These Orange Ginger Chicken Breasts are juicy, saucy, and bursting with sweet-and-savory citrus flavor! No breading, no frying—just simple ingredients, one skillet, and a dish the whole family will love. This feel-good chicken dinner comes together in just 30 minutes. It’s perfect for busy weeknights or when you need something delicious fast.
Oriana’s Thoughts On The Recipe
If you’re anything like me, you’re always on the lookout for quick and tasty dinner ideas that don’t leave your kitchen looking like a war zone. These Orange Ginger Chicken Breasts are one of my go-to meals when I need something fast, flavorful, and a little special. The chicken is juicy and tender, and the bright, citrusy orange-ginger sauce takes it to the next level. It’s one of those meals that looks and tastes like you spent hours on it, but really—it’s ready in just 30 minutes!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive oil: Used to sauté the vegetables and sear the chicken. It adds richness and helps everything cook evenly.
- Carrots: Add natural sweetness, a nice crunch, and a pop of color. Slice them thin so they cook quickly.
- Red bell pepper: Offers a mild sweetness and lovely color contrast. Bell peppers work perfectly here.
- Chicken breast: Boneless, skinless chicken breasts are lean, quick-cooking, and soak up all that amazing orange-ginger sauce.
- Salt and black pepper: Essential for seasoning and enhancing all the other flavors.
- Fresh ginger: Brings a warm, slightly spicy kick that pairs beautifully with the orange. Grate it fresh for the best flavor.
- Cloves garlic: Add depth and savory balance to the sweet citrus sauce.
- Chicken broth: Adds moisture and a savory base to the sauce. You can use homemade or store-bought.
- Frozen orange juice concentrate: This is the star ingredient! It creates a bold, citrusy sauce with just the right amount of sweetness.
- Reduced-sodium soy sauce: Adds umami and balances the sweet and sour notes. Go with reduced-sodium to keep things in check.
- Cornstarch: Thickens the sauce so it clings beautifully to the chicken and veggies.
- Water: Mixed with cornstarch to make a quick slurry for thickening.
- Frozen shelled sweet soybeans (edamame): Add protein, texture, and color. No need to thaw first—they’ll cook quickly in the sauce.
- Sesame seeds (optional): A nice touch for garnish and a hint of nuttiness if you like.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, fish, and shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy: Swap soy sauce with coconut aminos for a soy-free option.
- Sesame: Omit the sesame seeds or use sunflower seeds if you’d still like a little crunch.
- Wheat/Gluten: If you’re using regular soy sauce, it typically contains wheat. Make sure to choose a certified gluten-free soy sauce or use tamari.
Potential Recipe Challenges & Pro Tips
- Overcooking the chicken: Chicken breasts can dry out quickly if overcooked. Pro Tip: Cook the chicken just until it reaches an internal temp of 165°F (75°C), then remove it from the pan while finishing the sauce.
- Sauce not thickening: Cornstarch needs the sauce to reach a simmer to activate. Pro Tip: Make sure the sauce bubbles gently after adding the cornstarch slurry. Keep stirring until it thickens—it only takes a minute or two.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sauté the veggies
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced carrots and red bell pepper. Cook and stir for about 5 minutes, until the carrots start to soften. Once they’re tender, scoop them out into a bowl and set aside.
- Cook the chicken
In the same skillet, add another tablespoon of oil and turn the heat up to medium-high. Add the chicken pieces and cook for 5 to 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Transfer the cooked chicken to the same bowl with the veggies.
- Make the sauce
Add the last tablespoon of oil to the skillet over medium heat. Toss in the fresh ginger and garlic, and sauté for about 30 seconds until fragrant. Pour in the chicken broth, orange juice concentrate, and soy sauce. Stir everything together and bring it to a gentle boil.
- Thicken it up
In a small bowl, mix the cornstarch with water to make a quick slurry. Stir that into the sauce and let it simmer, uncovered, for 2 minutes or until the sauce thickens nicely.
- Combine everything
Add the chicken and veggie mixture back into the skillet. Toss in the frozen edamame. Stir everything around for 3 to 5 minutes, until it’s all heated through and beautifully coated with that glossy orange-ginger sauce. Sprinkle with sesame seeds if you’d like, and serve warm over rice, quinoa, or your favorite grain. Enjoy!
Extra Recipe Tips For Success
- Cut your chicken breasts into evenly sized pieces so they cook at the same rate.
- If you like extra sauce (who doesn’t?), feel free to double the sauce ingredients.
- Fresh orange juice works in a pinch, but frozen concentrate gives the boldest flavor.
- A microplane makes grating ginger a breeze!
Variations & Additions
- Add broccoli florets or snap peas for even more color and crunch.
- Try swapping the chicken for shrimp or tofu for a different protein.
- A pinch of red pepper flakes adds a little heat if you like things spicy.
- Stir in a drizzle of toasted sesame oil at the end for an extra layer of flavor.
Serving Suggestions
This dish is perfect served over fluffy rice, quinoa, or even noodles. Don’t forget to spoon that delicious sauce over everything! I love adding a sprinkle of sesame seeds and some sliced green onions on top for an extra pop of flavor and color.
