Easy Orange Chicken
This Orange Chicken delivers 34g protein and 657 calories per serving — a high-calorie, high-protein option for muscle-building phases and high training days. Batch-preps 4 servings on the stovetop in quick prep time, making it efficient for concentrated nutrition when surplus calories are required. Built for lifters in a bulk or strength block who need calorie-dense meals supporting aggressive training volume.
Ingredients
- •Orange
- •Soy Sauce, Low Sodium(45g)
- •Brown sugar(23g)
- •Vinegar, Rice(8g)
- •Ginger, Fresh Root(5g)
- •Garlic
- •Red pepper flakes(1g)
- •Cornstarch(8g)
- •Chicken Thigh, Boneless Skinless(590g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Egg, Whole, Large
- •Cornstarch(30g)
- •1 pinch salt ($0.02)
- •1 Pinch Black Pepper (Freshly Cracked, $0.03)
- •Vegetable oil(30g)
- •Rice, White, Long-Grain(960g)
- •Green Onion (Scallion)
Instructions
- 1Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You’ll need about 1 tsp zest and 1/2 cup juice. In a small bowl, combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp corn starch. Whisk the ingredients together until the corn starch is fully dissolved. Set the sauce to the side.
- 2Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small 3/4-inch pieces.
- 3Combine the egg, 2 Tbsp corn starch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.
- 4Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.
- 5Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking). Transfer the cooked chicken to a separate plate.
- 6Pour the prepared orange sauce into the same skillet and turn the heat down to medium-low. Give the sauce a stir and allow it to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes.
- 7Add the cooked chicken pieces back into the skillet and stir to coat the chicken with the sauce. Heat for 1 more minute.
- 8Serve the chicken and sauce with cooked rice and garnish with sliced green onions and any leftover orange zest.
Nutrition — Per Serving
657
calories
34g
protein
20g
fat
- Carbohydrates
- 84g
- Saturated fat
- 3.7g
- Sodium
- 499 mg
- Dietary fiber
- 1.0g
4 servings per batch · ~425g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Easy Orange Chicken have per serving?
Each serving delivers 34g of protein and 657 calories, with 20g fat and 84g carbs. This is a higher-calorie, carb-loaded version ideal for post-workout meals or high-volume training days.
How long does Easy Orange Chicken take to prep?
This recipe has quick prep time and yields 4 servings on the stovetop, making it a solid option for batch-prepping larger portions. You're getting substantial meals in minimal preparation time.
Is Easy Orange Chicken good for muscle gain?
At 34g protein, 657 calories, and 84g carbs per serving, this recipe is built for muscle gain phases where caloric surplus and carbohydrate intake drive training performance. The carb load is particularly valuable for replenishing glycogen post-workout.
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