I make this orange chicken when I want big takeout flavor with almost no effort. I toss hot, crispy chicken nuggets with a sweet-tangy orange marmalade and barbecue sauce glaze, and dinner lands on the table faster than rice cooks.
Why You’ll Love This Recipe
I lean on frozen chicken nuggets to keep this truly weeknight-easy, and I whisk the sauce in the microwave so I’m not dirtying a pan. I love that I can tweak the heat level with a splash of sriracha or keep it mellow for the kids, and the three-ingredient sauce is pantry-friendly so I can pull this off anytime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 5 cups precooked chicken nuggets (I bake them until very crispy)
- 1 cup sweet orange marmalade
- 1/2 cup barbecue sauce (I like Sweet Baby Ray’s)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil (optional, but I love the nutty finish)
Directions
- I cook the chicken nuggets according to the package directions until they’re hot and extra crisp.
- I mix the barbecue sauce, orange marmalade, soy sauce, and sesame oil in a microwave-safe bowl, cover with a damp paper towel, and microwave for about 45 seconds.
- I toss the hot nuggets with the warm orange-BBQ sauce until every piece is glossy and coated. I serve right away.
Servings and timing
- Servings: 6
- Prep time: 14 minutes
- Cook time: 1 minute
- Total time: 15 minutes
I find the timing works because the sauce comes together while the nuggets finish baking; if my nuggets need a little longer, I just keep the sauce warm and toss right before serving.
Variations
- Spicy kick: I stir in sriracha, chili-garlic sauce, or crushed red pepper to taste when I warm the sauce.
- Extra orange: I zest half an orange into the sauce when I want brighter citrus notes.
- Sticky sesame: I sprinkle toasted sesame seeds and sliced green onions over the sauced chicken for a takeout-style finish.
- Tofu or shrimp: I swap in crispy baked tofu or popcorn shrimp and toss with the same sauce for an easy twist.
- Different BBQ profiles: I use a smoky or honey-style barbecue sauce to change the sweetness or depth.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently in a skillet over medium heat so the sauce thickens again, adding a splash of water if needed. For longer storage, I freeze portions for up to 2 months and thaw overnight in the fridge before reheating. I try not to leave it out at room temperature for more than 2 hours.
FAQs
Can I air-fry the chicken instead of baking it?
I do this often. I air-fry the nuggets at the temperature on the package, shaking halfway, until super crisp, then toss with the warm sauce.
What BBQ sauce works best here?
I usually reach for a thick, sweet barbecue sauce because it clings nicely—Sweet Baby Ray’s is my standby—but I use any favorite brand I have on hand.
Can I make the sauce ahead?
I whisk the sauce ingredients together and refrigerate for up to 3 days. I microwave to loosen before tossing with hot nuggets.
How do I keep the chicken from getting soggy?
I make sure the nuggets are extra crisp before saucing and toss right before serving. If I’m packing leftovers, I keep the sauce separate and combine after reheating.
What can I serve with it?
I usually pair it with steamed rice and quick veggies—broccoli, snap peas, or a simple fried rice—so the sweet-savory sauce has something to soak into.
Conclusion
I reach for this 3-ingredient orange chicken when I want bold flavor with near-zero prep. With crispy nuggets and a microwaved orange-BBQ glaze, I get that sticky, glossy takeout vibe any night of the week—and I can riff on it endlessly to match my mood.
Print
3-Ingredient Orange Chicken (Orange Marmalade BBQ)
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Halal
Description
This 3-ingredient orange chicken is a quick and easy takeout-style dish made with crispy chicken nuggets tossed in a sweet, tangy, and smoky sauce made from orange marmalade, barbecue sauce, and soy sauce. Perfect for weeknight dinners with minimal prep.
Ingredients
5 cups precooked chicken nuggets
1 cup sweet orange marmalade
1/2 cup barbecue sauce (e.g., Sweet Baby Ray’s)
3 tablespoons soy sauce
2 teaspoons sesame oil (optional)
Instructions
- Cook the chicken nuggets according to the package directions until hot and very crispy.
- In a microwave-safe bowl, combine barbecue sauce, orange marmalade, soy sauce, and sesame oil. Cover with a damp paper towel and microwave for 45 seconds.
- Toss the hot chicken nuggets with the warm sauce until evenly coated. Serve immediately.
Notes
Adjust spice by adding sriracha, chili-garlic sauce, or crushed red pepper.
For brighter citrus notes, add orange zest to the sauce.
Garnish with sesame seeds and green onions for a takeout-style finish.
Swap chicken with tofu or shrimp for variation.
Use different styles of BBQ sauce for flavor variation.
- Prep Time: 14 minutes
- Cook Time: 1 minute
- Category: Main Dish
- Method: Microwave, Bake
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg
