Easy Orange Chicken recipe

Prep Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Jump to Recipe

This Orange Chicken recipe is so easy to make at home in less than 30 minutes! Seasoned chicken breast is sautéed until golden and smothered in the very BEST homemade orange sauce!

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 in large pan with parsley and orange slices beside.

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!

Reader Rating

“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

Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

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:

ingredients needed for orange chicken.
  • 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.

  • 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.
blue bowl filled with orange chicken and rice with orange slices beside.

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.

white rice and orange chicken in a blue bowl with sesame seeds on top.

More Chinese-inspired recipes you’ll love!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Easy Orange Chicken Recipe

5 from 17 votes
This Easy Orange Chicken recipe is so easy to make at home in less than 30 minutes! Seasoned chicken breast is sautéed until golden and smothered in the very BEST homemade orange sauce!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Chinese
Course Main Course
Servings 4 servings
Calories 203cal


  • 2 boneless, skinless chicken breasts cut into 1″ cubes
  • 3 tablespoons corn starch
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon oil
  • 1 cup orange juice (fresh squeezed is best)
  • ½ cup low sodium chicken broth
  • 3 tablespoons honey
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoons corn starch
  • 2 cloves minced garlic
  • 1 teaspoon minced ginger
  • 1 pinch red pepper flakes


  • Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
  • Heat a large pan over high heat and add oil.
  • Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side. You may have to do this in batches.
  • Meanwhile, make the sauce. Whisk together the juice, chicken broth, honey, soy sauce, 1 tablespoon corn starch, vinegar, garlic, ginger, and pepper flakes.
  • Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165 degrees F minimum), about 10 minutes. If desired, you can thicken the sauce further with additional corn starch slurry.
  • Serve over rice as desired.


*I have updated this recipe to omit the marmalade, as some readers were having trouble with the marmalade making their sauce bitter. You can see the original recipe here if you prefer to use it!.
Ingredients and Substitutions:
  • Chicken: boneless, skinless chicken is my preference for this recipe, but boneless chicken thighs will also work if you prefer dark meat. 
  • Honey: you can use sugar here in its place, or omit if your juice is very sweet.  
  • Orange juice: fresh squeeze orange juice gives the best flavor, but a carton can be subbed in if necessary.
  • Broth: chicken broth adds a bit more savory flavor, but you can sub for water if needed. 

Nutrition Information

Serving: 213grams | Calories: 203cal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1129mg | Potassium: 334mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 99IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg
Keywords one pan chicken recipe, orange sauce, skillet recipe

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Ruthie says

    In the ingredients list it says 1 tablespoon of cornstarch for the sauce, but in directions says to add 2 tablespoons of cornstarch for the sauce. Making this tonight and would like to know if it should be 1 or 2 tablespoons of cornstarch for the sauce portion? TIA!

    • Priscilla says

      I noticed that too. I used 1 tablespoon to start and the thickness of the sauce looked pretty good to me. Not too runny, and not too dry. Plus, the chicken has 3 tablespoons of cornstarch which helps too!

  2. Isidro Jerde says

    Your blog is a breath of fresh air in the often stagnant world of online content. Your thoughtful analysis and insightful commentary never fail to leave a lasting impression. Thank you for sharing your wisdom with us.

  3. Shannon says

    Absolutely scrumptious! Took me four times longer to prep and make than the directions say but I was also bustling around at lunch/nap time with my three toddlers/babies and I’m slow at making/prepping in general *shrug*

    It took me forever but the end result was amazing. I served with Copycat Panda Express chow mein Noodles (recipe by Dinner then Dessert). Can’t get enough of it, I’m thrilled!

Leave A Reply

Have you tried this recipe? Leave a rating