Asian-Inspired
Orange Sesame Chicken
Bite-size chicken pieces simmer in a bright orange-soy glaze with toasted sesame. Serve over rice for a simple weeknight plate.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: Shockingly Tasty (CC BY-SA). Source
Why you’ll love it
- Fresh orange juice and zest give the sauce real citrus flavor without a bottled mix.
- Cornstarch helps the glaze cling to the chicken in a few minutes.
- Toasted sesame seeds add crunch and nuttiness at the end.
- The whole dish stays on one burner so cleanup stays light.
Ingredients
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Instructions
- 1
Pat the chicken dry, season with salt and pepper, then toss with cornstarch until lightly coated.
- 2
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 6 to 8 minutes, turning once, until browned and cooked through. Transfer to a plate.
- 3
Lower heat to medium. Add garlic and ginger to the skillet and stir 30 seconds until fragrant.
- 4
Pour in orange juice, soy sauce, honey, and orange zest. Simmer 3 to 4 minutes until the sauce thickens slightly.
- 5
Return the chicken to the skillet and toss 1 to 2 minutes until coated and glossy.
- 6
Sprinkle with sesame seeds and serve hot over rice or steamed vegetables.
Pro tips
- Cut pieces the same size so they cook evenly.
- If the sauce gets too thick, loosen with a splash of water or more orange juice.
- Toast sesame seeds in a dry pan for 1 minute if they are not already toasted.
Easy substitutions
- chicken thighs
- boneless chicken breast cut into chunks
- honey
- maple syrup or brown sugar
- soy sauce
- tamari for gluten-free
Storage and reheating
Storage
Cool and refrigerate in an airtight container up to 3 days.
Reheating
Warm in a skillet over medium heat with a spoonful of water, or microwave in 45-second bursts until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 355
- Protein
- 32 g
- Carbs
- 18 g
- Fat
- 17 g
- Fiber
- 1 g
Budget friendly · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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