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Orange Chicken

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


A homemade take-out-style favorite made with less oil and sugar. This orange chicken takes less than 45 minutes and will satisfy those take-out cravings – it’s made with boneless, skinless chicken thighs, fresh orange juice, and a touch of sugar for sweetness. Serve it with rice to make it complete.



  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces and seasoned with salt and pepper
  • 2 tablespoons cornstarch, plus 1 teaspoon
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ginger paste
  • 1 cup fresh squeezed orange juice (from about 3 oranges)
  • 1 tablespoon orange zest
  • 1 tablespoon brown sugar
  • 1 cup diced red bell pepper
  • 2 tablespoons vegetable oil
  • Cooked white rice, for serving
  • Sliced green onions, for garnish


  1. Place the cut up chicken thighs in a large bowl. Add the cornstarch and toss the chicken to coat it evenly with the cornstarch.
  2. In a medium bowl whisk together the soy sauce, rice wine vinegar, ginger, orange juice, orange zest, and brown sugar. Add 1 teaspoon of cornstarch and whisk until it’s dissolved into the mixture.
  3. In a large non-stick pan heat the vegetable oil over medium-high heat. Cook the chicken pieces until they are cooked through, turning once while cooking. Transfer the cooked chicken to a clean plate.
  4. In the same pan, cook the bell pepper until it starts to soften, about two to three minutes. Add the orange sauce and bring it to a boil, stirring frequently. Let the sauce bubble and simmer until it thickens enough to coat the back of a spoon. Add the chicken back to the pan and stir to coat it in the sauce.
  5. Sever with cooked white rice and garnish with sliced green onions.


I prefer boneless, skinless chicken thighs for this recipe because they have a lot of flavor. That said, if you prefer boneless, skinless chicken breasts you can use them in place of the thighs.

I love the ginger paste you can buy in a tube – so much easier than dealing with fresh ginger. Look for it in the produce section at the grocery store.

I like to use a fine mesh strainer when I squeeze the oranges – it catches all the pulp so it doesn’t end up in the sauce.

Nutrition estimates do not include the rice or garnish.

  • Category: Dinner
  • Method: Saute
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 339
  • Sugar: 10.4g
  • Sodium: 480.7mg
  • Fat: 14.1g
  • Saturated Fat: 7.4g
  • Unsaturated Fat: 5.1g
  • Trans Fat: 0g
  • Carbohydrates: 16.9g
  • Fiber: 1g
  • Protein: 34.6g
  • Cholesterol: 159.8mg

Keywords: orange chicken, healthier orange chicken, chicken with orange sauce