Craving that sweet-and-savory orange chicken from your favorite takeout spot? With this Easy Orange Chicken recipe, you can bring those bold flavors straight to your kitchen—no delivery required. 🍽️ Juicy bites of chicken are pan-fried to golden perfection, then tossed in a glossy citrus-soy glaze that’s equal parts zesty, garlicky, and addictive.
This recipe is ready in just about 30 minutes, making it a weeknight win. Serve it over rice or noodles, pair with steamed veggies, or wrap it in lettuce for a lighter twist. It’s budget-friendly, crowd-pleasing, and better than takeout in every way! 🥡
Why You’ll Love This Orange Chicken 💡
✅ Faster than delivery – On the table in 30 minutes
✅ Crispy + saucy – The perfect texture combo
✅ No deep fryer needed – Just a skillet and a little oil
✅ Customizable spice level – Keep it mild or turn up the heat 🔥
✅ Leftover-friendly – Tastes amazing the next day
Ingredients You’ll Need 🛒
For the Orange Sauce:
- 2 teaspoons orange zest – Bright citrus punch 🍊
- ½ cup fresh orange juice – From 1 large orange
- ¼ cup low-sodium soy sauce – Adds savory umami
- 3 tablespoons brown sugar – For sweetness and balance
- 3 tablespoons apple cider vinegar – Tangy depth
- 1 tablespoon cornstarch – For thickening
- 1 tablespoon fresh grated ginger – Zingy and warm 🧄
- 2 garlic cloves, minced – Aromatic richness
- ⅛ teaspoon red pepper flakes – Optional, adds gentle heat 🌶️
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon oil – Olive, canola, or avocado oil
- Salt & black pepper, to taste
- Cooked rice, for serving 🍚
- Optional toppings: Sliced green onions, sesame seeds, chili flakes
How to Make Orange Chicken 🧑🍳
Step 1: Prepare the Sauce
In a small bowl, whisk together the orange zest, juice, soy sauce, brown sugar, vinegar, cornstarch, ginger, garlic, and red pepper flakes. Mix until smooth and the cornstarch is dissolved.
Step 2: Sear the Chicken
Heat oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and season with salt and pepper. Cook for 7–10 minutes, flipping halfway through, until chicken is cooked through and golden. Reduce heat if needed to prevent burning.
Step 3: Add the Sauce
Give the sauce one more whisk and pour it into the skillet. Stir constantly for 1–2 minutes, until it thickens into a sticky glaze that coats the chicken beautifully.
Step 4: Serve & Enjoy
Serve the chicken hot over steamed rice or noodles. Top with green onions and sesame seeds for extra flavor and flair. ✨
Tips & Variations 💡
- Crispier Texture? Toss chicken in cornstarch before cooking
- Baking Option: Bake chicken at 400°F (200°C) for 20–25 minutes, flipping halfway
- Make It Spicy: Add sriracha or extra red pepper flakes
- Add Veggies: Bell peppers, broccoli, or snow peas go great
- No fresh orange? Use bottled juice, but fresh zest is key for flavor!
Serving Ideas 🍽️
- With Rice: Classic combo – jasmine or basmati 🍚
- Over Noodles: Try soba, ramen, or lo mein
- Lettuce Wraps: Spoon into butter lettuce cups for a lighter dish
- With Sides: Pair with egg rolls, spring rolls, or stir-fried greens
- Lunch Bowls: Combine with brown rice, veggies, and edamame 🥢
Storage & Reheating 🧊
- Fridge: Store in an airtight container for up to 3 days
- Reheat: In a skillet over medium-low heat or in the microwave
- Note: Sauce thickens in the fridge; add a splash of water when reheating
FAQs About Orange Chicken ❓
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and more forgiving.
Q: Is it gluten-free?
A: Use tamari or coconut aminos instead of soy sauce.
Q: Can I double the sauce?
A: Yes—and many people do! Great if you love extra sauce for rice.
Q: What’s the best side dish?
A: Steamed broccoli, stir-fried veggies, or a simple cucumber salad are all perfect.
Final Thoughts 🍊💬
Orange Chicken is one of those dishes that never gets old—it’s nostalgic, crave-worthy, and downright delicious. This easy homemade version gives you everything you love about the takeout classic without the greasy guilt or mystery ingredients. Plus, it’s fun to make and super satisfying when that glossy sauce hits the pan and fills your kitchen with citrusy aroma. 🍽️✨
This meal is ideal for weeknights, casual dinners, or even date night at home. You can keep it simple with rice or build it into a full Asian-inspired feast. The leftovers are just as delicious, making it a fantastic meal prep option too.
Best of all, once you’ve mastered this orange sauce, you can use it for other proteins like shrimp, tofu, or even cauliflower. It’s bold, balanced, and guaranteed to become a regular in your dinner rotation. So the next time that takeout craving strikes—skip the phone and grab a skillet instead! 🔥🧡
Short version
Easy Orange Chicken
Ingredients
- 2 teaspoons orange zest from 1 large orange
- ½ cup fresh orange juice from 1 large orange
- ¼ cup low sodium soy sauce
- 3 tablespoons packed brown sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes or more if you like spicy
- 1 tablespoon olive oil avocado oil or canola oil
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
- salt and pepper to taste
- cooked rice for serving
- chopped green onions and/or sesame seeds optional for serving
Instructions
- In a small bowl, mix together the orange zest, freshly squeezed orange juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, grated ginger, minced garlic, and a pinch of red pepper flakes if you like a bit of heat. Whisk the mixture thoroughly until all ingredients are fully combined and the cornstarch is dissolved, forming a smooth, flavorful sauce.
- Heat oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Season them with salt and pepper to taste. Let the chicken cook undisturbed for a few minutes to get some browning on the first side, then flip and continue cooking. Stir occasionally until the chicken is cooked through, which should take about 7 to 10 minutes depending on the size of the pieces. If you’re using chicken thighs, allow slightly more time, as they take longer to cook than chicken breasts. Lower the heat to medium if the pan becomes too hot.
- Before adding the sauce, give it another quick whisk to make sure all the ingredients are evenly distributed. Pour it into the skillet with the cooked chicken and stir well. Continue cooking for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken with a glossy finish.
- Serve the chicken over a bed of rice and finish with a sprinkle of green onions and sesame seeds for added flavor and texture, if desired.
Notes
The nutrition details provided are based on the recipe made with boneless, skinless chicken breast and do not include any rice that might be served with it. Keep in mind that values may vary slightly depending on specific ingredients used.
Any leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. It reheats well in a skillet or the microwave, making it a great option for lunch or dinner the next day.
