Ribs, Candy and Cake!

Orange Chicken

by laine on April 30, 2012

I like trying to make “take out” and I’ve been seeing a lot of easy chicken dishes like this one on Pinterest. I find most of them use ketchup, like you sometimes see in pad thai, but I don’t like that. So I came up with this dish and gave it a little more dimension using chilli garlic sauce. A staple in my fridge, I use it a lot in stir fries and marinades. I’m glad I made an inappropriate amount for two of us (meaning more than enough) because we liked it. A lot. I served it on jasmine rice with baby bok choy.


  • 4 boneless chicken breasts (I had 5), chopped into 1” cubes
  • 1/3 cup flour
  • 2 tsp each salt and pepper
  • 1 tsp ground cayenne pepper
  • 1 tbls olive oil
  • 1 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • ¾ cup orange juice concentrate
  • 4 tbls. brown sugar
  • 2 tbls. tomato paste
  • 1 tbls chilli garlic sauce
  • 1 tsp. cider vinegar
  • 1 tsp salt
  • ¼ cup of water, kept aside to thin out the sauce, should it become too thick while cooking


Heat 1 tbls olive oil in a small sauce pan over medium heat. Add the ginger and garlic and fry slightly. Stir in the orange juice concentrate, brown sugar, tomato paste, chilli garlic sauce and vinegar and salt. Mix well, bring up to a simmer and then keep warm over a low burner, stirring occasionally. Pour the flour, salt, pepper and cayenne in plastic bag or into a large bowl.  Cover the chicken breast chunks in the flour mixture and shake off the excess.

Add 2 tbls. of olive oil to a skillet or wok set over medium to medium high heat. Add the chicken and brown evenly on all sides, cooking for around 7 minutes. The chicken should be nearly cooked through before adding the sauce.

After the chicken is nice and evenly browned, pour the warm orange glaze over top and stir well to coat. Bring the sauce up to a simmer and cook for another 3 minutes, slowly stirring in a little water if you prefer it less thick and sticky. The glaze is pretty zesty, so you could safely add  up to a 1/2 cup of water if you wanted a thinner sauce to have over noodles or rice.


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