Description
A flavorful Spicy Orange Chicken recipe featuring a zesty orange juice marinade combined with garlic, ginger, and sriracha for a perfect balance of sweet and heat. Tender chicken strips are stir-fried to golden perfection and coated in a tangy orange sauce, making this dish a delicious and healthy alternative to takeout.
Ingredients
Scale
Marinade and Sauce
- 1 1/4 cups orange juice (preferably fresh squeezed, with 2 teaspoons orange zest)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil (divided)
- 2 tablespoons minced fresh garlic
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground white pepper
- 0 - 2 tablespoons sriracha (optional for spice)
- 1 tablespoon cornstarch
- 1 tablespoon water
Chicken
- 1 1/4 pounds boneless skinless chicken breasts (cut into thin strips)
- 2 tablespoons vegetable oil (divided from total)
Garnish
- 3 tablespoons thinly sliced green onions
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, light brown sugar, ground white pepper, and sriracha if using to create a flavorful marinade.
- Marinate Chicken: Place the thinly sliced chicken breasts in a large zip-top bag. Pour 1/3 cup of the marinade over the chicken, seal the bag, and refrigerate for 1 hour to infuse the flavors.
- Cook Chicken in Batches: Remove chicken from marinade and discard the used marinade in the bag. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and half of the chicken strips. Cook for 5 to 6 minutes or until the chicken is golden brown and cooked through to an internal temperature of 165 degrees F, stirring frequently. Transfer cooked chicken to a medium bowl. Repeat with remaining 1 tablespoon oil and chicken, then combine all cooked chicken in the bowl.
- Prepare Sauce: Add the remaining marinade to the hot skillet and bring it to a boil. In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Stir this mixture into the boiling marinade and cook for 1 minute or until the sauce thickens.
- Combine and Serve: Return the cooked chicken to the skillet with the thickened sauce. Cook for 1 minute until the chicken is heated through and well coated. Serve hot, garnished with thinly sliced green onions.
Notes
- This recipe is a lighter, homemade alternative to traditional orange chicken takeout dishes.
- Adjust the amount of sriracha according to your preferred spice level, starting with none if you want it mild.
- Freshly squeezed orange juice and zest ensure the best citrus flavor.
- Make sure to cook the chicken until it reaches an internal temperature of 165°F for safety.
- Use a large skillet or wok to allow even cooking and easy stirring of the chicken strips.
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
