Orange Chicken


This chicken’s got some pep in its step! Bust out the chopsticks for a takeout favorite that’s been modernized with just the right amount of sweetness and heat. It’s also great to eat the next day, but there might not be any leftovers.


1 egg white

2 tablespoons canola oil

1 tablespoon cornstarch

2 tablespoons honey Zest of 1 and juice of 3-4 oranges

1 jalapeno, Serrano, or habanero chili pepper, seeded and minced

1 teaspoon kosher salt

2 cups frozen sugar snap peas, snow peas, broccoli florets, or other vegetables

500 grams boneless, skinless chicken breasts, cubed into 2-inch pieces

Freshly ground black pepper


  1. Whisk the egg white, cornstarch, 1 tablespoon orange juice, and kosher salt together until slightly foamy.
  2. Add the chicken and toss to coat. Marinate at room temperature for 15 minutes or overnight in the refrigerator.
  3. Heat the canola oil in a large cast iron or nonstick skillet over medium low heat.
  4. Shake the excess marinade off each chicken piece before adding to the skillet.
  5. Brown the chicken on each side, about 3-4 minutes.
  6. Add the remaining orange juice, orange zest, honey, and chili pepper. Bring to a simmer.
  7.   Add the frozen vegetables and simmer for about 5 more minutes, until the sauce is thickened and the vegetables are tender.
  8. Season with additional salt and pepper as needed.

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