This Super Easy Orange Chicken is a tender, juicy chicken coated in a sticky, citrusy sauce bursting with flavor. It requires no eggs or deep-frying; this recipe keeps it light and hassle-free. Plus, it’s ready in 30 minutes or less.
Oriana’s Thoughts On The Recipe
This Super Easy Orange Chicken recipe is a game-changer. Bursting with sweet, citrusy goodness and a hint of spice, it’s a healthier, fuss-free, egg-free alternative to the traditional deep-fried version. Plus, it’s ready in less than 30 minutes!
What I Love About This Recipe
Chinese Take-Out And Food Allergies
For me, Chinese takeout is like walking through a minefield! Those restaurants can be a bit tricky with all the peanuts and eggs flying around. So, as an allergy mom, making my own takeout at home is an absolute must!
When you make your own takeout, you’re the boss of the kitchen. You get to handpick every single ingredient, ensuring there’s no trace of those pesky allergens anywhere in sight. No more second-guessing or worrying about cross-contamination—just pure, unadulterated peace of mind.
So, the next time you’re craving some Chinese take-out flavors, don’t even think about reaching for that delivery menu. Grab your ingredients, fire up the stove, and let’s make some magic happen in the kitchen together.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For The Orange Sauce:
- Oranges: Freshly squeezed orange juice and zest add that vibrant citrusy flavor that’s the heart of this dish.
- Granulated Sugar: This balances out the acidity of the orange juice and adds sweetness to the sauce.
- Honey: A natural sweetener that enhances the overall flavor profile of the sauce.
- Soy Sauce: It adds a savory umami kick. If you’re watching your salt intake, opt for low-sodium soy sauce.
- Rice Vinegar: Adds a touch of acidity and depth of flavor to the sauce.
- Chinese Cooking Wine (Shaoxing Wine): This wine infuses the sauce with subtle richness and depth. If Chinese Cooking Wine (Shaoxing Wine) is unavailable, you can omit it or substitute it with dry sherry.
- Sesame Oil: Adds a nutty aroma and depth to the sauce. Use toasted sesame oil for that extra flavor boost.
- Fresh Ginger & Garlic: These aromatic ingredients add a punch of flavor. Fresh is preferred for a brighter, fresher taste, but ground ginger can be used as a substitute.
- Cayenne Pepper or White Pepper: Provides a hint of heat to balance out the sweetness of the sauce.
- Cornstarch: Acts as a thickening agent for the sauce, giving it that glossy, velvety texture.
For The Chicken
- Cornstarch & Black Pepper: Coats the chicken pieces and helps create a crispy exterior.
- Skinless Chicken Breasts or Thighs: Tender, juicy chicken is the star of the show. Feel free to use your preferred cut.
- Oil: Used for cooking the chicken. Vegetable or canola oil works well.
- Sesame Seeds & Green Onions: Optional garnishes that add a pop of color and texture to the finished dish.
Food Allergy Swaps
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Soy-Free: Substitute soy sauce with coconut aminos for a soy-free alternative.
- Nut-Free: This recipe is naturally nut-free.
Process Overview: How To Make Orange Chicken at Home Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Orange Sauce
Place orange juice, sugar, honey, soy sauce, vinegar, Chinese wine, garlic, sesame oil, ginger, cayenne or white pepper, orange zest, and cornstarch in a medium bowl and whisk to combine. Set aside. Tip: I recommend zesting the oranges before squeezing them.
Step 2 – Coat The Chicken
Place the cornstarch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
Step 3 – Cook The Chicken In Batches
Heat a large skillet or wok on high heat. Add 2 tablespoons of oil and half of the chicken. Cook for 2 to 3 minutes on each side until well-browned. Set aside. Remove the chicken to a plate and cover with foil to keep it warm. Then, add the remaining 2 tablespoons of oil to the same skillet and brown the rest of the chicken, cooking for 2 to 3 minutes on each side. Return the first batch of chicken to the skillet.
Step 4 – Add The Orange Sauce
Add the orange sauce, toss to coat, and cook until the sauce thickens, about 3 – 4 minutes.
Step 5 – Garnish & Serve
Serve the orange chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.
Extra Recipe Tips For Success
- Prep Ahead: To make this recipe even quicker, prep your ingredients in advance. Chop your garlic, grate your ginger, and zest your oranges ahead of time.
- Perfectly Crispy Chicken: For extra crispy chicken, make sure your oil is hot before adding the chicken pieces. Fry them in batches to avoid overcrowding the pan.
