Mandarin Chicken Recipe

5 from 4 votes

My quick and easy mandarin chicken recipe is better than takeout! Bites of chicken coated in a homemade mandarin orange sauce, ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: asian

Servings: people

Calories: 279kcal

Author: Becky Hardin

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

Video

Notes

*Use boneless, skinless chicken breasts, cut into even bite-sized cubes. Boneless thighs also work.

**Use vegetable oil or another neutral oil to sauté/stir-fry the chicken. Canola oil and peanut oil are good options too.

***I like to use fresh-squeezed orange juice for the most flavor, but a bottled orange juice works well for convenience. You can also use the juice from a can of mandarin oranges, though this might be thicker. Adjust to your tastes.

****For a gluten-free alternative, use tamari or coconut aminos.

Tips:

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.

Alternative Cooking Methods

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.

Storage: Store mandarin chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition