Orange Teriyaki Chicken

Easy, delicious and only a few ingredients, this orange teriyaki chicken makes for a perfect dinner when you’re craving takeout. Taking advantage of all those juicy oranges out there right now to brighten up traditional teriyaki chicken with some citrus! Make the meal complete with some rice and veggies on the side.

This meal is so simple and tastes so good I just love it! Simple things are my favorite. All you need for this tasty sauce is brown sugar, soy sauce, orange juice (freshly squeezed if you can) and a little rice wine vinegar. It also make a lot of sauce which is perfect for eating alongside rice and veggies.

How to make orange teriyaki chicken

Dice the chicken breast into small pieces and cook in a pan with some salt, pepper and minced garlic. While the chicken is cooking, whisk together the orange juice, brown sugar, soy sauce and vinegar. Pour the sauce over the chicken once it has been cooked and drained. I recommend making a slurry, which is a little mixture of cornstarch and water that helps to thicken sauces. It helped this sauce come together so nicely. After a couple minutes over heat, the orange teriyaki chicken will be done and ready to serve! Top with toasted sesame seeds and sliced green onion.

Orange Teriyaki Chicken

• 1-1.5 lb chicken breast, cut into bite sized pieces

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 clove garlic, minced

• 1/2 cup soy sauce

• 1/2 cup brown sugar

• 1/4 cup freshly squeezed orange juice

• 1 tbsp rice wine vinegar

• 1 tbsp cornstarch

• 2 tbsp water

• toasted sesame seeds and sliced green onion

1. Heat the olive oil in a pan over medium high heat. Add the chicken, salt and pepper. Add the mined garlic. Cook for 3-4 minutes per side until all the chicken is cooked through. Drain any liquid from the pan.

2. In a small bowl whisk together the soy sauce, brown sugar, orange juice and vinegar. Pour the sauce over the chicken in the pan. Reduce heat to low-medium. In small dish, whisk together the cornstarch and water to create a slurry, or thickener. Pour the slurry into the pan and mix everything until combined. Cook for 2-3 minutes until the sauce thickens. Serve chicken over rice, top with toasted sesame seeds and sliced green onions.