Orange Chicken

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I love Chinese food. Let me clarify. I love Americanized Chinese food. Because I’m pretty sure there is a difference. I’ve never actually eaten in China, but I love the Chinese food here in the states. It might not be authentic, but it is mighty tasty. And that’s what matters to me. 😉

I am always on the lookout for recipes that make me feel like I am eating out. Because although I enjoy eating out, I don’t enjoy the dent it makes in my pocketbook. When I saw this recipe for Orange Chicken at My Kitchen Cafe, I knew I had to try it. Man am I glad I did. I looooved it! Not only does it taste amazing, but I love that you don’t have to deep fat fry the chicken. Just bake it in the oven. So much healthier, and so much easier to clean up. Yay! If you like Chinese, you should really try this! I served it for company and everyone, including my 4 year old, loved it. Thanks Melanie, this is going into my regular rotation!

Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 tsp pepper
1/2 tsp salt
2 Tbsp butter or oil (I used butter)

3 Tbsp cornstarch
2 cups water
1/3 cup  fresh orange juice
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1 Tbsp orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 tsp minced garlic
2 Tbsp green onion

Heat oven to 350. In a shallow bowl combine the flour, garlic powder,  pepper, and salt. Dip each piece of chicken in flour mixture and coat evenly. Pour melted butter in a baking dish. Arrange chicken in a single layer and bake uncovered for 30 minutes.

Meanwhile, in a medium saucepan slowly add water to cornstarch till dissolved. Add remaining ingredients. Cook and stir over medium high heat till mixture boils and thickens.

After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 20-30 minutes, basting often.

Serve chicken over rice.

-I use 4 chicken breasts and have enough to fill 2 9×13″ pans.


  1. Just made this – delicious! Thanks for the recipe 🙂

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