Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken is a crispy, tangy, and sweet homemade version of your favorite takeout dish. After making this many times, I’ve perfected the balance of flavors and textures. The fresh, juicy chicken pieces are coated in a golden, slightly thickened sauce that’s both sweet and tangy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Peanut Butter Oat Bars for Quick Snacks and Easy Lentil and Rice Stuffed Cabbage Rolls Recipe.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Healthier than takeout
- Crispy, tangy, and sweet sauce
- Easy to make at home
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.
- chicken breasts
- orange juice
- soy sauce
- garlic
- ginger
- brown sugar
- cornstarch
- garlic powder
- ginger powder
- red pepper flakes
- sesame seeds
- Optional: green onions
- Optional: sesame seeds
📝 Ingredient Notes
- chicken breasts: Cut into bite-sized pieces.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Stainless Steel Skillet — Even heat distribution for perfect searing → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Prepare the chicken: Cut chicken breasts into bite-sized pieces, season with salt, pepper, garlic powder, and ginger powder. Heat oil in a large skillet over medium-high heat, add chicken, and cook until browned. Remove chicken from skillet and set aside.
- Make the sauce: In a small bowl, whisk together orange juice, soy sauce, garlic, ginger, brown sugar, and cornstarch. Pour the sauce into the skillet, bring to a boil, and let it simmer until thickened.
- Combine and serve: Add the chicken back to the skillet, toss to coat in the sauce. Serve over rice, garnish with green onions and sesame seeds.
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- : For a spicier version, add more red pepper flakes to the sauce.
- : To make this dish 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: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Add the chicken just before serving.
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the simmering sauce.
- Best substitution: You can substitute the chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: The chicken can be cooked ahead of time and reheated in the sauce before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
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
- chicken breasts
- orange juice
- soy sauce
- garlic
- ginger
- brown sugar
- cornstarch
Seasonings
- garlic powder
- ginger powder
- red pepper flakes
- sesame seeds
Optional Toppings
- green onions
- sesame seeds
Instructions
- Prepare the chicken: Cut chicken breasts into bite-sized pieces, season with salt, pepper, garlic powder, and ginger powder. Heat oil in a large skillet over medium-high heat, add chicken, and cook until browned. Remove chicken from skillet and set aside.
- Make the sauce: In a small bowl, whisk together orange juice, soy sauce, garlic, ginger, brown sugar, and cornstarch. Pour the sauce into the skillet, bring to a boil, and let it simmer until thickened.
- Combine and serve: Add the chicken back to the skillet, toss to coat in the sauce. Serve over rice, garnish with green onions and sesame seeds.
Notes
- Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the simmering sauce.
- Best substitution: You can substitute the chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: The chicken can be cooked ahead of time and reheated in the sauce before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Add the chicken just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 40g
- Fiber: 2g
- Sugar: 18g
- Sodium: 1800mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Orange Chicken FAQs
Yes, the sauce can be made ahead of time and stored in the fridge. Add the chicken just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but not much more.
Yes, cook the chicken in the air fryer at 375°F (190°C) for 10-12 minutes, then toss in the sauce.
You can use a combination of grapefruit juice and pineapple juice as a substitute for orange juice.
Yes, freeze cooked chicken in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
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!
