Spicy Orange Chicken Recipe - Allrecipes.com
Spicy Orange Chicken Recipe
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Spicy Orange Chicken
Discover a healthier version of spicy orange chicken. See more
  • READY IN hrs

Spicy Orange Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2012

crazy good. I forgot to add the fish sauce, skipped jalapeno and used on hand fresh vegetables ( celery carrots onion broccoli ) sauce is fantastic. orange zest is mandatory. Don't skip. Thanks for sharing

Most Helpful Critical Review
May 01, 2012

Kids thought it tasted to much like sweet and sour chicken with the peppers added. I tend to agree.

Apr 25, 2012

This was very welcome for dinner here. It was a tad sweet for me - but I am the odd-ball, everyone else loved it. I followed the recipe and method with the exception of finely chopping the jalapeno pepper. I did this is a heavy duty wok - really high heat and didn't have to spoon off any extra liquid from the chicken. I didn't need half of the marinade either. I used a large spoon and spooned a couple of spoonfulls of the marinade around the edge of the very hot wok - so the liquid would immediately come to a boil and thicken quickly. Thanks for a great recipe. Enjoy!

Mar 26, 2013

A lighter, healthier version of American Chinese orange chicken. We made this as written except for omitting the cilantro garnish. For us, it’s hard to beat orange chicken when well prepared by a fine Chinese restaurant as the flavor of the sauce is absorbed and clings to the battered fried chicken. This dish eliminates the batter and oil for cooking the chicken which reduces some fat and calories. We were very pleased with the outcome and thought this dish delivered a savory balance of sweet and spicy flavors. We will make this again.

Aug 08, 2012

For a healthy version of this dish, the recipe is excellent. I did do a couple somethings slightly different. I used a splash of sesame oil to grease my pan and I marinated the chicken over-night instead of 1 hour. The end product was sweet, juicy, and flavorful! Definitely will make again.

Mar 22, 2013

Followed all directions and the ingredients except: 1) used 1 habanero pepper instead of jalapeno, 2) did not use the green onions, 3)used green peas instead of snap peas 4) chicken breast instead of thighs, because the above were the ones we had on hand. I will use the habanero again for this recipe, I think it is a more flavorful heat than jalapeno. Will get green onions next time for more texture/flavor. It tastes like Chinese take-out orange chicken minus the calorific batter around the chicken and it is truly non-greasy!!! Loved it!!! But I am taking 1 star off because the recommended length of cooking the chicken made it dry and overcooked. But I will make it again when I have a hankering for Chinese food without the extra calories.

May 16, 2012

Needed more of an orange kick

Mar 30, 2013

I made the recipe exactly as presented but used boneless chicken breast. I thought the amount of ginger overpowered the orange flavor, so I would cut the amount at least in half. I also think I would cut down slightly on the brown sugar. And I thought the sauce was too thin, so next time I would thicken it slightly with a little cornstarch dissolved in a little water. I think the recipe has potential to be a four with these changes.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 627 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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