Ever crave that amazing orange chicken from your favorite takeout spot? What if I told you that you could whip it up at home—in just one pan and under 30 minutes, with absolutely no deep-frying?
Inspired by a fantastic method from Adam Ragusea, this recipe is a weeknight game-changer. It’s my go-to for getting those bold, tangy flavors without the pile of dishes. You get perfectly crispy chicken and tender broccoli coated in a glossy, sweet-and-tangy sauce that’s simply irresistible.
Believe me, your kitchen is going to smell amazing. This is your chance to prepare a tasty and easy meal that really satisfies.
Why You’ll Love This One-Pan Orange Chicken Recipe
This is so much more than just another recipe; it’s a complete game-changer for weeknight dinners. Here’s why I think you’ll love it as much as I do.
First off, everything comes together in a single skillet. For me, that’s the biggest win—no mountain of dishes to face after dinner. You still get that wonderfully crispy chicken, but without the mess and hassle of deep-frying. A simple toss in cornstarch does the trick perfectly.
I also love that it’s a healthier take on a classic. You’re using fresh broccoli and have complete control over the sauce, so you can adjust the sweetness or salt to your liking. It’s also incredibly flexible—I’ve swapped in tofu to make it vegetarian, used gluten-free tamari, and thrown in extra chili flakes for more heat.
Honestly, the fact that you can get this on the table in under 30 minutes is what makes it a true staple in my home. It’s all the flavor you crave, with none of the fuss.
Ready to grab your ingredients?
Easy One-Pan Orange Chicken
Ingredients
Equipment
Method
- Sprinkle salt and pepper on the chicken pieces. Then toss them in cornstarch so they get a little coating.
- Heat some oil in a big pan over medium-high heat. Cook the chicken until it’s nice and golden, about 6 to 8 minutes. Take it out and set it aside.
- In the same pan, add the broccoli and a splash of water. Cover the pan and let it steam for 2 or 3 minutes until it’s tender but still crisp.
- Mix the orange juice, soy sauce, brown sugar, vinegar, garlic, and ginger in a bowl. Pour that into the pan and let it bubble a bit.
- Stir in the cornstarch mixed with water (this will make the sauce thick and glossy). Cook for another minute or two until it looks shiny.
- Put the chicken back in the pan, stir it all together so everything’s coated in sauce, and you’re done! Serve it up with some rice or noodles.
Video
Notes
- Thighs are the best choice – They have more juice and are less likely to dry out compared to chicken breasts.
- Don’t forget the cornstarch – It gives the chicken a nice crunch and helps it stick to the sauce well.
- Try your sauce – If it tastes off, mix in a bit more sugar or vinegar to adjust it (especially if you are using store-bought juice).
- Any vegetables are fine – Broccoli works well, but you can also use frozen stir-fry mixes, bell peppers, or green beans.
- Have leftovers? – Heat them up slowly with a little bit of water to keep the sauce flavorful and wet.
What to Serve with One-Pan Orange Chicken
While this orange chicken is a fantastic meal all by itself, sometimes it’s fun to round it out and make it a full spread.
My go-to is always a bowl of fluffy jasmine rice to soak up every last bit of that amazing sauce. If you want something with a bit more crunch, some simple stir-fried snap peas on the side are perfect.
When it comes to serving, I love to sprinkle some toasted sesame seeds and chopped green onions on top right before it hits the table—it adds a little color and texture that makes the dish pop. I find that serving it in shallow bowls really shows off the vibrant sauce and bright broccoli, making it feel a little extra special.
To drink, something crisp like an iced green tea or sparkling water works beautifully. And if you have room for dessert, keep it light and fresh with some mango slices or a scoop of coconut sorbet.
The Adam Ragusea Difference
I’m glad you’re interested in this recipe! The credit for this clever one-pan method goes to Adam Ragusea, and if you haven’t seen his YouTube videos, you’re in for a treat.
What I find so compelling about his style is how he mixes cooking with a bit of science. He’s not just showing you steps; he’s explaining why they work, which builds a lot of confidence in the kitchen.
This orange chicken is a perfect example of his philosophy. He’s all about getting fantastic results with minimal fuss. The way he uses a simple cornstarch coating for crispiness without deep-frying, or steams the broccoli right in the same skillet, is just brilliant. It’s for home cooks who, like me, want food that tastes amazing without a mountain of cleanup.
If you have a moment, I highly recommend watching his original video on it. Seeing his technique firsthand is super helpful, and his explanations are genuinely fascinating. It’s that extra layer of understanding that makes his recipes so reliable.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
Yes! Get the chicken ready (cover it in cornstarch) and prepare the sauce ingredients up to one day ahead. Keep them in the fridge in separate containers. When it’s time to cook, follow the instructions, and steam the broccoli fresh for the best crunch. Warm up any leftovers carefully in a pan to prevent them from being cooked too much.
Is This Orange Chicken Gluten-Free?
It sure can! Swap out soy sauce for gluten-free tamari and make sure your hoisin sauce does not have gluten (some brands include wheat). Cornstarch is safe since it is naturally free from gluten, so you’re all set there.
Can I Use Orange Juice from a Carton?
Fresh oranges are perfect for adding flavor and zest, but good quality, pulp-free orange juice can be a suitable alternative if needed. If you are using juice from a carton, leave out the zest because it won’t provide the same strong citrus taste.
How Do I Store Leftovers?
Keep it in a tightly sealed container in the fridge for a maximum of three days. Warm it up in a pan on medium heat with a little bit of water to refresh the sauce. Do not use the microwave to stop the chicken from becoming tough.
Can I Freeze This Dish?
Yes, put it in a container that can go in the freezer for as long as 2 months. To prepare, move it to the fridge the night before and heat it in a pan for the best outcome.
Try This One-Pan Orange Chicken Tonight!
Ever crave takeout but not the effort? This one-pan orange chicken is your solution. I swear by this recipe—it uses some clever techniques from Adam Ragusea to get you that perfectly crispy chicken and a vibrant, glossy sauce that easily beats the stuff in a box. It’s my go-to for a quick weeknight dinner or for feeding friends.
If you give it a try, I’d genuinely love to hear how it turned out! Kindly add your thoughts and give a star rating down below.
And if you enjoy mastering takeout classics at home, my General Tso’s Chicken and One-Pan Teriyaki Chicken recipes should be next on your list. Enjoy!
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My name is Yeasin Sorker. I have 10 years of experience in cooking and working in various aspects of the kitchen. I studied at Beacon Academy Bangladesh and am now working with them as well. I love discovering, experimenting, and sharing new cooking recipes. Through my website “Mr Kitchen Adviser“, I share my cooking experiences, recipes, and kitchen tips so that everyone can learn from them and make their cooking experience easier and more enjoyable.