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Cilantro Orange Chicken

Tender chicken pieces coated in a glossy, aromatic cilantro orange sauce that balances sweet and savory flavors perfectly, delivering restaurant-quality taste in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup cornstarch
  • 3 tablespoons vegetable oil
  • Salt and pepper to taste
For the Cilantro Orange Sauce
  • ¾ cup fresh orange juice (about 2-3 oranges)
  • 3 tablespoons orange zest
  • ½ cup fresh cilantro, finely chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated

Method
 

  1. Whisk together orange juice, orange zest, chopped cilantro, soy sauce, honey, minced garlic, rice vinegar, and grated ginger in a medium bowl. Set aside while you prepare the chicken.
  2. Pat the chicken pieces completely dry with paper towels. Season the chicken with salt and pepper, then toss with cornstarch in a large bowl until every piece is evenly coated.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2-3 minutes. Add the coated chicken pieces in a single layer without overcrowding. Cook for 4-5 minutes without moving them, allowing a golden crust to form.
  4. Flip each piece of chicken and cook for another 3-4 minutes until the second side is golden brown and the internal temperature reaches 165°F.
  5. Reduce heat to medium and pour the prepared cilantro orange sauce directly over the chicken. Stir gently to coat all chicken pieces, cooking for 2-3 minutes until the sauce thickens slightly and becomes glossy.
  6. Remove from heat and sprinkle with additional fresh cilantro and orange zest if desired. Let it rest for 2-3 minutes before serving.

Notes

Mix the sauce ingredients up to 2 days in advance for improved flavors. Pat chicken completely dry before coating for best results. Don't overcrowd the pan when searing. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of orange juice if sauce becomes too thick. Chicken thighs stay more tender than breasts but either can be used.