- Adjusting Spice Level: Adjust the amount of cayenne or white pepper according to your preferred heat.
- Sauce Consistency: If you prefer a thicker sauce, increase the amount of cornstarch slurry. For a thinner consistency, reduce the amount or omit it altogether.
Variations & Additions
- Vegetarian Option: Swap the chicken for tofu or cauliflower florets for a vegetarian twist.
- Spicy Orange Chicken: For an extra kick, increase the amount of cayenne pepper or add crushed red pepper flakes.
- Orange Beef: Not a fan of chicken? Substitute beef slices for a delicious Orange Beef alternative.
- Extra Veggies: To amp up the nutrition and flavor, feel free to add your favorite veggies, such as bell peppers, broccoli, or snap peas.
Serving Suggestions
Serve your Super Easy Orange Chicken over a bed of steamed rice or noodles for a complete meal. Garnish with sesame seeds and sliced green onions for a restaurant-worthy presentation.
Storage and Freezing Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through.
- To freeze, let the cooked chicken cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
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Recipe Card
Super Easy Orange Chicken (No Frying & No Eggs)
Ingredients
For The Orange Sauce:
- 1 cup (240 ml ) orange juice (from 3-4 oranges)
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons (45 ml) honey
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) Chinese cooking wine Shaoxing wine (see notes)
- 1 teaspoon (5 ml) sesame oil (I used toasted sesame oil)
- 1 teaspoon grated peeled fresh ginger (see notes)
- 3 garlic cloves, minced
- 1/8 teaspoon cayenne pepper or white pepper (see notes)
- 1 tablespoon finely grated orange zest (from 2 oranges)
- 1 tablespoon (10 g) cornstarch
For the chicken:
- 1/4 cup (30 g) cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 lb (907 g aprox.) boneless skinless chicken breasts or thighs cut into 1 1/2-inch pieces
- 4 tablespoons (60 ml) oil such as vegetable or canola
- Sesame seeds to garnish optional
- Green onions sliced (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make The Orange Sauce:
- Zest 2 oranges. Reserve zest. Then squeeze the oranges. Reserve the juice.
- Place orange juice, sugar, honey, soy sauce, vinegar, Chinese wine, garlic, sesame oil, ginger, cayenne or white pepper, orange zest and cornstarch in a medium bowl and whisk to combine. Set aside.
Make The Chicken:
- Place the cornstarch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated.
- Heat a large skillet or wok on high heat. Add 2 tablespoons of oil and add half of the chicken; cook for 2 to 3 minutes on each side until well browned. Remove the chicken to a plate and cover with foil to keep it warm. Then, add the remaining 2 tablespoons of oil to the same skillet and brown the rest of the chicken, cooking for 2 to 3 minutes on each side. Return the first batch of chicken to the skillet.
- Add the orange sauce, toss to coat, and cook until the sauce thickens, about 3 – 4 minutes.
- Serve orange chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.
- Prep Ahead: To make this recipe even quicker, prep your ingredients in advance. Chop your garlic, grate your ginger, and zest your oranges ahead of time.
- Perfectly Crispy Chicken: Make sure your oil is hot before adding the chicken pieces for extra crispy chicken. Fry them in batches to avoid overcrowding the pan.
- Adjusting Spice Level: Adjust the amount of cayenne or white pepper according to your preferred heat.
- Sauce Consistency: If you prefer a thicker sauce, increase the amount of cornstarch slurry. For a thinner consistency, reduce the amount or omit it altogether.
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Soy-Free: Substitute soy sauce with coconut aminos for a soy-free alternative.
- Nut-Free: This recipe is naturally nut-free.
- Vegetarian Option: Swap the chicken for tofu or cauliflower florets for a vegetarian twist.
- Spicy Orange Chicken: For an extra kick, increase the amount of cayenne pepper or add crushed red pepper flakes.
- Orange Beef: Not a fan of chicken? Substitute beef slices for a delicious Orange Beef alternative.
- Extra Veggies: To amp up the nutrition and flavor, feel free to add your favorite veggies, such as bell peppers, broccoli, or snap peas.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Recipe name is ‘Easy Orange Chicken no eggs ‘no frying” but the actual recipes calls to fry the chicken in oil in a wok..? Confused.
Hello Deb! I apologize for the confusion! This recipe doesn’t require deep frying like traditional versions—it just calls for browning the chicken in a small amount of oil in a pan or wok. It’s a lighter, easier take on classic orange chicken, without the need for heavy frying or eggs. Hope you give it a try soon