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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.
About how much orange juice? It just says one large orange but what’s an estimate for the volume? Thanks!
Hi Em! It should be about ½ cup orange juice. I hope you enjoy!
This was an absolutely amazing dish! Quick, easy and tasty. What more could you ask for. I made it the other night for dinner and couldn't wait to share the recipe with my friends! Winner!
I am absolutely thrilled to hear you enjoyed so much, Sonya. I also appreciate you sharing with your friends and taking the time to leave a review.
Orange Chicken is my favorite dish. I literally cook this item often.
Hi, I could only find “seasoned rice wine vinegar” and “rice vinegar” instead of rice wine vinegar without it saying “seasoned” or the other one omitting the “wine” part. Does that make a difference? Which one should I go with? Thank you! I’m preparing to make it; looks delicious!
I would select rice vinegar! But either will work 🙂
One of our favorite dishes!
I like this orange chicken recipe even better than what I can get from my local take-out place! YUM!
YAY! So happy to hear that Renee.
Looks so delicious! Can't wait to try this with my family.