Description
This Spicy Orange Chicken recipe features tender strips of chicken breast marinated in a zesty orange juice and soy sauce blend, stir-fried to perfection and finished with a flavorful orange glaze. Ideal as a lighter homemade alternative to takeout, it balances sweet, tangy, and spicy flavors for a family-friendly meal.
Ingredients
Scale
Marinade
- 1 1/4 cups orange juice (preferably fresh squeezed, zest 2 teaspoons of orange zest first)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil
- 2 tablespoons minced fresh garlic
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons grated orange zest
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground white pepper
- 0 - 2 tablespoons sriracha (optional)
Chicken
- 1 1/4 pounds boneless skinless chicken breasts (cut into thin strips)
- 1 tablespoon cornstarch
- 3 tablespoons thinly sliced green onions
- 2 tablespoons vegetable oil (divided for cooking)
- 1 tablespoon water (for cornstarch slurry)
Instructions
- Prepare Marinade: In a small bowl, whisk together orange juice, soy sauce, grated ginger, 1 tablespoon vegetable oil, minced garlic, rice vinegar, orange zest, brown sugar, ground white pepper, and sriracha if using.
- Marinate Chicken: Place the chicken strips in a large zip-top bag and pour 1/3 cup of the marinade over the chicken. Seal the bag and refrigerate for 1 hour to allow flavors to develop.
- Cook Chicken - First Batch: Remove half of the chicken from the marinade; discard the marinade in the bag. Heat a large skillet or wok over medium-high heat, add 1 tablespoon vegetable oil, then cook the chicken for 5 to 6 minutes until golden brown and fully cooked (internal temperature 165°F), stirring frequently. Transfer the cooked chicken to a medium bowl.
- Cook Chicken - Second Batch: Repeat the cooking process with the remaining chicken and 1 tablespoon oil, then add this cooked chicken to the bowl with the first batch.
- Prepare Sauce: Add the remaining marinade to the skillet and bring it to a boil. In a small bowl, whisk together cornstarch and 1 tablespoon water to form a slurry. Stir the slurry into the boiling marinade and cook for 1 minute, or until the sauce thickens.
- Combine and Finish: Return the cooked chicken to the skillet, stir to coat with the sauce, and cook for 1 minute until heated through. Serve the chicken sprinkled with thinly sliced green onions.
Notes
- Use fresh squeezed orange juice and zest for the best flavor.
- Adjust the amount of sriracha to control the level of spiciness.
- Make sure to cook the chicken in batches to avoid overcrowding the pan and ensure even cooking.
- For a gluten-free option, use gluten-free soy sauce.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 9 g
- Sodium: 742 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 91 mg
