Spicy Orange Chicken

Spicy Orange Chicken

54
Chef John 22198

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 45 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

54
  1. 77 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 jal...

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 ...

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-nigh...

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 inste...

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

Needed more of an orange kick

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 ...

My husband and I loved this recipe but next time I'll make a few changes. First, I don't know how large a jalapeno Chef John used, but this was SPICY!!! I'm a little bit of a wuss, but my husba...