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This Chinese Mandarin Chicken is a healthy, homemade dish with tender, juicy chicken breast slices in a savory, tangy, and slightly sweet soy-based sauce. Skip Panda Express or mall takeout and enjoy this quick, flavorful meal with simple ingredients.
Authentic Chicken Mandarin Recipe With Gravy
Mandarin Chicken is one of the most requested Chinese recipes on my site, especially since Panda Express took it off their menu. I’ve been getting emails from readers asking for a way to make this dish at home. So, for anyone missing that classic Chinese Mandarin Chicken, I’ve got the easiest and most delicious copycat recipe that might even be better than the original!
This dish is made with a sweet and savory Mandarin-style sauce, just like the one you’d find at Panda Express or in mall food courts. But, when you make it at home, it’s healthier, fresher, and packed with even more flavor. Whether you’re craving Chinese takeout or need a quick dinner, this recipe checks all the boxes—simple, tasty, and perfect for busy nights.
Mandarin Chicken Vs. Orange Chicken
I get this question a lot from my readers: “What’s the difference between Mandarin Chicken and Orange Chicken?” Well, here’s the scoop!
In a lot of U.S. Chinese restaurants, Mandarin Chicken and Orange Chicken are pretty similar, but there are a couple of key differences. Orange Chicken is almost always deep-fried, crispy, and coated in that super sticky, sweet, and tangy orange sauce. Think of Trader Joe’s Mandarin Orange Chicken—chunks of crispy chicken drenched in that amazing orange glaze.
Now, my version of Mandarin Chicken is a little different. It’s inspired by Panda Express, with tender, juicy chicken breasts that are pan-fried (or grilled, if you want that smoky flavor) and topped with a simple, savory Mandarin sauce. It’s lighter, but still packs tons of flavor.
I know it can be confusing because both are loved by so many people, from picky eaters to kids. If you’re stuck deciding between the two, why not try both recipes and see which one you like better? Happy eating!
Ingredients You’ll Need
Be sure to check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Why Chicken Breast Works So Well
Chicken breast is perfect here—it cooks quickly and stays tender and juicy. Since the sauce is light, it soaks up all that sweet and savory flavor without overpowering the dish. Plus, it’s a lean, healthier option that still tastes amazing.
Pro Tip #2: Sugar Balances It Out
Sugar helps balance the soy sauce, adding just the right hint of sweetness to round out the flavors. It’s not too sweet—just enough to make the sauce taste complete and a little bit addictive.
Pro Tip #3: Lemon Juice Instead Of Orange Juice
There’s no orange juice here—just lemon for a brighter, cleaner tang. It adds a little zing to the sauce without stealing the show. Fresh lemon juice works best if you’ve got it on hand.
How To Make Chinese Mandarin Chicken
Heat up a skillet with a little oil and cook the chicken on both sides until it’s nicely browned and cooked through. You could also toss it on the grill or use a cast-iron grill pan if you want that smoky flavor—totally up to you. Once it’s done, let the chicken rest for a few minutes (this helps keep it juicy!), then slice it up and set it aside.
Grab a small saucepan and toss in all the sauce ingredients. Set it over medium heat and let it simmer for a few minutes until it starts to thicken slightly—you’re looking for that glossy, pourable texture. Don’t forget to fish out the ginger slices once it’s done!
Now, just drizzle that delicious sauce over the chicken, and don’t forget to sprinkle on some fresh scallions for that extra pop of flavor and color. Serve it up right away with a side of steamed rice, and you’re good to go! 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 like a bit more fat and flavor.
While this dish is best served fresh to keep the chicken crispy, 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 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. It’ll 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 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 is only 170 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my 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 Facebook, Pinterest, and Instagram for new updates.
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Heat a skillet and pan-fry the chicken on both sides until cooked through. You can also grill the chicken or use a cast-iron grill pan. Allow to cool, then slice into pieces and set aside.
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Combine all the ingredients in a small saucepan. Heat over medium heat until the sauce slightly thickens. Discard the ginger slices.
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Drizzle the sauce over the chicken and garnish with scallions. Serve immediately with steamed rice.
Serving: 4people, Calories: 170kcal, Carbohydrates: 8g, Protein: 27g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 76mg, Sodium: 1143mg, Potassium: 485mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 36IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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