Orange Teriyaki Chicken That’s Better Than Takeout
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Save your money and enjoy a meal better than takeout. This is my orange teriyaki chicken. It combines my favorite parts of orange chicken with my favorite parts of teriyaki. If ever there was an Asian fusion recipe to try, this would be it! It’s sweet, salty, a little spicy, and a big hit with the whole family. So, let’s get started!
What’s in orange teriyaki chicken? First, there’s chicken marinated in a glaze of soy sauce, orange juice, garlic, ginger, and maple syrup. This is sautéed with carrot, edamame, pineapple, and green onion, and then it’s served on a bed of fluffy white rice.
Start with Delicious Orange Teriyaki Marinade
While it may sound complex, it’s actually pretty darn easy. The marinade also serves as your cooking liquid and sauce. You only have to let it marinate for as long as it takes you to chop your veggies up. So, even if you don’t have a lot of time, you can still get this on the table tonight.
If you’re in a meal prepping mode, you can always prepare your marinade and let it soak in the flavors for up to 24 hours. You don’t want to leave it too long. The acid in the orange juice does will eventually over-tenderize the meat, and it’ll get weird.
Also, you may notice that I said this could be a little spicy, but there are not really any “spicy” ingredients. This is because of the ginger. Some people are really sensitive to ginger and find it to be spicy. In any case, it’s meant to be a warm addition but not overpowering.
How Much Chicken to Use
For this recipe, I use two large chicken breasts. The ones I get from Aldi are usually like 6 to 8 ounces each. In other words, each chicken breast is easily two servings. If you would rather use thighs, you’ll probably want to use 4 of them.
I developed this recipe to serve 4 at dinner. Some families have larger appetites, more bellies to fill, or they like having leftovers. In that case, you will want to double or triple the recipe. For example, if you choose to break down a whole chicken, you’ll want to triple the marinade to get the same ratio of sauce to the chicken.
Orange Teriyaki Chicken Needs Some Veggies
It wouldn’t be a full meal without a few veggies, and it wouldn’t be orange teriyaki chicken without a little bit of pineapple. I used sliced baby carrots, shelled edamame, sliced green onion, and a cup of pineapple stored in juice.
By a cup of pineapple, I don’t mean the measurement. I mean those little cups you get for packed lunches. Drain the juice and it’s the perfect amount. For a triple batch, you can save money by using a can of pineapple instead.
Sometimes, it’s a little hard to find edamame. I found it in the freezer section of Sprouts. Aldi had it as a seasonal special buy once or twice as well. Kroger usually has it in the freezer section, as well. If you just can’t find it, no big deal! You can use frozen peas or lima beans instead.
Perfect for Meal Prep
Since this recipe makes 4 servings, that makes it an ideal candidate for meal prep. You can add a cup of rice to your preferred prep container and top with a cup of orange teriyaki chicken. That’s enough food for some people.
For those who need a little more to eat, I recommend steamed gyoza or extra edamame and pineapple. Although, honestly, I think you can throw whatever you want into your lunch bag. Have some chocolate chip cookies, even.
Want to learn more about meal prepping? Check out my guide here.
Whether you’re meal prepping or storing leftovers, this keeps in the fridge for about 5 days.
The Tools You’ll Need to Make Orange Teriyaki Chicken
Here’s what you need:
- 2 quart skillet or enamel braiser (I like this one from Le Creuset)
- Mixing bowl (I have Pyrex, and I like that they have matching lids for easy storage)
- Chef’s Knife
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Orange Teriyaki Chicken
Equipment
- 2.25 quart skillet
- Medium mixing bowl
Ingredients
- 16 ounces chicken (about 2 large chicken breasts or 4 thighs)
- ½ cup low-sodium soy sauce
- 1 Tbsp dark brown sugar
- 1 Tbsp orange zest
- 1 Tbsp fresh orange juice
- 1 Tbsp minced garlic
- 1 Tbsp grated ginger
- 1 cup shelled edamame
- 1 cup sliced carrots
- ½ cup pineapple (I used a little cup like you put in a lunch box and drained it)
- ¼ cup sliced green onion (green and white parts; save some green tops to garnish with at the end)
Instructions
- In a medium mixing bowl, whisk together the dark brown sugar, soy sauce, orange zest, orange juice, garlic, and ginger.
- Dice your chicken into bite-sized pieces and toss in the marinade. Cover and marinate for at least 30 minutes. This gives you time to shell edamame and slice carrots and green onion. You can marinate the chicken for up to 24 hours.
- Heat your skillet over medium heat. Once it's hot, add a little bit of your favorite cooking oil and sauté the carrots until they start to soften. Remove from the pan and set aside.
- Then, dump the chicken with the marinade right in. Allow to cook for at least 5 minutes on the first side. Then turn all the chicken pieces over to cook on the other side.
- Let them cook for about 3 minutes, and then add in your cooked carrots, edamame, drained pineapple, and most of the green onion. Save a little bit of the green part for garnish. Continue cooking until the veggies are warmed through.
- Serve over a bed of fluffy white rice with a side of dumplings or egg rolls.
