- Total Time 55m
- Prep Time 5 m
- Calories 370
Honey & Orange Glazed Chicken is a delectable non-vegetarian recipe, which you can prepare for your loved ones on special occasions like get-togethers and parties. This Continental recipe is prepared with orange juice, soy sauce, spring onions, garlic, honey and chicken breast. This appetizer recipe tastes best when served with mashed or baked potatoes. So, try this scrumptious chicken recipe and enjoy with your loved ones!
Recipe: Godrej Tyson Foods
Ingredients of Honey & Orange Glazed Chicken
- 2 pieces chicken breasts
- 40 gm chopped spring onions
- 45 gm honey
- 1 orange segments
- 15 ml refined oil
- 15 gm crushed garlic
- 60 ml orange juice
- 30 ml soy sauce
- 1 tablespoon chopped parsley
How to make Honey & Orange Glazed Chicken
Preheat oven at 190 degree C for making this chicken recipe. Then put a saucepan on medium flame, heat oil and add chopped onions along with garlic. Saute till it turns soft.
Add honey, dark soy sauce, orange segments and mix until the honey is dissolved.
Take a baking tray, place the chicken breast and pour the cooked mixture evenly.
Bake in a pre-heated oven for 45 minutes. Let the meat cook to perfection.
Garnish with parsley and serve hot with mashed potatoes or baked potatoes.
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Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!
This recipe is different than the orange chicken recipe with orange marmalade that is SUPER popular online because the sauce in that recipe is based on a mixture of barbecue sauce and orange marmalade. While some of the pictures may look slightly similar, this Panda Express Orange Chicken is going to taste a lot different.
Looking for the ENTIRE Panda Express Recipe List? I have recreated the entire menu on the blog and have a Panda Express Recipe Index so you can easily access them! I have an entire section of the site dedicated to your favorite copycat recipes too!
Want some of the most popular Panda Express recipes?
It may seem like there are a lot of ingredients at play here and a lot of dishes to dirty, but it really does come together pretty quickly and at the end of the cooking when you have a plate of this chicken waiting to be eaten you’ll forget all about that pile of dishes left behind!
If you would like to kick up the heat a little bit and make this a spicy orange chicken, I suggest about ½ tablespoon of Sriracha mixed into the sauce. Any additional heat you can add with crushed red peppers.
If you’re looking to make your Orange Chicken healthy I have THE EXACT SAME Panda Express Orange Chicken recipe on the blog adapted for a much healthier meal. Look at Ground Orange Chicken (1 Pan!) and I even make it into a burrito (which was AMAZING) —> Orange Chicken Burrito. Most people make a version of baked orange chicken to lighten the calories, I do it instead with ground chicken which is browned really well first to give the crispy texture without the breading.
You all have loved this recipe so much since I posted it originally in 2015, I made a Q&A section of the most popular questions I was asked:
Orange Chicken Recipe for Crockpot/Slow Cooker?
I used to actually make this recipe in the slow cooker when Tyson made raw chicken tenders. I’d just put the tenders in the slow cooker with the sauce, cook on low for 3 hours, then add in a bit of cornstarch/water slurry and cook an additional hour. Now, I make small nuggets, bread them in panko then freeze them and cook them the same way. This recipe is coming soon on the blog.
How do you make an orange sauce?
What is in General Tso’s chicken?
How do you make sesame chicken?
What is in Orange Beef?
Orange Beef is the far less known version of Chinese Food with orange flavors. Since orange chicken is so popular most people don’t order the beef version. Simply purchase the best beef you are comfortable buying (I prefer ribeye, chuck roast works okay too) and freeze for 30 minutes. Slice VERY thinly against the grain and cook it just like you would the orange chicken.
Not only you can use this orange sauce to make orange chicken or a quick stir fry, you can even make roasted vegetables with it!
Do you want to whip up a healthy dinner on the table on a busy weeknight? Thinking about changing up flavors so dinner won’t be boring again?
Making stir fry sauce in advance is the perfect solution.
Over the years, I found out that mastering the few key components of stir frying is much more useful than just learning a recipe. That is – to understand the process of stir frying, how to choose and prep ingredients, and how to make a great stir fry sauce.
