Easy Orange Chicken Recipe

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.

😍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.

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.

Print Recipe

Easy Orange Chicken

Juicy chicken tossed in a sticky, sweet, and tangy orange sauce—this Easy Orange Chicken is better than takeout and comes together in no time! With a perfect balance of fresh citrus, savory soy sauce, and a hint of spice, this dish is a total crowd-pleaser.

Author: Tatiana

Prep Time15 minutes mins

Cook Time15 minutes mins

Servings: 4

Calories: 337kcal

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
• ¾ 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
• ½ 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, ¾ cup fresh orange juice, 3 tablespoons low-sodium soy sauce, ½ teaspoon chili-garlic sauce, 3 tablespoons brown sugar, 2 minced garlic cloves, ½ 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

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to keep the chicken crispy. Freezing is not recommended, as the sauce may separate.

Nutrition

Calories: 337kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 640mg | Fiber: 0.5g | Sugar: 9g

Course: Chicken recipes

Cuisine: American

Keyword: chicken recipes, easy orange chicken recipe,

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