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Orange Chicken

Crispy Orange Chicken Recipe - Savor the sweet and spicy flavors of orange juice, soy sauce, and red pepper flakes in this easy Asian-inspired dinner! Try tonight!

Vibrant and savory, this Orange Chicken recipe is a symphony of flavors, blending the sweetness of orange juice and brown sugar with the savory umami of soy sauce and garlic, all wrapped up in a crispy cornstarch coating.

A deliciously balanced dish that’s sure to satisfy your cravings!

Ready Time

40 mins


9 servings


  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 cup chicken broth
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 cup orange slices, for garnish
  • Scallions, for garnish


In a medium bowl, toss the chicken pieces with cornstarch to coat, shaking off excess. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the chicken and cook until browned and cooked through, about 6-8 minutes.

Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and grated ginger and cook for 1 minute, until fragrant.

In a small bowl, whisk together the chicken broth, orange juice, soy sauce, brown sugar, sesame oil, and red pepper flakes. Pour the sauce into the skillet and bring to a boil.

Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened.

Add the cooked chicken back into the skillet and toss to coat with the sauce. Season with salt and pepper to taste.

Serve the Orange Chicken hot, garnished with orange slices and scallions.


Use a zip-top plastic bag to coat the chicken with cornstarch if you don’t have a medium bowl available.

For an extra crispy exterior on the chicken, pat the pieces dry with a paper towel before cooking.

If using a wok, make sure to stir-fry the chicken quickly to prevent burning.

You can adjust the level of spiciness to your liking by adding more or less red pepper flakes.

Use freshly squeezed orange juice for the best flavor.

Don’t skip this step – it makes a big difference! Keep an eye on the sauce as it simmers, as it can thicken quickly.

You can always add a bit more chicken broth if needed.

To make this recipe ahead of time, cook the chicken and sauce separately, then combine and reheat when ready to serve.

You can also serve with steamed vegetables or rice for a filling meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently before serving.

Nutrional Value

  • Calories: 344
  • Total Fat: 13g
  • Saturated Fat: 2.5g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 1g
  • Sugars: 12g
  • Protein: 26g
Orange Chicken
Orange Chicken

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