All the Ingredients You Need
- 4 (6-oz) boneless, skinless chicken breasts
- 2 medium oranges
- ½ cup chicken broth
- 1 tbsp maple syrup (or honey)
- 1 tbsp cornstarch, dissolved in 1 tbsp cold water
- 1 ½ tbsp fish sauce
- 1 tbsp rice vinegar
- ½ tbsp chili flakes
- 3 tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- ½ small fresh red chili, thinly sliced
- Salt and pepper to taste
- Presley for garnish
Making the One-Skillet Orange Chicken
Step 1: Half both the oranges and cut a thick slice from each. Save the slices and zest of two of the halves. Juice the oranges into a cup. You’ll only need half a cup for the recipe, so you can drink any excess juice. Mix the juice with the zest, maple syrup, cornstarch, fish sauce, broth, rice vinegar, and chili flakes.
Pro tip: If you have the time, you can add olive oil and garlic to this mix and use it to marinate the chicken breasts for two to four hours. This is meant to be a 30-min recipe, so if you don’t have the time, just follow the next steps. However, if you do marinate the chicken, make sure you paper towel the breasts before moving on.
Step 2: Season the breasts with salt and pepper. Heat two tbsp oil over medium-high heat in a cast-iron skillet (you can use any other pan that is oven safe). Brown the breasts until golden (two to three minutes per side), remove to a plate, and cover with foil. You can do that in two batches.
Step 3: Add the remaining tbsp oil to the skillet, reduce heat to medium, add onions, and cook until transparent, stirring occasionally (seven to eight minutes). Add the garlic, cooking for one more minute.
Step 4: Preheat your oven on the highest broiler setting and set a rack six to eight inches from the heating element.
Step 5: Add the orange juice mixture to the onions and garlic and raise the heat to medium-high, bringing the mixture to a boil. After the sauce has thickened (one to two minutes) reduce the heat to medium and return the chicken breasts to the skillet, spooning some of the sauce on top of the chicken.
Step 6: Arrange the breasts with the orange slices and transfer the skillet to the oven, broiling for about three to four minutes or until oranges begin to soften and blacken slightly around the edges. As with most one-skillet recipes, you can use the pan to present the chicken, placing it in the middle of the table. Before you do that, garnish with the red chilies and parsley.
Pro tip: Prepare steamed rice to each plate and serve chicken on top of it. The rice will soak up all the goodness, making the perfect side for the one-skillet dish.