Honey Orange Chicken header
Print Recipe

Honey Orange Chicken with Rice

Going out for Chinese food is a contact sport. So many dishes are not gluten-free, and it's hard to find good Chinese food you can safely eat. Have no fear, you can quickly make yourself a Chinese restaurant-style meal with this delicious and sweet orange honey chicken recipe. I'm confident you will love every bite!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken, dinner, easy dinner recipes, honey orange chicken, orange, stir-fry
Servings: 6 servings
Calories: 485kcal
Author: Jenny Finke



  • 2 cups rice of choice
  • 4 cups water
  • 1 Tbsp. butter
  • 1 tsp. Kosher salt

Orange Honey Chicken

  • 2-3 2-3 chicken breasts, cut into bite-sized pieces and patted dry with a paper towel (about 1-1/5 lbs)
  • 1/4 cup cornstarch
  • 4 Tbsp. sesame oil (or other oil), divided
  • 1 cup water
  • 1/3 cup tamari (gluten-free soy sauce)
  • 4 Tbsp. honey
  • 3 Tbsp. orange juice (juice of about ½ orange)
  • 1 Tbsp. orange zest (optional)
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced ginger
  • 1/4 tsp. red pepper flakes (optional)
  • Cornstarch slurry (1 Tbsp. of cornstarch + 1 Tbsp. water)
  • Cut up vegetables of choice (broccoli, carrots, peppers, mushrooms, etc.)
  • Kosher salt to taste (optional)


  • Add rice, water, butter and salt in a medium pot and bring to a boil. Reduce heat to low and cover until rice is cooked through (about 30 minutes). (Alternatively, use your rice cooker to prepare the rice.) Use a fork to fluff rice when done.
  • In a small saucepan, combine 1 cup water, tamari, honey, OJ, zest, garlic and ginger. Heat mixture over medium high heat until bubbly, then whisk in cornstarch slurry. Once mixture is thickened (about 30-60 seconds), remove from heat and set aside.
  • Combine chicken pieces and ¼ cup of cornstarch in a bowl or ziptop bag until combined well.
  • Add 3 Tbsp. oil to a large pan and heat over medium high heat. Once pot is hot, add chicken and cook until chicken is cooked through and chicken begins to brown, about 6-8 minutes. Remove chicken from pan and set aside.
  • Add remaining 1 Tbsp oil to pan over medium high heat. Add vegetables and cook until softened. Add chicken and coat with sauce until well combined and heated throughout.
  • Serve over steaming rice.


Calories: 485kcal | Carbohydrates: 65g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 1161mg | Potassium: 411mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 8.7mg | Calcium: 37mg | Iron: 1.2mg