\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nI have the secret ingredient<\/strong> that makes this copycat Panda Express orange chicken taste exactly like the real deal<\/strong>. It\u2019s a simple upgrade that gives you that bold, signature flavor. Once you try it, you\u2019ll see why mine stands out over others!<\/p>\n<\/figure>\n\nThe Reason This One Actually Tastes Right<\/h2>\n\nThe Secret Ingredient Makes All the Difference:<\/strong> Instead of watered down orange juice, my recipe uses orange extract for a more concentrated flavor.<\/li>\nCrispy Chicken That Stays Crispy:<\/strong> A simple coating and frying method gives you that signature crunch, even after tossing it in the sauce.<\/li>\nMake It a Full Takeout Night at Home:<\/strong> Pair this with my copycat chow mein<\/a> and Beijing beef<\/a> to create a complete takeout-style meal!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nPanda Express Orange Chicken Ingredients <\/h3>\n<\/figure>\n\nChicken:<\/strong> Boneless skinless chicken thighs are a must!<\/strong> It keeps the chicken from drying out and is what Panda Express uses.<\/li>\nCornstarch:<\/strong> I use it to coat the chicken an help thicken the sauce. <\/li>\n<\/ul>\n<\/figure>\n\nOrange Extract<\/a>:<\/strong> The SECRET<\/strong> ingredient! It\u2019s even listed in the ingredients on their website. Many copycat recipes use orange juice, but a Panda Express chef claims they do not.<\/li>\nOrange Zest:<\/strong> This adds a pop of orange flavor! Use more or less to your liking.<\/li>\nDistilled Vinegar:<\/strong> A lot of copycat recipes use rice vinegar. Distilled vinegar<\/a> is listed in the ingredients on their website, so distilled white vinegar it is!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Panda Express Orange Chicken<\/h2>\nI\u2019ve always been a Panda Express girl, and always a fan of their orange chicken. I\u2019ve been testing this copycat recipe for a while and am so excited to share it with you. It\u2019s as delicious as it is easy! Make some broccoli<\/a>, honey walnut shrimp<\/a> and fried rice<\/a> to go with it!<\/p>\n\nCoat:<\/strong> Place\u00a0the chicken pieces\u00a0in a large ziplock bag<\/a>, then sprinkle the chicken with\u00a0garlic salt. Crack an egg on top of the chicken, then massage it in with your hand to coat the chicken. Add\u00a0the cornstarch\u00a0and\u00a0all-purpose flour\u00a0on top of the chicken, then seal the bag and shake to coat the chicken well.<\/li>\nMake Orange Sauce:<\/strong> In a medium-sized bowl<\/a>, add sugar,\u00a0distilled vinegar,\u00a0soy sauce,\u00a0orange extract,\u00a0cornstarch,\u00a0garlic,\u00a0ginger paste,\u00a0red pepper flakes, and\u00a0orange zest, and whisk until combined.<\/li>\nCook:<\/strong> In a large skillet or wok, add the oil and heat over medium-high heat. Once the oil is hot enough, add the coated chicken, and cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/li>\nThicken Sauce:<\/strong> Return to the skillet<\/a> over medium-high heat and add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/li>\nCombine:<\/strong> Add the cooked chicken back to the skillet, then toss it in the sauce to coat thoroughly. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish Panda Express Orange Chicken with red pepper flakes and serve over rice<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t Skip This Step!<\/strong> Heating the sauce and chicken together for a few minutes at the end really helps the sauce stick to the chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
I have the secret ingredient<\/strong> that makes this copycat Panda Express orange chicken taste exactly like the real deal<\/strong>. It\u2019s a simple upgrade that gives you that bold, signature flavor. Once you try it, you\u2019ll see why mine stands out over others!<\/p>\n<\/figure>\n\nThe Reason This One Actually Tastes Right<\/h2>\n\nThe Secret Ingredient Makes All the Difference:<\/strong> Instead of watered down orange juice, my recipe uses orange extract for a more concentrated flavor.<\/li>\nCrispy Chicken That Stays Crispy:<\/strong> A simple coating and frying method gives you that signature crunch, even after tossing it in the sauce.<\/li>\nMake It a Full Takeout Night at Home:<\/strong> Pair this with my copycat chow mein<\/a> and Beijing beef<\/a> to create a complete takeout-style meal!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nPanda Express Orange Chicken Ingredients <\/h3>\n<\/figure>\n\nChicken:<\/strong> Boneless skinless chicken thighs are a must!<\/strong> It keeps the chicken from drying out and is what Panda Express uses.<\/li>\nCornstarch:<\/strong> I use it to coat the chicken an help thicken the sauce. <\/li>\n<\/ul>\n<\/figure>\n\nOrange Extract<\/a>:<\/strong> The SECRET<\/strong> ingredient! It\u2019s even listed in the ingredients on their website. Many copycat recipes use orange juice, but a Panda Express chef claims they do not.<\/li>\nOrange Zest:<\/strong> This adds a pop of orange flavor! Use more or less to your liking.<\/li>\nDistilled Vinegar:<\/strong> A lot of copycat recipes use rice vinegar. Distilled vinegar<\/a> is listed in the ingredients on their website, so distilled white vinegar it is!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Panda Express Orange Chicken<\/h2>\nI\u2019ve always been a Panda Express girl, and always a fan of their orange chicken. I\u2019ve been testing this copycat recipe for a while and am so excited to share it with you. It\u2019s as delicious as it is easy! Make some broccoli<\/a>, honey walnut shrimp<\/a> and fried rice<\/a> to go with it!<\/p>\n\nCoat:<\/strong> Place\u00a0the chicken pieces\u00a0in a large ziplock bag<\/a>, then sprinkle the chicken with\u00a0garlic salt. Crack an egg on top of the chicken, then massage it in with your hand to coat the chicken. Add\u00a0the cornstarch\u00a0and\u00a0all-purpose flour\u00a0on top of the chicken, then seal the bag and shake to coat the chicken well.