Name: Orange Sesame Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces; 2 tablespoons low sodium soy sauce or tamari; 2 tablespoons rice vinegar; 1 tablespoon cornstarch; 2 tablespoons sesame oil; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced or grated; 1/4 teaspoon crushed red pepper flakes (more or less to taste); 1/2 cup orange juice (preferably fresh); 1 tablespoon orange zest; 1/4 cup honey; 1/4 cup low sodium soy sauce or tamari; 2 tablespoons ketchup; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 tablespoons toasted sesame seeds; Green onions and steamed rice, for serving

Why You’ll Love Orange Sesame Chicken Recipe

The flavor is a perfect balance of sweet, tangy and slightly spicy — thanks to fresh orange juice and zest, honey, tamari (or soy), and a dash of chili flakes.
Instead of deep‑frying, the chicken is pan‑fried in a small amount of oil, making the dish lighter and easier than takeout.
The sauce thickens around the chicken and clings beautifully, giving you that classic sticky “take‑out” feel — but made at home with wholesome ingredients.
It’s quick to prepare — about 40 minutes total — perfect for weeknight dinners.
Great served over rice, and easily customizable if you like more or less heat, or want to add veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless chicken breasts, cut into cubes
Egg white
Tamari or soy sauce
Orange zest
Black pepper
Cornstarch
Avocado oil

Orange sauce:

Low‑sodium chicken broth
Fresh orange juice + extra orange zest
Tamari or soy sauce
Rice vinegar
Honey
Garlic, grated
Fresh grated ginger
Chili flakes (adjust amount to taste)
Toasted sesame seeds
Green onions and sesame seeds (for serving)

Directions

In a bowl, combine the cubed chicken with egg white, tamari/soy sauce, orange zest and pepper. Toss well to coat. In a separate bowl, put the cornstarch.
Dredge the chicken cubes in the cornstarch to coat. Don’t worry if clumps form — they’ll crisp up nicely.
In a jar or bowl, whisk together the broth, fresh orange juice and zest, tamari/soy sauce, rice vinegar and honey to make the sauce.
Heat the avocado oil in a large skillet over medium heat. Add the chicken (in batches if needed) and cook until golden and crispy all around, about 5 minutes. Remove the chicken from the skillet.
In the same skillet, add the garlic, ginger and chili flakes. Cook 1–2 minutes until fragrant. Pour in the orange sauce, bring to a boil and let it bubble for 3–4 minutes.
Return the chicken to the skillet; toss to coat. Continue cooking until the sauce thickens and clings to the chicken, about 5 more minutes.
Serve the chicken over steamed rice, topped with green onions and toasted sesame seeds.

Servings and timing

Yields: 6 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Add vegetables (e.g. bell peppers, broccoli, snap peas) to the skillet when you return the chicken — gives a complete balanced meal.
Adjust the heat: use more or less chili flakes depending on your spice preference.
Substitute maple syrup for honey if needed for a different sweetener.
Try using chicken thighs instead of breasts for a juicier, more tender result.
Add a splash of sesame oil at the end for extra nutty flavor.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat (adding a splash of water or broth if the sauce has thickened), or in the microwave until warmed through.

FAQs

Can I use chicken thighs instead of breasts?

Yes — using boneless, skinless chicken thighs works well. Thighs can be more flavorful and remain juicier, though they may take a minute or two longer to cook through.

Can I make this recipe gluten-free?

Yes — use tamari (gluten-free soy sauce) instead of regular soy sauce, and verify that your broth is gluten-free.

Can I use store-bought orange juice instead of fresh?

You can, but fresh-squeezed orange juice and zest give the best flavor. Store-bought juice may taste less vibrant.

Is there a vegetarian version of this dish?

You could substitute cubed tofu or cauliflower for the chicken — dredge and pan-fry similarly, then toss in the orange sesame sauce.

Can I freeze leftovers?

It’s not recommended to freeze the dish after cooking, as the sauce and texture may suffer. Better to store in fridge and eat within a few days.

How can I make the sauce thicker or thinner?

If you like a thicker glaze, cook the sauce a bit longer before adding the chicken. For a thinner sauce, reduce cooking time or add a splash of broth as you reheat.

What side dishes go well with this chicken?

Steamed rice is classic. You could also serve with stir-fried vegetables, steamed broccoli, or a side salad for freshness.

Can I adjust the sweetness or spiciness?

Yes — increase or decrease the honey to modify sweetness. Adjust chili flakes to control the spice level.

Is it possible to bake instead of pan-frying?

For crispiness and traditional texture, pan-frying works best. Baking won’t give the same crunchy coating, but you could bake the chicken cubes (tossed in cornstarch) then pour the sauce over before serving.

How long will the sauce remain good if I store just it separately?

If kept in an airtight container in the fridge, the sauce should stay good for 4–5 days. When ready to use, gently reheat and toss with freshly cooked chicken.

Conclusion

This Orange Sesame Chicken offers an irresistible balance of sweet, tangy, and savory — a delightful alternative to takeout that you can make at home in under an hour. With juicy chicken, sticky citrus‑sesame sauce, and minimal fuss, it’s perfect for a weeknight dinner. Once you try it, it easily becomes a go‑to recipe for satisfying, flavorful meals.