Comfort-Style Orange Chicken Skillet with Zucchini Noodles

Ingredients

• 1 lb boneless skinless chicken thighs
• 3 zucchini
• 2 tbsp olive oil
• 3 cloves garlic
• 3/4 cup orange juice (fresh or bottled)
• 1 tbsp orange zest
• 1/2 cup chicken broth (low-sodium)
• 1/2 cup light cream or half-and-half
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp apple cider vinegar
• 1/2 tsp ground ginger
• 1/2 tsp smoked paprika(optional)
• 1/4 tsp red pepper flakes(optional)
• 1 tbsp cornstarch
• 1 tbsp water
• 1/2 tsp kosher salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Wash and spiralize the zucchini into noodles. Pat the chicken dry and cut into bite-size pieces. Mince the garlic and zest the orange.

2. 2

   Cook (30 minutes): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown in a single layer (work in batches if needed) until golden and cooked through, about 8–10 minutes. Transfer chicken to a plate.

3. 3

   In the same skillet, add the remaining 1 tbsp olive oil. Sauté garlic for 30–60 seconds until fragrant. Stir in orange juice, orange zest, chicken broth, soy sauce, apple cider vinegar, ginger, and (if using) paprika and red pepper flakes. Simmer 5 minutes to meld flavors.

4. 4

   Mix cornstarch with water until smooth, then whisk into the simmering sauce. Cook 2–3 minutes until thickened. Stir in the light cream and return chicken to the skillet; simmer 5–7 minutes until the sauce is creamy and coats the chicken.

5. 5

   Finish: Toss zucchini noodles into the skillet for 1–2 minutes just to warm and slightly soften (do not overcook). Serve immediately.