Better Than Takeout Orange Chicken
Easy Orange Chicken is a quick, better-than-takeout dinner that’s crispy on the outside and juicy on the inside. After making this many times, I discovered the trick to a perfect crispy coating is to toss the chicken in cornstarch first. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Grilled Halloumi and Watermelon Summer Salad and Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Crispy on the outside, juicy on the inside
- Better than takeout flavor in 30 minutes
- Easy cleanup with one-pan cooking
What You'll Need for Better Than Takeout Orange Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- orange juice
- soy sauce
- honey
- garlic
- ginger
- cornstarch
- green onions
- sesame seeds
- orange zest
- red pepper flakes
- salt
- pepper
- Optional: sesame seeds
- Optional: green onions
📝 Ingredient Notes
- chicken breasts: Cut into bite-sized pieces
🛒 Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures perfectly cooked chicken every time → See on Amazon
- Non-Stick Skillet — Prevents chicken from sticking and ensures even cooking → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Step 1: Cut chicken into bite-sized pieces and toss in cornstarch.
- Step 2: Cook chicken in a non-stick skillet until crispy and cooked through. Remove from skillet and set aside.
- Step 3: In the same skillet, combine orange juice, soy sauce, honey, garlic, ginger, and red pepper flakes. Simmer until thickened.
- Step 4: Return chicken to skillet, toss to coat in sauce. Garnish with green onions and sesame seeds.
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary to prevent steaming.
- : For a spicier dish, add more red pepper flakes or a dash of Sriracha to the sauce.
- : To make this dish gluten-free, use tamari instead of soy sauce and ensure your cornstarch is gluten-free.
Storing & Reheating Better Than Takeout Orange Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Prepare the sauce up to 1 day ahead and store in the fridge
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken separately for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a lighter dish, use chicken thighs instead of breasts.
- Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: Prepare the chicken and sauce separately, then combine and cook when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce isn't thickening, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and simmer until thickened.
Want to level up this recipe?
High-Speed Blender — Makes quick work of pureeing the sauce ingredients for a smooth, silky texture → Check price on Amazon
Better Than Takeout Orange Chicken
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- orange juice
- soy sauce
- honey
- garlic
- ginger
- cornstarch
- green onions
- sesame seeds
Seasonings
- orange zest
- red pepper flakes
- salt
- pepper
Optional Toppings
- sesame seeds
- green onions
Instructions
- Step 1: Cut chicken into bite-sized pieces and toss in cornstarch.
- Step 2: Cook chicken in a non-stick skillet until crispy and cooked through. Remove from skillet and set aside.
- Step 3: In the same skillet, combine orange juice, soy sauce, honey, garlic, ginger, and red pepper flakes. Simmer until thickened.
- Step 4: Return chicken to skillet, toss to coat in sauce. Garnish with green onions and sesame seeds.
Notes
- Chef tip: For a lighter dish, use chicken thighs instead of breasts.
- Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: Prepare the chicken and sauce separately, then combine and cook when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce isn't thickening, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and simmer until thickened.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze cooked chicken separately for up to 2 months
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Prepare the sauce up to 1 day ahead and store in the fridge
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Orange Chicken FAQs
Yes, prepare the chicken and sauce separately, then combine and cook when ready to serve.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but not much more.
Yes, cook the chicken in the air fryer at 375°F (190°C) for 10-12 minutes, then proceed with the recipe as written.
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, freeze cooked chicken separately for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Orange Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
