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cranberry orange chicken on white plates surrounded by dried thyme and cranberries

30 Minute Cranberry Orange Chicken

Take out style orange chicken with a twist! A few dried cranberries add the perfect tangy touch to this take out dish.
5 from 1 vote
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Course: Main Course
Cuisine: Chinese
Keyword: 30 minute dinner, chicken breast, cranberry, orange chicken
Prep Time: 10 mins
15 mins
Servings: 4 servings
Author: Sara Ayesh


  • 6 boneless skinless chicken thighs cubed
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup corn starch
  • 2 tablespoons coconut oil
  • ½ cup orange juice
  • ¼ cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced garlic
  • 1 teaspoon ginger
  • 2 tablespoon corn starch
  • 1 tablespoon dried thyme leaves
  • ¼ cup dried cranberries
  • optional 2 cups cooked white rice for serving


  • In a large mixing bowl combine the cubed chicken thighs, ½ cup corn starch, 2 teaspoon salt and 1 teaspoon pepper.
  • Toss until every piece of chicken is completely coated in the corn starch.
  • Over medium high heat, heat the coconut oil in a large skillet.
  • Add the chicken pieces to the skillet and leave for about 4-5 minutes on the first side so it gets a nice crust on it.
  • While that is cooking, in a mixing bowl combine the rest of the ingredients and whisk too combine. This will be our sauce.
  • Flip the chicken pieces over and continue to cook 3-4 minutes.
  • Pour the sauce over the chicken and it will start to thicken almost immediately.
  • Turn down the heat and stir until ever piece of chicken is coated in the sauce.
  • Let it cook for another 5 minutes or until the internal temperature of the chicken is 165F.
  • Serve with white rice or broccoli and enjoy!