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This Homemade Orange Chicken has that signature sweet, tangy citrus sauce you expect from takeout, but it's made with lean chicken and simple ingredients you can feel good about serving. Even better? It comes together in about 25 minutes and wins over the pickiest of eaters, making it a true weeknight winner!
Looking for more better-for-you versions of your favorite takeout recipes? Don't miss Hunan Beef, Moo Goo Gai Pan, and Easy Fried Rice.
Kristen's Keys for Copycat Orange Chicken
When making orange chicken at home, I find these things help ensure the process is streamlined and the flavor is spot on.
- Prep the sauce first. This recipe (like all stir-fry variations) moves quickly once you start cooking. Having the sauce ready prevents overcooking the chicken while you scramble to measure ingredients.
- Don't skip the zest. Orange zest adds concentrated citrus flavor that juice alone can't deliver. It's what gives the sauce that bold, fresh taste.
- Brown the chicken first. Searing the chicken in a hot skillet helps develop a light crust without needing a lot of oil. This adds texture and flavor to the overall dish.
5-Star Reader Review
This was an excellent recipe! I will definitely make this again. I served it with long grain and wild rice. An absolute hit, and most of the ingredients are things we already have in the kitchen! -Jody
How to Make Orange Chicken
The process of making this version of orange chicken is incredibly simple. Prep the ingredients, sear the chicken, and simmer altogether. In under 30 minutes you will have a picky-eater approved dinner on the table.
Step One: Prepare Orange Sauce
Add the soy sauce, rice wine vinegar, brown sugar, and garlic to a glass measuring cup or a small glass bowl. Using a microplane or small grater, grate peel ginger root right into the sauce. Then, use the same grater to grate the zest of the orange into the bowl. Remember to stop once you see white, as that part is bitter. Then cut open the orange and juice it into the sauce (or eat the orange and add prepared orange juice instead).
Add the cornstarch to the bowl, whisk until dissolved, and set aside to add to the skillet later.
Step Two: Brown Chicken
Heat a bit of oil in a large skillet until glistening (about 1 minute). Add the diced chicken to the skillet and cook, until evenly browned on all sides. Once nearly cooked through, remove the chicken to a plate.
Step Three: Simmer Together
Whisk the prepared orange sauce together again just to ensure it is fully incorporated and then add it to the same skillet you browned the chicken in. Bring it to a boil, whisking constantly.
Once boiling, reduce the heat to medium-low, return the chicken to the skillet, and simmer for 3-5 minutes until the chicken is cooked through and fully coated.
Step Four: Serve
I love serving Orange Chicken over rice (like Instant Pot White Rice or Instant Pot Brown Rice) to soak up the delicious citrus sauce. Low carb? Opt for cauliflower rice.
Recipe Modifications
- Gluten-Free: Use Tamari sauce in place of the soy sauce.
- Corn-Free: Ue tapioca starch in place of the corn starch.
- Add Spice: Feel free to add up to ½ teaspoon crushed red pepper flakes to the orange sauce to add some kick to the final dish.
- Instant Pot Orange Chicken: Try my recipe for Instant Pot Orange Chicken for a hands-off version of this healthy orange chicken.
More Easy Asian-Inspired Recipes
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Orange Chicken
Video
Ingredients
- ¼ cup low sodium soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, or honey
- 1 clove garlic, minced
- 1 tablespoon fresh ginger root, grated
- 2 teaspoons orange zest, ~1 large orange
- ½ cup orange juice, ~1-2 large oranges
- 1 tablespoon cornstarch
- 1 tablespoon canola oil, or avocado oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 bunch of green onions, chopped (optional)
Instructions
- In a small bowl or glass measuring cup add the soy sauce, rice vinegar, brown garlic and ginger. Zest 1 large orange and add the zest to the mixture. If opting to use fresh orange juice, cut the orange open after zesting and measure out ½ cup orange juice and add to the bowl. Add the cornstarch and whisk until it is fully dissolved.
- In a large non-stick frying pan, heat the oil over medium-high heat for 1 minute. After heating, add the cubed chicken to the pan. Cook until browned on each side, about 3-4 minutes. Once browned, remove the chicken from the skillet and place it onto a large plate.
- Add prepared sauce to the skillet and bring to a boil, stirring constantly. Once bubbling, turn the heat to medium-low and return the chicken back to the pan. Simmer the chicken in the sauce for about 3-5 minutes, until cooked through and coated with the sauce.
- Serve the chicken with the sauce over steamed rice or quinoa and garnish with green onion slices if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think I need to get an Instant pot! Great dish!
I think you do too GIRL!
Orange chicken is going on our menu! It looks DELISH!
Enjoy 🙂
My daughter loves loves loves orange chicken. I'm going to share this recipe with her for sure. She needs quick and easy with her busy schedule. I might have to get her an instant pot, but thank you for sharing the non instant pot way of cooking too!
YAY!! I hope your daughter LOVES this Marion! I bought my mom an Instant Pot awhile back as well--she had been comlaining she got home from work too late too cook--NOT anymore 🙂
I am loving my instant pot and always looking for new recipes to make in it. This is going on the list! Yum!
You won't be disappointed Christie!
This is my kind of meal girl! We love Asian at our house!
You will love this!
This looks like such a flavorful main dish - love that it freezes well, too!
Thanks Melanie!
This looks tasty! Orange chicken is one of my favorite things to get when we go out to one of our Chinese buffets.