Better Than Takeout Orange Chicken
Craving takeout-style orange chicken? This Better Than Takeout Orange Chicken recipe is crispy, tangy, and sweet, with a homemade sauce that’s healthier and just as delicious. After making this many times, I’ve perfected the balance of sweet and sour, and the trick I discovered is using cornstarch for a thick, glossy sauce. Keep reading for my tips on preventing soggy chicken. If you love recipes like this, you’ll also enjoy Easy Grilled Asparagus with Tangy Tahini Lemon Sauce and Easy Korean Beef Ramen Recipe Ready in 25 Minutes.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Crispy, golden chicken pieces
- Tangy, sweet, and slightly spicy sauce
- Healthier than takeout with all-natural ingredients
- Easy to make in under 30 minutes
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
- garlic
- ginger
- cornstarch
- brown sugar
- red pepper flakes
- orange zest
- sesame oil
- green onions
- sesame seeds
- Optional: steamed rice
- Optional: Easy Grilled Asparagus with Tangy Tahini Lemon Sauce
đź“ť Ingredient Notes
- orange juice: Freshly squeezed is best, but store-bought is fine.
- soy sauce: Use low-sodium for less salt.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks chicken quickly and evenly for tender results. → See on Amazon
- Immersion Blender — Makes blending the sauce right in the pan easy and mess-free. → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Prepare the chicken: Cut chicken into bite-sized pieces, toss with 1 tbsp soy sauce, and set aside.
- Make the sauce: In a bowl, whisk together orange juice, 3 tbsp soy sauce, garlic, ginger, cornstarch, brown sugar, and red pepper flakes.
- Cook the chicken: Heat sesame oil in a large pan, add chicken, and cook until browned. Remove chicken and set aside.
- Thicken the sauce: Add sauce to the pan, bring to a boil, then reduce heat and simmer until thickened. Stir in orange zest.
- Combine and serve: Return chicken to the pan, toss to coat, and serve over steamed rice with green onions and sesame seeds.
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- Common mistake and fix: Adding too much sauce too early can make the chicken soggy. Cook the chicken first, then add the sauce and let it thicken before combining.
- : For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
- : To make this recipe gluten-free, use tamari instead of soy sauce.
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 and cut the chicken up to a day ahead. Store separately in the fridge.
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken for up to 2 months. Thaw and reheat in the oven.
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, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: To make the sauce less spicy, omit the red pepper flakes or reduce the amount.
- Best substitution: Use chicken thighs instead of breasts for even more tender results.
- Make-ahead: The sauce can be made ahead and reheated before adding the chicken.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce isn't thickening, add a slurry of 1 tbsp cornstarch mixed with 1 tbsp water and simmer until thickened.
Want to level up this recipe?
Stainless Steel Baking Sheet — Even heat distribution for perfectly cooked chicken every time. → Check price on Amazon
Better Than Takeout Orange Chicken
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- orange juice
- soy sauce
- garlic
- ginger
- cornstarch
- brown sugar
- red pepper flakes
Seasonings
- orange zest
- sesame oil
- green onions
- sesame seeds
Optional Toppings
- steamed rice
- Easy Grilled Asparagus with Tangy Tahini Lemon Sauce
Instructions
- Prepare the chicken: Cut chicken into bite-sized pieces, toss with 1 tbsp soy sauce, and set aside.
- Make the sauce: In a bowl, whisk together orange juice, 3 tbsp soy sauce, garlic, ginger, cornstarch, brown sugar, and red pepper flakes.
- Cook the chicken: Heat sesame oil in a large pan, add chicken, and cook until browned. Remove chicken and set aside.
- Thicken the sauce: Add sauce to the pan, bring to a boil, then reduce heat and simmer until thickened. Stir in orange zest.
- Combine and serve: Return chicken to the pan, toss to coat, and serve over steamed rice with green onions and sesame seeds.
Notes
- Chef tip: To make the sauce less spicy, omit the red pepper flakes or reduce the amount.
- Best substitution: Use chicken thighs instead of breasts for even more tender results.
- Make-ahead: The sauce can be made ahead and reheated before adding the chicken.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce isn't thickening, add a slurry of 1 tbsp cornstarch mixed with 1 tbsp water and simmer until thickened.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw and reheat in the oven.
- 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, then crisp in the oven for 5 minutes.
- Make ahead: Prepare the sauce and cut the chicken up to a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 18g
- 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 sauce and cut the chicken up to a day ahead. Store separately in the fridge.
Adding too much sauce too early can make the chicken soggy. Cook the chicken first, then add the sauce and let it thicken before combining.
Yes, cook the chicken in the slow cooker on low for 4-6 hours, then thicken the sauce on the stove before serving.
Yes, use tamari instead of soy sauce to make this recipe gluten-free.
Serve orange chicken over steamed rice with Easy Grilled Asparagus with Tangy Tahini Lemon Sauce for a balanced meal.
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!
