Table of Contents
If you love Chinese-American takeout but want a homemade dinner that is just as satisfying, this Orange Chicken and Lo Mein recipe is one to keep in your weekly rotation. Crispy golden chicken is coated in a glossy, sweet and tangy orange sauce, then served with savory stir-fried lo mein noodles, colorful vegetables, and fluffy white rice.
The combination delivers everything you want from a comforting takeout-style meal: crispy chicken, chewy noodles, bright citrus flavor, savory sauce, and plenty of texture in every bite.
Best of all, this homemade version lets you control the ingredients. You can make the orange sauce sweeter or spicier, use chicken breast or thighs, and add your favorite vegetables to the noodles. It is an easy dinner that feels special enough for the weekend but practical enough for a busy weeknight.
If you’re looking for more easy chicken dinners, pair this recipe with other simple [Chicken Recipes] from your recipe collection for even more family-friendly meal ideas.
Why You’ll Love This Orange Chicken and Lo Mein
There is something incredibly satisfying about recreating your favorite restaurant meal at home. This Orange Chicken and Lo Mein brings together two takeout favorites in one complete dinner.
The chicken is coated in a mixture of flour and cornstarch before frying. This creates a crisp, golden exterior that contrasts beautifully with the sticky orange glaze.
The sauce is made with fresh orange juice, orange zest, soy sauce, honey or brown sugar, rice vinegar, garlic, and ginger. The result is balanced rather than overwhelmingly sweet, with enough citrus acidity to keep the dish bright.
The lo mein adds another layer of flavor and texture. Soft noodles are tossed with sautéed onions, zucchini, carrots, bell peppers, and a savory sesame-soy sauce.
You can serve everything together with white rice for a generous family-style dinner.
Ingredients for Orange Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Vegetable oil, for frying
For the Orange Sauce
- 1/2 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes, optional
Fresh orange juice gives the sauce a much brighter flavor than bottled juice. The orange zest intensifies the citrus aroma, while rice vinegar balances the sweetness.
For a lighter flavor, use honey. For a deeper, more caramel-like sweetness, brown sugar works beautifully.
Ingredients for the Lo Mein
- 12 ounces lo mein noodles
- 1 tablespoon vegetable oil
- 1 small yellow onion, thinly sliced
- 1 medium zucchini, cut into thin strips
- 1 small carrot, julienned
- 1/2 cup sliced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon black pepper
For Serving
- 3 cups cooked white rice
- Sliced green onions
- Sesame seeds
- Extra orange zest, optional
- Red pepper flakes, optional
Jasmine rice is especially good with this meal because its fluffy texture works well with both the orange chicken and the saucy noodles.
How to Make Orange Chicken and Lo Mein
1. Prepare the Chicken
Cut the chicken into evenly sized bite-size pieces. Keeping the pieces similar in size helps them cook evenly.
In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
Whisk the egg in a separate bowl. Dip each piece of chicken into the egg, allowing the excess to drip away. Transfer the chicken to the flour mixture and toss until completely coated.
The combination of flour and cornstarch is important because it creates a crisp coating without making the chicken overly heavy.
2. Fry the Chicken
Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat.
Once the oil is hot, carefully add the chicken in batches. Do not overcrowd the pan. Cooking too many pieces at once can lower the oil temperature and result in a softer coating.
Fry for about 3 to 5 minutes per side, depending on the size of the pieces.
The chicken should be golden brown on the outside and fully cooked inside. For food safety, poultry should reach an internal temperature of 165°F. You can check the current guidance from the USDA Food Safety and Inspection Service.
Transfer the cooked chicken to a wire rack or paper towel-lined plate while you prepare the sauce.
3. Make the Orange Sauce
In a medium bowl, whisk together the orange juice, orange zest, soy sauce, honey or brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
In a separate small bowl, mix the cornstarch with water until smooth.
Pour the orange mixture into a large skillet over medium heat. Bring it to a gentle simmer and cook for about 2 minutes.
Stir in the cornstarch slurry. Continue cooking for another 1 to 2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened.
The finished sauce should be thick enough to coat the back of a spoon without becoming overly sticky.
If you want a sweeter sauce, add a little more honey or brown sugar. For additional citrus flavor, add a little more orange zest.
4. Coat the Chicken
Add the crispy chicken to the skillet with the orange sauce.
