Easy Orange Chicken 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!
An easy-to-make orange chicken
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 your favorite take-out places, 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.
If you love making takeout dishes at home, check out this chicken fried rice!
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.
- Cornstarch - Used to coat the chicken and as a thickener in the sauce
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- 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 and fully cooked
- 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 for orange chicken
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 the 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
Easy Orange Chicken
Equipment
- Measuring Cups
- Measuring Spoons
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!
Adina says
I have never had orange chicken, but I can imagine I would love it! It looks gorgeous! Pinned and I hope to get to cook it soon!
Kathy says
It is delicious! Thanks for pinning!
Dawn - Girl Heart Food says
Such a great recipe, Kathy!! I enjoy making food at home way more than going out - it's tastier and plus I can stay in the coziness of my own home in my comfy clothes and not venture out into the cold, lol. Pinning this one! Love orange chicken!
Kathy says
I totally agree! I'd much rather stay home and make it myself!
annie@ciaochowbambina says
Nothing better than homemade! I love orange chicken! This is going on this week's menu! 🙂
Kathy says
It is perfect for a weeknight!
David @ Spiced says
Gosh, that 30 minute trip to work/school/etc certainly would mean that dinners need to be planned like a well-oiled machine! And it sounds like you've got it down with this recipe, too. It looks delicious, and I love the idea of making your own take-out...it's usually better when you make it at home anyways! 🙂 Thanks so much for sharing, Kathy!
Kathy says
I know many people commute much further. We just need to make certain we have everything planned out ahead of time!
Michelle | The Secret Ingredient Is says
We love takeout! My husband would especially love this one, we'll definitely have to try this one at home!
Kathy says
It's a hit with everyone in my family.
Mary Ann | The Beach House Kitchen says
This is one of my favorite takeouts oo Kathy! So excited to try your recipe at home!
Kathy says
We have this on our menu once a week right now! It is so yummy!
Kennedy Cole says
Hello! I love your blog. The photographs and content are amazing. I recently made a cooking blog that may appeal to you. I would really appreciate it if you would check it out!
Kelly says
Orange chicken is one of my husband's favorite dishes! Love that you made it home! So much healthier than take-out and it looks so delicious!
Laura says
Orange chicken is one of my favorite recipes ever and honestly, like Erin alluded too, you never know exactly what's in your food at the local Chinese restaurants. The local expose suggested that one of the local restaurants was serving up roadkill deer. Oh dear!
Kathy says
Best to make your own to avoid the unknown!
Erin @ Miss Scrambled Egg says
Kathy - I love homemade Chinese recipes because you know exactly what's in your food. This orange chicken looks delicious. I can't wait to try it.
Kathy says
I agree...I like knowing exactly what I'm eating.