Baked Orange Chicken
Prep time
Cook time
Total time
A healthier version of Panda Express Orange Chicken. My kids love it and so will yours! Serve with Jasmine rice and stir-fried vegetables.
Cuisine: Asian
Serves: 6-8
  • 2-3 lbs boneless chicken breast, cut into 1-inch pieces
  • ¾ cup flour
  • 2 tsp cornstarch
  • 1 tsp salt
  • ½ tsp garlic powder
  • ⅛ tsp black pepper
  • SAUCE:
  • ¾ cup orange juice, fresh squeezed
  • ½ tsp orange zest
  • 3 cloves garlic, crushed (approx 2 tsp)
  • 2 tbsp water
  • 2½ tbsp granulated sugar
  • 2 tbsp brown sugar, packed
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp rice wine or white wine vinegar
  • 1 tbsp corn starch
  • 1 tsp sesame seed oil
  • ½ tsp ground ginger
  • ¼ tsp red pepper flakes
  1. Preheat oven to 350 degrees.
  2. Prepare a large cookie sheet or two 9x13 pans with cooking spray. Set aside.
  3. In a large Ziploc bag or in a medium-sized bowl, combine the flour, 2 tsp cornstarch, salt, garlic powder, and black pepper. Add the cut chicken pieces and toss until the chicken is well coated.
  4. Place chicken pieces in a single layer on a large cookie sheet or divided among the two 9x13 baking dishes. Spray the top of the chicken pieces with cooking spray.
  5. Bake in a 350-degree oven for 30-35 minutes or until chicken is cooked through. Stir chicken once halfway through cooking.
  6. While the chicken is cooking, make the sauce by combining all of the sauce ingredients in a 1- or 2-quart-sized saucepan. Before turning on the heat, make sure all the ingredients are thoroughly whisked together, being especially careful to make sure the cornstarch has dissolved.
  7. Once it is whisked together, turn on medium-high heat and bring sauce to a boil. Once boiling, reduce heat to a simmer and allow sauce to simmer for 5-7 minutes or until it slightly thickens. You don't want it too thick. Imagine a thin gravy consistency.
  8. Once sauce is done simmering, remove it from heat. As soon as the chicken comes out of the oven, toss the chicken pieces in the sauce.
  9. **I recommend combining both 9x13 pans of chicken before tossing. If you used a cookie sheet, put the chicken in a serving bowl or something easier to toss it in before adding the sauce.
  10. Serve immediately over jasmine rice and with a side of your favorite green veggie.
  11. Enjoy!
Recipe by Real Life Dinner at