Sesame Orange Chicken

Ingredients

• 454 g (1 lb)boneless chicken breasts, cubed
• 60 ml (4 tbsp)low-sodium soy sauce
• 30 g (¼ cup)plain flour
• 2.5 cm (1 inch)fresh ginger, grated or finely chopped
• 2garlic cloves, grated or finely chopped
• 1orange, zested and juiced
• 30 ml (2 tbsp)hoisin sauce, preferably organic and gluten-free
• 30 ml (2 tbsp)rice vinegar
• 1 tspred pepper flakes
• 15 ml (1 tbsp)toasted sesame oil
• 30 ml (2 tbsp)extra-virgin olive oil
• 2spring onions, chopped
• 18 g (2 tbsp)toasted sesame seeds, for serving
• 190 g (1 cup)white or brown rice

Instructions

1. 1

   Coat the chicken

   Cut the chicken into bite-sized cubes and put it in a medium bowl. Add the flour and 2 tablespoons of soy sauce, toss until evenly coated, then set aside.

2. 2

   Mix the sauce

   Whisk the remaining 2 tablespoons of soy sauce with the ginger, garlic, orange zest and juice, hoisin sauce, rice vinegar, red pepper flakes and toasted sesame oil. Set the sauce aside.

3. 3

   Cook the rice

   Cook the rice according to its packet instructions. Add a slice of butter to the pan for extra flavour.

4. 4

   Cook and serve

   Heat the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook until browned, turning to brown both sides; this should take about 5 minutes.

5. 5

   Simmer the sauce

   Pour in the sauce and bring it to the boil. Reduce the heat to medium-low and simmer for about 5–10 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

6. 6

   Finish and serve

   Take the pan off the heat and stir in the spring onions and sesame seeds. Serve the chicken over the rice, with extra spring onions and sesame seeds on top if desired.

What is sesame orange chicken?

This dish brings together familiar Chinese-inspired flavours: soy, ginger, garlic, sesame and a sweet-tangy orange sauce. It is a home-style adaptation rather than a claim to one specific regional Chinese preparation.

Here, a light flour coating helps the chicken brown and gives the sauce something to cling to. Serving it with rice makes a complete, comforting meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 635 calories, 39g protein, 77g carbs, 18g fat.

The rice and flour provide most of the carbohydrates, while the olive and sesame oils contribute much of the fat. Chicken supplies most of the protein; the sauces also contribute sodium. For a more balanced plate, serve with a generous portion of steamed vegetables alongside the rice and chicken.

The chicken coating

Even pieces: cut the chicken into similar-sized cubes so they cook at roughly the same rate. Toss them thoroughly with the flour and the first 2 tablespoons of soy sauce for an even coating.

Building the orange sauce

Fresh aromatics: grated ginger and garlic disperse through the sauce quickly, while orange zest adds fragrance alongside the juice. Whisk them with the remaining soy sauce, hoisin, vinegar, chilli flakes and sesame oil before you start cooking.

Balanced flavour: the orange brings brightness, hoisin adds sweetness and depth, and rice vinegar sharpens the mixture. The chilli flakes provide a gentle heat that you can adjust to taste.

Getting a good sear

Hot, spacious pan: heat the olive oil over medium-high heat and arrange the chicken in one layer. If the pieces are crowded, they are more likely to steam than brown, so cook in batches if needed.

Turn once browned: give the first side time to colour before turning the pieces to brown the other side. The method gives about 5 minutes for this stage.

When the chicken is ready

Thickened sauce: after bringing the sauce to the boil, lower the heat to medium-low and simmer for about 5–10 minutes. Stir occasionally so the chicken stays coated and the sauce reduces evenly.

Doneness: check that the chicken is cooked through before serving. The sauce should cling to the pieces rather than remain thin and watery.

Rice and serving

Rice timing: start cooking the rice according to its packet instructions while you prepare the chicken and sauce. The recipe suggests adding a slice of butter to the rice for extra flavour.

Finishing touch: stir the spring onions and sesame seeds into the chicken off the heat, then spoon it over the rice. Add more of either topping at the table if you like.

Recipe notes & tips

• Pat the chicken dry before coating it so the flour mixture adheres more evenly.
• Measure out the sauce ingredients before heating the pan, as the chicken browns quickly.
• Use a wide frying pan and leave space between the chicken pieces for better browning.
• Stir the sauce occasionally as it simmers to coat the chicken evenly.
• Cook the rice according to its packet directions, since timings vary between white and brown rice.

Variations

• More heat: increase the red pepper flakes for a spicier sauce.
• Milder flavour: reduce or omit the red pepper flakes.
• Extra vegetables: serve with steamed broccoli or sliced peppers alongside the rice.
• Gluten-free option: use certified gluten-free flour, soy sauce and hoisin sauce.
• Citrus swap: use a little lemon zest and juice if you do not have an orange.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of brown, so cook it in batches if needed.
• Uneven cubes: pieces of different sizes finish at different times; cut them to a similar size.
• Adding the sauce too soon: let the chicken brown first, following the method's roughly 5-minute sear.
• Boiling too vigorously: reduce the heat to medium-low after the sauce boils so it can simmer and thicken.
• Skipping the occasional stir: stir during simmering to help keep the chicken coated and prevent uneven reduction.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a frying pan or microwave until hot throughout; add a small splash of water if the sauce has thickened too much.

Frequently asked questions