Mandarin Chicken Recipe

This mandarin chicken recipe has been my go-to fix when I want something that tastes like takeout but comes together faster than delivery ever could. Juicy chicken breast bites coated in a glossy, sweet-savory homemade mandarin orange sauce – fresh OJ, soy sauce, garlic, ginger, and a touch of brown sugar – all done in 20 minutes flat.

The first time I made this, I had half a carton of orange juice sitting in the fridge and chicken that needed to be used up. I whisked the sauce together in one bowl, browned the chicken fast in a hot skillet, and by the time I had rice going on the back burner, the whole kitchen smelled like a Chinese restaurant on a Friday night. That combination of caramelized garlic and warm ginger hitting the hot pan is something I still look forward to every single time. This mandarin chicken recipe has been a regular weeknight dinner ever since because it is fast, high-protein, and genuinely delicious every time you make it.

Everything You Need for This Mandarin Chicken Recipe

I always measure and prep everything before the chicken hits the pan – this recipe moves quickly once the heat is on. Pro tip: fresh-squeezed orange juice gives the sauce a noticeably brighter, more vibrant flavor than bottled, but bottled absolutely works on a busy night.

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts, cut into even bite-sized cubes (chicken thighs work great too for a richer, juicier result)
• 1 tablespoon vegetable oil (canola or peanut oil also work)

For the Mandarin Orange Sauce:

• 1/3 cup orange juice – fresh-squeezed preferred, bottled is fine, or use juice drained from a can of mandarin oranges
• 1/4 cup low-sodium soy sauce (use tamari or coconut aminos for a gluten-free version)
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1.5 tablespoons cornstarch – I always whisk this directly into the cold liquid before the pan so it dissolves completely. Do not skip this step.
• 2 cloves garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1/4 teaspoon ground black pepper

For Serving (Optional):

• Steamed white or brown rice
• Steamed broccoli
• Sliced green onions
• Toasted sesame seeds

How to Make Mandarin Chicken in 20 Minutes

I recommend cutting all the chicken pieces to a uniform size before you start – uneven cubes mean uneven cooking, and some bites will dry out before others finish. Everything moves fast once the skillet is hot.

Step 1: In a mixing bowl, whisk together the orange juice, soy sauce, brown sugar, water, cornstarch, minced garlic, grated ginger, and black pepper. Whisk until completely smooth with zero lumps of cornstarch remaining. Undissolved cornstarch will not smooth out once it hits the hot pan – it will just clump. Set the sauce aside.

Step 2: Heat vegetable oil in a large wok or 12-inch nonstick skillet over medium-high heat until shimmering. Add the cubed chicken in a single even layer – do not pile it in. Cook for 2 to 3 minutes per side until the edges are golden brown and the chicken is mostly cooked through. Those browned edges are where the flavor lives and they help the sauce cling to every piece.

Step 3: Pour the mandarin orange sauce over the browned chicken and stir to coat every piece evenly. Bring the skillet contents to a low boil, then immediately reduce the heat to low.

Step 4: Simmer for 5 to 8 minutes, stirring occasionally, until the sauce thickens into a glossy glaze and the chicken reaches an internal temperature of 165 degrees F. Watch closely during this step. The sauce thickens faster than you expect. Pull it off heat the moment it looks glossy and coating the chicken – if you let it go too long, it turns gluey and overly thick rather than that silky, restaurant-style glaze.

Step 5: Serve immediately over steamed rice with broccoli on the side. Garnish with sliced green onions and toasted sesame seeds if desired.

Best Sides to Serve with Mandarin Chicken

This mandarin chicken recipe pairs best with clean, simple sides that let the sweet-savory orange glaze shine as the star of the plate. Here are the best sides for mandarin chicken to round out a complete dinner:

Steamed White Rice: The classic pairing. Fluffy white rice soaks up every drop of the glossy mandarin orange sauce and makes every bite rich and satisfying.

Steamed Brown Rice: A fiber-rich, nuttier option that adds heartiness and makes this already high-protein dinner even more nutritious and filling.

Steamed or Stir-Fried Broccoli: The slight natural bitterness of broccoli is a perfect contrast to the sweet-savory sauce. Stir-fry it separately first and toss it in during the last 2 minutes of simmering for the best texture.

Jasmine or Basmati Rice: The floral aroma of jasmine or the nuttiness of basmati rice elevates this into a restaurant-quality dinner with zero extra effort.

Butter Lettuce Wraps: Skip the rice entirely and spoon the chicken into butter lettuce cups for a light, low-carb option that is still deeply satisfying and a fun way to serve it.

More Easy Chicken Dinners to Try This Week

If this mandarin chicken recipe hit the spot, there are plenty of other quick, flavorful chicken dinners worth adding to the rotation. The Thai Peanut Chicken brings a similar sweet-savory skillet energy with a rich peanut sauce, while the Garlic Butter Chicken Bites are another fast one-pan option perfect for busy weeknights. For a sheet pan version that requires even less hands-on time, the Sheet Pan Hot Honey Garlic Chicken and Zucchini is a crowd-pleaser worth bookmarking.

Serving this over rice? The Honey BBQ Chicken Rice is another saucy rice bowl that the whole family tends to love, and the Hibachi Chicken and Vegetables makes a fun complement if looking to build a full Asian-inspired dinner spread at home.

How to Store and Reheat Leftover Mandarin Chicken

Leftover mandarin chicken stores beautifully and the sauce actually settles deeper into the chicken overnight – making the next-day leftovers taste even better. Store in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium-low heat with a small splash of water or orange juice to loosen the sauce back to a glossy consistency. You can also reheat in the microwave in 60-second intervals, stirring between each, until heated through. Avoid high microwave heat – it dries out the chicken and thickens the sauce too fast.

Pro tip: this mandarin chicken recipe is freezer-friendly for up to 3 months. Freeze in a freezer-safe airtight container, thaw overnight in the refrigerator, and reheat using the skillet method above for the best texture. It is a great candidate for weekend meal prep.

Mandarin Chicken Recipe FAQs

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