If you’ve ever wished you could whip up your favorite takeout dish at home—without the long wait or the greasy feel—this easy orange chicken recipe is for you.
Imagine tender chicken pieces, lightly pan-fried until golden, then tossed in a glossy orange glaze that’s equal parts sweet, tangy, and savory. It’s comfort food with a fresh twist, and best of all, it’s ready in just 30 minutes.
Whether you’re cooking for family, prepping a fun weeknight dinner, or impressing friends, this dish always delivers big flavor with minimal effort.
Why This Recipe Works
- Quick & convenient – comes together faster than ordering takeout.
- Fresh & zesty – real orange juice gives the sauce a vibrant citrus punch.
- Balanced flavors – sweet, salty, tangy, and garlicky all at once.
- Customizable – keep it classic or add veggies, spice, or even swap the protein.
Ingredients You’ll Need
- Chicken breasts – boneless, skinless, cut into bite-sized cubes (about 1.5 lbs).
- Fresh garlic – minced; for that aromatic punch.
- Orange juice – freshly squeezed if possible, for brightness and flavor.
- Soy sauce – low sodium balances the sweetness without overpowering.
- Brown sugar – creates depth and a hint of caramelized sweetness.
- Cornstarch – thickens the sauce into that sticky, glossy glaze.
- Vegetable oil – for pan-frying; choose a neutral oil with high smoke point.
- Green onions – chopped, for garnish and freshness.
- Salt & pepper – to season the chicken before frying.
💡 Optional upgrades: Add a little grated ginger for zing, red pepper flakes for heat, or even some orange zest to intensify the citrus flavor.
Step-by-Step Instructions
1. Prep the Chicken
Slice chicken breasts into even, bite-sized cubes. Season with salt and pepper, then pat dry with paper towels to help them brown better.
2. Pan-Fry the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in batches (don’t overcrowd the pan), and cook for 5–7 minutes, turning occasionally, until golden and fully cooked. Remove and set aside.
3. Make the Orange Sauce
In a bowl, whisk together orange juice, soy sauce, brown sugar, minced garlic, and cornstarch until smooth. This mixture will thicken as soon as it hits the hot pan.
4. Combine & Simmer
Pour the sauce into the same skillet. Stir continuously for 1–2 minutes until it starts to thicken, then return the chicken to the pan. Toss to coat every piece in the glossy orange glaze. Simmer another 2–3 minutes until the sauce clings perfectly.
5. Serve & Enjoy
Sprinkle with chopped green onions and serve hot over steamed rice, noodles, or alongside stir-fried vegetables.
Tips for Perfect Orange Chicken
- Get the oil hot first – ensures the chicken crisps instead of steaming.
- Cook in batches – overcrowding makes chicken soggy.
- Fresh juice > bottled – the citrus flavor is brighter and cleaner.
- Want spice? Add a pinch of red pepper flakes or a drizzle of sriracha.
Variations & Serving Ideas
- Swap chicken for shrimp, tofu, or pork for a fun twist.
- Add veggies like bell peppers, snap peas, or broccoli for extra crunch.
- Try serving in lettuce wraps for a lighter, fresher option.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce and keep the chicken tender.
Final Thoughts
This easy orange chicken recipe proves you don’t need a long list of ingredients—or a wok full of oil—to enjoy restaurant-style flavor at home. With just a few pantry staples and some fresh citrus, you’ll have a dish that’s glossy, sticky, tangy, and downright addictive.
Serve it over rice, pile it into bowls with noodles, or make it the star of a family-style dinner spread. However you enjoy it, this one’s guaranteed to become a regular in your kitchen.
Easy Orange Chicken Recipe
Ingredients
Method
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Cook chicken in batches for 5-7 minutes until golden brown and crispy; remove from skillet.
- In a bowl, whisk together orange juice, soy sauce, brown sugar, minced garlic, and cornstarch until smooth.
- Pour the sauce mixture into the skillet; return the chicken and stir to coat evenly.
- Simmer for about 3-5 minutes until the sauce thickens and becomes sticky.
- Serve hot over steamed rice or noodles; garnish with chopped green onions.