Better Than Takeout Orange Chicken

Better Than Takeout Orange Chicken is crispy, tangy, and ready in just 30 minutes. After making this many times, I discovered the trick to a perfect crispy coating. 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 Creamy Pistachio Baklava Cheesecake Recipe.

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.

• 2 lbs boneless, skinless chicken breasts
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup granulated sugar
• 1/4 cup rice vinegar
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Salt
• Black pepper
• Orange juice
• Soy sauce
• Granulated sugar
• Rice vinegar
• Sesame oil
• Ginger
• Garlic
• Optional: Green onions
• Optional: Sesame seeds

How to Make Better Than Takeout Orange Chicken

1. Step 1: Cut chicken into bite-sized pieces. In a large bowl, combine cornstarch, salt, and pepper. Toss chicken in mixture until evenly coated.
2. Step 2: In a small bowl, whisk together orange juice, soy sauce, sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
3. Step 3: Heat 2 tbsp of oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Step 4: In the same skillet, pour in the orange sauce mixture. Bring to a boil, then reduce heat to low. Simmer for 5 minutes, until sauce thickens. Add chicken back to skillet, toss to coat.
5. Step 5: Garnish with green onions and sesame seeds. Serve over steamed rice.

Storing & Reheating Better Than Takeout Orange Chicken

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Cook as directed when ready to serve.

Freezing Better Than Takeout Orange Chicken

Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight before reheating.

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, until heated through.

Recipe Notes

• Chef tip: For a spicy version, add 1-2 tablespoons of Sriracha or chili garlic sauce to the orange sauce mixture.
• Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
• Make-ahead: See storage section for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little bit of water. If it's too thin, let it simmer for a few more minutes until it thickens.

Better Than Takeout Orange Chicken

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup granulated sugar
• 1/4 cup rice vinegar
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 2 green onions, sliced
• 1 tbsp sesame seeds

Seasonings

• Salt
• Black pepper
• Orange juice
• Soy sauce
• Granulated sugar
• Rice vinegar
• Sesame oil
• Ginger
• Garlic

Optional Toppings

• Green onions
• Sesame seeds

Instructions

1. Step 1: Cut chicken into bite-sized pieces. In a large bowl, combine cornstarch, salt, and pepper. Toss chicken in mixture until evenly coated.
2. Step 2: In a small bowl, whisk together orange juice, soy sauce, sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
3. Step 3: Heat 2 tbsp of oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Step 4: In the same skillet, pour in the orange sauce mixture. Bring to a boil, then reduce heat to low. Simmer for 5 minutes, until sauce thickens. Add chicken back to skillet, toss to coat.
5. Step 5: Garnish with green onions and sesame seeds. Serve over steamed rice.

Notes

• Chef tip: For a spicy version, add 1-2 tablespoons of Sriracha or chili garlic sauce to the orange sauce mixture.
• Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
• Make-ahead: See storage section for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little bit of water. If it's too thin, let it simmer for a few more minutes until it thickens.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight before reheating.
• 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, until heated through.
• Make ahead: Prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Cook as directed when ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 35g
• Fat: 12g
• Carbs: 25g
• Fiber: 1g
• Sugar: 15g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Better Than Takeout Orange Chicken FAQs

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!