Recipe by COOKINGQUEEN75
"Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal."
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carrots, cut into matchsticks
minced fresh ginger root
skinless, boneless chicken breast halves, cut into small pieces
crushed red pepper flakes
Where do I begin? First - this is a solid recipe and the flavors are all there but need to be intensified. I would suggest using Grape Seed oil that can withstand higher heat, has a neutral flavor and is healthy like OO. I mixed up the 'sauce' ingredients and decided to up the garlic and ginger - the orange was really subdued so I added orange zest (would use marmalade the OJ concentrate next time) Put some of the sauce on the chicken to marinate with the cornstarch instead of adding it later. I used Sambal chili paste instead of chili flakes. Additional vegetables like pepper and onions add a lot to this recipe. Thanks for an inspiring recipe - all the right flavors it just needs more of them.
First off I think it was too salty. I ended up doubling the recipe but only added 1/2 cup soy sauce when it should have been 2/3 cup, but it was still too much! I used siracha sauce in place of the red pepper and it was a perfect amount of spice. The flavors were ok, but I would have liked even more orange flavor. (I used orange juice concentrate instead of reg. juice.)It didn't feel like Thai too me at all except the peanuts. Just weird Asian medley with peanuts. I lived in Japan and love Japanese, Thai, Korean and Chinese food. This was just a mush of Asian flavors. Not particularly Thai... I was disappointed.
I’m hit or miss when it comes to Thai food, but this was awesome! I made a few changes, but mostly to the cooking process, not the ingredients. I felt that adding the crushed red pepper flakes at the end of the cooking process would not give it the kind of spicy kick it deserves, so I started by sauteing the crushed red pepper along with the garlic in the olive oil for about 3 minutes before adding the carrots and ginger. This infuses the oil with flavor and gives the dish an even and consistent spice. It also brings out the heat in the red pepper. After the carrots started to soften, I pushed them to the side and added the chicken, omitting the second dose of olive oil. I’m not big on oily dishes and have found that I can cut it or even eliminate it most of the time. As the chicken browned, I stirred it with the carrots and added the rest of the ingredients except the orange juice. I used the orange juice to whisk the cornstarch in and added it last. Serve over noodles and you will have a sweet orange dish that ends with a spicy kick.
We really enjoyed this. As others have said, the orange flavor is quite subtle and if I had had some marmalade, I probably would have thrown a tablespoon or so in. Nonetheless, it's fine as is. My only changes were to sauté the red peppers with the garlic and ginger (as someone else suggested) and I did dust the chicken with cornstarch prior to frying. Oh - and I only used 1T or cornstarch at end to thicken sauce. Will definitely make again - thanks so much for the recipe!
Great dish with lots of flavor. If you are someone reading this who does not like tweaks - STOP reading right now! My DH and I loved this recipe. It was every bit as good as take out. As I stated above, I read the other reviews and made some changes. I had 2 small chicken breast, so I added red, orange and green pepper and sliced a small onion to the mix. This added a lot more bulk, but all with fresh veggies. I did double the sauce as I was serving this over sushi rice and I wanted it saucy. Rather than add water, I replaced it with more orange juice and mixed the cornstarch with it. That worked great and thickened up the sauce nicely. I also added a heaping tablespoon of orange marmalade, because I had an opened jar. I added peanuts to mine after I dished it up as DH does not like nuts in his Asian food. I also zested a fresh orange before serving. I did use all the ingredients listed, just more of them and added a few extras. Really very happy with how this dish turned out. Definitely a keeper!!
This was SO good. Nice thick sauce and very tasty. Could definitely kick it up a notch, but was very good like it was, following the recipe.
HUGE hit here! My first time using peanuts in a chicken dish. Wow. Unbelievably good! It could use a bit more heat(did I just say that?!) but really a very good, kid friendly meal.
Simply delicious! A change in plans brought me to this recipe and I am so glad it did. Easy to make and full of flavor. The aromas emanating from this recipe were a clear indication of how yummy this recipe was going to be. I was a little worried about whether it was going to be too sweet because of two things, that were totally on me. 1) I had to use squeezed tangerine juice, instead of orange juice. And 2) had to use honey roasted peanuts. Suffice it to say, this was a non issue. The only changes i made to the actual recipe was I only added a few pinches of the red pepper, to cut down on the heat. And I only needed 1 tbsp of cornstarch, which was enough to thicken the sauce to my liking. Great recipe that will definitely go into my dinner rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Orange Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 218
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