Chinese Orange Chicken

Chinese Orange Chicken

4.6 of 5 (40)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.8
  • Total Fat: 5.7 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,145.7 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 26.0 g

View full nutritional breakdown of Chinese Orange Chicken calories by ingredient


A healthier version of restaurant-style Chinese orange chicken A healthier version of restaurant-style Chinese orange chicken
Number of Servings: 4



    1 lb skinless boneless chicken breasts cut into bite size pieces
    4 tablespoons flour
    salt and pepper
    1 tablespoon vegetable or canola oil

    steamed broccoli
    whole wheat noodles

    Orange Sauce
    (Depending on your tastes, this probably makes way more sauce than you will need for this recipe)
    orange sauce
    1/3 cup orange juice
    1/2 cup rice wine vinegar (must be rice wine and not regular white vinegar)
    1/2 cup white sugar
    2.5 tablespoons soy sauce
    1 tablespoon orange or lemon zest (i use lemon)
    1/2 tablespoon toasted sesame oil
    2 teaspoons corn starch
    1 tablespoon red pepper flakes (more or less depending on your preference for heat)


Makes 4 4oz servings

Add flour, salt and pepper to a medium ziplock bag. Add chicken and toss until all chicken pieces are evenly coated. Heat oil over medium high heat in a large skillet. Add chicken pieces and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through. Turn heat down to very low and add enough sauce to fit your tastes. I serve mine over broccoli and whole wheat spaghetti.

For Orange sauce -
Mix corn starch into orange juice until lumps are gone. Add orange juice mixture and rest of the ingredients together in a small sauce pan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon – about five minutes. If it doesn’t get thick, then add a little more cornstarch mixed in water. Set aside.

Member Ratings For This Recipe

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    5 of 6 people found this review helpful
    The sauce is good, a little spicy. My husband and I just made this recipe. We used barilla multigrain thin spaghetti noodles. We also pan fried the chicken without the flour (just light extra virgin olive oil). Oh we added onions, bell peppers (red and green) delish! Thanks for sharing! - 8/20/10

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    4 of 4 people found this review helpful
    This was very good! It was very spicy, and I only used about a teaspoon of red pepper flakes, so be careful! Thanks for the recipe! - 3/3/11

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    3 of 3 people found this review helpful
    Awesome, I added garlic to the sauce.. Yum!! - 5/3/11

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    3 of 3 people found this review helpful
    Sooo much better than the fast food chinese. Left the breading off the chicken, used fresh squeezed orange juice, and used half the pepper. I used to be known for failing at Chinese chooking, but tonight I have been dubbed the chinese food master!!! Thank You!!!! - 3/29/11

  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    This was very good even though I messed it up. I tried reduced the sugar to half thinking it would save me some calories. DON'T DO IT. I ended up adding the remaining sugar to the pan during heat up instead of it cooking into the sauce. I will definitely make it again as directed. - 11/19/13