Description
This Spicy Orange Chicken recipe offers a flavorful and lighter alternative to traditional takeout, featuring tender chicken breasts marinated in a zesty orange sauce with fresh ginger and garlic, then stir-fried to perfection and topped with green onions.
Ingredients
Scale
Marinade
- 1 1/4 cups orange juice (preferably fresh squeezed, with 2 teaspoons orange zest reserved)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil
- 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 for spice)
Chicken and Coating
- 1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 3 tablespoons vegetable oil (divided, with 1 tablespoon used in marinade)
Garnish
- 3 tablespoons thinly sliced green onions
Instructions
- Prepare 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, ground white pepper, and sriracha (if using) until well combined.
- Marinate chicken: Place the sliced chicken breast in a large zip-top bag and pour 1/3 cup of the marinade over the chicken. Seal the bag and refrigerate for 1 hour to allow flavors to infuse.
- Cook chicken (first half): Remove the chicken from the marinade and discard the used 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 or until the chicken is golden brown and reaches an internal temperature of 165°F, stirring frequently to ensure even cooking. Transfer cooked chicken to a medium bowl.
- Cook chicken (second half): Repeat the cooking process with the remaining 1 tablespoon vegetable oil and the rest of the chicken strips. Transfer this batch to the same bowl as the first batch.
- Make sauce: Add the remaining marinade to the skillet and bring it to a boil over medium-high heat. In a small bowl, whisk together cornstarch and 1 tablespoon water to create a slurry. Stir the slurry into the boiling marinade and continue cooking for 1 minute or until the sauce thickens.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the thickened sauce. Stir to coat the chicken evenly and cook for 1 more minute until heated through.
- Serve: Plate the spicy orange chicken and sprinkle with thinly sliced green onions before serving.
Notes
- This recipe offers a healthier alternative to takeout orange chicken by using fresh ingredients and lean chicken breast.
- Adjust the amount of sriracha to control the spice level according to your preference.
- Make sure to cook the chicken thoroughly until it reaches an internal temperature of 165°F for food safety.
- If fresh orange juice is not available, use high-quality bottled orange juice and add fresh orange zest for best flavor.
- The cornstarch slurry is key to thickening the sauce quickly—do not skip this step for a perfect glossy sauce.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
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
