Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken — Crispy, tangy, and so much better than takeout. After making this many times, I discovered the trick to a perfect orange sauce that coats every bite. If you love recipes like this, you’ll also enjoy Fresh Mango Slaw Recipe with Lime and Honey Dressing and Slow Cooker Chicken Curry Recipe with Coconut Milk.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Crispy chicken coated in a tangy, sweet orange sauce
- Easy one-pan recipe with simple ingredients
- Better than takeout – save money and time
- Perfect for meal prepping and freezing
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
- honey
- garlic
- ginger
- green onions
- cornstarch
- orange zest
- red pepper flakes
- sesame oil
- salt
- pepper
- Optional: sesame seeds
- Optional: chopped green onions
- Optional: toasted sesame seeds
📝 Ingredient Notes
- chicken breasts: Cut into bite-sized pieces for even cooking.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Stainless Steel Skillet — Even heat distribution for perfect searing → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Step 1: In a bowl, whisk together orange juice, soy sauce, honey, garlic, ginger, cornstarch, and orange zest. Set aside.
- Step 2: Season chicken pieces with salt, pepper, and red pepper flakes. Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, pour in the orange sauce mixture. Bring to a boil, then reduce heat to medium and let it simmer until the sauce thickens, about 5 minutes. Add the chicken back to the skillet and toss to coat in the sauce. Garnish with green onions and serve over steamed rice.
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- : For a spicier version, add more red pepper flakes or a dash of Sriracha to the sauce.
- Common mistake and fix: Avoid overcooking the chicken to prevent it from becoming dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- : Make ahead: The orange sauce can be made up to 2 days ahead and stored in the fridge. Reheat before adding to the chicken.
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 4 days. Make-ahead tip: The orange sauce can be made up to 2 days ahead.
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes until warmed through.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Substitute chicken thighs for a more flavorful dish.
- Make-ahead: The orange sauce can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled for meal prepping.
- Troubleshooting: If the sauce isn't thickening, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water to the skillet and let it simmer for a few more minutes.
Want to level up this recipe?
Meat Thermometer — Ensures 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
- honey
- garlic
- ginger
- green onions
- cornstarch
Seasonings
- orange zest
- red pepper flakes
- sesame oil
- salt
- pepper
Optional Toppings
- sesame seeds
- chopped green onions
- toasted sesame seeds
Instructions
- Step 1: In a bowl, whisk together orange juice, soy sauce, honey, garlic, ginger, cornstarch, and orange zest. Set aside.
- Step 2: Season chicken pieces with salt, pepper, and red pepper flakes. Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, pour in the orange sauce mixture. Bring to a boil, then reduce heat to medium and let it simmer until the sauce thickens, about 5 minutes. Add the chicken back to the skillet and toss to coat in the sauce. Garnish with green onions and serve over steamed rice.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Substitute chicken thighs for a more flavorful dish.
- Make-ahead: The orange sauce can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled for meal prepping.
- Troubleshooting: If the sauce isn't thickening, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water to the skillet and let it simmer for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat before serving.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes until warmed through.
- Make ahead: The orange sauce can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbs: 30g
- Fiber: 2g
- Sugar: 18g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Orange Chicken FAQs
Yes, you can make the orange sauce up to 2 days ahead. Reheat before adding to the chicken.
Overcooking the chicken can cause it to become dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat before serving.
Yes, cook the chicken in the air fryer at 375°F (190°C) for 10-12 minutes, then proceed with the recipe as written.
Reheat in the oven at 350°F (180°C) for 10-15 minutes or in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes until warmed through.
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!
