Carrot and Ginger Orange Chicken

My carrot and ginger orange chicken is my take on 'Chinese' takeaway classic, loaded with wonderful winter flavours and a little chili heat.

Orange chicken is a pretty standard favourite Chinese takeaway meal and despite the fact I have never seen a recipe for it in a ‘Chinese’ cooking book I live it a great deal! My version of orange chicken is loaded with winter seasonal flavours, stuff that is easily stored for a long time so the core vegetable is carrot, something we grow loads of and of course ginger which I think is the perfect winter flavour, not to mention a little dried chili I set aside from our harvest in summer!

My interpretation of take aways, or fake aways if you like are my way of dealing with the fact that I live in excess of 100km in any direction from a decent take away which kind of messes with the notion of something convenient and simple. Having said that, so long as you ignore the marinade times on this orange chicken dish you can probably get started and finished on this dish quicker than your local take away can deliver it to you. Sure ordering in means no washing up but I get an ever growing feeling that I am one of the few households that does not own a washing machine, it is not a holistic choice but one born of space as I have a tiny kitchen ๐Ÿ˜‰

Like this recipe? Then you should definitely check out this one!  Chicken Banh Mi Sandwich

Chinese style food is my wifes favourite as I mentioned in my sweet and sour chicken so I have a fierce critic on these dishes, I personally have always favoured Indian food over Chinese, but I am apparently doing a good job! I think my ambivalence towards Chinese food comes from the fact that food in British take away restaurants is pretty formulaic and dare I say it, boring. However since I have been working on my Chinese style dishes I am developing a much more of a taste for them, the complexity and variety of flavours are far greater than anything I ever associated with a Chinese meal when I lived in the UK.

My carrot and ginger orange chicken is my take on 'Chinese' takeaway classic, loaded with wonderful winter flavours and a little chili heat.

Spicy Carrot and Ginger Orange Chicken

My carrot and ginger orange chicken is my take on 'Chinese' takeaway classic, loaded with wonderful winter flavours and a little chili heat.

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Brian Jones


  • 1 Tbsp Honey.
  • 1 Tbsp Dark Soy Sauce.
  • 1 Orange. Juice and zest.
  • 30 gFresh Ginger: Peeled and grated Ginger. Peeled and grated.
  • 1 Garlic Clove. Minced.
  • 1 Tsp Dried Chili Flakes.
  • 250 g Chicken Breast. Sliced into 7-10mm pieces
  • 1/2 Tbsp Cooking oil Neutral
  • 125 g Carrot. Cut into a julienne 2-3mm batons about 5cm long
  • 1 Tsp Cornflower.
  • 1/2 Tbsp Water.
  • 1 Tsp Toasted Sesame Oil. Optional
  • 1/2 Tbsp Sesame Seeds.
  • 1 Spring Onion: Finely Sliced.


  1. Mix together the honey, soy sauce, orange zest, orange juice, ginger, garlic and chili into a marinade and then add in the chicken and allow to sit for at least 1 hour.
  2. Before you get started toast your sesame seeds in your wok over a high heat taking care not to burn the, and then set aside.
  3. Heat the cooking oil in a wok over a fierce heat then add the carrots and stir fry for 2 minutes.
  4. Add in the chicken which has been removed from the marinade, keep the marinade as it will form the sauce and stir fry for a further 5 minutes.
  5. Mix together the cornflour and water and set aside.
  6. Add in the marinade to the chicken when it is nearly cooked, when boiling stir in the cornflour and water mix and serve when thickened and glossy, should take no more than a minute.
  7. If you are using the sesame oil stir it in just before serving and garnish with the sesame seeds and sliced spring onions.

Recipe Notes

Serve with boiled rice that has been cooked with a couple of bruised cardamon pods.

Like this recipe? Then you should definitely check out this one!  Slow Cooker Char Siu Pork Ribs
My carrot and ginger orange chicken is my take on 'Chinese' takeaway classic, loaded with wonderful winter flavours and a little chili heat.
My carrot and ginger orange chicken is my take on 'Chinese' takeaway classic, loaded with wonderful winter flavours and a little chili heat.


