This vibrant Lemon Orange Chicken brings a burst of fresh citrus flavor to your dinner table. Tender strips of boneless chicken breast are quickly poached to retain moisture, then tossed in a savory-sweet sauce made with fresh lemon and orange juice, soy sauce, and aromatic ginger and garlic. The dish features a glossy, slightly thickened glaze that clings to every piece, balanced by the sharp zest of citrus and the warmth of sesame oil. It’s a quick, weeknight-friendly meal that feels both elegant and comforting. Perfect for serving over steamed rice or with roasted vegetables, this recipe delivers big flavor with minimal fuss. The combination of tangy lemon and sweet orange creates a complex, restaurant-quality taste that the whole family will love.
Lemon Orange Chicken
Description
This vibrant Lemon Orange Chicken brings a burst of fresh citrus flavor to your dinner table. Tender strips of boneless chicken breast are quickly poached to retain moisture, then tossed in a savory-sweet sauce made with fresh lemon and orange juice, soy sauce, and aromatic ginger and garlic. The dish features a glossy, slightly thickened glaze that clings to every piece, balanced by the sharp zest of citrus and the warmth of sesame oil. It&# 226;ÂÂs a quick, weeknight-friendly meal that feels both elegant and comforting. Perfect for serving over steamed rice or with roasted vegetables, this recipe delivers big flavor with minimal fuss. The combination of tangy lemon and sweet orange creates a complex, restaurant-quality taste that the whole family will love.Ingredients
Directions
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Cut the boneless chicken breasts into 1-inch strips.
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In a medium saucepan, bring the water to a boil.
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Immerse the chicken strips in the boiling water and poach for 2 minutes, then remove and keep warm.
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In a small bowl, mix the cornstarch with 1-2 tablespoons of water to create a slurry.
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Heat the peanut oil in a wok or large skillet over medium heat.
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Add the minced garlic and finely chopped fresh ginger; stir-fry for 30 seconds until fragrant.
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Add the fresh lemon juice, fresh orange juice, soy sauce, sugar, and grated lemon and orange peel to the wok.
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Bring the sauce mixture to a boil, then stir in the cornstarch slurry and simmer for 1-2 minutes until thickened.
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Return the cooked chicken pieces to the wok and toss to coat in the sauce.
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Cook for 3 more minutes or until the chicken is heated through.
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Stir in the sesame oil and sprinkle with thinly sliced green onions.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280.9kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.7g9%
- Cholesterol 144.7mg49%
- Sodium 126.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 52.8g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the chicken is fully cooked through before serving. The internal temperature should reach 165ðF (74ðC).
Substitute fresh lemon and orange juice with bottled juice if necessary, but fresh yields a brighter flavor. Adjust sugar to taste if your citrus is particularly tart.
Serve this dish over steamed jasmine rice or quinoa to soak up the delicious citrus glaze. Pair with steamed broccoli or bok choy for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.
For added crunch, top with toasted sesame seeds or chopped peanuts before serving.