If you get these few tools under your belt, not only can you make your favorite takeout dish in your own kitchen that tastes even better than those in Chinese restaurants, but the whole process will become less intimidating – and the results more delicious!
Moreover, understanding the key techniques will make your meal planning and prepping more flexible, because you can use whatever ingredients you have on hand, instead of hunting down an ingredient just to follow through the recipe.
Even better, I will share all the secrets of how to use stir fry sauce to create quick and healthy meals, without stir-frying!
You ready? Let’s dive in!
Today’s lesson is on how to prepare a stir fry sauce.
This is the easiest part, because all you need to do is add all the ingredients in a jar and shake to mix.
You can prepare stir fry sauce beforehand, like on the weekend, so there will be one less thing to do when you’re ready to cook in the week.
The benefit of preparing stir fry sauce in bulk is that you can use it to make several meals with totally different main ingredients. It saves you tons of time, but your everyday dinner will taste different.
Introducing homemade orange chicken sauce
Orange chicken, orange beef, orange cauliflowers… Orange is one of the most popular flavors on a Chinese restaurant menu. So, I chose to start my stir fry sauce series with it.
In China we do not have orange sauce – we call it tangerine sauce instead. Rather than using orange juice and orange zest, we use rehydrated dried aged tangerine peels to impart a distinctive zesty and citrus flavor to the dish.
If you can find dried tangerine peels in your neighborhood Asian market, definitely grab a package. They stay good forever. In fact, they get even better (and more expensive) over the years. Look for labels that have “tangerine peel”, “tangerine skin”, or “old tangerine” on the package. The color of the dried peels is not wonderful (it has a brownish color). But, it has a richer and subtle umami flavor that fresh orange zest cannot provide. It just makes the whole dish taste much better.
To use dried tangerine skins you need to rehydrate it first. Measure them by piling them loosely in a cup (they will expand quite a bit after soaking). Cover with hot water and let sit for 15 to 20 minutes. Once the peels turn soft, slice them into thin strips. Or, you can mince them if you like a more refined texture. Measure the sliced tangerine peel again. If you have extra rehydrated peels, store soaked peels in a fridge or let them air dry completely before storing them in a bag.
Don’t have an Asian market nearby? No problem. You can easily make them at home by air drying fresh tangerine peels. If you want to make this sauce today without it, you can use fresh orange zest instead. Your dish will still taste better than Panda Express.
Click to image view Chinese orange chicken recipe
How to use the sauce
Simply reheat the sauce in microwave, you can add the sauce in stir fry or on roasted vegetables and protein!
(1) Recommended Protein and how to prep for stir frying
- Beef (flank steak or short ribs) – thinly slice (1/8 to 1/4-inch thick), or cut to strips
- Chicken (skinless boneless breast or thigh) – Diced to 1-inch pieces, or sliced to 1/4-inch thick
- Shrimps – peeled and deveined
- Tofu (firm or extra firm) – Diced to 1/2 to 2/3 inch pieces
For each pound of meat or seafood, mix with 1 tablespoon vegetable oil (or peanut oil), 1/2 teaspoon salt, and 1 tablespoon cornstarch. Let marinate for 5 to 10 minutes.
To create a crispy crust, restaurant-style, learn this method so you can achieve the goal without deep-frying.
For tofu, marinate with 2 tablespoons soy sauce for 10 to 15 minutes. Drain and coat with a thin layer of cornstarch.
(2) Recommended vegetables and how to prep for stir frying
To make a quick dinner, my favorite way is to only use one type of vegetable. You can use two, but no more.
- Asparagus – Chopped to 1-inch pieces
- Baby bok choy – Tear off large leaves and halve lengthwise, halve or quarter the rest
- Bell peppers – Sliced or chopped
- Broccoli (fresh) – Divide to small florets; steam or blanch (see this post to learn how to blanch the broccoli quickly in the same stir fry pan)
- Broccoli (frozen) – Microwave for 2 to 4 minutes (depending on the quantity), so the broccoli is thawed and luke warm, but not heated up.
