Easy 3-Ingredient Orange Chicken (Orange Marmalade BBQ)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Why You’ll Love This Recipe

Forget expensive takeout! This incredibly easy orange chicken recipe uses just 3 simple ingredients for the sauce and comes together in less than 20 minutes. The combination of sweet orange marmalade, savory BBQ sauce, and umami-rich soy sauce creates a deliciously sticky glaze that rivals your favorite Chinese restaurant. Whether you’re a busy parent, a college student, or just someone who loves simple weeknight dinners, this recipe is about to become your new go-to.

Ingredients

For the Sauce (3 Ingredients!)

• 1 cup BBQ sauce (I recommend Sweet Baby Ray’s Original)
• 1 cup orange marmalade (Smucker’s works great)
• 2 tablespoons soy sauce

For the Chicken

• 1 bag (24 oz) frozen popcorn chicken or chicken nuggets
• OR 1.5 lbs boneless chicken breast, cut into bite-sized pieces
• 2 eggs, beaten (if using fresh chicken)
• 1 cup all-purpose flour mixed with 1/2 cup cornstarch (if using fresh chicken)
• Vegetable oil for frying (if using fresh chicken)

Optional Garnish

• Sesame seeds
• Sliced green onions
• Red pepper flakes for heat

Instructions

Method 1: Using Frozen Chicken Nuggets (Easiest!)

1. Cook the chicken: Prepare frozen chicken nuggets according to package directions. You can bake them in the oven at 400°F for 15-20 minutes or air fry at 400°F for 12-15 minutes until crispy.
2. Make the sauce: While chicken is cooking, combine BBQ sauce, orange marmalade, and soy sauce in a microwave-safe bowl. Cover with a damp paper towel and microwave for 45 seconds, stirring until well combined. Alternatively, heat in a small saucepan over medium-low heat for 5 minutes, stirring frequently.
3. Toss and serve: Once chicken nuggets are hot and crispy, transfer them to a large bowl. Pour the orange sauce over the chicken and toss until every piece is well coated.
4. Garnish and enjoy: Serve immediately over white rice, fried rice, or noodles. Garnish with sesame seeds and sliced green onions if desired.

Method 2: Using Fresh Chicken (For Extra Crispiness!)

1. Prep the chicken: Cut boneless chicken breast into 1-inch bite-sized pieces. Pat dry with paper towels.
2. Set up breading station: Place beaten eggs in one bowl. In a separate bowl, mix together flour and cornstarch (or use just flour if you prefer).
3. Bread the chicken: Dip each piece of chicken into the egg, letting excess drip off. Then coat thoroughly in the flour mixture. Place breaded pieces on a plate.
4. Fry the chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once oil is shimmering (about 350°F), add chicken pieces in a single layer, working in batches to avoid crowding. Cook for 3-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Drain on paper towels.
5. Make the sauce: In a large saucepan, combine BBQ sauce, orange marmalade, and soy sauce. Heat over medium-low, stirring frequently, until thick and smooth (about 15-20 minutes). You can also microwave the sauce as described in Method 1 for a quicker option.
6. Combine: Add the crispy chicken to the sauce and toss until well coated. Serve immediately.

Recipe Notes & Tips

About the “3 Ingredients”: The 3-ingredient count refers to the sauce only, since the chicken can be made from scratch or purchased frozen depending on your preference and time.

BBQ Sauce Options: Sweet Baby Ray’s Original is my favorite for this recipe, but feel free to use your preferred brand. For a spicier kick, try Sweet & Spicy BBQ sauce or add a tablespoon of sriracha or garlic chili sauce to the mix.

Marmalade Matters: Orange marmalade is key for that authentic orange chicken flavor. Don’t substitute with jam or jelly as they don’t have the same tangy citrus notes.

Make It Vegetarian: Use fried or baked tofu cubes instead of chicken. Press the tofu first by placing it between two plates with a weight on top for 15-20 minutes to remove excess moisture.

Slow Cooker Version: Place raw chicken pieces in your crockpot, pour the sauce mixture over top, and cook on low for 5-6 hours or high for 3 hours. This is perfect for busy weeknights!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

Serving Suggestions: This orange chicken pairs perfectly with steamed white rice, fried rice, lo mein noodles, or even cauliflower rice for a lighter option. Add some steamed broccoli or stir-fried vegetables on the side for a complete meal.

Why This Recipe Works

Unlike traditional orange chicken recipes that require a dozen ingredients and complicated steps, this streamlined version focuses on maximum flavor with minimal effort. The orange marmalade provides both sweetness and authentic citrus flavor, while the BBQ sauce adds depth and a hint of smokiness. The soy sauce brings everything together with its savory umami notes. The result? A sauce that tastes like it took hours to perfect but actually comes together in minutes.

Nutrition Information (Per Serving)

• Calories: 566
• Carbohydrates: 84g
• Protein: 28g
• Fat: 22g
• Sodium: 1151mg
• Sugar: 40g

Note: Nutrition information is an estimate and will vary based on the chicken used and serving size.

---

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below with your star rating and let me know if you made any fun variations. Happy cooking!