Chinese Orange Chicken Recipe

My Chinese orange chicken recipe is my take on a takeaway classic, loaded with wonderful flavours and a little chilli heat.

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

Quick Carrot & Ginger Orange Chicken.

Orange chicken is a favourite Chinese takeaway meal and despite the fact I have never seen a recipe for it in a ‘Chinese’ cooking book I love it a great deal!

My Carrot and ginger orange chicken is loaded with winter seasonal flavours. Stuff that I can set aside from our harvest that lasts really well, carrots, ginger, and dried chilli.

Add to that a series of my store cupboard favourites like soy sauce and honey and off you go.

My interpretations of takeaway recipes, or fakeaways if you like, are my way of dealing with the fact that I live in excess of 100km in any direction from a takeaway restaurant that ain’t pizza.

As you can imagine that messes with the notion of something convenient and simple!

This easy orange chicken recipe can be cooked quicker than your local take away can deliver it to you.

That lack of options leads to a whole host of fakeaway recipes here on my website. Everything from Chicken Jalfrezi to Chicken Lo Mein and Fish and Chips all get a look in!

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

My Take On Chinese Orange Chicken.

Chinese style food is my wifes favourite as I mentioned in my sweet and sour chicken.

As a result, 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 usually prefer chicken thighs for many of my Chinese recipes. But I prefer boneless skinless chicken breasts for this recipe.

I have been working on my own Chinese style dishes and 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.

Recipes like my garlic ginger chicken legs have become a firm favourite as has this 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.

Cooking Takeaway Food At Home.

Sure ordering in means no washing up but typically fakeaway recipes are one or two pot dishes anyway.

For instance, this Orange Chicken recipe uses a wok and pan for cooking some rice. There is a dish for marinating too but certainly not a lot.

The secret to cooking like this is all in the preparation. To be perfectly honest it is very much the secret to all cooking.

Chefs refer to it as ‘mise en place’, to me it is just about getting your stuff together.

The last thing you want to do is leave your ingredients sitting in a searing hot wok whilst looking for your next ingredient.

Just read the recipe a couple of times, get your ingredients together and off you go. You will be fine and no doubt surprise yourself!

My carrot and ginger orange chicken is my take on ‘Chinese’ takeaway classic, loaded with wonderful winter flavours and a little chili heat.
Carrot and Ginger Orange Chicken

Carrot and Ginger Orange Chicken

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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


  • 1 Tbsp Honey
  • 1 Tbsp Dark Soy Sauce
  • 1 Orange
  • 30 g Ginger
  • 1 Clove Garlic
  • 1 Tsp Dried Chili Flakes
  • 250 g Skinless Chicken Breasts
  • 1/2 Tbsp Cooking oil
  • 125 g Carrot
  • 1 Tsp Cornflower
  • 1/2 Tbsp Water
  • 1 Tsp Toasted Sesame Oil
  • 1/2 Tbsp Sesame Seeds
  • 1 Spring Onion


  1. Zest and juice the orange.
  2. Peel and grate the ginger and mince the garlic.
  3. Slice the chicken breast into 7-10mm wide strips.
  4. Mix together the honey, soy sauce, orange zest, orange juice, ginger, garlic and chilli into a marinade and then add in the chicken.
  5. Cut the carrot into a julienne, 2-3mm batons about 5cm long.
  6. Finely slice the spring onion.
  7. 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.
  8. Heat the cooking oil in a wok over a fierce heat then add the carrots and stir fry for 2 minutes.
  9. 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.
  10. Mix together the cornflour and water and set aside.
  11. Add in the marinade to the chicken when it is nearly cooked.
  12. When this comes to the boil stir in the cornflour and water mix and serve when thickened and glossy, this should take no more than a minute.
  13. Stir it in the sesame oil just before serving and garnish with the sesame seeds and sliced spring onions.


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

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 405 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 107mg Sodium: 585mg Carbohydrates: 33g Fiber: 3g Sugar: 22g Protein: 42g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

46 thoughts on this Recipe:

    • I often find that the way with many Chinese takeaway dishes, one of the perk of being at home means you can scale that right back.

  1. This looks delicious and simple to make! I love the addition of the free ginger. I’m definitely putting this on the menu for dinner this week!

  2. This looks great. It’s a favorite of my husband’s to order at the local restaurant. Now we can make it at home. Thanks!

  3. 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

    • Soooo sorry Angela, no matter how much I try my proof reading sucks 😉 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 🙂

  4. 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. 😉

    • 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 😉

  5. 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.

    • 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 🙂

  6. 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!

    • 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 🙂

  7. 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.

  8. 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

    • 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.

  9. I always love your photos and flavour combinations! This recipe is no different! Another recipe added to my “must try in 2016” list! 🙂

  10. 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.

    • 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 🙂

  11. 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. 🙂 I can just imagine the boost of flavour the toasted sesame oil gives this dish. Awesome!

  12. 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.

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

  14. 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 🙂

    • 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.

  15. 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!! 😮 Good thing you’re a great cook!!

    • 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 😉

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