This Chinese Mandarin Chicken is a healthy, homemade dish featuring tender, juicy chicken breast slices in a savory, tangy, and slightly sweet soy-based sauce. Skip the mall takeout and enjoy this quick, flavorful meal made with simple ingredients.
Authentic Chicken Mandarin Recipe With Gravy
Mandarin Chicken is one of the most sought-after Chinese recipes on my site, especially since it was removed from the Panda Express menu. I’ve received numerous emails from readers requesting a way to recreate this dish at home. For anyone missing that classic Chinese Mandarin Chicken, I present the easiest and most delicious copycat recipe that might even surpass the original!
This dish is prepared with a sweet and savory Mandarin-style sauce, reminiscent of what you would find at Panda Express or in mall food courts. However, making it at home means it’s healthier, fresher, and bursting with even more flavor. Whether you’re craving Chinese takeout or need a quick dinner solution, this recipe ticks all the boxes—simple, delicious, and perfect for busy nights.
Mandarin Chicken Vs. Orange Chicken
A common question I receive is, “What’s the difference between Mandarin Chicken and Orange Chicken?” Here’s the scoop!
In many U.S. Chinese restaurants, Mandarin Chicken and Orange Chicken are quite similar, but there are some key differences. Orange Chicken is typically deep-fried, crispy, and coated in a sticky, sweet, and tangy orange sauce. Think of Trader Joe’s Mandarin Orange Chicken—chunks of crispy chicken drenched in that delightful orange glaze.
In contrast, my version of Mandarin Chicken is inspired by Panda Express, featuring tender, juicy chicken breasts that are pan-fried (or grilled for a smoky flavor) and topped with a simple, savory Mandarin sauce. It’s lighter yet still packed with flavor.
It can be confusing since both dishes are beloved by many, including picky eaters and children. If you’re torn between the two, why not try both recipes and see which one you prefer? Happy eating!
Ingredients You’ll Need
Be sure to check the recipe card at the bottom of this post for all the details on each ingredient.
Chicken breast is ideal for this dish as it cooks quickly and remains tender and juicy. The light sauce absorbs all the sweet and savory flavors without overpowering the dish. Plus, it’s a leaner, healthier option that still tastes fantastic.
Sugar helps balance the soy sauce, adding just the right hint of sweetness to round out the flavors. It’s not overly sweet—just enough to make the sauce taste complete and slightly addictive.
This recipe uses lemon juice instead of orange juice for a brighter, cleaner tang. It adds a little zing to the sauce without stealing the spotlight. Fresh lemon juice is best if you have it on hand.
How To Make Chinese Mandarin Chicken
Heat a skillet with a little oil and cook the chicken on both sides until it’s nicely browned and cooked through. You can also grill it or use a cast-iron grill pan for a smoky flavor—it’s entirely up to you. Once cooked, let the chicken rest for a few minutes (this helps keep it juicy!), then slice it up and set it aside.
In a small saucepan, combine all the sauce ingredients. Set it over medium heat and let it simmer for a few minutes until it starts to thicken slightly—you want that glossy, pourable texture. Don’t forget to remove the ginger slices once it’s done!
Now, drizzle that delicious sauce over the chicken, and sprinkle some fresh scallions for an extra pop of flavor and color. Serve immediately with a side of steamed rice, and enjoy!
Frequently Asked Questions
Yes. Just cook them a little longer than breast meat until they’re tender and cooked through. It’s a great option if you prefer a bit more fat and flavor.
While this dish is best served fresh to maintain the chicken’s crispiness, you can prep the chicken and sauce ahead of time and store them separately in the fridge for 1-2 days. Reheat the sauce and chicken when you’re ready to serve, but note that the chicken won’t stay crispy.
To thicken the sauce, mix a teaspoon of cornstarch with a tablespoon of water, then stir it into the sauce as it simmers. This will give the sauce a nice, silky consistency without making it too heavy.
Store the chicken and sauce separately in the fridge for about 2-3 days. To reheat, warm the chicken in the oven to keep it crispy.
You can freeze the chicken and sauce separately, but keep in mind that the chicken won’t stay crispy after being frozen and reheated. Thaw in the fridge overnight and gently reheat when you’re ready to serve.
This recipe contains only 170 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
If you try this recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on social media for new updates.
