Sesame Orange Chicken Recipe
Sesame Orange Chicken Recipe photo by Taste of Home
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Sesame Orange Chicken Recipe

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3.5 11 10
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The enticing aroma of oranges and barbecue awaits you after removing the lid from this tasty dish. Summertime doesn't mean you can't enjoy a hot, hearty meal! If you have a rice cooker, you can make a side dish of rice to serve with the chicken.—Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 8 servings


  • 1/2 cup all-purpose flour
  • 4 pounds boneless skinless chicken thighs
  • 2/3 cup honey barbecue sauce
  • 2/3 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons sesame seeds, toasted
  • Hot cooked rice

Nutritional Facts

2 each: 486 calories, 17g fat (5g saturated fat), 151mg cholesterol, 682mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 44g protein.


  1. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker.
  2. In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice.
    Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.
    Yield: 8 servings.
Originally published as Sesame Orange Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p56

Light-Bodied White Wine

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

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GrammaCat62 User ID: 8681351 252060
Reviewed Jul. 31, 2016

"Excellent recipe. Made it my Nordic Ware Tender cooker in the microwave. Used Kraft Honey BBQ sauce. Might make it in a saucepan next time so the sauce is thicker. No changes at all. Will make it again!"

mariecar6 User ID: 796757 229342
Reviewed Jul. 10, 2015

"Well, since I didn't have honey BBQ sauce, I used plain BBQ sauce and added 2 tbsp. honey to complete the 2/3 cup. I also used chicken breasts, apricot marmalade and sweetened ginger chips. Then I added green pepper and onion plus 1 tsp. sesame oil. The biggest difference in my dish was doing it in my pressure cooker. It was done in 1 hour and was amazingly tender and delicious!

Thanks for the great recipe, Darlene!"

LPHJKitchen User ID: 7521213 228999
Reviewed Jul. 5, 2015

"I thought this dish was great! Instead of using chicken thighs, I used chicken breasts. I also opted for gluten-free all-purpose flour for our dietary restrictions but the flavor was good. My kids LOVED the orange flavor!"

cliftonhanger User ID: 742252 165875
Reviewed Jun. 17, 2014

"This is very good if you make some adjustments. As with most of the reviewers, I didn't like the idea of using honey barbecue sauce. I made a sesame ginger marinade as a substitute. Next time I would use more ginger and red pepper flakes. I used sugar-free marmalade, intending to maximize the orange flavor. Using marmalade with sugar would probably give the sauce a flavor similar to that of Panda Express' Orange chicken. The flour on the chicken acts as a sauce thickener and gives the sauce a perfect consistency."

f16gumby User ID: 1076461 167452
Reviewed Jul. 15, 2012

"The honey BBQ sauce overpowered the orange marmalade. We plan to springboard off this recipe and tweak it so it tastes more like spicy orange chicken at an Asian restaurant"

TaylorAshley User ID: 6669690 165874
Reviewed May. 21, 2012

"Although I thought the flavor was was too "orange-y" for my taste, my family loved it! I would love to make this again, but probably leave out the orange juice and just use the marmalade."

Aseleener User ID: 4375342 186289
Reviewed Apr. 1, 2011

"This was pretty good, but I made a few changes. I also couldn't find the "teriyaki sesame ginger barbecue sauce", and now I see that the recipe has been changed to "honey barbecue sauce". Interesting. Well, since I couldn't find that, I used a teriyaki marinade. When I put the sauce together, I tasted it and it didn't taste very orange to me, so I increased the marmalade to 1 cup and the oj to 3/4 cup. Also I halved the chicken, but kept the sauce the same, so I essentially doubled the sauce, because we like extra for the rice. I'll be making this again, with these adjustments."

MY REVIEW User ID: 3044362 100582
Reviewed Mar. 2, 2011

"This dish was excellent. It was a hunt to find the sesame ginger barbecue sauce but I did end up with a sesame ginger marinade instead which worked perfectly! It looked just like the picture and my husband gave a big thumbs up and he is not really fond of chicken dishes. I will definitely make it again!"

SJS9 User ID: 4019106 125731
Reviewed Feb. 25, 2011

"This was not good. The barb. sauce was impossible to find so I used a sesame ginger marinade as a substitute. It looked nothing like the pix. and didn't taste that great either."

catesalim User ID: 5775522 170727
Reviewed Feb. 23, 2011

"Rather than not making a recipe becuase the nutritional info is missing, use one of the many calorie counters available on the internet to find out, and you can adjust the servings to fit your needs."

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