Gently toss until every piece is covered in the glossy glaze.
Try not to simmer the chicken in the sauce for too long. The longer the crispy coating sits in liquid, the softer it becomes.
For the best texture, coat the chicken just before serving.
5. Cook the Lo Mein
Cook the lo mein noodles according to the package directions. Drain thoroughly and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion, zucchini, carrot, and bell pepper. Stir-fry for about 3 to 4 minutes.
The vegetables should be tender but still have a little crunch.
Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
6. Finish the Noodles
Add the cooked noodles to the skillet with the vegetables.
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, honey, rice vinegar, and black pepper.
Pour the sauce over the noodles and vegetables. Toss everything together with tongs until evenly coated.
Cook for another 1 to 2 minutes, allowing the noodles to absorb the sauce.
If the noodles seem dry, add 1 to 2 tablespoons of water and toss again.
How to Serve Orange Chicken and Lo Mein
For a restaurant-style presentation, place a generous portion of lo mein on one side of a large serving plate. Add the glazed orange chicken next to it and serve fluffy white rice alongside the two.
Sprinkle the chicken and noodles with sliced green onions and sesame seeds.
For an extra pop of citrus, add a small amount of fresh orange zest just before serving.
If you enjoy spicy food, finish the plate with red pepper flakes or serve chili garlic sauce on the side.
This Orange Chicken and Lo Mein is also perfect for family-style serving. Place the chicken, noodles, and rice in separate serving dishes so everyone can build their own plate.
Tips for the Best Orange Chicken
Use fresh orange juice. It gives the sauce a fresher and more vibrant citrus flavor.
Don’t overcrowd the skillet. Fry the chicken in batches to keep the coating crisp and golden.
Cut the chicken evenly. Uniform pieces cook at approximately the same rate.
Thicken the sauce properly. The cornstarch slurry should be added gradually while the sauce is simmering.
Coat the chicken right before serving. This helps preserve the crisp texture.
Don’t overcook the vegetables. Slightly crisp vegetables provide a much better contrast with the soft noodles.
If you’re watching sodium intake, low-sodium soy sauce is a useful choice. The FDA’s guidance on sodium also recommends paying attention to sodium amounts on Nutrition Facts labels.
Easy Variations
One of the best things about Orange Chicken and Lo Mein is how easy it is to customize.
For a spicy version, increase the red pepper flakes or add a little sriracha to the orange sauce.
For extra vegetables, add broccoli, mushrooms, snow peas, cabbage, snap peas, or bean sprouts.
You can also replace the zucchini with additional bell peppers or shredded cabbage.
Chicken thighs are an excellent alternative to chicken breasts because they stay particularly juicy and tender.
For extra protein, add shrimp, tofu, or thinly sliced beef to the noodles.
If you need a gluten-free version, use gluten-free tamari instead of regular soy sauce and select certified gluten-free noodles and sauces.
For another easy family dinner, you can also browse your [30 Minute Meals] collection for recipes that fit a busy weeknight schedule.
Can I Make Orange Chicken and Lo Mein Ahead?
Yes. Several parts of the recipe can be prepared ahead of time.
The orange sauce can be made up to one day ahead and stored in an airtight container in the refrigerator.
The vegetables can also be washed, sliced, and stored ahead of time.
The noodles can be cooked in advance, although they are best when used soon after cooking. If storing cooked noodles, toss them lightly with a little oil to help prevent sticking.
For the best texture, fry the chicken shortly before serving. Once the crispy chicken is covered with sauce, the coating will gradually soften.
How to Store Leftovers
Store the chicken, noodles, and rice in separate airtight containers whenever possible.
Refrigerate leftovers for up to 3 days.
For better texture, reheat the chicken in an air fryer, oven, or skillet instead of the microwave. This helps the exterior become crisp again.
Reheat the noodles and rice separately until hot. If the noodles seem dry, add a small splash of water or a little extra sauce.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs are an excellent option. They are juicy, flavorful, and very forgiving during cooking.
Cut them into evenly sized pieces before coating.
Can I bake the chicken?
Yes. Arrange the coated chicken pieces on a lightly greased baking sheet and spray them lightly with cooking oil.
Bake at 425°F until golden and the internal temperature reaches 165°F.