- Brussels sprouts – Roasted (see this post for how to roast Brussels sprouts).
- Cauliflower (fresh) – Divide to small florets; steam, blanch, or roast.
- Cauliflowers (frozen) – Microwave for 2 to 4 minutes (for stir fry), or roast (see this post to learn how to crisp up frozen cauliflowers in the oven)
- Carrot – Sliced into pieces or stripes (by using a julienne peeler); or cut to chunk and roast
- Eggplant – sliced (see this post to learn how to prep eggplant so it crisps up during stir fry)
- Green peas (fresh or frozen)
- Onion – Sliced
- Snow pea
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Click to image view Roasted Orange Cauliflower recipe
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Click to image view Orange Shrimp and Asparagus recipe
(3) More delicious recipes by using homemade orange chicken sauce
If you give this recipe a try, leave a comment below, take a picture, and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with! 🙂
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Weight Watchers 5 Ingredient Orange Chicken
Looking for a yummy Weight Watchers Chinese food recipe?
Try this Weight Watchers 5 ingredient orange chicken recipe.
Super easy 5 ingredient orange chicken idea for Weight Watchers diet.
Simple and quick Weight Watchers dinner, lunch or side dish.
Serve with rice or cauliflower rice for a delicious Asian meal for Weight Watchers diet.
Even those who don’t follow Weight Watchers will love this orange chicken dish.
Chicken with an easy orange chicken sauce to please any crowd.
No need for take out or delivery when you can make homemade Weight Watchers 5 ingredient orange chicken.
Get ready to make the best Weight Watchers 5 ingredient orange chicken recipe
❤️ Check out these other ❤️
Weight Watchers Recipes
How To Make Weight Watchers 5 Ingredient Orange Chicken
Heat sesame oil in a pan.
Add chicken pieces and stir until done
Stir in marmalade, hoisin, and balsamic vinegar.
Optional to serve over brown rice, white rice or cauliflower rice
Weight Watchers 5 Ingredient Orange Chicken
- 300 grams Chicken Thigh Fillets diced
- ¼ cup Sugar Free Orange Marmalade
- 2 tbsp Hoisin Sauce
- 1 tbsp Balsamic Vinegar
- 1 tbsp Sesame Oil
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Posted on Published: March 24, 2015 Categories Condiments, sauces and DIY Kitchen helps
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Our Asian orange sauce recipe is a delicious, rich, Umami sauce. Perfect for fish and chicken dinners. This chinese orange sauce is a yummy, healthy option to bottled Orange sauces.
Store bought bottled sauces in general have way too many indecipherable ingredients and heavy sugar loads. This homemade thick orange sauce is Low-Fat, Vegetarian, Dairy-Free.
Asian cooking is relatively new in my repertoire. I’ve been studying lots of delicious looking recipes and now I’m forging new trails in my kitchen pantry. Making homemade sauces just makes sense.
They are very simple to make and can improve the health of your family.
This easy recipe for orange Sauce is a great example of that. I was motivated to make my own orange sauce after making Orange Chicken Sausage Beef meatballs.
Recipes that use this Easy Orange Sauce:
When you need an easy dinner with an asian twist. Try this sauce over one of these recipes. They are so good.
- Baked Tilapia in Asian Orange Sauce
- Instant Pot Orange Chicken
The sauce I used for that was Panda express (blush). Yes, I was so horrified by what was in that bottle I didn’t use it for a long, long time. But I Couldn’t bring myself to throw that sauce away either.
So I finally used the bottled Panda sauce to make those meatballs. They were really yummy; BUT:
This homemade Orange sauce is even better. Use this one instead of Panda express.
This is the orange chinese sauce I use in our very popular Instant Pot Orange Chicken Recipe.
Watch Kayti make this dinner in our recipe demonstration video in the sidebar. And in the bottom of the printable recipe card. SO yummy!!
It’s marvelous over white fish and chicken. Chicken breasts and chicken thighs are delicious this way.
This sauce is made with real ingredients that are good for you. The orange flavor comes from real orange juice with a hint of ginger and garlic for zing.
