Orange Chicken


  • 1 lb. fresh chicken breast, boneless and skinless cut into 1-inch cubes
  • 2 Tbspns extra virgin olive oil
  • 1 Tspn butter
  • 2 medium onions thinly sliced
  • 1 clove garlic, minced
  • 2 shallots, thinly sliced
  • 2 medium onions thinly sliced
  • zest of one orange


  • 1 teaspoon cornstarch
  • 2 teaspoons soy sauce


  • ½ cup freshly squeezed orange juice
  • ½ cup chicken stock or vegetable stock
  • Freshly ground black pepper to taste
  • 1 Tbspn honey
  • 3 Tspns cornstarch


Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; stir until ingredients are mixed well. Place a stir-fry pan or wok over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, onions and cook; stirring, until fragrant, about 3 minutes. Add chicken and stir-fry, until it is cooked through, about 5 minutes. Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add the orange zest and stir well to evenly coat the chicken. Makes 4 servings.

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