Orange Chicken

Orange Chicken

by Brava Chef Andrew


Serving Size 2

Active Time:

~5 min

Total Time:

~30 min

About this Recipe

Orange Chicken is one of the most popular Chinese-American dishes. The origins date back to the late 1980’s where Taiwanese Chef Andy Kao developed the dish while working for Panda Express. He drew inspiration from the recipes and flavors of the Hunan Province in China. Similar to general Tso’s chicken, orange chicken uses the same crispy chicken, just with a different sauce. The combination of sweet and savory made it a hit. And the crunchy chicken makes it a perfect companion to just about any rice or noodles.


  • ⅓ cup plus 1 tablespoon cornstarch
  • 1¾ lbs boneless, skinless chicken breast or thighs, cut into 2½-inch pieces
  • 2 tablespoons toasted sesame oil
  • 1 clove garlic, minced
  • ½ cup orange juice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon plus 1½ teaspoons rice vinegar
  • ¼ teaspoon crushed red pepper flakes
  • Zest of ½ orange
  • 2 green onions, thinly sliced

From Your Pantry

cooking oil

kosher salt


Brava metal tray

mixing bowls

small saucepan

Nutrition Information

Allergens: Soy, Wheat (Gluten)


  • Dinner
  • Kid Friendly
  • American
  • Asian
  • Chicken
  • Chinese
  • Dairy Free
  • Metal Tray
  • Recipes
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prepare chicken

    • In small bowl, stir together ⅓ cup cornstarch and a pinch of salt.
    • Toss chicken in cornstarch mixture; shake off excess.
    • Evenly spread 2 tablespoons cooking oil on Zones 1, 2 and 3 of Brava metal tray.
    • Place chicken on Zones 1, 2 and 3 of metal tray.
    • Slide metal tray into bottom shelf.
    • Select “Orange Chicken” on your Brava touchscreen and follow instructions.
    • Press green button to begin cooking.
    • While chicken cooks, prepare sauce.

  2. 2

    Prepare Sauce

    • In a small saucepan over medium heat, cook sesame oil and garlic until garlic begins to brown, about 90 seconds. Stir in orange juice, soy sauce, brown sugar, rice vinegar and red pepper flakes; bring to a boil.
    • In small bowl, combine 1 tablespoon cornstarch, ¼ cup water, and orange zest; mix well.
    • Add cornstarch mixture to saucepan, stir well and bring to a boil. Simmer for ~1-2 minutes to thicken. Remove from heat and set aside.

  3. 3

    Toss together and serve

    • When your food is done, transfer chicken to medium bowl; add sauce and toss well. Top with green onions and serve.