Storage and Freezing Instructions
Storage: Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a skillet or microwave until heated through. You may want to add a splash of broth to loosen the sauce.
Freezing: This dish freezes well! Let it cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
More Easy Chicken Recipes You’ll Love!
- Easy Chicken Shawarma
- Easy Moroccan Chicken
- One Pot Chicken Broccoli Rice Casserole
- Easy Chicken Madeira
- Easy Mustard Glazed Chicken
- Easy Sticky Bourbon Chicken
- Browse more recipes…
Recipe Card
Orange Ginger Chicken Breasts
Equipment
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 ½ cup carrots, peeled and cut into stips
- 1 red bell pepper, seeded and cut into strips
- 6 skinless boneless chicken breast (1 1/2 lbs approx.)
- Salt and black pepper to taste
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- ¼ cup frozen orange juice concentrate, thawed
- 2 tablespoons (30 ml) reduced-sodium soy sauce
- 2 tablespoons (20 g) cornstarch
- 2 tablespoons (30 ml) water
- 1 cup frozen shelled sweet soybeans (edamame), thawed
- 1 tablespoon sesame seeds (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add carrots and red pepper; cook and stir for about 5 minutes, or until carrots are tender. Transfer to a bowl.
- In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook for 5 -8 minutes, or until chicken is no longer pink and cooked. Transfer to the bowl with the carrots and pepper mixture.
- In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add ginger and garlic, cook and stir for 30 seconds. Stir in broth, orange juice concentrate, and soy sauce. Bring to a boil. In a small bowl, combine the cornstarch and the water; stir into the broth mixture. Simmer, uncovered, for 2 minutes until it thickens.
- Return chicken and vegetables mixture to the skillet. Add edamame. Cook and stir until heated through and the chicken and vegetables are coated with the sauce, about 3 – 5 minutes.
- Sprinkle with sesame seeds, if desired. Serve.
- This recipe is naturally egg, dairy, nut, peanut, fish, and shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy: Swap soy sauce with coconut aminos for a soy-free option.
- Sesame: Omit the sesame seeds or use sunflower seeds if you’d still like a little crunch.
- Wheat/Gluten: If you’re using regular soy sauce, it typically contains wheat. Make sure to choose a certified gluten-free soy sauce or use tamari.
- Overcooking the chicken: Chicken breasts can dry out quickly if overcooked. Pro Tip: Cook the chicken just until it reaches an internal temp of 165°F (75°C), then remove it from the pan while finishing the sauce.
- Sauce not thickening: Cornstarch needs the sauce to reach a simmer to activate. Pro Tip: Make sure the sauce bubbles gently after adding the cornstarch slurry. Keep stirring until it thickens—it only takes a minute or two.
- Cut your chicken breasts into evenly sized pieces so they cook at the same rate.
- If you like extra sauce (who doesn’t?), feel free to double the sauce ingredients.
- Fresh orange juice works in a pinch, but frozen concentrate gives the boldest flavor.
- A microplane makes grating ginger a breeze!
- Add broccoli florets or snap peas for even more color and crunch.
- Try swapping the chicken for shrimp or tofu for a different protein.
- A pinch of red pepper flakes adds a little heat if you like things spicy.
- Stir in a drizzle of toasted sesame oil at the end for an extra layer of flavor.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in January 2017. The photos and content were refreshed in April 2025, but the recipe itself remains unchanged.
Do you think I can substitute the orange concentrate for fresh orange juice? This recipe looks delicious!
Hello Michelle! Thanks for your interest in my recipe. I haven’t tested this recipe using orange concentrate. I think it could work if you dilute the concentrate with water, for this follow the ratio recommended in the packaging.
WE are vegetarians – so while we don’t eat chicken I would love to try this orange ginger recipe of my fake chicken protein and see how it comes out! Thanks for sharing and your pictures are gorgeous and we are also big fans of peapod!
This dish looks absolutely scrumptious. I love trying out new recipes. This will be one to add to my must make list.
This looks SO good! Such a perfect dinner for weeknights!
This looks so good. I love that you have a variety of colors in this dish too. I think that’s really important.
This looks really delicious. I have never had orange ginger chicken before. Would love to make this for our next date night I’m sure it would be a big hit!
Now this would be an amazingly flavorful meal. The chicken looks amazing and I’d love the zesty flavor!
That looks so vibrant and colorful, it is sure to be good for me. I love the way it looks. I bet it tastes wonderful.
This chicken looks super flavorful! I have never made anything with orange and ginger so this is a must try.
I loved my Peapod orders in the past. Lately, I have had to shop around a little for other stores but I do love the convenience of it.
I have heard great reviews for Peapod. These are all fantastic chicken recipes. I want to try them all.
Peapod sounds like an amazing service. I would love to have ingredients delivered to my door. These chicken dishes all look so good.
This Orange Ginger Chicken Breast meal looks so delicious and easy to make. I will have to give this recipe a try this weekend. I am sure it will be a big hit.
I’m all about new chicken dishes! Thanks so much – this sounds AMAZING!
30 minutes? I am in! This looks delicious and refreshing!!
First off, your pictures are gorgeous. I want to eat the screen!
Secondly, this looks sooo good! I can’t wait to try this recipe!