Ready for an orange chicken recipe even better than the frozen version from Trader Joe’s?
If you’re not familiar, I’m talking about this one:
I heard that TJ’s Mandarin Orange Chicken was one of the best freezer meals and I knew I had to try it. While we definitely enjoyed the freezer meal version from TJ, I was excited to make my own from scratch. You can watch the full video where I recreate it step by step below!
Get more recipes like this in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator, and more. Start a free trial today!
Below is a photo of the TJ frozen dinner version – we didn’t have any veggies on hand and I topped the rice with furikake seasoning for my orange chicken recipe.
Again, it was good, but we found that there was more breading than actual chicken and the sauce was almost too sweet.
I hope you enjoy this homemade version as much as I did!
Recipe Overview
For this copycat recipe, we’re using:
- Chicken thighs (juicier and more flavorful than chicken breast)
- Broccoli
- Rice
- Orange sauce (made with fresh orange, soy sauce, sugar, rice vinegar, and ketchup)
The orange sauce is truly the star of the dish—sweet, tangy, and just thick enough to coat each bite of chicken.
How you can customize this orange Chicken recipe
- Protein swaps: Use chicken breast, shrimp, or beef strips. Chicken thighs have the best texture, but all of these work.
- Grain swaps: White rice has the best texture for meal prep, but brown rice, quinoa, noodles, or even cauliflower rice can be used.
- Veggie swaps: Not into broccoli? Try snap peas, bok choy, green onions, baby corn, bell peppers, zucchini, green beans, or mushrooms.
- Gluten-free version: Use all-purpose gluten-free flour, GF bread crumbs, and liquid aminos instead of soy sauce.
- Vegan version: Replace the eggs with ½ cup non-dairy milk and swap chicken for tofu or tempeh.
Let’s talk about the orange sauce
You’re looking for a sauce that’s thick enough to cling to your protein but still light enough to toss easily.
- Want it sweeter? Add more sugar or ketchup.
- If it’s too thin: Add more cornstarch mixed with water (1 tsp cornstarch to 2–3 tbsp water).
- If it’s too thick: Add a splash of water.
Storage and reheating notes:
- Lasts up to 4 days in the fridge
- Not freezer-friendly (but you can freeze the sauce on its own for later use)
- Store leftover sauce in the fridge for up to 6 days
- Reheat in the microwave or on the stove until warmed through
Why This Orange Chicken Is Perfect for Meal Prep
Homemade orange chicken is faster than takeout, more budget-friendly, and way fresher than a freezer meal. Because you can prep the sauce and chop your veggies in advance, the cooking time is quick—making it a perfect recipe to batch-cook for the week.
At Workweek Lunch, we love recipes like this because they hit that sweet spot of being customizable, meal-prep friendly, and comforting. With the right balance of protein, carbs, and veggies, this orange chicken recipe can fit into your weekly routine without feeling repetitive. Want more meal prep ideas that save you time, money, and stress? Join the WWL Meal Prep Program today.
Recommended Products for this Recipe
Here are a few products I love that make this recipe (and meal prep in general) easier:
- Nonstick wok or skillet – Perfect for stir-fries and quick high-heat cooking.
- Glass meal prep containers – Airtight and microwave-safe, great for storing 3–4 portions.
- Citrus juicer – Makes squeezing fresh orange juice for the sauce a breeze.
- Small whisk – Essential for blending cornstarch into water without clumps.
Frequently Asked Questions
Is this orange chicken recipe healthier than Trader Joe’s?
Yes! Making it from scratch means you can control the sugar, sodium, and oil. Plus, you’re getting fresh veggies instead of just fried chicken.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free flour and bread crumbs, and swap soy sauce for tamari or liquid aminos.
What’s the best protein to use for this recipe?
Chicken thighs have the best flavor and texture, but shrimp, tofu, and beef strips all work well.
Can I meal prep orange chicken?
Yes—this recipe lasts up to 4 days in the fridge. It’s not ideal for freezing, but you can make the sauce ahead and store it separately.
How do I keep the chicken crispy when reheating?
Reheat in a skillet instead of the microwave for the best texture. If you do microwave, use a paper towel under the chicken to absorb excess moisture.
Happy prepping!
And Don’t Forget To Try Our Other Delicious Recipes!
