Description
This Spicy Orange Chicken recipe is a flavorful, lighter alternative to traditional takeout made with tender chicken breasts marinated in fresh orange juice and zest, ginger, garlic, and a hint of sriracha for a spicy kick. Cooked quickly in a skillet, this dish delivers a perfect balance of sweet, tangy, and spicy notes topped with fresh green onions.
Ingredients
Scale
Marinade
- 1 1/4 cups orange juice (preferably fresh squeezed, with 2 teaspoons orange zest)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil (from the divided 3 tablespoons)
- 2 tablespoons minced fresh garlic
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons grated orange zest
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground white pepper
- 0 - 2 tablespoons sriracha (optional)
Chicken
- 1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
- 3 tablespoons vegetable oil (divided; 1 tablespoon used in marinade and 2 tablespoons for cooking)
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 3 tablespoons thinly sliced green onions (for garnish)
Instructions
- Prepare the marinade: In a small bowl, whisk together orange juice, soy sauce, grated ginger, 1 tablespoon vegetable oil, minced garlic, rice vinegar, orange zest, brown sugar, white pepper, and sriracha if using. This creates a balanced, flavorful marinade with sweet, tangy, and spicy notes.
- Marinate the chicken: Place the chicken strips in a large zip-top bag. Pour 1/3 cup of the marinade over the chicken, seal the bag, and refrigerate for 1 hour to allow the flavors to penetrate the meat.
- Cook the chicken in batches: Remove the chicken from the marinade and discard the marinade in the bag. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and half of the chicken strips. Cook for 5 to 6 minutes, stirring frequently, until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer the cooked chicken to a medium bowl.
- Repeat cooking: Add the remaining 1 tablespoon oil to the skillet and cook the remaining chicken strips in the same manner. Transfer cooked chicken to the bowl with the first batch.
- Make the sauce: Pour the remaining marinade into the skillet and bring it to a boil. In a small bowl, whisk together the cornstarch and 1 tablespoon water to create a slurry. Slowly whisk the slurry into the boiling marinade and continue boiling for about 1 minute until the sauce thickens.
- Combine and serve: Return the cooked chicken to the skillet with the thickened sauce. Cook for an additional 1 minute, stirring to coat the chicken and heat through. Serve immediately, sprinkled with thinly sliced green onions for a fresh finish.
Notes
- This homemade orange chicken is a healthier alternative to typical takeout, using fresh ingredients and less sodium.
- You can adjust the spiciness by varying the amount of sriracha from 0 to 2 tablespoons.
- Make sure to cook the chicken in batches to avoid overcrowding the pan and to ensure even browning.
- For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
- Freshly squeezing the orange juice and zest enhances the bright citrus flavor essential to this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 9 g
- Sodium: 742 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 91 mg
