3 Ingredient Orange Chicken

I’m making this bright, tangy weeknight favorite because I want takeout-style orange chicken on a tight schedule. I keep the sauce simple—just a few pantry items—but the result is bold flavor that still feels homey.

Today I’ll show three ways to cook it: skillet or wok for crisp edges, slow cooker for hands-off ease, and a shortcut using hot nuggets when time is scarce. Later you’ll get exact amounts, a tools-and-prep list, and small hacks to shave minutes off dinner.

This recipe is built to feed the whole family without fuss. Expect a glossy sauce that clings to tender pieces, clear steps for each method, and tips for storage, reheating, and small tweaks to sweetness or heat so everyone at the table is happy.

Tonight I’m pulling together a fast, pantry-powered take on that sweet-tangy takeout favorite.

This is an easy orange chicken recipe meant for weeknights. I keep the steps short so you can get a hot meal on the table in minutes.

The core sauce uses orange marmalade, BBQ sauce, and low-sodium soy. It glazes the pieces quickly and lets you skip zesting and juicing.

Flavor-wise, it hits that sweet-tang that reminds me of panda express but lets me control heat and salt. Skillet cooking delivers a lightly crisp exterior with a glossy finish.

The slow cooker gives a saucier, shredded result. If I’m pressed for time, I toss warmed glaze with hot nuggets and eat in under 20 minutes.

• One-pan skillet: ~30 minutes for crisp edges and thickened sauce.
• Slow cooker: 3 hours on high or 5–6 on low for tender, saucy meat.
• Shortcut: toss warmed sauce with hot nuggets for the quickest meal.

I keep the sauce short so the bold flavors shine and you can make an orange chicken recipe any night. I use just three pantry items to get a sweet, tangy glaze that sticks to the meat and stays forgiving when I adjust quantities.

The core ingredient trio—orange marmalade, bbq sauce, and soy sauce—gives instant depth. For skillet or wok I use 1 cup marmalade, 1 cup bbq, and 1–2 tbsp low sodium soy. Slow cooker versions reduce the soy to 1–2 tsp for a milder finish.

I pick skillet for crisp edges, slow cooker when I’m out, or toss the warmed glaze with hot chicken nuggets for a true shortcut. Each path delivers that same familiar flavor with different textures.

My family loves the balanced sauce. It keeps grocery costs down and gets a tasty meal on the table in minutes. I can scale the sauce, keep it mild for kids, or add chili flakes for adults.

Before I heat a pan, I lay out every tool so the meal comes together without rush. A clear station saves time and keeps the sauce from sitting while I search for odds and ends.

I set a large nonstick skillet or wok on the counter, tongs, a mixing bowl for the sauce, and a sheet pan lined with paper towels if I plan to dredge and batch-cook.

I pre-measure marmalade, bbq, and soy so the sauce mixes fast. If dredging, I make a station with beaten eggs and flour or cornstarch and shake off excess to prevent a gummy pan.

For the slow cooker I use a 6–8 quart pot and either cube 3–4 breasts or leave them whole. I pour the pre-mixed sauce over the meat and set low for 5–6 hours or high for about 3.

I keep a ladle or spatula handy to stir and shred if needed, and I avoid lifting the lid so the internal temp stays steady.

Cook frozen nuggets per package until hot and crisp. Warm the sauce in the microwave about 45 seconds, then toss the nuggets immediately so the glaze clings while everything is hot.

I also run a rice cooker and plate simple garnishes—sliced scallions and sesame seeds—so serving is quick.

• Lay out tools first: pan/wok or slow cooker, mixing bowl, tongs, ladle, paper towels.
• Pre-measure ingredients for the sauce so nothing slows you down.
• Heat the pan before adding chicken to get a good sear and help the glaze stick.

I always set up my station before cooking so each tool earns its keep and the meal finishes on time.

A nonstick skillet or wok browns meat evenly and stops sticking. That saves minutes on cleanup and reduces added fat when I don’t need extra oil.

Tongs keep turning safe and clean so pieces stay intact. A mixing bowl and whisk help me blend the sauce until it’s smooth and glossy.

• Paper towels and a sheet pan let dredged pieces drain, keeping excess oil out of the glaze.
• A slow cooker gives hands-off timing for tender results without babysitting.
• A rice cooker frees the stove and keeps rice hot as the main dish rests.

