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Orange Chicken

Course: Dinner
Cuisine: Asian
Author: Michelle De La Cerda
Orange Chicken - Tangy, mildly spicy orange chicken, the classic Chinese-American dish that's better than take out and quicker than delivery.


  • 1.5 lbs chicken breast; cubed (about 3 breasts)
  • 4 tbsp corn starch

Orange Sauce

  • 1 cup orange juice
  • 1/2 cup honey
  • 1/2 cup hoisin
  • 1/3 cup dark brown sugar
  • 4 garlic cloves; minced/grated
  • 1 tsp ground ginger
  • 1 tsp garlic chili sauce +/- to taste
  • Zest from 3 oranges
  • 1/4 cup green onions; divided white and green parts
  • Cooked rice; optional
  • 2 tbsp sesame oil
  • High heat oil , if needed


  1. Cube chicken and coat with cornstarch.
  2. Whisk the orange juice, honey, hoisin, brown sugar, garlic, white parts of the green onions, ginger, zest, and garlic chili sauce; set aside.

  3. Heat a large pan or wok and add the sesame oil.
  4. Once heated, add the chicken, allow it to sear in the hot oil, then stir, again, allowing a sear to form. 

  5. Cook on high heat for about 3 minutes, or until it has turned brown and looks slightly crispy. If needed, add a bit more high heat cooking oil.

  6. Pour the sauce over the chicken, mix well.
  7. Allow the sauce to come to a boil over high heat and stir; cooking for about 2 minutes.
  8. Reduce heat to medium and allow the sauce to reduce and become a thick, sticky sauce; about 10 minutes.
  9. Serve over hot cooked rice and garnish with the green part of the green onions.

Recipe Notes

I've made this recipe many times. The first time I made it, I photographed it with a lot of sauce. The video shows how to it can be made more like PE with a clinging sauce. Both ways are great. If you like a lot of sauce, increase the sauce ingredients by 50%.