Name: Easy Orange Chicken with a Sweet and Tangy Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs (cut into 1 inch pieces); ¼ cup avocado oil (enough to cover the bottom of the skillet); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbsp coconut aminos (or soy sauce); 1 tbsp mirin; ¼ cup egg whites (or the whites of 2 eggs); 3 tbsp cornstarch; 1 tsp avocado oil; 3 cloves garlic (grated or minced); 1 tsp ginger (grated); 1 tsp red pepper flakes; juice of 2 large oranges (about 1/3 cup); 2 tbsp brown sugar; 2 tbsp coconut aminos (or soy sauce); 1 tbs p rice vinegar; 1 tsp Sriracha; 1 tsp cornstarch mixed with 1/4 cup water

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This easy orange chicken recipe features a sweet and tangy glaze with better-for-you ingredients. A healthier take on the takeout classic, ready in under 30 minutes!

Easy orange chicken served over white rice in a bowl alongside chopsticks and a side of broccoli.

Easy Orange Chicken: A Better-For-You Takeout Favorite

If you’re like me and absolutely CRAVE orange chicken, you need to make this easy orange chicken recipe at home! This homemade orange chicken is everything you love from your favorite takeout—crispy, sticky, sweet, and just the right amount of tangy! The chicken is pan-seared instead of deep-fried, then tossed in a glossy orange glaze that’s bursting with fresh citrus flavor and a touch of heat. Not only is it a healthier option, but it’s also quick and easy enough for a weeknight dinner. Serve it over rice with your favorite veggies for a delicious meal that satisfies every time—no delivery required. I know you are going to love this just as much as I do!

Ingredients You’ll Need

Boneless, skinless chicken thighs: I love using chicken thighs for their juicy, tender texture, but you can absolutely substitute chicken breast if preferred.
Avocado oil: I prefer avocado oil for searing the chicken because of its high smoke point and neutral flavor. However, any neutral oil you have on hand will work just fine.

Chicken Marinade

Simple seasonings: A mix of salt, black pepper, and garlic powder gives the chicken a flavorful base.
Coconut aminos: Adds a slightly sweet, savory depth. You can swap it with soy sauce or tamari based on your dietary needs.
Mirin: A sweet rice wine that adds a subtle umami note to the marinade.
Egg whites: Help the cornstarch stick to the chicken and give it a light, crispy coating when seared.
Cornstarch: Essential for creating that golden-brown crust and locking in moisture.

Orange Sauce

Grated garlic and ginger: Freshly grated adds the most flavor, but you can also mince them or use garlic and ginger paste for convenience.
Juice of oranges: Use freshly squeezed juice from about 2 oranges, or roughly 1/3 cup.
Coconut aminos: Feel free to use soy sauce or tamari if preferred.
Brown sugar: Adds the perfect balance of sweetness to the tangy citrus and spicy elements.
Rice vinegar: Adds brightness and acidity to balance the sweet and savory flavors.
Sriracha: For a touch of heat—adjust the amount based on your spice preference.
Red pepper flakes: Optional, but great for an extra kick.
Cornstarch slurry: A mixture of cornstarch and water that helps thicken the sauce to that classic glossy texture.

Let’s Make This Easy Orange Chicken Recipe

Marinate the Chicken: Cut the chicken into 1-inch pieces. In a mixing bowl, combine the chicken with salt, pepper, garlic powder, coconut aminos, mirin, egg whites, and cornstarch. Toss to coat evenly, then let marinate for at least 30 minutes or up to 3 hours.

Sear the Chicken: In a large skillet, heat enough oil over medium-high heat to coat the bottom of the pan. Once hot, add the chicken pieces in a single layer—being careful not to overcrowd the pan. Cook in batches if needed. Sear the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or a paper towel-lined plate to drain. Discard the used oil and wipe the skillet clean.

Make the Orange Sauce and Combine: To the skillet, add the oil, ginger and garlic, and sauté for 2 minutes until fragrant. Pour in the sauce mixture (reserving the cornstarch slurry) and bring to a simmer. Stir in the cornstarch slurry, cooking and stirring continuously until the sauce thickens. Return the chicken to the skillet and toss to coat. Let it simmer for 1–2 more minutes until the chicken is fully coated and heated through.

Serving the Easy Orange Chicken: I love serving this orange chicken over a bed of fluffy white rice with a side of my Stir-Fried Broccoli for a balanced, satisfying meal. It’s the perfect way to enjoy a takeout-style dinner at home—comforting, flavorful, and sure to hit the spot every time!

Close up image of easy orange chicken being eaten with chopped sticks.

Recipe Tips For This Easy Orange Chicken Recipe

Don’t overcrowd the pan: For a crisp, golden sear on the chicken, cook in a single layer and avoid overcrowding. Work in batches if necessary.
Adjust the heat: Customize the spice level by adjusting the amount of red pepper flakes and sriracha to your preference.
Combine cornstarch thoroughly: To avoid clumping, make sure the cornstarch slurry is fully mixed and smooth before adding it to the sauce. Stir continuously as it thickens.

Tools Used For This Easy Orange Chicken Recipe

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