The baked version will not be quite as crispy as fried chicken, but it is still delicious.
What can I use instead of lo mein noodles?
If you cannot find lo mein noodles, spaghetti, linguine, yakisoba noodles, or another long wheat noodle can work well.
The important thing is to cook the noodles according to their package directions and drain them thoroughly before stir-frying.
Can I make the orange sauce less sweet?
Yes. Simply reduce the honey or brown sugar.
You can also add a little extra rice vinegar to increase the tangy flavor and balance the sweetness.
What vegetables work best in lo mein?
Carrots, bell peppers, zucchini, onions, broccoli, cabbage, mushrooms, snow peas, and bean sprouts are all excellent choices.
Use whatever combination your family enjoys.
What should I serve with Orange Chicken and Lo Mein?
White rice is an easy classic choice. Jasmine rice, brown rice, fried rice, or steamed vegetables can also be served alongside the meal.
More Easy Dinner Ideas
If this Orange Chicken and Lo Mein becomes a family favorite, keep your dinner rotation interesting with other simple recipes.
Try pairing homemade chicken dinners with easy vegetable sides, rice dishes, soups, or salads. You can also explore your [Easy Dinner Recipes] collection for more comforting weeknight meals.
For readers who love chicken-based meals, your [Chicken Recipes] collection is another natural place to find more family-friendly dinner inspiration.
Final Thoughts
This Orange Chicken and Lo Mein recipe brings classic Chinese-American takeout flavors into your own kitchen without requiring complicated techniques.
The crispy chicken, glossy orange glaze, savory noodles, colorful vegetables, and fluffy rice create a complete meal that is satisfying enough for the whole family.
The recipe is also incredibly flexible. Adjust the sweetness, add more spice, swap the vegetables, or use chicken thighs instead of chicken breast. If you’re looking for another comforting chicken dinner, try this Slow Cooker Chicken Cordon Bleu for an easy, family-friendly option.
Once you make homemade Orange Chicken and Lo Mein, you’ll have an easy takeout-inspired dinner that works beautifully for busy weeknights, casual family dinners, and weekend cravings.
Serve it fresh with plenty of green onions and sesame seeds, and enjoy a restaurant-style meal made right at home.
PrintOrange Chicken and Lo Mein
Crispy golden chicken coated in a glossy sweet and tangy orange sauce, served with savory vegetable lo mein and fluffy white rice for an easy homemade takeout-style dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried and Stir-Fried
- Cuisine: Chinese-American
Ingredients
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika
Vegetable oil, for frying
1/2 cup fresh orange juice
2 tbsp orange zest
1/4 cup low-sodium soy sauce
1/4 cup honey or brown sugar
2 tbsp rice vinegar
1 tbsp minced garlic
1 tsp fresh grated ginger
1 tbsp sesame oil
1 tbsp cornstarch
2 tbsp water
1/4 tsp red pepper flakes, optional
12 oz lo mein noodles
1 tbsp vegetable oil
1 small yellow onion, thinly sliced
1 medium zucchini, cut into thin strips
1 small carrot, julienned
1/2 cup sliced bell pepper
2 cloves garlic, minced
2 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp honey
1/2 tsp rice vinegar
1/4 tsp black pepper
3 cups cooked white rice
Sliced green onions, for garnish
Sesame seeds, for garnish
Instructions
1. Cut chicken into bite-size pieces.
2. Coat chicken in egg, then flour, cornstarch, salt, pepper, garlic powder, and paprika.
3. Fry chicken in hot oil until golden and cooked through.
4. Whisk orange juice, zest, soy sauce, honey, vinegar, garlic, ginger, sesame oil, and red pepper flakes.
5. Simmer sauce, then stir in cornstarch slurry until thickened.
6. Toss crispy chicken with orange sauce.
7. Cook lo mein noodles and drain.
8. Stir-fry onion, zucchini, carrot, bell pepper, and garlic.
9. Add noodles and remaining sauce ingredients; toss well.
10. Serve orange chicken with lo mein and white rice.
11. Garnish with green onions and sesame seeds.
Notes
Use chicken thighs for extra tenderness.
Adjust honey and red pepper flakes to taste.
Serve immediately for the crispiest chicken.
Refrigerate leftovers for up to 3 days.
Reheat chicken in an oven or air fryer for better texture.