There's something truly irresistible about the bright, tangy flavor combined with a kick of heat in this Spicy Orange Chicken Recipe. It’s a perfect balance of sweet and spicy that wakes up your taste buds and comes together faster than you’d expect in your own kitchen.

A white bowl holds a dish with three clear layers: the bottom layer is white rice with a soft texture, the middle layer is a glossy brown sauce coating tender, sliced pieces of meat that are arranged in the center, and the top layer includes bright orange slices and small green chopped herbs scattered evenly on the meat. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Orange Chicken Recipe
Top Tip
How to Serve Spicy Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Orange Chicken Recipe

Why You'll Love This Recipe

This Spicy Orange Chicken Recipe quickly became a staple in my weeknight rotation because it’s both flavorful and straightforward. The perfect blend of zesty orange and a spicy sriracha kick means it never gets boring, and the chicken comes out juicy every time.

Fresh Flavors: Using fresh orange juice and zest really brightens the sauce and lifts the whole dish.
Balanced Heat: You control the spice level by adjusting the sriracha, making it just right for your family or guests.
Quick to Make: Even with a marinade, this recipe takes under 40 minutes from start to finish, perfect for busy nights.
Light but Satisfying: It’s a healthier twist on takeout orange chicken—no heavy batter or deep-frying, yet full of rich flavor.

The image shows a white bowl filled with a base layer of white rice, topped with a layer of cooked brown meat pieces covered in a shiny orange sauce. Mixed in are bright orange slices and sprinkled chopped green onions, adding fresh green spots on top. The bowl is placed on a gray cloth on a white marbled surface, with another similar bowl and a small white bowl of green onions in the blurry background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in layering flavors here, especially the fresh ginger and garlic that give the dish its aromatic base. Plus, using fresh orange juice and zest adds a natural sweetness and vibrant citrus notes that store-bought sauces just can’t match.

Flat lay of two whole uncracked brown chicken breasts cut into thin strips arranged neatly beside a small white ceramic bowl of bright orange fresh squeezed orange juice, a small white bowl with two teaspoons of vibrant grated orange zest, a small white bowl of dark amber low-sodium soy sauce, fresh ginger root with a portion freshly grated beside it, a small white bowl filled with minced fresh garlic, a small white bowl of clear rice vinegar, a small white bowl with golden vegetable oil, a small white bowl with light brown sugar crystals, a small white bowl of fiery red sriracha sauce, a small white bowl containing pale white cornstarch powder, a small white bowl with delicate thinly sliced green onions, and a small white bowl of fine ground white pepper, all ingredients fresh and natural, perfectly arranged in balanced symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Orange Juice: Freshly squeezed gives the best brightness and authentic citrus flavor.
Orange Zest: Adds a concentrated citrus aroma that really pops in the sauce.
Low-sodium Soy Sauce: Balances sweetness with umami without overpowering saltiness.
Fresh Ginger: Infuses a warm, spicy undertone that complements the orange perfectly.
Vegetable Oil: For stir-frying — a neutral oil that lets the chicken brown nicely.
Fresh Garlic: Brings a pungent kick to the marinade, enhancing depth.
Rice Vinegar: Adds just the right tang to cut through richness.
Light Brown Sugar: Rounds out the sauce with mild sweetness and a slight molasses note.
Ground White Pepper: Provides subtle heat and complexity without black pepper’s sharpness.
Sriracha: Your spicy secret weapon — adjust to suit your heat tolerance.
Boneless Skinless Chicken Breasts: Lean and cooks quickly, perfect for coating with that tangy sauce.
Cornstarch: Thickens the sauce to a glossy, clingy finish.
Green Onions: Fresh garnish that adds crunch and a mild bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or who I’m feeding. The great thing is you can dial up the heat or keep it very mild for kids without sacrificing flavor.

Variation: I’ve swapped chicken breasts for thighs when I’m after extra juiciness—they soak up the sauce beautifully and stay tender.
Heat Level: When cooking for a crowd, I keep the sriracha on the side so each person can spice it up as they like.
Dietary Modification: For a gluten-free version, tamari works perfectly instead of soy sauce.
Seasonal Twist: Add thinly sliced bell peppers or snap peas to the stir-fry for some crunch and color.

Step-by-Step: How I Make Spicy Orange Chicken Recipe

Step 1: Whisk Together Your Magic Marinade

First things first: in a small bowl, I combine the fresh orange juice, soy sauce, grated ginger, a tablespoon of oil, garlic, rice vinegar, orange zest, brown sugar, white pepper, and sriracha (if you like it spicy). Whisk it all together until the sugar dissolves and the flavors meld — this step is where the magic begins.

