Recipe By Chef John
Rating
Published Apr 9th
Prep 20m Cook 25m Additional 1h Ready In 1h 45m
Servings 6 servings Calories 324.5

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.

Recipe Ingredients

  • 1 cup orange juice
  • ⅓ cup brown sugar
  • ⅓ cup rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger root, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 pounds skinless, boneless chicken thighs, cut into chunks
  • 1 bunch green onions, sliced, white parts and tops separated
  • 1 fresh jalapeno pepper, sliced into rings
  • 1 red bell pepper, cut into 2 inch pieces
  • ½ cup sugar snap peas
  • 4 cloves garlic, minced
  • 2 tablespoons grated orange zest
  • 1 bunch cilantro leaves, for garnish

Cooking Directions

  1. 1 Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
  2. 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. 3 Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  4. 4 Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  5. 5 Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  6. 6 Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  7. 7 Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  8. 8 Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  9. 9 Stir in green portions of green onions; cook and stir 1 minute.
  10. 10 Remove from heat. Garnish with cilantro and serve.

Nutrition Facts

  • Calories 324.5
  • Carbohydrate 25.2 g
  • Cholesterol 103.4 mg
  • Fat 10.8 g
  • Fiber 2.6 g
  • Protein 31 g
  • Saturated Fat 2.9 g
  • Sodium 627 mg
  • Sugar 17.5 g

Chef's Notes

You can use either sugar snap peas or a handful of snow peas.

Reviews

  1. 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 would cut down slightly on the brown sugar. And I thought the sauce was too thin so next time - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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.
  6. Needed more of an orange kick
  7. Kids thought it tasted to much like sweet and sour chicken with the peppers added. I tend to agree.
  8. 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
  9. 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 - Read more ...
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