Quick, easy and delicious chicken dish that's packed full of flavor. There's no need to order takeout when you can make your favorite orange chicken right at home.
This easy, from-scratch recipe can be ready in under 30 minutes!
Why make this recipe
My family has become obsessed with takeout orange chicken. There's just something about that rich tangy sauce that is so delicious. This recipe mimics one of our favorite takeout places.
If you enjoy orange chicken from places like Panda Express and PF Changs, then you'll want to give this at-home version a try!
Making food at home just makes good sense. Knowing your ingredients and ensuring the cooking process puts you in control of your food.
Key ingredients
- Chicken - I use boneless, skinless chicken breasts, but thighs would also work
- Fresh orange and lemon - you'll need the zest and juice from the orange and just the juice from the lemon. The lemon juice adds a little extra tartness to the sauce.
- Fresh ginger - Freshly grated ginger adds a punch of flavor. You could use dried ginger if fresh isn't available.
- Corn starch - Used to coat the chicken and as a thickener in the sauce
Step-by-step directions
- Cut up chicken into small bite-sized pieces
- Place chicken in a zip-top bag along with ¼ cup of cornstarch. Seal and shake so chicken becomes coated with cornstarch.
- Mix sauce together and set aside
- Brown chicken in a hot pan with a bit of oil. Do not overcrowd the pan.
- Cook until all sides are browned. Remove chicken to a dish until all chicken is cooked.
- In the same pan as the chicken, add sauce and bring to a boil
- When the sauce begins to thicken, add the chicken back to the pan
- Cook until chicken is heated through
- Serve over rice topped with chopped green onions and sesame seeds
Recipe tips
- Cut chicken into bite-size pieces and try to keep pieces cut into similar size
- The sauce is designed to be runny. If you'd like it a bit thicker, add an additional 2 teaspoons of cornstarch to the sauce before cooking.
Substitutions
If you don't have an ingredient on hand, there are a few substitutions you can use.
- Use turkey breast or boneless chicken thighs
- All orange juice could be used, in place of the lemon juice
- Use a ¼ teaspoon of ground ginger in place of the fresh ginger
- Any light oil will work - olive oil, canola or vegetable oil are all good choices
Recipe FAQs
This recipe is not spicy. If you wanted a bit of spice, you could add a ¼ - ½ teaspoon of red pepper flakes to the sauce.
Leftovers can be stored covered in the refrigerator for 2-3 days. To use, reheat in the microwave for 2-3 minutes until heated through.
Make ahead steps
Sometimes even cutting a few minutes off meal prep, means dinner is ready sooner. Prep what you can the night before.
- Cut up the chicken and store in a plastic zip-top bag
- Mix sauce in a separate container and place in the fridge
- When ready, add cornstarch to chicken and shake to coat each piece
- Stir sauce and then follow the cooking directions
Kitchen tip
Store leftover ginger root in the freezer. After using, just toss it into a freezer bag and pop it into the freezer. When ready to use, remove from freezer and grate frozen. Frozen ginger is actually easier to grate than fresh ginger!
Serving suggestions
We like to keep this simple and serve it over a bed of rice. You could also serve over cooked quinoa or eat just all by itself. This would be delicious with Asian Cucumbers served as a side salad and Cowboy cookies for dessert!
More delicious chicken recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Orange Chicken
Equipment
Ingredients
- 2 pounds Chicken Breasts
- ¼ Cup Corn Starch
Sauce
- 1 tablespoons Orange zest (from one orange)
- ½ cup Orange juice (from one orange)
- 2 tablespoons lemon juice (from one lemon)
- ¼ Cup Rice Wine Vinegar
- 1 Cup Water
- 2 tablespoons Brown Sugar
- 2 Tablespoons Soy Sauce (I used low sodium)
- 3 Cloves Garlic (minced, about 3 teaspoons)
- 1 teaspoon fresh ginger (finely grated)
- 1 Tablespoon sweet red chili sauce
- 2 Tablespoons Cornstarch
Cooking and Garnish
- 1-2 Tablespoons Olive oil
- 3 Green onions (chopped, optional for topping)
- 1 teaspoon Sesame seeds (optional for topping)
Instructions
- Cut chicken into 2 inch pieces.2 pounds Chicken Breasts
- Place ¼ cup corn starch in a large zipper top bag. Add chicken. Seal bag and shake so all pieces are coated in corn starch. Gently shake off each piece of chicken to remove excess corn starch. Set on a plate and set aside.¼ Cup Corn Starch
Sauce
- Mix zest, juice, vinegar, water, brown sugar, soy sauce, ginger, garlic, chili sauce and 2 Tablespoons cornstarch in a bowl.1 tablespoons Orange zest, ½ cup Orange juice, 2 tablespoons lemon juice, ¼ Cup Rice Wine Vinegar, 1 Cup Water, 2 tablespoons Brown Sugar, 2 Tablespoons Soy Sauce, 1 teaspoon fresh ginger, 1 Tablespoon sweet red chili sauce, 2 Tablespoons Cornstarch, 3 Cloves Garlic
Cook
- In a large, hot saute pan, add 1- 2 tablespoons olive oil. Add just enough pieces of chicken to cover pan. You do not want the pan overcrowded or the pieces won't brown properly.1-2 Tablespoons Olive oil
- Brown each side.
- Once all sides are browned, remove from pan. Chicken might not be fully cooked, it will finish cooking in sauce. Continue browning all chicken pieces. Remove all chicken from pan and set aside.
- Using the same pan, add sauce to pan over medium heat.
- Whisk until sauce comes to a simmer and begins to thicken (3-5 minutes) Add chicken, and any juices from cooked chicken to sauce and continue cooking for 2-3 minutes, until chicken is fully cooked.
- Serve hot over rice and garnish with green onions and sesame seeds.1 teaspoon Sesame seeds, 3 Green onions
Video
Notes
- Cut chicken into bite size pieces and try to keep pieces cut into similar size
- The sauce is designed to be runny. If you'd like a bit thicker, add an additional 2 teaspoons of cornstarch to the sauce before cooking.
- Use turkey breast or boneless chicken thighs
- Use all orange juice, in place of the lemon juice
- Use a ¼ teaspoon of ground ginger in place of the fresh ginger
- Any light oil will work - olive oil, canola or vegetable oil are all good choices
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
B says
Loved this recipe! A combination of orange and lemon chicken with a bit of sweet and sour sauce.
Loved how tender the chicken was. Will be our go to for Orange Chicken.
Kathy says
Glad you loved it! It's one of our favorites.
Katie @The Semisweet Sisters says
Yum, your recipe for orange chicken looks delicious! I've never tried it but I really want to after seeing how delicious it looks!
Kathy says
You need to give this a try - very delicious and very addicting!
Agness of Run Agness Run says
I have never combined chicken and orange together so I found your post very intriguing, Kathy! I will definitely give this recipe a try!
Kathy says
You do need to give it a try. It is so delicious!