If you’ve never made homemade orange chicken, this is your chance. Some links in this post are affiliate links that earn me a commission if you purchase through them.
No shock if you know me, but I often crave Asian food. I absolutely adore it (if you can’t tell by some of the recipes I post), and it’s usually surprisingly easy to make at home.
Yes, even this homemade orange chicken, and have you seen the chicken fried rice I adore?
For whatever reason, orange chicken was bugging me the other day. I had such a taste for it, but it’s so bad for you when you get it at a restaurant. And really… how hard could it be to make?
I took a basic orange sauce, sauteed chicken – this is a skillet orange chicken, so it’s ready quick – and then played with it until it tasted the way I wanted it.
My family adores it, and I’m pretty sure it’ll be a hit for you, too.
Need more fun Asian dinner ideas? Check out some of my favorites at the bottom of this article!
How to Make Orange Chicken
Cut your chicken into bite sized pieces. Set that aside while you make the orange sauce.
In a large saucepan combine 3/4 cup water, lemon juice, orange juice, rice vinegar, soy sauce, orange zest, brown sugar, ginger, and garlic. Heat on medium while stirring periodically until it boils.
While the sauce is getting to a boil, heat a large pan with a little bit of oil. Add the chicken pieces and saute. Cook until they are no longer pink inside.
No, I don’t fry – but you could absolutely bread your chicken and fry the pieces. I justify this dish as being healthy because I saute them, and they turned out great.
For a more restaurant authentic version, go ahead and fry them. If you want that crisp without the fat, use an Air Fryer.
Once your orange sauce comes to a boil, combine 1 1/2 tablespoons of cornstarch with 2 tablespoons cold water and mix thoroughly with a fork. Slowly stir the cornstarch mixture into your sauce with a spatula until it thickens.
Pour the sauce over your sauteed chicken and stir to coat. I served it with the traditional rice, and it was gobbled up.
Did I mention this took me less than a half hour start to finish?
My rice took longer to cook than the dinner, but I often start that in my rice cooker long before I think about dinner. The best part about a rice cooker? It just stays warm until you’re ready to use it. Fluff it, and you’re all set!
Do you love orange chicken as much as my family does?
More fun Asian recipes:
- Homemade fortune cookies
- Chicken fried rice
- Baked sweet and sour chicken
- Asian marinated steak
- Miso glazed salmon
- Grilled baby bok choy
- Kung pao chicken salad
- Slow cooker Thai pork
- Korean beef
- Thai skillet chicken
- Marinated shrimp bowls
Want to make this gluten free? Just sub out the soy sauce for tamari, and you have a gluten free orange chicken recipe! As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 361 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 129mg Sodium: 290mg Carbohydrates: 28g Fiber: 1g Sugar: 23g Protein: 48g
Want to make this gluten free? Just sub out the soy sauce for tamari, and you have a gluten free orange chicken recipe!
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.