Enjoy the take-out experience from your very own kitchen with recipes like Slow Cooker Mongolian Beef, One Pot Teriyaki Chicken and Noodles and Sweet and Sour Pork. Orange Chicken is pretty much the pinnacle of Chinese take-out cuisine. Tender, golden bites of chicken served in a thick, sweet orange sauce? Yes please! While I’ve ordered Orange Chicken a time or twenty, nothing I’ve had from a take-out restaurant can compare to this easy skillet recipe. It’s truly got the very best flavor and consistency. The sauce is made with bold ingredients like soy sauce, orange juice and honey to create the most mouthwatering sweet and tangy flavor. There’s also some garlic and ginger in there to really send it over the top!
Why we love this Orange Chicken Recipe:
Better than take-out: Yes, really! Between all of the bold fresh flavors and crispy (not greasy) consistency, it’s easy to say this is better than any take-out I’ve had. Quick: You can have this from pan to table in less than 30 minutes total. Such a quick and easy recipe! Versatile: Serve this over white rice, brown rice, quinoa, noodles, or eat it all by itself. There are so many ways to get creative when it comes to plating Orange Chicken.
Orange Chicken Ingredients Needed:
Chicken – Chicken breasts are my favorite cut of meat for Orange Chicken. Feel free to swap them with thighs if you’d like. Orange Juice – Juice squeezed right from the orange will create the very best flavor. In a pinch you can of course use bottled orange juice instead! Honey – in the updated recipe, I swapped the marmalade with honey and added more orange juice to help with the bitterness. We love this version even more! Broth – Chicken broth is my favorite to use. In a pinch water will also work just fine. Soy Sauce – You can use tamari or coconut aminos instead if preferred. Cornstarch – This is what gives the chicken a nice crisp consistency. Garlic – Feel free to add a little extra garlic if desired! Just keep in mind that garlic is pretty potent and you don’t want it to overpower the other ingredients. Ginger – Minced ginger adds the best flavor. In a pinch you can substitute it for ground ginger. Vinegar – Just a little bit goes a long way with that tangy flavor! Seasonings – All you need is a little salt, pepper and red pepper flakes. Feel free to omit the salt if you’re worried about too much sodium.
How to make Orange Chicken
Grab your skillet and let’s get to work! For more detailed instructions and ingredient measurements, scroll down to the recipe card. “This was a wonderful recipe! I’ve tried a few orange chicken recipes at home, and this was by far the best. Also great is that it seems much healthier than the take-out version. My family (including a picky 6-year-old) loved it. Thanks, Ashley!” — Brooke Add your review
Add the chicken in a bowl with cornstarch, salt and pepper. Toss to coat. Heat oil in a skillet over high heat. Add the chicken and cook until just browned on all sides. Keep in mind that you may need to do this in batches!
Make the sauce by whisking together juice, broth, honey, soy sauce, cornstarch, vinegar, garlic, ginger and red pepper flakes. Once the chicken is browned, reduce the heat to medium. Stir in the sauce. Cook and stir often until the sauce has thickened and the chicken is cooked all the way through.
Variations and Substitutions
Change the chicken: You can feel free to use chicken thighs instead of breasts if preferred. This sauce is also delicious with pork! Make it gluten free: Cornstarch is naturally gluten free. The only ingredient you’d have to swap in this Orange Chicken recipe is the soy sauce! Simply use a gluten free alternative like coconut aminos. Be sure to check the labels on all other ingredients just in case. Add some spice: I like to include just a small pinch of red pepper flakes for a little extra flavor. Feel free to add more to turn up the heat! Just keep in mind that a little goes a long way and once they’re mixed in, there’s really no taking them out.
How to store Orange Chicken
In an airtight container in the fridge, any leftovers you have will stay fresh for about 2-3 days. Reheat in the microwave for 30 seconds at a time until warmed through.
Can I freeze this Orange Chicken recipe?
Yes! Let it fully cool to room temperature prior to storing in a freezer safe container for up to 3 months. Don’t forget to date and label! When you’re ready to reheat it, let it first defrost in the fridge for a few hours.
Serving suggestions:
Ready for the best take-out night ever without having to order out? Pair your homemade Orange Chicken with some Vegetable Lo Mein and Chicken Lettuce Wraps! For simple sides to soak up that sauce, I recommend Baked Rice or Instant Pot Jasmine Rice, along with Roasted Green Beans for a pop of color.
More Chinese-inspired recipes you’ll love!
Sweet and Sour Chicken — with the best sauce! Instant Pot Teriyaki Chicken and Rice — it basically cooks itself 😉 One Pot Chicken Chow Mein — a reader favorite! Pineapple Chicken — sweet and tangy.
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