Better Than Takeout Orange Chicken

Slightly adapted from Handle the Heat

Serves 4


For the sauce

  • 1 1/2 C water
  • 2 tbsp fresh orange juice
  • 2 1/2 tbsp low-sodium soy sauce
  • 1/4 C fresh lemon juice
  • 1/3 C rice vinegar
  • 1 C packed brown sugar
  • 2 tbsp orange zest
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • half bunch of green onions, chopped
  • 1 tbsp cornstarch
  • 1-2 tbsp water

For the chicken:

  • 1 lb. boneless chicken tenderloins, cut into small bites
  • 1/4-1/2 C cornstarch
  • 2-3 tbsp cooking oil


  1. Combine water, orange juice, soy sauce, lemon juice, vinegar, brown sugar, orange zest, ginger, garlic, and green onion in a saucepan over medium-high heat and bring mixture to a boil.  In a separate bowl, dissolve 1 tbsp cornstarch in 1-2 tbsp of water, and then slowly pour into sauce.  Reduce heat to low and stir until sauce thickens into a syrup-like consistency.  Remove from heat and allow to cool a bit. 
  2. Meanwhile, prepare chicken.  Coat chicken in cornstarch, adding more cornstarch as needed and then heat oil in another skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). 
  3. Drain any excess oil before adding sauce mixture to chicken.  Try to “coat” both sides of chicken in the sauce and simmer on low for 5 minutes. 
  4. Serve with rice or noodles if desired.