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Crispy little pieces of chicken tossed in an orange sticky sauce always get my family excited for dinner. I love how you get that awesome combo of sweet and tangy by just using what’s already in your pantry. Whether you spoon it over fluffy rice or snag bites straight from the skillet, I crave this cozy meal every single month.
Back when I made this for friends during game night, everyone cleaned their bowls before dessert even hit the table—and begged for how I made it.
Tasty Ingredients
- Olive oil: Go with a fresh bottle for the best flavor. You’ll use this to brown the chicken and boost richness without making it greasy
- Barbecue sauce: I lean toward Sweet Baby Rays Original for smoky, tangy flavor, but any tangy sauce you love will work
- Orange marmalade: The key to the sauce. Find one with real bits of orange peel to give your sauce sweetness and a pop of zing
- Boneless, skinless chicken breast: Grab around two pounds or three large pieces. Slice them into bite-sized chunks and pat dry so they brown up nicely
- Good chicken makes a difference. If you can, go with local or organic. Choosing marmalade and barbecue sauce with fewer additives and more real stuff in them amps up the flavor.
Easy Instructions
- Finish and Serve:
- When the sauce turns sticky and hugs the chicken, turn off the heat. Scoop it over hot rice or just enjoy right away—it smells and looks amazing
- Simmer with Sauce:
- Move all the chicken and any juices back into your skillet. Pour the orange sauce in, coat each piece, drop the heat a bit, and let it bubble for fifteen minutes. Keep stirring while it thickens up and gets shiny
- Brown Chicken, Second Batch:
- Add your last spoonful of oil, toss in the remaining chicken, and let it sit so it gets that yummy browned outside. Once cooked through, pile it on the plate with the first batch
- Brown Chicken, First Batch:
- Heat a big skillet on medium-high, pour in two tablespoons olive oil, then lay in half your chicken pieces without packing them in. Let them go for about 7 to 9 minutes, turning so every side browns and cooks through. Set aside and save any juices
- Stir Up the Sauce:
- Mix barbecue sauce and orange marmalade in a small bowl until they’re totally smooth. Let it sit so the flavors blend
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Every time I smell the sauce bubbling, I remember my daughter sneaking a taste of the sticky glaze before we even sat down. Orange marmalade is my not-so-secret trick for getting just the right citrusy sweetness. I swear by it for bringing that takeout vibe to my own table.
Leftover Storage
Just pop leftovers in a container and stash them in the fridge for up to three days. The sauce gets even thicker, so when you’re reheating it in a skillet, add a splash of water for a smooth, saucy finish. You can also freeze it (just cool it first) for a month, but honestly, fresh is best.
Swaps and Substitutes
Chicken thighs give you a juicier bite if you like dark meat. You can swap in apricot jam for the sauce if you want a new twist. Want a little heat? Add some red pepper flakes or a dash of hot sauce when simmering.
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How to Serve
This orange chicken’s awesome on jasmine rice. Or serve it with sautéed snap peas or broccoli for something green. Want something different? Pile it onto noodles or wrap it in lettuce leaves for a fun, light meal.
What Inspired This
Orange chicken is a staple in Chinese American food—so many of us grew up loving those sweet, tangy bites. I keep my version easy and speedy with all the classic flavor but none of the takeout wait.
Recipe FAQs
- → Which chicken cut should I use?
Small pieces of boneless, skinless chicken breast cook best and hold onto the sauce perfectly.
- → Can I pick a different barbecue sauce?
Absolutely! Any smoky or tangy barbecue sauce will work, though Sweet Baby Ray’s adds a nice kick to the orange glaze.
- → How do I stop the chicken from getting soft?
Cook the chicken in a hot pan in smaller amounts so every piece gets a crispy edge before you add the sauce.
- → What side dishes pair well here?
Steamed rice, fried rice, or stir-fry veggies soak up the flavors of the orange glaze beautifully.
- → What’s the trick for thicker sauce?
Keep cooking the sauce gently until it reduces by half. Stir often so it doesn’t stick but gets nice and thick.
- → Can I prepare this ahead of time?
Yes, you can make it, store it in the fridge, and warm it carefully later so the texture and flavors stay fresh.