Back to Orange Ginger Chicken

Print Options


Card Sizes

Orange Ginger Chicken Recipe

Orange Ginger Chicken Recipe

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. —Toni Schilz, APO, AP
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:6 servings


  • 1/3 cup all-purpose flour
  • 1-1/2 pounds boneless skinless chicken thighs, cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1/2 to 1 teaspoon ground ginger
  • Optional garnishes: thinly sliced green onion and sesame seeds


  • 1. Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm.
  • 2. In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired. Yield: 6 servings.

Nutritional Facts

1/2 cup equals 326 calories, 13 g fat (3 g saturated fat), 76 mg cholesterol, 378 mg sodium, 30 g carbohydrate, trace fiber, 22 g protein.

Reviews for Orange Ginger Chicken

Sort By :
Reviewed Mar. 9, 2016

"Really good and easy!"

Reviewed Jan. 6, 2016

"Delicious....easy to prepare and liked by the whole family. Not too sweet. Tasted as good as the local restaurants. We loved the sliced green onions and toasted seeds on top too. Will be making again."

Reviewed Sep. 30, 2015

"My husband loved it, although I found it to be too sweet, and will cut back on the marmalade used when I make it again. Will definitely be using again!"

Reviewed May. 15, 2015

"My husband and I found it too sweet. With all the excellent reviews, I was very disappointed. Have enjoyed many of TOH recipes in the past. Will not make again."

Reviewed Mar. 30, 2015

"Wonderful! Loved the simplicity (not much chopping) and the great flavor. Adding to the rotation."

Reviewed Sep. 20, 2012

"We really like this. I double the sauce especially if I add veggies to it. Super easy. I think it could translate well with pineapple too."

Reviewed Jun. 12, 2012

"I wish I could post a video of the theatrics my son put on to "proclaim his love" for this chicken. I guess I'll have to make it again! The sauce wouldn't thicken up for me, so I added a little cornstarch mixed with water and that did the trick."

Reviewed Apr. 18, 2012

"This recipe is excellent. I doubled the sauce and added a clove of pressed garlic plus a little cornstarch to thicken."

Reviewed Feb. 4, 2012

"My family and I loved this recipe! I used too used chicken breast instead of thighs. Much better than take out!!!"

Reviewed Feb. 3, 2012

"This is a fabulous dish and really easy to make! When we're craving chinease food...I make this as a healthier alternative!"

Reviewed Jan. 31, 2012

"I feel bad because I am the only one that thinks it is so-so. I added fresh ginger because the powdered didn't come thru very well. I also added steamed snow peas and steamed baby carrots to add some texture. I don't care for orange marmalade so I'm sure that is why I didn't care for it. The marmalade had a bitter twang. I am wondering how this would be with peach jam and orange juice. Less marmalade than 1/2 cup maybe, a 1/4 cup and a bit of corn starch. I will work on this as I do like the premise."

Reviewed Jan. 31, 2012

"Delicious and easy, but next time I'll search harder for bonesless, skinless chicken thighs. They weren't available so I had to cut the meat off the bone myself. What a job that was!"

Reviewed Jan. 30, 2012

"I used chicken breasts, because the grocery store was out of thighs. Quite delicious! Gotta dump on the sesame seeds for sure.

~ Theresa"

Reviewed Jan. 29, 2012

"Fantastic! I followed the recipe exactly. It was fairly easy and way better than Chinese Take out! Tase of Home does it again! Recipe makes 6 servings- I think more like 4- but maybe that was because it was so yummy!!"

Reviewed Jan. 28, 2012

"Absolutely loved this recipe. Fairly easy to make and had great flavor."

Reviewed Jan. 9, 2012

"absolutely delicious...served with rice and broccoli...yummy enough for company but simple enough for a quick go to meal! We love it!"

Reviewed Jan. 5, 2012

"My family loves orange chicken and I've always just bought breaded chicken and orange sauce instead of making it myself. But this was very easy and better than anything store-bought! Next time I may make extra sauce. I was really grateful to discover boneless skinless chicken thighs, as well. They are cheaper, still very easy to use being boneless and skinless and all, and were more tender and flavorful than breasts."

Reviewed Dec. 21, 2011

"My whole family loved this recipe. I made it without the onions and sesame seeds and it was still great. I will definitely be making this again."

Reviewed Dec. 4, 2011

"Excellent!!!! My husband, 18 month old, 4 year old and 6 year loved this recipe. I also used boneless chicken breast. I had no problem with thin sauce, I just cooked it until thick. It also thickened up after taking off the stove."

Reviewed Dec. 1, 2011

"I too used boneless chicken breast. Cut the recipe in half as I am a single person. Came out fantastic! Didnt have issues with sauce being thin, just left it reduce until it thickened. Quick, easy and very tasty! Will definitely make again! YUM"

Reviewed Nov. 29, 2011

"Used boneless skinless chicken breast in this recipe. The sauce was a little thin so I made a small amount of flour and water and added it to the cooking sauce to thicken."

Reviewed Nov. 28, 2011

"Fantastic recipe and the taste is awesome. I used bite-sized boneless chicken breasts because I had them handy. Also, doubled the sauce ingredients so I'd have more for rice and leftovers. This recipe is a keeper."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.