Spicy Orange Chicken

38 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 45 m
Chef John
Recipe by  Chef John

“My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.”

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Adjust Servings

Original recipe yields 6 servings



  1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  9. Stir in green portions of green onions; cook and stir 1 minute.
  10. Remove from heat. Garnish with cilantro and serve.

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Reviews (38)

Rate This Recipe


crazy good. I forgot to add the fish sauce, skipped jalapeno and used on hand fresh vegetables ( celery carrots onion broccoli ) sauce is fantastic. orange zest is mandatory. Don't skip. Thanks for sharing

Baking Nana

Baking Nana

This was very welcome for dinner here. It was a tad sweet for me - but I am the odd-ball, everyone else loved it. I followed the recipe and method with the exception of finely chopping the jalapeno pepper. I did this is a heavy duty wok - really high heat and didn't have to spoon off any extra liquid from the chicken. I didn't need half of the marinade either. I used a large spoon and spooned a couple of spoonfulls of the marinade around the edge of the very hot wok - so the liquid would immediately come to a boil and thicken quickly. Thanks for a great recipe. Enjoy!



Kids thought it tasted to much like sweet and sour chicken with the peppers added. I tend to agree.

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Amount Per Serving (6 total)

  • Calories
  • 324 cal
  • 16%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 627 mg
  • 25%

Based on a 2,000 calorie diet



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Spicy Orange Chicken Wing Sauce


next recipe:

Bev's Orange Chicken