Mandarin chicken is one of those weeknight dinners that feels like a treat without any extra effort. It comes together in just 20 minutes with pantry staples you likely already have, and the sticky, savory-sweet sauce is the kind that has everyone scraping their plates clean. I make this on busy weeknights when I want something homemade that actually tastes special, and it never lets me down.
There is something about that glossy orange-ginger sauce coating tender chicken that makes the whole kitchen smell incredible. My kids started requesting this one on repeat after the very first time I served it, and I was not even a little surprised. The sauce is bright and bold, the chicken stays juicy, and the whole thing is on the table faster than any delivery order could be. Make this tonight!
Table of Contents
Ingredients for Mandarin Chicken
I have tested this mandarin chicken recipe more times than I can count, and keeping the ingredients simple and high quality makes all the difference. Here is everything you need:
- 1½ lbs boneless, skinless chicken breasts (cubed) — I recommend cutting the pieces into even 1-inch cubes so they cook at the same rate and nothing dries out
- 1 tbsp vegetable oil — My preference is a neutral high-smoke-point oil like avocado or vegetable for that perfect golden sear
- ⅓ cup orange juice — In my experience, fresh-squeezed gives the sauce a brighter, more vibrant flavor than bottled
- ¼ cup low-sodium soy sauce — I always reach for low-sodium so you stay in control of the salt level
- 2 tbsp brown sugar
- 2 tbsp water
- 1½ tbsp cornstarch — Pro tip: whisk it into the cold liquid before heating to prevent lumps in your sauce
- 2 cloves garlic (minced)
- ½ tsp fresh ginger (grated)
- ¼ tsp ground black pepper
For Serving (optional):
- Steamed white or brown rice
- Steamed broccoli
- Sliced green onions
- Sesame seeds
Step-by-Step Instructions
In my experience, the key to a great mandarin chicken is getting a solid sear on the chicken before the sauce goes in. That golden crust locks in juiciness and gives the dish a little texture contrast once the sauce coats everything. Follow these steps for the best results every time.
Step 1: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, water, cornstarch, minced garlic, grated ginger, and black pepper until completely smooth and combined. The sauce will look thin at this stage — that is normal. Set it aside.
Step 2: Heat the vegetable oil in a wok or large skillet over medium-high heat until it shimmers. Add the cubed chicken in a single layer and cook for 2 to 3 minutes per side until golden brown and nearly cooked through. Work in batches if your pan is crowded — piling the chicken in causes steaming instead of searing and you lose that color.
Step 3: Pour the prepared sauce over the chicken and stir well to coat every piece. Bring the mixture to a low boil, then reduce the heat to low. Simmer for 5 to 8 minutes, stirring occasionally, until the sauce thickens into a glossy coating and the chicken reaches an internal temperature of 165°F. Use a meat thermometer to confirm — it takes the guesswork out completely.
Step 4: Serve hot over steamed rice and garnish with sliced green onions and sesame seeds if desired. The sauce thickens slightly as it sits, so serve right away for the best texture.
What to Serve with Mandarin Chicken
This mandarin chicken pairs best with sides that balance its bold, savory-sweet sauce with freshness, crunch, or something neutral to soak it all up.
Steamed White or Brown Rice: Rice is the classic base for mandarin chicken because it soaks up every drop of that gorgeous sauce. Brown rice adds a nutty depth and extra fiber if you want a heartier plate.
Steamed Broccoli: The mild, slightly bitter flavor of broccoli is a natural contrast to the sweet sauce. It also adds color and a satisfying bite that rounds out the meal beautifully.
Chicken Lo Mein: Feeling like a full takeout-style spread at home? Serve mandarin chicken alongside a quick chicken lo mein for a table that will have the whole family excited before they even sit down.
Easy Chicken Fried Rice: Leftover rice is perfect here. This easy chicken fried rice is a great way to round out the meal and use up what is already in the fridge.
Chinese Style Mango Chicken Stir Fry: If you love the sweet and savory flavor profile of mandarin chicken, this mango chicken stir fry is a natural pairing for a full Asian-inspired dinner spread.
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Garlic Butter Chicken and Broccoli: A simple garlic butter broccoli side brings richness and a pop of green that complements the orange-ginger sauce without competing with it.
Easy Vegetable Stir Fry: A quick vegetable stir fry adds color, crunch, and nutrition to the plate while staying true to the Asian-inspired theme of the meal.
Storage and Reheating Tips
Store leftover mandarin chicken in an airtight container in the refrigerator for up to 4 days. The sauce will thicken further after chilling, which is completely normal and actually makes it even more flavorful the next day.
To reheat, I recommend warming it in a skillet over medium-low heat with a splash of water or orange juice to loosen the sauce back to its original glossy consistency. The microwave works too — cover loosely and heat in 60-second intervals, stirring between each round.
Pro tip: This recipe is a great meal prep option. Make a double batch on Sunday, portion it into containers with rice, and you have ready-to-go lunches all week.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well here. They are slightly fattier, which keeps them extra juicy. Adjust the cook time slightly as thighs can take an extra minute or two to reach 165°F.
Can I make this sauce ahead of time?
Absolutely. Whisk the sauce ingredients together and store in a sealed jar in the refrigerator for up to 3 days. Give it a good shake or stir before using since the cornstarch can settle.
Is mandarin chicken gluten-free?
Not as written, since soy sauce contains wheat. To make it gluten-free, swap the soy sauce for an equal amount of tamari or a certified gluten-free soy sauce.
20-Minute Mandarin Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, water, cornstarch, minced garlic, grated ginger, and black pepper until completely smooth and combined. Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the cubed chicken in a single layer and cook for 2 to 3 minutes per side until golden brown and nearly cooked through. Work in batches if the pan is crowded to ensure proper searing.
- Pour the prepared sauce over the chicken and stir to coat. Bring to a low boil, then reduce heat to low. Simmer for 5 to 8 minutes, stirring occasionally, until the sauce thickens into a glossy coating and the chicken reaches an internal temperature of 165°F.
- Serve hot over steamed rice. Garnish with sliced green onions and sesame seeds if desired.
