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Orange Chicken with Scallions

Scott Phillips

Servings: 2-3

Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly when making this stir-fry, which isn’t overly sweet, but just sweet enough.


  • 1 large navel orange
  • 1 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 2 tsp. light brown sugar
  • 1/8 tsp. crushed red pepper flakes
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3/4 tsp. kosher salt
  • 2 large egg whites
  • 1/3 cup cornstarch
  • 3 to 4 Tbs. canola or peanut oil
  • 4 scallions, trimmed and thinly sliced (keep whites and greens separate)

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 85
  • Sodium (mg): 830
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 36


  • Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.
  • Sprinkle the chicken with 1/2 tsp. of the salt. In a mini chopper or food processor, process the egg whites, cornstarch, and the remaining 1/4 tsp. salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter.
  • Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.
  • Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through (check by cutting into a thicker piece), 1 to 2 minutes. If the chicken isn’t cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens.


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Reviews (22 reviews)

  • pastichio | 11/19/2018

    Made this tonight turned out great!! I used balsamic vinegar instead of rice vinegar by accident but the flavor was great! I also doubled the batch for the sauce and used 6 chicken breasts in total. Instead of the cornstarch I used arrowroot powder. I will definitely be making this again it was soooo good !!!

  • User avater
    22Twain | 02/23/2017

    This had good flavor, and was easy to make for a weeknight dinner. But as other readers have pointed out the amount of sauce was insufficient, even after doubling it. I would make this again, but would prepare the sauce separately using more OJ; and add a little corn starch slurry to thicken it.

  • User avater
    Leila215 | 07/05/2015

    I doubled the sauce recipe and added some black pepper to the cornstarch slurry because i love black pepper. Used fresh juice from a navel orange. Tony's recipes never disappoint!

  • MommyDot | 07/25/2014

    I agree with other reviews, double the sauce, and add Frozen OJ and Asian garlic pepper sauce. My issue was not getting the chicken to brown. Looked like a pale cousin to the picture and there was no crispness. Taste was good, though. I love most of Tony's recipes.

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