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This Easy Orange Chicken recipe is a total game-changer! It’s better than takeout and comes together in under 30 minutes. Juicy, tender chicken is coated in a sweet, tangy, and slightly spicy orange sauce. Pair it with fluffy white rice or noodles, and you’ve got a new weeknight favorite.
If you enjoy takeout-style meals, check out our quick chicken dinners for more easy recipes.
😍Why You’ll Love It
We all have those nights when we want something fast, comforting, and homemade. That’s where this easy orange chicken shines! It’s packed with bold flavors, uses pantry-friendly ingredients, and beats delivery by a mile. Plus, you can adjust the heat and sweetness to fit everyone’s taste.
👨🍳Helpful Tips
- Fresh orange juice makes all the difference—bottled juice just doesn’t have the same brightness.
- Letting the sauce simmer and thicken gives it that perfect coating consistency for the chicken.
✅What You’ll Need
Here’s what makes this dish so delicious:
- Chicken breasts – Boneless, skinless chicken cut into bite-sized pieces that cook quickly and stay juicy.
- Cornstarch – For thickening the sauce.
- Orange juice & zest – Freshly squeezed is best! It brings a bright citrusy flavor.
- Soy sauce – Adds savory depth to balance the sweetness.
- Garlic & ginger – Essential for that signature Asian-inspired taste.
- Chili-garlic sauce – Adds just a hint of spice. You can add more if you want extra heat!
- Brown sugar – Sweetens the sauce and gives it a glossy finish.
- Seasoned rice vinegar – Adds a touch of tang and complexity.
For an extra pop of flavor, top it with chopped scallions and sesame seeds.
🔪How to Make Orange Chicken
Here’s a quick overview with step-by-step photos. You can find the full instructions and ingredients in the recipe card below.
Toss chicken: Coat chicken pieces with oil and salt in a bowl.
Bake: Spread chicken on a sheet pan and bake at 400°F for 20 minutes.
Make slurry: Whisk cornstarch and water until smooth.
Prepare sauce: Combine orange zest, juice, soy sauce, chili-garlic sauce, brown sugar, garlic, ginger, and rice vinegar in a small skillet.
Simmer: Bring to a simmer, stir in slurry, and cook until thickened.
Coat: Toss baked chicken with the orange sauce.
Serve: Serve over rice with sesame seeds and scallions, if desired.
✨Substitutions and Variations
- Swap chicken breasts for thighs if you prefer darker meat.
- For a gluten-free version, use tamari instead of soy sauce.
- If you want it sweeter, add a little extra brown sugar. For more heat, add extra chili-garlic sauce or crushed red pepper flakes.
- Feel free to add veggies like bell peppers, broccoli, or snap peas for extra color and crunch.
🍽️What to Serve with Orange Chicken
We like to pair this with hot, steamed Jasmine Rice or Fried Rice. A simple side of stir-fried vegetables or a crunchy Cucumber Tomato Salad makes it a well-rounded meal.
🗄️Leftovers and Storage
If you have leftovers (which isn’t likely!), store them in an airtight container in the fridge for up to 3 days. Reheating in a skillet over low heat helps maintain the chicken’s texture. We don’t recommend freezing leftovers, as the sauce might separate.
More Chicken Dinner Ideas
This sweet and tangy favorite is also featured in our 25 Best Chicken Dinner Ideas — perfect for takeout-style meals made at home. If you love bold Asian-inspired flavors, try our Panda Express Mushroom Chicken Copycat or the citrusy, garlic-packed Mojo Chicken. For something creamy and comforting, the Chicken Scampi with Garlic Parmesan Rice is always a hit.
Once you try this easy orange chicken, it’ll be hard to go back to takeout! It’s quick, delicious, and perfect for busy nights.
Easy Orange Chicken
Ingredients
- 1 pound boneless and skinless chicken breasts, cut into 1½-inch pieces, about 2 large chicken breasts
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 ½ tablespoons cornstarch
- 1 teaspoon fresh orange zest
- 3/4 cup fresh orange juice, from 2 large oranges
- 3 tablespoons low-sodium soy sauce
- ½ teaspoon chili-garlic sauce, plus more to taste
- 3 tablespoons brown sugar
- 2 minced garlic cloves
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon seasoned rice wine vinegar
- 2 tablespoons chopped scallions, for serving, optional
- sesame seeds, as needed
Instructions
- Preheat your oven to 400°F, placing a rack in the center. Line a rimmed sheet pan with parchment paper or lightly grease it with nonstick spray for easy cleanup.
- In a large mixing bowl, add 1 pound boneless and skinless chicken breasts, cut into 1½-inch pieces. Drizzle with 2 tablespoons vegetable oil and sprinkle with 1 teaspoon kosher salt. Toss until the chicken is evenly coated.
- Arrange the chicken pieces on the prepared sheet pan in a single layer. Transfer to the oven and bake for 20 minutes, or until fully cooked.
- While the chicken bakes, whisk together 1 ½ tablespoons cornstarch and ¼ cup water in a small bowl to form a smooth slurry.
- In a small saucepan, combine 1 teaspoon fresh orange zest, 3/4 cup fresh orange juice, 3 tablespoons low-sodium soy sauce, ½ teaspoon chili-garlic sauce, 3 tablespoons brown sugar, 2 minced garlic cloves, 1/2 teaspoon grated fresh ginger and 1 tablespoon seasoned rice wine vinegar.
- Bring the mixture to a simmer over medium heat. Gradually stir in the slurry and lower the heat to maintain a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Remove the chicken from the oven and add to the skillet with the sauce, tossing to coat each piece evenly.
- Serve the orange chicken over a bed of warm rice. Garnish with sesame seeds and 2 tablespoons chopped scallions, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was absolutely delicious! The sauce had the perfect balance of sweet and tangy flavors, and it coated the chicken beautifully. I was worried it might be too complicated, but it was surprisingly easy to make. My whole family loved it, and there were no leftovers! Will definitely be adding this to our dinner rotation.
Thank you so much, Sarah! I’m so happy to hear your family loved it. It really is such a quick and flavorful dish. Hope you enjoy it again soon! 😊
This was better than takeout! The sauce was perfectly sweet and tangy with just the right amount of citrus. It came together so quickly, and I loved that I could control the ingredients. Will 100% be making this again!
Sarah, I love that! Making takeout-style meals at home is such a game-changer. Thanks for trying the recipe, and I’m so glad you enjoyed it!
This tasted better than takeout! The sauce was the perfect mix of sweet, tangy, and sticky, and it coated the chicken beautifully. Plus, it was so easy to make. I’ll be making this again for sure!
Wow, Sarah—better than takeout? That’s the best compliment! So glad you loved it, and thanks for the great review!
Way better than takeout! The sauce was the perfect balance of sweet and tangy, and the chicken turned out delicious. My new go-to orange chicken recipe!
That’s a huge compliment, Hannah! So happy this recipe is your new favorite. Thanks for sharing!
Way better than takeout! The sauce was the perfect mix of sweet and tangy, and the chicken stayed tender. Will definitely be making this again!
Kevin, that’s the best compliment! Nothing beats homemade, right? Thanks for giving it a try!
Quick, tangy, and better than takeout. We served it over rice and it was perfect.
Thanks, Mia! Rice with orange chicken is such a classic pairing.