This Super Easy Orange Chicken is 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.

a black plate with homemade Super Easy Orange Chicken and rice.

Quick & Tasty Orange Chicken 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!

Chinese Take-Out And Food Allergies

For me, Chinese take-out 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 take-out at home is an absolute must!

When you make your own take-out, 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.

homemade Super Easy Orange Chicken made without eggs and rice in a bowl.

What To Love About This Recipe

  • Flavorful: Imagine the perfect balance of sweet, tangy citrus, tender chicken, and a subtle kick of spice. It’s a flavor explosion in every bite!
  • Quick Prep: In a rush? No problem! This recipe comes to the rescue, ready in less than 30 minutes from start to finish.
  • Simple Ingredients: No need for fancy, hard-to-find items here. Just everyday pantry staples that come together to create magic.
  • Better Than Take-out: This homemade version beats any take-out joint, hands down!
  • Lighter Version: This recipe is light and hassle-free. With no eggs or deep-frying, this Orange Chicken is a healthier option without sacrificing flavor.

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 subtly 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.

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.

orange sauce to make Orange Chicken ate home without eggs in a bowl.

Step 2 – Coat The Chichen

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.

chicken coated with salt, pepper and cornstarch to make homemade orange chicken without frying.

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.

Sauté chicken to make homemade Orange Chicken in a pot.

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 orange chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.

two black plates with homemade Super Easy Orange Chicken and rice over a blue surface.

Recipe Tips

  • 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.

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.

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.

Storing 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 overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use bottled orange juice instead of fresh oranges?

Freshly squeezed orange juice provides the best flavor, but you can use bottled orange juice in a pinch. Just make sure it’s 100% pure orange juice without any added sugar or flavors.

Can I make this recipe ahead of time?

While this Orange Chicken is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the chicken just before serving for the best texture.

Is Chinese cooking wine necessary?

Chinese cooking wine adds depth of flavor to the sauce, but if you can’t find it, you can omit it or substitute it with dry sherry.

Is this recipe spicy?

It has a subtle hint of spice to balance out the sweetness of the orange sauce, but it’s not overwhelmingly spicy. However, if you’re sensitive to spice or prefer a milder flavor, you can reduce the amount of cayenne pepper or white pepper called for in the recipe. On the other hand, if you’re a spice lover, feel free to increase the amount to add an extra kick to your orange chicken.

How do you substitute fresh ginger with powdered ginger?

Use about 1/4 teaspoon of powdered ginger for every 1 teaspoon of grated fresh ginger. Powdered ginger has a more concentrated flavor than fresh ginger, so you need less of it to achieve a similar taste.

How many people eat with a pound of chicken?

As a rough estimate, a pound of boneless, skinless chicken breast typically yields about 2 to 3 servings, assuming each serving is around 4 to 6 ounces of cooked chicken. It is important to note that this may still vary depending on how the chicken is prepared and the other ingredients used in the dish.

Is Chinese takeout safe for food allergies?

Different types of food establishments may be more likely to contain specific allergens. For instance, peanut oil, eggs, and seafood are commonly used in Thai and Chinese cuisine, posing a risk for individuals allergic to peanuts, which could potentially trigger allergic reactions.

closeup of homemade Super Easy Orange Chicken and rice in a black plate.

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Recipe Card 📖

a black plate with homemade Super Easy Orange Chicken and rice.

Super Easy Orange Chicken (No Frying & No Eggs)

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
This Super Easy Orange Chicken is 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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 servings

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

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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.
Oriana’s Notes
 
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 overnight in the refrigerator before reheating.
Chinese cooking wine, Shaoxing wine: If you can’t find it, you can omit it or substitute dry sherry.
Ginger: If fresh ginger is not available, you can use 1/4 teaspoon of powdered ginger. Powdered ginger is more concentrated in flavor than fresh ginger, so you need less of it to achieve a similar taste.
Cayenne or White Pepper: Adjust the amount of cayenne or white pepper according to your preferred heat. Add just a pinch for a very mild version or more for a spicier version. 
Recipe Tips
  • 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.
 
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.
 
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.
 
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. 
 
Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 383kcalCarbohydrates: 29gProtein: 33gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 97mgSodium: 765mgPotassium: 682mgFiber: 0.4gSugar: 21gVitamin A: 152IUVitamin C: 25mgCalcium: 20mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Asian
Calories 383
Keyword chicken recipe

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5 from 1 vote (1 rating without comment)

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