Orange Onion Chicken

This one-skillet chicken dinner delivers a bright, citrusy sauce without the sugar-heavy glaze most orange chicken recipes rely on. Boneless chicken breasts get browned, then simmer in a mix of orange juice, chicken broth, water, chopped onion, and ground ginger until cooked through.

The sauce comes together after the chicken is removed. A cornstarch slurry stirred into the simmering liquid thickens it into a glossy, clingy glaze in about two minutes. Fresh orange sections warmed in the sauce at the very end add bright pops of citrus that contrast the savory, ginger-laced gravy.

Using fresh orange sections rather than canned mandarin oranges makes a real difference. Fresh oranges hold their shape, have a more complex flavor, and add a slight bitterness from the membrane that balances the sweetness of the juice.

Ground ginger adds warmth without the fibrous texture of fresh. A quarter teaspoon is subtle, just enough to give the sauce an aromatic lift without turning it into a stir-fry.

Pro Tips

• Brown the chicken thoroughly before adding the liquid. That sear adds flavor to both the meat and the pan sauce.
• Simmer gently, not at a hard boil. Boiling toughens chicken breast quickly.
• Stir the cornstarch slurry constantly as it thickens to avoid lumps. Two minutes of cooking after it bubbles ensures the raw starch taste is gone.
• Serve over steamed rice or egg noodles to catch the sauce.

Variations

• Add a tablespoon of soy sauce for a more Asian-leaning flavor profile.
• Swap the ground ginger for a tablespoon of grated fresh ginger for a sharper, brighter heat.
• Toss in a handful of snow peas during the last 3 minutes of simmering for color and crunch.