Better Than Takeout Orange Chicken in 30 Minutes

Love takeout orange chicken but want to make it healthier and cheaper at home? This better-than-takeout orange chicken recipe is ready in just 30 minutes and is crispy, tangy, and packed with flavor. After making this many times, I’ve discovered the secret to getting that perfect crispy texture every time. If you love recipes like this, you’ll also enjoy Easy Tomato and White Bean Soup with Garlic Toast and Easy Chilled Cucumber Avocado Soup with Fresh Dill.

What You'll Need for Better Than Takeout Orange Chicken in 30 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup cornstarch
• 2 eggs
• 1/4 cup vegetable oil
• Salt and pepper, to taste
• Green onions and sesame seeds, for garnish
• Optional: Steamed rice, for serving
• Optional: Broccoli or other vegetables, for serving

How to Make Better Than Takeout Orange Chicken in 30 Minutes

1. Step 1: Cut chicken into bite-sized pieces and season with salt and pepper. Set aside.
2. Step 2: In a bowl, whisk together orange juice, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Set aside.
3. Step 3: In another bowl, mix cornstarch with 2 tablespoons of water. Add eggs and beat until smooth.
4. Step 4: Add chicken to the egg mixture, ensuring each piece is fully coated.
5. Step 5: Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and crispy, about 5-7 minutes. Remove chicken from skillet and set aside.
6. Step 6: In the same skillet, add the orange sauce mixture and bring to a simmer. Stir in the cornstarch slurry until the sauce thickens.
7. Step 7: Add the chicken back to the skillet and toss to coat in the sauce. Garnish with green onions and sesame seeds. Serve over steamed rice with broccoli or other vegetables.

Storing & Reheating Better Than Takeout Orange Chicken in 30 Minutes

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: You can marinate the chicken in the orange sauce mixture for up to 24 hours before cooking to save time.

Freezing Better Than Takeout Orange Chicken in 30 Minutes

Freeze cooked chicken in an airtight container 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 for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through to ensure even heating.

Recipe Notes

• Chef tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Best substitution: If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
• Make-ahead: You can marinate the chicken in the orange sauce mixture for up to 24 hours before cooking to save time.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sauce is too thick, you can thin it out with a little bit of water or chicken broth. If it's too thin, you can add more cornstarch slurry, but go slowly and taste as you go.

Better Than Takeout Orange Chicken in 30 Minutes

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup cornstarch
• 2 eggs
• 1/4 cup vegetable oil

Seasonings

• Salt and pepper, to taste
• Green onions and sesame seeds, for garnish

Optional Toppings

• Steamed rice, for serving
• Broccoli or other vegetables, for serving

Instructions

1. Step 1: Cut chicken into bite-sized pieces and season with salt and pepper. Set aside.
2. Step 2: In a bowl, whisk together orange juice, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Set aside.
3. Step 3: In another bowl, mix cornstarch with 2 tablespoons of water. Add eggs and beat until smooth.
4. Step 4: Add chicken to the egg mixture, ensuring each piece is fully coated.
5. Step 5: Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and crispy, about 5-7 minutes. Remove chicken from skillet and set aside.
6. Step 6: In the same skillet, add the orange sauce mixture and bring to a simmer. Stir in the cornstarch slurry until the sauce thickens.
7. Step 7: Add the chicken back to the skillet and toss to coat in the sauce. Garnish with green onions and sesame seeds. Serve over steamed rice with broccoli or other vegetables.

Notes

• Chef tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Best substitution: If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
• Make-ahead: You can marinate the chicken in the orange sauce mixture for up to 24 hours before cooking to save time.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sauce is too thick, you can thin it out with a little bit of water or chicken broth. If it's too thin, you can add more cornstarch slurry, but go slowly and taste as you go.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through to ensure even heating.
• Make ahead: You can marinate the chicken in the orange sauce mixture for up to 24 hours before cooking to save time.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 12g
• Carbs: 27g
• Fiber: 1g
• Sugar: 12g
• 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 in 30 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Orange Chicken in 30 Minutes 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!