Orange Chicken With Noodles


I love Orange Chicken with noodles. I have since I was a kid. While this recipe does not use rice noodles (I used ramen), if you’re like me, and can’t help but eat Orange Chicken with your hands, this is the recipe for you.

I’m about to ruin your life: orange chicken is 10 times better than takeout. I know you spent last Tuesday plotting your revenge against the idiot from Chipotle that handed you back the wrong burrito (that’s their job, people!) — but what if I told you it’d all been for nothing?

Easy Orange Chicken Recipe

The traditional Chinese takeout dish from Panda Express, prepared in your kitchen. Our family’s preferred homemade Chinese takeout meal is this recipe for tasty and simple orange chicken. It is made with handcrafted crispy boneless chicken bites that are slathered in a delicious homemade orange chicken sauce. In just 30 minutes, this dinner is ready!

Orange chicken recipe served on a bed of white rice with chop sticks on the side.

You will not only adore this recipe but actually prefer it if you like the Chinese Orange Chicken served at restaurants like Panda Express or P.F. Chang’s. While being less expensive, it nevertheless has the same genuine flavor as the traditional takeout orange chicken. Our family sees it as a win-win situation.

Why you’ll love this Panda Express Copycat recipe

  • Using scrumptious homemade orange sauce. With fresh orange juice and ingredients you are familiar with, you can make this sweet and delicious sauce at home.
  • a simple stir fry.
  • This simple Orange Chicken takes 30 minutes to prepare and is primarily created using components found in most kitchens.
  • superior to takeout.
  • With this robustly flavorful orange chicken on the menu, you won’t miss takeout. With additional ingredients, the cost is cut in half without increasing the guilt!

How to make Orange Chicken Sauce

This is the most important part of the whole dish. Getting the right orange chicken sauce flavor completes this dish!

Orange Sauce Ingredients

Here is what orange chicken sauce is made of:

  • Orange juice: I like using fresh squeezed orange juice for this recipe but you are welcome to use store bought squeezed orange juice.
  • Soy Sauce: Grab the low-sodium. Can replace with amino liquids.
  • Vinegar: You can use rice vinegar or regular white vinegar.
  • Spices: Black pepper, fresh ground preferably.
  • Thickening Agent: Corn Starch is used to thicken the sauce.
  • Sweetener: Brown sugar is added to sweeten up the sauce but you can use honey if you like.
  • Herbs: Fresh garlic and grated ginger. Adding those 2 ingredient as fresh, makes a whole difference.
  • Spicy: If you would like to make the recipe spicy, you can always add cayenne pepper or chili flakes to the sauce. (optional)
  • Oil: Vegetable or can use sesame oil. I am not a huge fan of sesame oil’s taste so I opt out and use vegetable oil. You can also use tasteless coconut oil.



  • 2   oranges
  • 3/4 cup water
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 2 tbsp Asian Seasoning Mix
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1   egg
  • 1/2 tsp each salt and coarsely ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3 tbsp vegetable oil
  • 3   garlic cloves, pressed
  • 2 pkg (3 oz each) ramen noodles, any flavor, split into halves
  • 1 bag (12-16 oz) frozen stir-fry vegetable blend such as broccoli, carrots and pea pods, thawed
  • 3 cups thinly sliced green cabbage


  1. Measure 1 tbsp of orange zest using the Microplane® Adjustable Grater. Juice the two oranges to equal one-half cup. In a small batter bowl, whisk together the zest, juice, water, sugar, vinegar, soy sauce, and seasoning mix. Place aside.
  2. Give the chicken 1-inch-long chunks. In the Classic Batter Bowl, mix the egg, salt, and black pepper. Add the chicken and mix it up. Cornstarch and flour should be combined in a stainless 6-qt./6-L mixing bowl. Add the chicken mixture and coat well. In a 12-inch skillet, heat the oil over medium-high heat for a few minutes, or until it shimmers. Shaking off excess flour, take the chicken out of the mixture and put it in the skillet. Stirring regularly, cook for 8 to 10 minutes, or until chicken is golden brown and the centers are no longer pink. Chicken should be taken out of the skillet, set aside, and kept warm.
  3. Pour minced garlic into the skillet. Cook until aromatic for 30 to 60 seconds. Add the orange mixture and ramen noodles to the skillet without the seasoning packet. Noodles should be softened after 3–4 minutes of simmering under cover. Cook for 3–4 minutes, or until vegetables are hot and cabbage is crisp–tender, after adding the stir-fry mixture and the cabbage. Chicken should be coated after being added to the skillet.


  • 6  servings

Nutrients per serving:

Calories 480, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 100 mg, Carbohydrate 62 g, Protein 34 g, Sodium 1050 mg, Fiber 5 g

U.S. Diabetic exchanges per serving:

 4 starch, 3 low-fat meat (4 carb)

Cook’s Tips:

If desired, 2 tsp grated fresh gingerroot, ¾ tsp salt, 1 pressed garlic clove and ¼ tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.

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