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Spicy Orange Chicken

Spicy Orange Chicken

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 45 m
Chef John

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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Ingredients {{adjustedServings}} servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

JENNLANE1973
55

JENNLANE1973

4/29/2012

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
39

Baking Nana

4/25/2012

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!

ConkyJoe
16

ConkyJoe

3/26/2013

A lighter, healthier version of American Chinese orange chicken. We made this as written except for omitting the cilantro garnish. For us, it’s hard to beat orange chicken when well prepared by a fine Chinese restaurant as the flavor of the sauce is absorbed and clings to the battered fried chicken. This dish eliminates the batter and oil for cooking the chicken which reduces some fat and calories. We were very pleased with the outcome and thought this dish delivered a savory balance of sweet and spicy flavors. We will make this again.

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