Recipe by Chef John
"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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fresh ginger root, grated
crushed red pepper flakes
skinless, boneless chicken thighs, cut into chunks
green onions, sliced, white parts and tops separated
fresh jalapeno pepper, sliced into rings
red bell pepper, cut into 2 inch pieces
sugar snap peas
grated orange zest
cilantro leaves, for garnish
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
Kids thought it tasted to much like sweet and sour chicken with the peppers added. I tend to agree.
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!
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.
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.
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.
Needed more of an orange kick
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 husband isn't, and even he found it hot enough, which he usually doesn't. Next time I'll use 1/2 the jalapenos, take my portion out of the pan, add the other 1/2 and give it to Mr. I can eat anything.
The other thing is the cooking times are all a bit long. Use your judgment.
Finally, sorry Chef John, but I don't like to add my snow pea pods that early. I added them with the jalapenos at the end. I like them quite crispy and just heated through.
My version came out a bit darker than in the video, but it was delicious and a definite keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Orange Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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