Description
This Spicy Orange Chicken is a flavorful and lighter alternative to traditional takeout. Marinated in a zesty orange juice mixture with fresh ginger, garlic, and a hint of sriracha for heat, the chicken is stir-fried to perfection and coated in a tangy-sweet sauce. Perfect for a quick and delicious weeknight dinner everyone will love.
Ingredients
Scale
Marinade
- 1 1/4 cups orange juice (preferably fresh squeezed, zest 2 teaspoons orange zest first)
- 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 (adjust to spice preference)
Chicken
- 1 1/4 pounds boneless skinless chicken breasts (cut into thin strips)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil (divided, remaining 1 tablespoon for cooking)
Garnish
- 3 tablespoons thinly sliced green onions
Instructions
- Prepare the marinade: In a small bowl, whisk together orange juice, soy sauce, grated fresh ginger, 1 tablespoon vegetable oil, minced garlic, rice vinegar, orange zest, light brown sugar, ground white pepper, and sriracha if using. Ensure the mixture is well combined.
- Marinate the chicken: Place the chicken strips into a large zip-top bag. Pour 1/3 cup of the prepared marinade over the chicken, seal the bag, and refrigerate for 1 hour to allow flavors to develop.
- Cook the chicken - first batch: Remove the chicken from the marinade, discarding the used portion from the bag. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil, then add half of the chicken strips. Cook for 5 to 6 minutes or until golden brown and the internal temperature reaches 165 degrees F, stirring frequently to ensure even cooking. Transfer cooked chicken to a medium bowl.
- Cook the chicken - second batch: Repeat the cooking process with the remaining 1 tablespoon vegetable oil and the remaining chicken strips. Once cooked, transfer to the same bowl as the first batch.
- Prepare the sauce: Add the remaining marinade to the skillet and bring it to a boil over medium-high heat. In a small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Whisk 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. Stir to coat the chicken evenly and cook for an additional 1 minute until heated through. Serve immediately, sprinkled with thinly sliced green onions.
Notes
- Use fresh orange juice and zest for the best vibrant flavor.
- Adjust the amount of sriracha to control the heat level.
- Cut chicken into uniform thin strips to ensure even cooking.
- If you prefer a thicker sauce, increase cornstarch to 1.5 tablespoons.
- This dish pairs well with steamed rice or sautéed 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
