Spicy Orange Chicken

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.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 25 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

  • Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.

  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

  • Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.

  • Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.

  • Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.

  • Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.

  • Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.

  • Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.

  • Stir in green portions of green onions; cook and stir 1 minute.

  • 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.