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Simple Orange Chicken

4.50 from 2 votes
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Servings 4 servings


  • 6 chicken thighs, skinless, deboned, cut in half
  • 2 Tbsp canola oil
  • ½ can, 295ml can frozen concentrated orange juice
  • 2 Tbsp Dijon mustard mixed with ½ cup water
  • ¼ cup Grand Marnier, optional
  • ½ cup green onions, sliced
  • 2 Tbsp sesame seeds

Seasoned Flour

  • 3 Tbsp flour
  • 2 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried parsley flakes
  • 1 tsp salt
  • 1 tsp pepper


  • Preheat oven to 375ºF.
  • Add Seasoned Flour ingredients to a re-sealable bag. Add chicken pieces and toss to coat – you may need to do this in two batches.
  • Add oil to a large skillet over medium-high heat. Brown chicken pieces 2 minutes on each side. Remove to a 9” x 12” baking dish.
  • To the same skillet, (if it’s too brown give it a quick wipe with paper towel), add orange juice, Dijon mixture and Grand Marnier, if using. Whisk to combine well. Bring to a boil for 1 minute then pour over chicken. Cover baking dish with foil and bake for 25 minutes.
  • Serve over cooked rice topped with sliced green onions and a few sesame seeds.