Step 2: Let the Chicken Take a Citrus Bath

Place your thinly sliced chicken breast strips into a large zip-top bag. Pour about a third of that marinade over the chicken, seal it tight, and pop it in the fridge for at least an hour. I usually let mine soak for around two hours if I have time — it makes the chicken juicy and flavorful without needing a heavy batter.

Step 3: Sear the Chicken Until Golden

Heat up a large skillet or wok over medium-high heat, then add a tablespoon of oil. Cook half of the marinated chicken strips for about 5 to 6 minutes, stirring often so they brown evenly. You want them golden and cooked through, reaching an internal temp of 165°F. Transfer this batch to a bowl, then repeat with the remaining chicken and oil. Pro tip: don’t crowd the pan, or the chicken will steam instead of sear.

Step 4: Transform the Marinade Into a Glorious Glaze

Pour the remaining marinade into the hot skillet and bring it to a boil. In a small bowl, whisk together cornstarch with a tablespoon of water until smooth, then slowly whisk it into the boiling marinade. Let it bubble for about a minute until thickened — this is your luscious sauce that hugs every piece of chicken.

Step 5: Bring It All Together and Serve

Return your cooked chicken to the skillet with the thickened sauce, tossing everything together so the chicken gets coated and heated through. Finish by sprinkling on fresh green onions for a pop of color and crunch. Serve immediately and enjoy!

Top Tip

From my experience, mastering the perfect sear and sauce consistency makes all the difference in this Spicy Orange Chicken Recipe. It took me a few tries to figure out the timing and heat, but these tips helped me nail it every time.

Marinate Properly: Don’t skip the marinating time — it infuses so much flavor and keeps the chicken tender.
Don’t Overcrowd the Pan: Cooking in batches ensures the chicken browns nicely without steaming.
Use Cornstarch Slurry: Adding a cornstarch-water mix to the boiling sauce thickens it perfectly to cling to the chicken.
Adjust Sriracha: Start with less if you’re unsure — you can always add more heat once everything’s combined.

How to Serve Spicy Orange Chicken Recipe

Spicy Orange Chicken - Serving Suggestion

Garnishes

I always finish mine with freshly sliced green onions—it adds that lovely bite and brightness. Sometimes, I sprinkle a few toasted sesame seeds too, just for a little extra texture and nutty flavor.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or even cauliflower rice if you want to keep it lighter. I also like tossing together a simple cucumber salad or some sautéed bok choy to balance the sweetness and spice.

Creative Ways to Present

For special occasions, I’ve served this orange chicken over a bed of crispy wonton strips to add crunch, sprinkled with extra green onions and chopped fresh cilantro. It’s a simple touch but makes it feel festive and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftover orange chicken in an airtight container in the fridge for up to 3 days. When packed properly, it stays juicy and flavorful — just be sure to cool it down before storing to avoid soggy sauce.

Freezing

This recipe freezes well. I usually freeze the chicken and sauce separately in freezer-safe containers or bags. When ready to eat, thaw overnight in the fridge and reheat gently on the stove to keep the sauce from breaking.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or orange juice to loosen the sauce. Avoid microwaving if possible, as it can dry out the chicken or make the sauce unevenly thick.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Spicy Orange Chicken Recipe?

Absolutely! Chicken thighs add extra juiciness and richness. Just cut them into thin strips like the breasts and cook the same way.

How spicy is this recipe, and can I adjust the heat?

The heat comes from sriracha, and you can easily control how much you add. If you prefer mild, use none or just a little. For more heat, increase the sriracha or even add crushed red pepper flakes.

What’s the best way to thicken the spicy orange sauce?

Mix cornstarch with cold water to create a slurry and whisk it into the boiling sauce. This thickens it quickly and gives the sauce a glossy finish that clings beautifully to the chicken.

Can I prepare this dish ahead of time for meal prep?

Yes! Marinate the chicken in advance and store it in the fridge for up to 24 hours. Cook just before serving for best texture. Leftovers also keep well for meal prep during the week.

Final Thoughts

This Spicy Orange Chicken Recipe has become one of those dishes I can rely on when I want bold flavors without fuss or mess. I hope you find it as rewarding and delicious as I do—it’s a great dinner to share with family or to impress guests with your homemade stir-fry skills. Give it a try and make it your own!