<\/li>\nMake Orange Sauce:<\/strong> In a medium-sized bowl<\/a>, add sugar,\u00a0distilled vinegar,\u00a0soy sauce,\u00a0orange extract,\u00a0cornstarch,\u00a0garlic,\u00a0ginger paste,\u00a0red pepper flakes, and\u00a0orange zest, and whisk until combined.<\/li>\nCook:<\/strong> In a large skillet or wok, add the oil and heat over medium-high heat. Once the oil is hot enough, add the coated chicken, and cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/li>\nThicken Sauce:<\/strong> Return to the skillet<\/a> over medium-high heat and add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/li>\nCombine:<\/strong> Add the cooked chicken back to the skillet, then toss it in the sauce to coat thoroughly. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish Panda Express Orange Chicken with red pepper flakes and serve over rice<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t Skip This Step!<\/strong> Heating the sauce and chicken together for a few minutes at the end really helps the sauce stick to the chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
I\u2019ve always been a Panda Express girl, and always a fan of their orange chicken. I\u2019ve been testing this copycat recipe for a while and am so excited to share it with you. It\u2019s as delicious as it is easy! Make some broccoli<\/a>, honey walnut shrimp<\/a> and fried rice<\/a> to go with it!<\/p>\n\nCoat:<\/strong> Place\u00a0the chicken pieces\u00a0in a large ziplock bag<\/a>, then sprinkle the chicken with\u00a0garlic salt. Crack an egg on top of the chicken, then massage it in with your hand to coat the chicken. Add\u00a0the cornstarch\u00a0and\u00a0all-purpose flour\u00a0on top of the chicken, then seal the bag and shake to coat the chicken well.<\/li>\nMake Orange Sauce:<\/strong> In a medium-sized bowl<\/a>, add sugar,\u00a0distilled vinegar,\u00a0soy sauce,\u00a0orange extract,\u00a0cornstarch,\u00a0garlic,\u00a0ginger paste,\u00a0red pepper flakes, and\u00a0orange zest, and whisk until combined.<\/li>\nCook:<\/strong> In a large skillet or wok, add the oil and heat over medium-high heat. Once the oil is hot enough, add the coated chicken, and cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/li>\nThicken Sauce:<\/strong> Return to the skillet<\/a> over medium-high heat and add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/li>\nCombine:<\/strong> Add the cooked chicken back to the skillet, then toss it in the sauce to coat thoroughly. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish Panda Express Orange Chicken with red pepper flakes and serve over rice<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t Skip This Step!<\/strong> Heating the sauce and chicken together for a few minutes at the end really helps the sauce stick to the chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Don\u2019t Skip This Step!<\/strong> Heating the sauce and chicken together for a few minutes at the end really helps the sauce stick to the chicken.<\/p>\n<\/div>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPlace 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Place 1 \u00bd pounds boneless skinless chicken thighs<\/span> in a large ziplock bag. Sprinkle the chicken with \u00bd teaspoon garlic salt<\/span>. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bd cup cornstarch<\/span> and \u00bd cup all-purpose flour<\/span> on top of the chicken. Seal the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a medium-sized bowl, whisk together 1 cup granulated sugar<\/span>, \u00be cup distilled vinegar<\/span>, \u00bc cup soy sauce<\/span>, 1 \u00bd teaspoons orange extract<\/span>, 2 tablespoons cornstarch<\/span>, \u00bd teaspoon minced garlic<\/span>, \u00bd teaspoon ginger paste<\/span>, \u00bd teaspoon red pepper flakes<\/span>, and 1 tablespoon orange zest<\/span>.<\/span><\/p>\n<\/li>\n\nIn a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large skillet or wok, add \u2153 cup canola oil or vegetable oil<\/span> and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.<\/span><\/p>\n<\/li>\n\nReturning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Returning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> Warm in the microwave for 1-2 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>727<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>Protein: <\/span>38<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>208<\/span>mg<\/span><\/span>Sodium: <\/span>1278<\/span>mg<\/span><\/span>Potassium: <\/span>494<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>50<\/span>g<\/span><\/span>Vitamin A: <\/span>189<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve on the Side<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-2.jpg\")
<\/div>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-2-1200x1799.jpg\" "\\"Skip")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsCopyCatPandaExpressOrangeChicken-1200x800.png\"\/ "\\"Skip")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsCopyCatPandaExpressOrangeChicken-1200x800.png\" "\\"Skip")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsPandaExpressOrangeChicken-1200x800.png\"\/ "\\"Skip")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsPandaExpressOrangeChicken-1200x800.png\" "\\"Skip")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-2-1-1200x800.jpg\"\/ "\\"Skip")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-2-1-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"All](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-3-1200x800.jpg\"\/ "\\"Skip")
![\"All](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-3-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Coated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-4-1200x800.jpg\"\/ "\\"Skip")
![\"Coated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-4-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-5-1200x800.jpg\"\/ "\\"Skip")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-5-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-6-1200x800.jpg\"\/ "\\"Skip")
![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/panda-express-orange-chicken-6-1200x800.jpg\" "\\"Skip")
<\/figure>\n<\/figure>\n