My 20-minute mandarin chicken recipe is better (and faster) than takeout! I stir-fry tender chicken breast pieces in a citrusy sweet and sour sauce until golden brown, then serve it with rice and broccoli. My kids love the mandarin orange sauce that coats this chicken perfectly, and I love that it gets them to eat some veggies for dinner too!
Stir-fried Mandarin Orange Chicken Recipe
I love making homemade takeout recipes, like my air-fried general tso’s chicken, because they’re just as fast but even more delicious when I cook them myself. This quick and easy mandarin chicken recipe is the perfect example, because it’s ready for dinner in just 20 minutes!
My homemade mandarin orange sauce is what really seals the deal on this stir-fried chicken. It’s similar to my orange chicken recipe, with a couple of tweaks. I’ve found the perfect combination of sweet, savory, and tangy using simple ingredients. And my kids totally approve, which is how I know I’ve found a winner.
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Make it Easier!
This mandarin chicken recipe is already quick and easy, but I love using leftover chicken when I have it to make this dish in a flash. Instead of starting with raw chicken breast, grab any cooked chicken you have. Chop it into bite-sized pieces, then throw it in the pan and combine with the sauce until warmed through.
Mandarin Chicken Recipe
Equipment
- 12-inch Nonstick Skillet or Wok
Ingredients
- 1½ pounds boneless, skinless chicken breasts (cubed*)
- 1 tablespoon vegetable oil (**)
For the Sauce:
- ⅓ cup orange juice (***)
- ¼ cup low-sodium soy sauce (****)
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1½ tablespoons cornstarch
- 2 cloves garlic (minced)
- ½ teaspoon fresh ginger (grated)
- ¼ teaspoon ground black pepper
For Serving (optional):
- steamed rice
- steamed broccoli
- sliced green onions
- sesame seeds
Instructions
- Whisk together the orange juice, soy sauce, brown sugar, water, cornstarch, garlic, ginger, and black pepper in a bowl until well combined.⅓ cup orange juice, ¼ cup low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons water, 1½ tablespoons cornstarch, 2 cloves garlic, ½ teaspoon fresh ginger, ¼ teaspoon ground black pepper
- Heat the oil in a wok or a large skillet set over medium-high heat, then add the chicken. Cook for 2-3 minutes on each side until the chicken is browned and mostly cooked.1 tablespoon vegetable oil, 1½ pounds boneless, skinless chicken breasts
- Pour the sauce over the chicken and stir to coat. Allow the contents of the skillet to come to a low boil, then reduce the heat to low and let it simmer for 5-8 minutes until the sauce has thickened and the chicken is cooked through.
- Serve hot with rice and broccoli; garnish with green onions and sesame seeds, if desired.steamed rice, steamed broccoli, sliced green onions, sesame seeds
Notes
- I prefer to use a wok for this recipe, but a large non-stick skillet or pan works well.
- Feel free to adjust the sauce ingredients to your personal tastes.
- To add some spice, try adding chili flakes or sriracha.
- Take care not to overcook the sauce or it could become thick and gluey. It doesn’t need to simmer long.
- Feel free to add stir-fry veggies to this dish! Depending on your chosen veggies, you may need to par-cook alone before combining with the chicken and sauce at the end to simmer. Broccoli, snap peas, bell peppers, and water chestnuts are good options.
- Nutritional information does not include optional ingredients.
- Crockpot Instructions: Whisk the sauce ingredients together, add it to the slow cooker with the cubed chicken, and cook on HIGH for 3-4 hours; or LOW for 6-8 hours.
- Air Fryer Instructions: Preheat Air Fryer to 400°F, then cook the chicken pieces for 10 minutes. Then toss with the sauce and serve.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Mandarin Orange Chicken Sauce
The sweet, tangy, savory, sticky sauce is the star of this quick mandarin chicken! A combination of orange juice, soy sauce, brown sugar, garlic, and ginger hits every part of the palette. Cornstarch helps the sauce thicken and cling to the chicken, since we aren’t breading or frying it. You can use fresh orange juice, a bottled juice for convenience, or the juice from a can of mandarin oranges (this will be a little thicker). If you’d like to change up the flavor a bit, you can add hoisin sauce or sriracha.
How to Make Mandarin Chicken Step by Step
Prep: Gather the list of ingredients for this mandarin orange chicken recipe. Cut 1½ pounds of boneless, skinless chicken breasts into cubes/bite-sized pieces, then mince the garlic and grate the ginger.
Make the Sauce: Whisk together ⅓ cup of orange juice, ¼ cup of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of water, 1½ tablespoons of cornstarch, 2 cloves of minced garlic, ½ teaspoon of freshly grated ginger, and ¼ teaspoon of ground black pepper in a bowl. The cornstarch helps thicken the sauce and make it “sticky” so it clings to the chicken.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok (or a large skillet) set over medium-high heat. Once heated, add the cubed chicken breast, and cook for 2-3 minutes on each side, or until the chicken is browned and almost cooked through. It will finish cooking in the next step along with the sauce.
Add Sauce and Simmer: Pour the orange sauce over the chicken and stir to coat. Bring the sauce to a low boil, then reduce the heat to low and let it simmer for 5-8 minutes, until the sauce has thickened and the chicken is cooked through. Fully-cooked chicken should reach an internal temperature of 165F.
Serve: Serve mandarin chicken with steamed white rice and broccoli. I like to garnish mine with sesame seeds and sliced green onions, or sliced cashews when I want some crunch! I even add a side of egg rolls when I have time.
How to Store, Freeze, and Reheat
Store leftover mandarin chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave, or on the stovetop set over medium-low heat until warmed through.
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