  1. Whitney @ That Square Plate January 3, 2016 at 11:39 pm - Reply

    I seriously need to try to cook more Chinese food! This looks amazing, and it blows my mind how far away you live from takeout!! ๐Ÿ˜ฎ Good thing you’re a great cook!!

    • Brian Jones January 4, 2016 at 6:42 pm - Reply

      Haha, thanks Whitney… I’m a long way from great but I am getting better! I have to admit to not even thinking about the takeaway situation when we moved, we don’t quite regret it but certainly curse it every now and then ๐Ÿ˜‰

  2. Paige @ Where Latin Meets Lagniappe January 4, 2016 at 12:04 am - Reply

    Oh gosh Brian, I can’t get over the delish flavors you have going on in this dish! The ginger, carrot, and orange are the perfect winter combo…and then adding that cardamon rice is brilliant ๐Ÿ™‚

    • Brian Jones January 4, 2016 at 6:43 pm - Reply

      Thanks Paige, it really is a barnstormer of a dish and really very simple to cook too… If you discount the marinade stage then well under 30 minutes.

  3. Hillary January 6, 2016 at 2:50 pm - Reply

    Wow, this is sooo much prettier than the orange chicken I get at the local takeaway ahah!

    • Brian Jones January 7, 2016 at 10:20 am - Reply

      ONe of the joys of cooking at home means you don’t have to throw it all in a box ๐Ÿ˜‰

  4. These flavors sounds so bright and strong. Love it! My husband adores orange chicken, so I’ll have to make this for him soon.

    • Brian Jones January 13, 2016 at 12:34 pm - Reply

      I hope he enjoys Mary, packs loads of flavour but is stripped back a lot and os really simple to make ๐Ÿ™‚

  5. Emma @ Supper in the Suburbs January 8, 2016 at 10:19 am - Reply

    WOW! Chinese food is often something I shy away from as being difficult but you’ve made this look so easy. I love the colour in this dish – vibrant food always tastes best. Thanks for sharing.

    • Brian Jones January 13, 2016 at 12:35 pm - Reply

      I hope you enjoy Mary… It’s not difficult I cook it all the time which means it must by simple ๐Ÿ™‚

  6. Byron Thomas January 8, 2016 at 11:26 am - Reply

    Love the colour, love the flavour combinations, love those photos! Every time I read your blog posts, I realize that I have so much in common with your wife. ๐Ÿ™‚ I can just imagine the boost of flavour the toasted sesame oil gives this dish. Awesome!

    • Brian Jones January 13, 2016 at 12:36 pm - Reply

      Ha ha… Glad you like I reckon this would work really well with Tofu, maybe something to try with your partner ๐Ÿ™‚

  7. Christie January 8, 2016 at 1:30 pm - Reply

    I’ve been craving Chinese food and this recipe sounds perfect. I love that you used dark soy. Gives dishes such a depth of flavor.

    • Brian Jones January 13, 2016 at 12:36 pm - Reply

      I like using the two types of Soy, one is a great seasoning and as you say the other gives a rich and bold body to a dish ๐Ÿ™‚

  8. Cassandrea at chewsandbrews.ca January 8, 2016 at 10:31 pm - Reply

    I always love your photos and flavour combinations! This recipe is no different! Another recipe added to my “must try in 2016” list! ๐Ÿ™‚

    • Brian Jones January 13, 2016 at 12:37 pm - Reply

      Thanks Cassandrea, I hope you enjoy as much as we do!

  9. Tania | My Kitchen Stories January 9, 2016 at 1:34 am - Reply

    Well I have never heard of orange chicken. No Chinese restaurant in Australia serves that. I absolutely love the idea and the fact it is with carrots. i think i will try it with pork. i’ll let you know how it goes. Thanks

    • Brian Jones January 13, 2016 at 12:38 pm - Reply

      It’s amazing how certain takes on ‘ethnic’ dishes get picked up in different places, Orange Chicken is not that common in the UK either, however it is very much common place across the rest of Europe and the US.

