Dinner

Oven Baked Orange Chicken Recipe

BySophie Carsel March 10, 2026March 10, 2026

Introduction

Oven Baked Orange Chicken is a delicious and healthier take on the classic takeout favorite. This recipe features tender chicken pieces coated in a vibrant, tangy orange sauce with a hint of ginger and garlic. Perfect for a quick weeknight dinner that feels special.

A white plate filled with two main layers, the left side showing a pile of golden-brown chicken pieces coated with a shiny, sticky light brown sauce and sprinkled with small green chopped scallions for color contrast, while the right side shows a mound of fluffy white rice mixed with a few scattered green scallion pieces, next to a silver fork resting on the plate’s edge, all placed on a wooden surface with a blurred white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breast
3 tablespoons corn starch
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon sesame oil
3 tablespoons soy sauce
¾ cup orange juice
½ cup brown sugar
1 orange (zest of)
1 tablespoon minced ginger
3 cloves garlic (minced)
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons cornstarch

Instructions

Step 1: Preheat the oven to 350˚F.
Step 2: Cut the chicken into even bite-sized pieces, about 1 inch each. Stir the sesame oil into the chicken pieces. Then toss them with cornstarch, garlic powder, salt, and black pepper until evenly coated.
Step 3: Transfer the chicken pieces to a large casserole dish, spreading them out in a single layer. Bake for 10 minutes.
Step 4: While the chicken bakes, whisk together soy sauce, orange juice, brown sugar, orange zest, minced ginger, minced garlic, crushed red pepper flakes (if using), and 2 tablespoons cornstarch in a saucepan.
Step 5: Heat the sauce over medium heat until it simmers and thickens, then remove it from the heat.
Step 6: After 10 minutes, pour the orange sauce over the chicken and toss to coat well. Return the dish to the oven and bake for an additional 4–6 minutes, or until the chicken reaches an internal temperature of 165˚F.
Step 7: Remove from the oven and garnish with green onions if desired. Serve warm, ideally with steamed rice.

Tips & Variations

For extra crispiness, you can broil the chicken for 1–2 minutes at the end—watch closely to prevent burning.
Swap chicken breast for thighs if you prefer juicier meat.
Add vegetables like bell peppers or broccoli to the casserole for a one-pan meal.
If you want less sweetness, reduce the brown sugar slightly or balance with a splash of rice vinegar.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet over medium heat until warmed through. The sauce may thicken when chilled; add a splash of water when reheating if needed to loosen it.

How to Serve

The image shows a white round plate with two main layers: on the right side, a mound of fluffy white rice with soft, slightly separated grains; on the left side, a pile of bite-sized chicken pieces coated in a glossy, light brown sauce that has a slightly shiny, smooth texture. The chicken is garnished with chopped green onions, adding bright green color contrast. The plate sits on a light wooden surface with a blurred white background. A fork is placed on the right edge of the plate, resting on the white marbled texture beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of store-bought?

Yes, fresh orange juice works great and adds a bright, natural flavor to the sauce. Just make sure to zest the orange before juicing for the best aroma and taste.

Is cornstarch necessary in this recipe?

Cornstarch helps create a crispy coating on the chicken and thickens the sauce for a glossy finish. You can substitute with arrowroot powder if preferred, but it’s best not to skip it for texture reasons.