Pan-Fried Orange Chicken with Honey-Ginger Glaze

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces pan-fried and coated in a glossy honey-ginger orange sauce with a perfect balance of sweet and tangy flavors. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1/2 cup cornstarch
3 tbsp vegetable oil
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1/2 cup orange juice
1/4 cup honey
2 tbsp soy sauce
1 tbsp rice vinegar
1/4 tsp red chili flakes
2 tbsp green onions, sliced
1 tsp sesame seeds

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Instructions

Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces. Toss the chicken with 1/2 cup cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in batches and pan-fry for 4-5 minutes per side until golden and cooked through; remove and set aside.
Step 3: In the same skillet, reduce heat to medium and add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sauté for 1 minute until fragrant.
Step 4: Stir in 1/2 cup orange juice, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red chili flakes; simmer for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Return the chicken to the skillet and toss to coat evenly with the honey-ginger orange glaze, cooking for another 2 minutes.
Step 6: Garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds before serving.