- Vegetarian Meatballs Made With Chickpeas and Miso
- Pineapple Fried Rice With Peas, Red Pepper, and Tofu
- Pan-Seared Salmon, Coconut Rice, and Mango Salsa
- Veggie Meal Prep Ramen With Tofu and Marinated Eggs
- Bourbon-Ish Chicken and Quick Veggie Rice
Or Give these Other Orange Chicken Copycats a Go!
- Panda Express Orange Chicken
- Slow Cooker Orange-Sesame Chicken With Noodles
- Asian Orange Cauliflower
Orange Baked Chicken (Copycat Recipe)
Ingredients
For the chicken
- cooking spray
- 1.5 cup panko breadcrumbs
- 1 cup all-purpose flour sub GF all-purpose flour
- 1/2 tsp salt
- 2 eggs whisked
- 16 oz chicken thighs chopped, sub chicken breast
For the broccoli and rice
- 3/4 cup rice
- 1.5 cup water
- 1 TBSP olive oil
- 1 head broccoli chopped into florets
- salt and pepper to taste
- 1/4 cup water
For the sauce
- 1 tsp cornstarch
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 inch ginger minced or grated
- 1 clove garlic minced or grated
- 2 TBSP ketchup
- 1/3 cup water
- 1/4 cup white sugar plus more to taste
- 1 orange for juices and zest (about 1/2 cup of juice and 1/2 tsp for zest)
Instructions
- Preheat your oven to 375 F. Grease a baking sheet with cooking spray.
- Prepare the chicken: Process or blend the panko breadcrumbs to make them finer (I just used my food processor). Add the flour to a bowl and mix it with the salt. Place the processed panko breadcrumbs and whisked eggs in their own bowls. Dip the chicken in the flour, then eggs, then panko and onto the baking sheet. This is easiest to do with tongs. Make sure to tap off excess flour and panko as you go and give the chicken as much space as possible. When all the chicken is coated and on the sheet pan, bake for 20 minutes.
- Meanwhile, cook the rice: add the rice, water and a generous pinch of salt to a pot. Bring the pot to a boil, then cover and reduce to a simmer for 10 minutes. Turn off the heat and let the rice steam for an additional 10 minutes (or longer). No peeking! Then fluff with a fork and set aside.
- Cook the broccoli: Add the oil to a skillet over medium heat, followed by the broccoli and salt and pepper to taste. Toss the broccoli to coat it in the oil, then add 1/4 cup water to the pan. Cover and let the broccoli steam until bright green – about 6-8 minutes. Uncover the pan and let the broccoli cook for an additional 2-3 minutes. Remove it from the pan and give it a quick wipe with a clean towel.
- Prepare the sauce: Mix the cornstarch, rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, ketchup and water in a measuring glass. Squeeze the juice from the orange into the glass and add about 1/2 tsp of zest.
- Cook the sauce: Pour the mixture into the same pan you used for the broccoli over medium-high heat and bring it to a low boil. Stir frequently and keep cooking until the sauce thickens, about 3-5 minutes. Taste and adjust flavors as necessary. If you want it to be sweeter, add more sugar or ketchup. If the sauce is not thickening, turn up the heat a bit and stir less often.
- When the sauce is thick, add the cooked chicken to the pan and toss to coat.
- Assemble: Divide the rice, broccoli and coated orange chicken to your meal prep containers. That’s it!
Megan Ridner says
This was spectacular. Tofu for me and chicken for my husband. I added some red pepper flakes for him and he said he’d eat this weekly and would swear off takeout Chinese food if I would make this dish!
Probably one of the best reviews for a meal that he’s ever given. Thanks, Talia!
Jillian Foley says
I did not have great luck with this one. It tasted good, but the sauce *immediately* soaked into the bread crumbs on the chicken — I had to make a second batch of sauce just to cover all the chicken pieces, and it still all got absorbed, which turned the chicken into a gloppy mess. The chicken pieces were great coming out of the oven, so I’m not sure what went wrong!
Talia Koren says
Hey Jillian! I’m so sorry that happened – I think some absorption is normal, but next time maybe try using no heat at all when tossing the chicken pieces with the sauce. I hope you try a recipe like this again!
Jennifer Houser says
This was so yummy! I made it for dinner for my family. It was a hit!
thanks!