This post may contain affiliate links. Please read our disclosure policy.

This single serving Orange Chicken is a quick, one pan chicken dinner made with tender sautéed chicken pieces coated in a homemade orange sauce. It’s a lighter version of classic orange chicken, not breaded, naturally sweetened with honey, and ready in about 20 minutes.

Why I Keep Making This Orange Chicken

This is one of those recipes I come back to when I want something that tastes like takeout but don’t want to leave the house. The orange sauce is made with fresh orange juice, honey, soy sauce, and garlic and thickens right in the pan while the chicken is still in it.

No breading, no frying, and everything cooks in one skillet.

If you enjoy this Orange Chicken For One, you might also like my other single serving chicken dinners like Single Serving Chicken Paprika, Sheet Pan Greek Chicken, Kung Pao Chicken For One, Chicken Marsala For One, or Tuscan Chicken For One.

Ingredients

If you have any ingredients leftover from this healthy orange chicken recipe, check out our Leftover Ingredients Recipe Finder.

• Boneless Skinless Chicken Breast or Thigh: Use about 6 ounces, cut into 1 inch pieces so they cook quickly and evenly. Chicken thighs tend to stay a little more moist than chicken breast.
• Kosher Salt and Black Pepper: Used to season the chicken before cooking.
• Olive Oil: Use enough to lightly coat the bottom of the pan. This keeps the chicken from sticking and helps it brown properly.
• Orange Juice and Zest: You’ll need 1/2 cup of orange juice for the sauce. Freshly squeezed gives the brightest flavor. If you’re using a fresh orange, zest it before juicing. Bottled orange juice works too.
• Garlic: Freshly minced garlic gives the best flavor. Pre-minced from a jar will work but the flavor won’t be as sharp.
• Honey: Naturally sweetens the sauce and helps create that glossy finish as it cooks.
• Soy Sauce: Adds saltiness and depth to the sauce. Use low sodium if preferred.
• Rice Vinegar: Adds a mild acidity that brightens the orange flavor.
• Ground Ginger: Adds warmth and subtle spice to the sauce.
• Cornstarch: Thickens the sauce as it boils and gives it a smooth, glossy finish.
• Optional Garnish: Sliced green onions and sesame add texture and color on top.

Recipe Variations

A few ways to change things up:

Spicy Orange Chicken – Add 1/8 teaspoon red pepper flakes or a small squeeze of sriracha to the sauce.

Low Sodium Orange Chicken – Use low sodium soy sauce and go light on the salt when seasoning the chicken.

Orange Chicken with Vegetables – Stir in cooked broccoli or snap peas once the sauce has thickened.

Gluten Free Orange Chicken – Use tamari or a certified gluten free soy sauce.

Pineapple Orange Chicken – Add a few small pieces of fresh or canned pineapple to the skillet with the sauce. It adds a little sweetness and works well with the orange flavor.

Orange Chicken with Rice Noodles – Serve over cooked rice noodles instead of white rice for a different take on the dish.

How To Make Orange Chicken

These photos and instructions show how to make this single serving orange chicken. For ingredient amounts and full details, see the recipe box below.

1. Season the Chicken: Sprinkle the chicken pieces with salt and black pepper.

2. Make the Orange Sauce: In a small bowl, whisk together the orange juice, soy sauce, honey, and rice wine vinegar. Add the cornstarch and whisk until fully dissolved. Stir in the garlic, orange zest, ground ginger, and black pepper.

3. Cook the Chicken: Heat olive oil in a 10 inch skillet over medium high heat. Spread the chicken out in the pan and cook for about 3 minutes per side until golden brown and cooked through to 165°F.

4. Add the Sauce: Pour the sauce into the skillet and toss the chicken to coat. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens.

5. Serve: Spoon the orange chicken over a single serving of cooked rice and top with sliced green onions and sesame seeds.

Want a Slow Cooker Version?

If you prefer a hands off method, try my Slow Cooker Orange Chicken For One. It has the same sweet and savory orange sauce but cooks low and slow until the chicken is tender and flavorful.

Expert Tips

Cut the chicken into even pieces. Uniform 1 inch pieces cook through at the same rate.

Don’t crowd the pan. Give each piece of chicken enough room. Too much chicken at once will steam instead of brown.

Whisk the sauce well. Make sure the cornstarch is fully dissolved before adding the sauce to the skillet. Undissolved cornstarch will leave lumps.

Watch the sauce. It thickens quickly once it reaches a boil. Stir it and remove the pan from the heat as soon as it thickens.

Cut Even Pieces: Cut the chicken into uniform 1 inch pieces so they cook evenly and stay tender.

Check the temperature: Use a thermometer to make sure the chicken reaches 165°F before adding the sauce.

Frequently Asked Questions

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you try this easy single serving orange chicken recipe, or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!

Clean Living

Check out our Clean Living page, where I share my journey to a cleaner, toxin-free lifestyle and products I use everyday.