix of sweet, tangy, and a little bit spicy — basically everything you want after a long day.
Whether you’re wrangling kids, answering a thousand work emails, or just trying to avoid another night of “cereal for dinner,” this recipe is your new best friend.
Why You’ll Love This Easy Orange Chicken Recipe with Orange Marmalade
First off, this dish tastes like you picked up takeout from your favorite spot — but guess what? You made it yourself, and it didn’t require a culinary degree or a tiny fortune.
Using orange marmalade in the sauce gives you all the citrusy goodness with zero fuss. Add a splash of soy sauce, a little vinegar for zing, and just enough ginger and garlic to make your kitchen smell like absolute heaven. Plus, you can tweak the heat level to suit even the pickiest taste buds (looking at you, spice-averse husbands and toddlers).
Ingredients You’ll Need
For the Sauce:
- Orange marmalade — the sweet, citrusy star of the show
- Soy sauce — brings the savory balance
- Rice vinegar — adds a gentle tang to cut the sweetness
- Minced garlic — because, garlic makes everything better
- Grated ginger — for a warm, spicy note
- Crushed red pepper flakes (optional) — for those who like a little kick
For the Chicken:
- Vegetable oil — for that perfect sizzle
- Boneless, skinless chicken breasts, cut into bite-size pieces — quicker cooking and easier eating
- Kosher salt, black pepper, and garlic powder — simple seasonings that work magic
- Cornstarch — your secret weapon for that crispy, golden crust
For Serving:
- Prepared rice — to soak up every delicious drop of sauce
Note: Find the exact measurements and full recipe card right below this article!
How to Make It
1. Mix the Magic: Grab a medium bowl and whisk together your orange marmalade, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Set it aside and pat yourself on the back — you’re halfway to dinner bliss.
2. Coat the Chicken: Toss your chicken pieces in a zip-top bag with cornstarch, salt, pepper, and garlic powder. Shake it like you mean it! This step gives the chicken a light, crispy coating when it cooks.
3. Cook It Up: Heat vegetable oil in a large skillet or wok over medium-high heat. Spread the coated chicken pieces in a single layer. Let them sizzle away for 12-15 minutes, flipping every 4-5 minutes, until they’re browned and cooked through.
4. Sauce Things Up: Pour in that gorgeous sauce you made earlier. Stir it around and cook for 2-3 minutes until the sauce thickens and beautifully glazes each juicy piece.
5. Serve and Enjoy: Pile the chicken high on a bed of rice and watch everyone’s eyes light up. Extra napkins recommended — it’s finger-licking good!
Tips for Making the Best Easy Orange Chicken
- Don’t Overcrowd the Pan: Spread the chicken out in a single layer so it gets that golden crust instead of steaming.
- Adjust the Heat: Like it hotter? Add a pinch more red pepper flakes. Prefer it mild? Leave them out — no judgment here!
- Rice Options: White, brown, jasmine, or even cauliflower rice if you’re feeling virtuous.
Pro Tip: If you think you made too much (you didn’t), leftovers make an incredible next-day lunch.
A Little Kitchen Memory
This recipe reminds me of the first “fancy” dinner I made for my family that didn’t come from a frozen bag. I was SO proud watching everyone go back for seconds… and thirds. It’s been a keeper ever since, especially on nights when the fridge looks sad and empty but my people still expect something amazing.
FAQs About Easy Orange Chicken Recipe with Orange Marmalade
Can I substitute chicken thighs for chicken breasts? Absolutely! Thighs are a little juicier and work beautifully in this easy orange chicken recipe with orange marmalade.
Can I use a different vinegar if I don’t have rice vinegar? Sure can! Apple cider vinegar or even white wine vinegar would do the trick in a pinch.
How should I store leftovers? Store any leftover orange chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Next time you’re staring into the pantry wondering what to make, remember this easy orange chicken recipe with orange marmalade is just 30 minutes (and a whisk) away from pure dinner happiness. Trust me—your future self will be so grateful.
Print
Easy Orange Chicken Recipe with Orange Marmalade
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy orange chicken recipe with orange marmalade delivers a sweet, tangy, and savory dinner in under 30 minutes! Perfect for busy weeknights and picky eaters.
Ingredients
FOR THE SAUCE:
3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 garlic cloves, minced
2 teaspoons grated ginger
1/4 teaspoon crushed red pepper flakes (optional)
FOR THE CHICKEN:
3 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup cornstarch
For serving: prepared rice
Instructions
Prepare the Sauce:
In a medium bowl, whisk together the orange marmalade, soy sauce, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes (if using). Set aside.Coat the Chicken:
In a zip-top bag, combine the chicken pieces with cornstarch, kosher salt, black pepper, and garlic powder. Shake well to coat the chicken evenly.Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Spread the chicken out in a single layer and cook for 12–15 minutes, flipping every 4–5 minutes, until golden and cooked through.Add the Sauce:
Pour the prepared sauce into the skillet with the cooked chicken. Stir frequently and cook for 2–3 minutes until the sauce thickens and coats the chicken beautifully.Serve:
Serve the orange chicken over a bed of hot prepared rice. Garnish as desired and enjoy immediately!
Notes
Chicken Thighs: You can substitute chicken thighs for a juicier alternative.
Gluten-Free Option: Use gluten-free soy sauce (tamari) for a gluten-free meal.
Storage: Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Crispier Chicken: For extra crispy chicken, fry in batches and avoid overcrowding the pan.
Reheating: Reheat gently on the stovetop to maintain the crispness of the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Easy Chicken Recipes
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup chicken with rice
- Calories: 450
- Sugar: 18g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
Keywords: easy orange chicken, orange chicken recipe, orange marmalade chicken, quick dinner recipes, Asian chicken recipes, stovetop chicken, family dinner recipes, sweet and savory chicken, 30 minute dinners, takeout fakeout
