Better Than Takeout Orange Chicken in 30 Minutes

Better Than Takeout Orange Chicken is crispy, tangy, and sweet, ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfect crispy coating. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Peach Protein Shake for Quick Summer Breakfast and Easy Green Vegetable Soup Recipe for Healthy Dinner.

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 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp sugar
• Salt and pepper, to taste
• 1 tsp red pepper flakes (optional)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• Optional: Green onions, chopped
• Optional: Sesame seeds
• Optional: Orange zest

How to Make Better Than Takeout Orange Chicken in 30 Minutes

1. Step 1: In a bowl, whisk together orange juice, soy sauce, garlic, ginger, cornstarch, and sugar. Set aside.
2. Step 2: Season chicken pieces with salt, pepper, and red pepper flakes (if using). Heat sesame oil and vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Step 3: Pour the orange juice mixture into the skillet. Bring to a boil, then reduce heat to medium and let it simmer until the sauce has thickened, about 2-3 minutes. Return the chicken to the skillet and toss to coat in the sauce. Garnish with green onions, sesame seeds, and orange zest (if using). Serve over steamed rice with your favorite sides.

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: The sauce can be made up to 1 day ahead and stored in the fridge. Reheat before adding the chicken.

Freezing Better Than Takeout Orange Chicken in 30 Minutes

Freeze cooked chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.

Recipe Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add it to the simmering sauce.
• Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
• Make-ahead: The chicken can be cooked up to 1 day ahead and stored in the fridge. Reheat before tossing in the sauce.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If the sauce isn't thickening, simmer it for a few more minutes or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).

Better Than Takeout Orange Chicken in 30 Minutes

⏱

Prep

10 mins

🍳

Cook

20 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 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp sugar

Seasonings

• Salt and pepper, to taste
• 1 tsp red pepper flakes (optional)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil

Optional Toppings

• Green onions, chopped
• Sesame seeds
• Orange zest

Instructions

1. Step 1: In a bowl, whisk together orange juice, soy sauce, garlic, ginger, cornstarch, and sugar. Set aside.
2. Step 2: Season chicken pieces with salt, pepper, and red pepper flakes (if using). Heat sesame oil and vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Step 3: Pour the orange juice mixture into the skillet. Bring to a boil, then reduce heat to medium and let it simmer until the sauce has thickened, about 2-3 minutes. Return the chicken to the skillet and toss to coat in the sauce. Garnish with green onions, sesame seeds, and orange zest (if using). Serve over steamed rice with your favorite sides.

Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add it to the simmering sauce.
• Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
• Make-ahead: The chicken can be cooked up to 1 day ahead and stored in the fridge. Reheat before tossing in the sauce.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If the sauce isn't thickening, simmer it for a few more minutes or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
• Make ahead: The sauce can be made up to 1 day ahead and stored in the fridge. Reheat before adding the chicken.

Nutrition Per Serving

• Calories: 320
• Protein: 32g
• Fat: 12g
• Carbs: 16g
• Fiber: 1g
• Sugar: 8g
• Sodium: 1200mg
• Cholesterol: 90mg
• 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!