Sweetening with honey benefits the sauce in both flavor and texture. Use either soy sauce or Tamari. If you are gluten free be sure to use tamari.
And it’s Easy as can be. Here’s the process:
Gather your fresh, organic ingredients.
Put it all in a frying pan and boil it until it begins to reduce and thicken. Whisk constantly. This should only take about five minutes.
Next, Add in the cornstarch and water mixture and cook (while whisking) on low heat until the thickness suits your purposes.
Feel free to Adjust the seasonings to suit your palate. You can add some orange zest to intensify that chinese orange chicken vibe.
I would leave off the zest for a beef dinner. The mellower version blends better with beef and pork.
I made this sauce and poured it over my Tilapia fillets. That created the Baked Tilapia in Asian Orange Sauce recipe. That is a great dinner.
I encourage you to make your own version of this yummy asian sauce. Let us know in the comments section below what you did. I’d love to know how it turns out for you.
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Breaded chicken breasts; the orange sauce is optional.
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9×13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!
My Favorite Homemade Orange Chicken Recipe!
I love this easy orange chicken recipe for the usual reasons: it’s super delicious, simple, and fast! Frozen breaded chicken is a nice shortcut and the flavorful, homemade sauce is easy and quick to make.
This recipe is so delicious that the whole family will love it! Just thinking about that sweet and spicy orange sauce is making my mouth water!
Use Frozen Breaded Chicken to Save Time
The frozen breaded chicken is such a handy shortcut for this kind of recipe! I usually use Tyson Panko Breaded Chicken Breast Tenderloins because it goes on sale every once in a while at Costco and it is delicious (it’s also great for a quick chicken parmesan). But any breaded chicken should work.
To get the chicken extra crispy, try baking it on a wire grid cooling rack placed in a baking sheet. Then follow the cooking instructions on the chicken packaging for baking temperature and time.
How Many Oranges Will You Need?
I usually use 2 fresh oranges for this recipe. You will get enough orange zest from one orange, but probably not enough juice. So juice a second orange or use bottled fresh-squeezed orange juice to make up the difference.
Making the Homemade Orange Chicken Sauce
The orange sauce is amazing! Full of flavor – orange, a little sweet, and with some Asian flare. The best part is you can make it from scratch in less than 10 minutes!
If you prefer more spice, you can try leaving out the cayenne pepper and adding about 1/2 teaspoon of red pepper flakes instead.
For the ginger, use fresh ginger grated or the ginger paste that can be found in most grocery stores near the fresh herbs. Both options are great! I like the paste because there is no grating necessary and it is so incredibly easy to use.
Final Thoughts and Serving Tips
Hope you give this homemade orange chicken recipe a try and love it too! Note that nutrition info and cooking time will vary depending on the breaded chicken that you use.
I recommend serving this recipe over a hot bowl of rice with some green onion for added flavor. For sides, some steamed veggies or a salad would be delicious. Enjoy!
This crispy, tangy orange chicken is so much better than Panda.
This Orange Chicken is about to become one of your weeknight favorites. Our version of the Chinese-American staple is pan fried, which saves you time and energy instead of deep frying.
Can I use dark meat instead of white meat?
Totally! Remember that dark meat takes longer to cook than white meat, so we’d recommend upping the cook time by a few minutes. Make sure you’re using boneless, skinless thighs if you go the dark meat route.
Can I fry in olive oil?
We wouldn’t recommend it. When it comes to pan frying, we usually stick to high temperatures—olive oil has a low smoke point and tends to burn at get bitter at high temperatures. Stick to oils with high smoke points like canola and vegetable oil and you’ll be good to go!
Can I use all flour instead of cornstarch?
You can, but they won’t be quite as crunchy. Cornstarch is all starch, which will give you extra crunch as well as a nice golden color. All the crispiest fried foods use cornstarch, and it’s a great secret ingredient for taking your breading to the next level. It’s also great for crisping tofu like in this delicious tofu stir fry.
What can I serve this with besides rice?
This recipe would be delicious with any grain, or on top of greens. OR, if you’re trying to go the rice route but you’re trying to cut carbs, try cauliflower rice.