Below I list precise amounts so you can skip guesswork at the store and in the kitchen. Use the table to choose skillet/wok, slow cooker, or the nuggets shortcut and shop once.

The sauce centers on orange marmalade, bbq sauce, and low sodium soy. Pick breasts, thighs, or ready-made nuggets depending on time and texture you want.

• Optional thinners: splash of orange juice or chicken broth to loosen glaze.
• Garnish: sliced scallions and sesame seeds brighten texture and color.
• For lower sodium, choose low sodium soy to control overall sodium level.

Want a quick tip on getting a crisp edge? See my crispy skillet shortcut for an easy sear and fast cleanup: crispy skillet shortcut.

Choose skillet, slow cooker, or the nugget shortcut and I’ll show how to get the best glaze every time.

1. Optional: dip cubed chicken in beaten egg and coat lightly in flour or cornstarch for a crisp edge.
2. Heat 2 tbsp oil over medium-high. Cook chicken in batches without crowding until browned and cooked through; set aside.
3. Whisk 1 cup marmalade, 1 cup bbq, and 2 tbsp low sodium soy into a smooth orange sauce. Scrape browned bits into the pan.
4. Return chicken, simmer 8–10 minutes until the sauce is thick and glossy. If too thick, add a splash of orange juice or broth to loosen.
5. Taste and adjust—add a spoon more marmalade for sweetness or chili flakes for heat—then serve immediately.

1. Place 3–4 breasts in the cooker. Pour 1 cup marmalade, 1 cup bbq, and 1–2 tsp low sodium soy over the top.
2. Cook low 5–6 hours or high ~3 hours. Shred if whole, or leave in chunks, and stir to coat.
3. Finish with a quick taste and serve over rice with veggies.

1. Cook frozen chicken nuggets per package until hot and crisp.
2. Microwave 1 cup marmalade + 1/2 cup bbq + 3 tbsp soy ~45 seconds and whisk.
3. Toss hot nuggets with the warmed sauce, garnish, and serve. Fast, reliable, and kid-friendly.

A simple serving plan turns this sticky glaze into a balanced weeknight meal. I keep plates colorful and quick so the whole family eats well without extra work.

I like serving this over jasmine or brown rice so the grains soak up the sauce. I add steamed broccoli or green beans for crunch and vitamins. For lighter plates, cauliflower rice or half rice/half veg works well.

To tweak flavor and sugar, I stir in a spoon of marmalade to add orange notes or thin the glaze with broth to cut sweetness. For heat, I keep chili flakes on the side so kids can skip them and adults can add a pinch.

To control sodium, I use low sodium soy and taste before adding more. For more savory depth without extra sugar, a sprinkle of garlic powder or white pepper brightens aroma and mouthfeel.

• I garnish with sesame seeds and sliced scallions for texture and brightness.
• Nuggets version: plate over rice and add veggies so the meal feels complete and satisfying.
• Think vitamins: broccoli and bell peppers add vitamin C and A to the plate.

Leftover meals keep dinner easy—here’s how I store and reheat this sticky-sweet dish so it tastes fresh.

I cool leftovers quickly and seal them in airtight containers. I keep them in the fridge for up to 3-4 days so quality stays high.

For stovetop reheating, I warm on low and add a splash of broth or water. Stirring helps the sauce loosen and coat the meat evenly.

In the microwave, I cover loosely and heat in 45–60 second intervals, stirring between bursts to avoid hot spots and separation.

I freeze portions flat in zipper bags or small containers for single-serve lunches. I thaw overnight in the fridge before reheating when possible.

The nuggets method is best fresh, but leftovers revive in the oven or air fryer; add the glaze after crisping to keep texture. I label containers with dates so I know what to eat first.

If you need more make-ahead ideas, I’ve added links to similar recipes so you can build a freezer-friendly rotation that saves time on busy nights.

I hope this easy orange chicken recipe becomes a go-to dinner in your week. The cup-for-cup marmalade and cup bbq sauce plus soy sauce ratio keeps things simple and fast.

Adjust sauce thickness with a splash of broth or juice, add chili flakes for heat, or skip heavy frying to cut fat. Serve over rice and garnish with scallions and sesame for color.

Want more? Try these recipes on cuisines-corse.com: Easy Bourbon Chicken, Honey Garlic Chicken, Instant Pot Orange Chicken, Sweet and Sour Chicken, or the nuggets shortcut for a speedy, kid-friendly meal.