  10. Derek January 10, 2016 at 5:35 pm - Reply

    Super cool as always. Love the cornflour thickening power! Awesome job.

    • Brian Jones January 13, 2016 at 12:38 pm - Reply

      Cheers Derek, I use conflour in lots of Chinese style marinads to give a body to the final sauce.

  11. Lucy January 10, 2016 at 8:23 pm - Reply

    This looks amazing, so rich in flavours and colours! I will be pinning this to try later in the month, I’m avoiding the takeaway too.

    • Brian Jones January 13, 2016 at 12:39 pm - Reply

      I hope you enjoy Lucy, I’m only avoiding the take away as it is sooooo damn far away from home ๐Ÿ˜‰

  12. Christine January 11, 2016 at 12:03 am - Reply

    I love the flavor combos in this! Ginger is such a great and healthy ingredient and I use it whenever I can. Can’t wait to try this!

    • Brian Jones January 13, 2016 at 12:41 pm - Reply

      Yay in that case I must be healthy as I use loads of Ginger in my food… In fact I use it almost as much as butter… Ah I see a problem there ๐Ÿ™‚

  13. nicole January 11, 2016 at 3:28 am - Reply

    MMMM this sounds delicious!! Can’t wait to try this — the flavors look perfect ๐Ÿ™‚

  14. Whitney January 12, 2016 at 3:40 pm - Reply

    I really like how the chicken is not dipped in batter and fried, like typical restaurant orange chicken. I bet this is so much better. The colors are amazing.

    • Brian Jones January 13, 2016 at 12:44 pm - Reply

      I am soooo over deep frying battered meat for a Chinese with sauce… Without a sauce I get but when you have a thick sauce I just don’t get it any more ๐Ÿ™‚

  15. Anne Murphy January 15, 2016 at 11:54 pm - Reply

    That does sound good.

    Here in New York I have everything from standard takeout (which I haven’t had for a while – and I realize I kind of miss Orange Chicken…) to Chinatown to a friend who learned to cook from her Chinese born parents (who – to complicate life – owned a suburban Chinese Restaurant…) What I’ve learned from her, though, tends to be of the “I’m going to make 800 dumplings, so I’m going to bribe my friends to come help by teaching them how!” Really cool, but not something I’m pulling together for dinner on a weekday. ๐Ÿ˜‰

    • Brian Jones January 17, 2016 at 6:45 pm - Reply

      Thanks Anne…. I reckon stopping by to make 800 dumplings sounds like fun, it maybe a bribe but I would love to get better at making them I have clumsy fingers and am crap at stuff like that ๐Ÿ˜‰

  16. Angela Mulheron February 15, 2016 at 10:05 am - Reply

    This looks fabulous, going to make it tonight!! Could you tell me when the carrots and sesame seeds go in please, I want to make sure I get it spot on. Many thanks

    • Brian Jones February 16, 2016 at 9:56 am - Reply

      Soooo sorry Angela, no matter how much I try my proof reading sucks ๐Ÿ˜‰ I said to Stir Fry the Oil over a fierce heat for 2 minutes, what an dozy watsit I am, I have updated the recipe, thanks for flagging it up, I would be lost without people like you ๐Ÿ™‚

      • Angela Mulheron February 16, 2016 at 10:19 am - Reply

        I winged it (that’s more or less what I did) and it was absolutely gorgeous!! This ones a keeper!!!

        • Brian Jones February 16, 2016 at 10:45 am - Reply

          Glad it worked out for you Angela, it is one of our favourites too ๐Ÿ™‚

  17. Chris Waghorn April 2, 2017 at 11:06 am - Reply

    This looks delicious. Chinese cooking has such good flavour, I need to start cooking more of it.

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