Spicy Orange Chicken 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.
Ingredients
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Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
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Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
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Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
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Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
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Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
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Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
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Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
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Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
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Stir in green portions of green onions; cook and stir 1 minute.
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Remove from heat. Garnish with cilantro and serve.
Per Serving: 325 calories; protein 31g; carbohydrates 25.2g; fat 10.8g; cholesterol 103.4mg; sodium 627mg. You can use either sugar snap peas or a handful of snow peas.