This Make-Ahead Orange Chicken Freezer Meal is a delicious and tangy chicken dish with the right amount of ginger and orange, and with the convenience of having it ready in the freezer to whip up last minute! You can prepare the meal in advance, freeze it, and then simply heat it up whenever you’re ready for a quick and tasty dinner.
This Orange Chicken freezer meal is a great way to have a tasty, homemade dinner ready with little effort. By preparing the chicken and sauce ahead of time, you can freeze it and have it on hand for those busy days when cooking from scratch is not an option. This meal combines the sweet and tangy flavors of orange ginger sauce with tender chicken pieces, making it a family favorite that is both delicious and convenient.
When you’re ready to eat, simply take the meal out of the freezer and heat it up. You’ll save time on busy weeknights and still enjoy a flavorful, home-cooked meal. With a little planning and preparation, you can make sure you always have a quick and satisfying dinner option available, making mealtime stress-free and enjoyable.
Check out all my Freezer Meals for more convenient dinner ideas like these Chicken Burrito Bowls (Make Ahead & Freeze) or these Stuffed Shells {Freezer Meal}.
And make sure to check out also my book “Seriously Good Freezer Meals“!
Ingredients and Substitutions
- Chicken: Use boneless, skinless chicken breast for the best consistency. You can substitute with boneless, skinless chicken thighs for a juicier option.
- Cornstarch: Helps to create a crispy coating on the chicken and thickens the sauce. It can be substituted with arrowroot powder or all purpose flour.
- Vegetable oil: You can use any flavorless vegetable oil, like canola or peanut oil.
- Fresh green onion: Adds a fresh, mild onion flavor and a pop of color to the dish. You can be substitute with chives or omit entirely.
- Orange juice: Provides the sweet and tangy base for the sauce; fresh or store-bought juice can be used.
- Soy sauce: Adds a savory umami flavor to the sauce; can be substituted with tamari or coconut aminos for a gluten-free option.
- Honey: Sweetens the sauce and balances the tanginess. You can use any type of honey you prefer.
- Rice vinegar: Adds acidity and brightness to the sauce; it can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil: Provides a rich, nutty flavor, a little goes a long way.
- Garlic: Adds a pungent and savory depth to the sauce. You can fresh or jarred minced garlic, or garlic powder for a milder flavor.
- Ginger: Adds a warm, spicy note to the sauce; fresh or jarred ginger can be used, or powdered ginger for a milder flavor.
Variations
You can customize this Orange Chicken recipe to give it an extra kick of flavor or match your dietary preferences.
- Spicy: Add 1-2 teaspoons of crushed red pepper flakes or sriracha to the orange sauce for a spicy kick.
- Vegetarian: Substitute the chicken with firm tofu or tempeh for a vegetarian option.
- Gluten-Free: Replace soy sauce with gluten-free tamari or coconut aminos, and ensure the cornstarch is certified gluten-free.
- Extra Veggie: Add steamed broccoli, bell peppers, or snap peas to the dish for more vegetables.
- Garlic-Lover’s: Double the amount of minced garlic for a more intense garlic flavor.
- Ginger-Infused: Double the ginger for a spicier, more aromatic sauce.
- Nutty: Add a handful of toasted cashews or almonds for extra crunch and nutty flavor.
Instructions with Photos
Dice chicken into bite-sized pieces.
In a medium sized bowl, combine cornstarch and egg whites. Stir and add chicken to bowl. Turn to coat chicken until all are well combined.
Add oil to a large skillet over medium-high heat, and when hot, add coated chicken in small batches. Cook until golden brown, about 3 to 5 minutes.
In another small bowl make the orange sauce by whisking together orange juice, water, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch.
In a medium saucepan over medium heat, add orange sauce mix. Bring to a boil, stirring continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up.
Pour sauce over chicken and serve with chopped green onions if using.
Freezing and Reheating
Freeze It for Later:
Pour the uncooked sauce into a labeled gallon-sized freezer bag and seal it, making sure to remove any excess air. Place the cooked and cooled chicken into another labeled gallon-sized freezer bag. For convenience, you can put the sauce bag inside the chicken bag to keep them together. Place the bags in the freezer.
Reheating:
To quickly thaw the frozen orange sauce mix, place the bag in a bowl of hot water. Preheat your oven to 350°F. Arrange the frozen chicken on a parchment-lined baking sheet and bake for 12-15 minutes until the chicken is thoroughly heated. Meanwhile, bring the sauce to a boil, stirring continuously, then reduce the heat to low and simmer for 1-2 minutes until it thickens. Pour the sauce over the heated chicken and serve, garnished with chopped green onions if desired.
Serving Suggestions
For a complete meal, serve the orange chicken over a bed of steamed white or brown rice, which will absorb the flavorful sauce perfectly. You can also pair it with a side of stir-fried vegetables such as broccoli, bell peppers, and snap peas for added crunch and nutrition.
Recipe FAQs
The orange chicken can be stored in the freezer for up to 3 months. Make sure to label the bags with the date of preparation.
Yes, adding steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas is a great way to make the meal more nutritious.
Place the frozen sauce bag in a bowl of hot water to thaw it quickly before reheating.
Orange Chicken Freezer Meal Recipe
Ingredients
- 2 lbs boneless, skinless chicken breast
- 2 egg whites
- 2 tbsp cornstarch
- 1/2 cup vegetable oil
- fresh green onion, sliced optional
Orange Sauce
- 1/2 cup orange juice
- 1/4 cup water
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/4 tsp sesame oil
- 1 tsp garlic minced
- 1 tsp ginger pureed or minced
- 1 tsp cornstarch
Instructions
- Dice chicken into bite-sized pieces.
- In a medium sized bowl, combine cornstarch and egg whites. Stir and add chicken to bowl. Turn to coat chicken until all are well combined.
- Add oil to a large skillet over medium-high heat, and when hot, add coated chicken in small batches. Cook, stirring often until golden brown, about 3 to 5 minutes. Drain on a paper towel as you cook remaining batches.
- In another small bowl make the orange sauce by whisking together orange juice, water, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch.
Make It Now
- In a medium saucepan over medium heat, add orange sauce mix. Bring to a boil, stirring continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up. Pour sauce over chicken and serve with chopped green onions if using.
Freeze It For Later
- Place uncooked sauce into labeled gallon sized bag. Seal, removing air. Place cooked and cooled chicken into another labeled gallon size freezer bag. You can add the sauce bag into this bag to prevent them getting separated. Place in freezer and freeze.
Reheating
- Place frozen orange sauce mix into a bowl of hot water to thaw quickly. Preheat oven to 350°F. Place frozen chicken on a parchment lined baking sheet. Bake for 12-15 minutes until chicken is fully heated through. Bring to a boil, stirring continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up. Pour sauce over chicken and serve with chopped green onions if using.
Notes
Nutrition
Loved this recipe?
Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin’ recipes!
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Lara says
I just ruined 2 pans trying to make this. The white egg cornstarch mixture immediately stuck to bottom of pan and burnt to a crisp while the chicken just steamed itself on top of the turmoil. Obviously there is some type of error in this recipe and I don’t know why it hasn’t been fixed.