Spicy Orange Chicken recipe

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Ingredients

1 cup orange juice
⅓ cup brown sugar
⅓ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

Nutrition Info

324.5 calories
carbohydrate: 25.2 g
cholesterol: 103.4 mg
fat: 10.8 g
fiber: 2.6 g
protein: 31 g
saturatedFat: 2.9 g
servingSize: -
sodium: 627 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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