How do I get crispy chicken without frying?

If you're willing to cook the chicken in a few steps, you can manage to get it pretty nice and crispy. The trick is two-fold: tossing the chicken pieces in cornstarch and then frying them in batches so they aren't crowded in the pan, as the crowding isn't ideal for browning.

Should I cook the chicken and vegetables together or separately?

Definitely cook them separately so that they are each cooked to perfection. We also don't want to crowd the chicken in the pan.

Healthy Orange Chicken (Better-Than-Takeout!)

Description

Our zesty orange chicken recipe is a bright and flavorful stir-fry – no frying required. Quick, nutritious, and delicious!

Ingredients

Units Scale

1 1/2 lbs. chicken thighs (skinless, boneless)
1/3 cup cornstarch
1/2 cup orange marmalade
3 Tbsp. orange juice
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
3 cloves garlic, minced
2 tsp. ginger, grated
2 Tbsp. vegetable oil
rice for serving
veggie side
sesame seed garnish

Instructions

Prepare rice according to package instructions.
Cut chicken into bite size pieces and place into a large bowl. Toss chicken with cornstarch to coat. (Start with 1/4 cup.)
Mix up orange sauce. In a small bowl, whisk together the orange marmalade, orange juice, soy sauce, rice wine vinegar, sesame oil, garlic, and ginger.
Make chicken: Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 1/2 of chicken to the skillet (in order to not over-crowd it) and let cook, undisturbed for 2-3 minutes. Flip pieces over and cook for another 2-3 minutes, or until cooked through and golden brown. Remove chicken with a slotted spoon and set onto a plate lined with paper towel. Heat remaining 1 tablespoon oil in the skillet and cook the rest of the chicken.
When the second batch is done cooking, drain oil from the pan if necessary and add the first batch back to the skillet. Stir in orange sauce and stir to coat the chicken. Cook for 1-2 minutes, until the sauce is thick and glossy.
Serve over rice with a veggie side. Garnish with sesame seeds.

Notes

Storage: Store any leftover orange chicken stir-fry in the refrigerator for 2-3 days. You can store the components separately or mixed together for an easy leftover meal that just needs to be reheated. Reheat leftovers in a nonstick skillet until heated through for the best results or in the microwave for an easier option.
Prep ahead: You can mix up the orange stir-fry sauce a day or two in advance. Store in the refrigerator and let it come to room temperature before using.
Serve with: Serve with haricot verts or air fryer broccoli if you prefer.