If you’re looking for a fast, family-approved dinner that feels like a takeout treat but is secretly homemade, you’re going to fall in love with this Easy Orange Chicken Recipe using marmalade! It’s tangy, sweet, just the right amount of sticky, and the best part, it’s ridiculously simple.
I first made this for my kids after a super busy week, and let’s just say the bowls were basically licked clean. It’s now part of our regular rotation because it’s fast enough for a weekday but delicious enough for a weekend dinner.
And don’t worry, I’m giving you all the pro tips you’ll need to make this a guaranteed success.
What You’ll Need
- 1 ½ lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- ¾ cup orange marmalade
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper, to taste
- Optional garnish: sesame seeds, green onions, extra orange zest
Pro Tips
- Use thighs for extra juiciness. Thighs stay more tender and flavorful, especially if you’re reheating leftovers.
- Don’t overcook the chicken. Quick cooking on medium-high heat keeps the chicken tender and not rubbery.
- Double the sauce if you love it extra sticky and glossy. Especially great for rice lovers who like their rice drenched!
- Serve immediately after tossing with sauce. The sauce thickens and clings best when the chicken is still hot.
- Involve the kids. Let younger ones whisk the sauce or sprinkle sesame seeds on top for a fun kitchen moment.
Tools Required
- Large skillet or wok
- Mixing bowls
- Whisk
- Tongs or spatula
- Measuring cups and spoons
- Small saucepan (optional for sauce thickening separately)
Substitutions and Variations
- No marmalade? Use apricot preserves or peach jam for a different fruity twist.
- Gluten-free needs? Use tamari instead of soy sauce.
- Want it spicy? Add ½ teaspoon crushed red pepper flakes or a squeeze of sriracha.
- Vegetarian version: Swap the chicken for crispy tofu cubes.
- Extra citrus punch: Add a teaspoon of freshly grated orange zest to the sauce.
Make Ahead Tips
- Pre-cut the chicken and refrigerate it up to 24 hours ahead.
- Pre-mix the sauce (marmalade, soy sauce, vinegar, garlic powder, ginger) and store in a sealed container in the fridge for up to 3 days.
- When you’re ready, it’s just a matter of quick cooking and tossing together!
Instructions
- Prep the chicken: Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
- Mix the sauce: In a bowl, whisk together the orange marmalade, soy sauce, vinegar, garlic powder, and ginger. Set aside.
- Cook the chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Cook for about 4–5 minutes on each side until fully cooked and lightly browned.
- Thicken the sauce: Push the chicken to the sides of the pan. Pour the marmalade sauce into the center and bring to a gentle simmer.
- Create a slurry: In a small bowl, whisk together the cornstarch and water until smooth. Slowly stir it into the simmering sauce to thicken.
- Coat the chicken: Toss the chicken pieces fully in the sauce until everything is evenly glazed and glossy.
- Serve: Garnish with sesame seeds and chopped green onions if desired. Serve immediately over rice, noodles, or steamed vegetables.
Nutritional Breakdown (approximate per serving)
- Calories: 310
- Protein: 27g
- Fat: 8g
- Carbohydrates: 30g
- Sugar: 16g
- Sodium: 720mg
- Fiber: 1g
Meal Pairing Suggestions
- Steamed jasmine rice or brown rice
- Garlic sautéed green beans
- Simple cucumber salad with sesame oil
- Mini egg rolls for a full “takeout night” at home
Cooking Time Efficiency Tips
- Pre-measure all ingredients before starting to save serious time.
- Use two skillets if doubling the recipe for a larger family dinner.
- Prep rice or noodles while the chicken is cooking to finish together.
Leftovers and Storage
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Freezing: You can freeze cooked and sauced chicken for up to 2 months. Defrost overnight in the fridge before reheating.
FAQs
Can I make this without cornstarch?
Yes! You can use arrowroot powder or just reduce the sauce by simmering it longer to thicken naturally.
Can I bake the chicken instead of sautéing?
Absolutely. Bake at 400°F for about 18–20 minutes, then toss with the warmed sauce afterward.
Is it better to use fresh orange juice instead of marmalade?
Marmalade gives that rich sticky-sweet glaze that’s key for this recipe. Fresh orange juice would create a lighter, less syrupy sauce.
What vegetables go well with orange chicken?
Broccoli, snap peas, carrots, and baby corn all pair beautifully either on the side or mixed into the dish.
Wrap Up
There you have it, a super easy, incredibly delicious homemade Orange Chicken that will have your whole family begging for seconds! It’s one of those recipes that feels special but fits perfectly into your busy life. I can’t wait for you to give it a try.
When you do, be sure to leave a comment and share how it went or ask any questions you might have. I love hearing about your kitchen wins (and helping out with any little bumps too)!
