Chrissy Teigen's recipes never let me down. I love how they're intricate yet attainable, always making me feel really accomplished when I enjoy the finished product (which is also always delicious). I was recently searching for a healthier alternative to my favorite takeout orange chicken, but most recipes call for sugary substitutes like jam and marmalade, rather than getting their flavor from whole oranges. Teigen's recipe, however, uses both fresh orange zest and juice, which gives the final product amazing fresh orange flavor, plus a sticky-saucy texture that's perfect for soaking up with rice. And if you're still seeking that takeout sweetness, you can add honey to taste. Best of all, it's simple, made in one pan with a short ingredient list, and totally Instagram-worthy once you're done cooking. Just check out that bright orange sauce!
The chicken starts on the stove and finishes in the oven (to finish cooking the chicken and broil the orange slices). Here's my before and after:
I hope you enjoy this recipe almost as much as you enjoy only cleaning one pan!
- 4 (6-ounce) boneless, skinless chicken breasts
2 medium oranges
1/2 cup chicken broth
1 tablespoon maple syrup or honey
1 tablespoon cornstarch, dissolved in 1 teaspoon cold water
1 1/2 teaspoons fish sauce
1 teaspoon rice vinegar
1/2 teaspoon chili flakes
3 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 small fresh red chili, thinly sliced
Kosher salt and freshly ground black pepper to taste
Parsley, for garnish
- Zest one of the oranges and reserve the zest. Halve both oranges. Juice three of the halves to yield about 1/2 cup juice (feel free to drink any extra), then slice the other half into four rounds and reserve.
- Combine the 1/2 cup orange juice with reserved orange zest, broth, maple syrup, cornstarch, fish sauce, rice vinegar, and chili flakes, then reserve.
- Season the chicken generously with salt and pepper. Heat the oil over medium-high heat in a large nonstick skillet. Brown the chicken until golden (but not cooked through), 2 to 3 minutes per side. Remove to a plate and cover with foil to keep warm.
- Add the remaining tablespoon of oil to the skillet, reduce the heat to medium, add the onions and cook, stirring until tender and translucent, 8 to 9 minutes. Add the garlic and cook, stirring, 1 more minute.
- Set an oven rack 6 to 8 inches from the heating element and preheat the broiler to high broil. Add the reserved orange juice mixture to the onions and garlic, raise the heat to medium-high, bring to a boil, let boil and thicken for 1 to 2 minutes, then reduce the heat to medium, return the chicken to the skillet, spoon some of the sauce over the chicken, and arrange an orange slice over each piece.
- Transfer the pan to the preheated oven and broil until the oranges begin to soften and blacken slightly around the edges, 3 to 4 minutes. Remove from the oven and garnish with chilies and parsley. Serve with steamed white or brown rice.
- Main Dishes
- Serves 4-6
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 39 minutes, 59 seconds