There’s something about the tangy brightness paired with a little kick that makes the Spicy Orange Chicken Recipe stand out from the usual. It’s that perfect harmony of sweet, spicy, and citrusy flavors that I find myself craving again and again—it’s definitely worth making when you want a dinner that feels both fresh and comforting.
Why You'll Love This Recipe
This recipe strikes a balance that's hard to find in homemade dishes — it’s spicy without overwhelming, sweet but not too sugary, and bright thanks to fresh orange. It’s quickly become one of my go-tos for weeknights when I want something flavorful but fuss-free.
- Fresh Orange Zest and Juice: Using fresh orange juice and zest adds a real zing that bottled juice just can’t match.
- Perfect Spicy Balance: The sriracha adds just the right amount of heat, which you can easily adjust to your taste.
- Quick and Simple: You get restaurant-worthy orange chicken in under 40 minutes, perfect for busy nights.
- Lean Protein Option: Using chicken breast keeps it lighter but still packed with flavor and protein.
Ingredients & Why They Work
Each ingredient plays a crucial role in building that delicious orange chicken flavor without overpowering it. I find using fresh ginger and garlic really elevates the taste, while the soy sauce and rice vinegar bring that savory tanginess you expect.
- Orange Juice: Freshly squeezed with the zest included for maximum citrus aroma and flavor.
- Low-sodium Soy Sauce: Adds umami without making the dish overly salty.
- Fresh Ginger: Grated for a bright, spicy undertone that complements the orange.
- Vegetable Oil: Helps in frying the chicken to a golden crisp without smoking.
- Fresh Garlic: Mincing it fresh ensures the sauce has that irresistible garlicky punch.
- Rice Vinegar: Balances out the sweetness with a hint of acidity.
- Orange Zest: A little goes a long way in boosting that citrus flavor.
- Light Brown Sugar: Adds mild sweetness and depth without overdoing it.
- White Pepper: Provides subtle heat and complexity different from black pepper.
- Sriracha: Adjustable to your spice tolerance, it brings just enough kick and flavor.
- Boneless Skinless Chicken Breasts: Cut into thin strips so they cook evenly and quickly.
- Cornstarch: Thickens the sauce beautifully to that perfect sticky glaze.
- Green Onions: Adds fresh color and mild onion flavor as a garnish.
Make It Your Way
I love experimenting with this dish. Sometimes I swap out the chicken breast for thighs when I want something juicier, and other times, I'll add extra sriracha for a bit more heat when we’re craving spice. You can truly customize it to your liking without losing the essence of what makes this recipe special.
- Variation: Using chicken thighs adds richness and keeps the meat moist — I recommend it if you’re short on time as they’re a bit more forgiving.
Step-by-Step: How I Make Spicy Orange Chicken Recipe
Step 1: Whisk the Flavor-Packed Marinade
Start by whisking together fresh orange juice, soy sauce, grated ginger, 1 tablespoon of vegetable oil, minced garlic, rice vinegar, orange zest, brown sugar, white pepper, and sriracha if you’re using it. I always zest the orange first before juicing—it really wakes up the whole sauce with that burst of citrus oils.
Step 2: Marinate the Chicken
Place your thinly sliced chicken in a zip-top bag and pour ⅓ cup of the marinade in. Seal it tight and pop it into the fridge for about an hour—the chicken soaks up all that flavor, making each bite deliciously juicy. Don’t waste the rest of the marinade just yet; you’ll use it later for your sauce.
Step 3: Fry the Chicken to Golden Perfection
Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil, then half of the chicken, cooking 5 to 6 minutes until golden and cooked through. Stir frequently so it browns evenly and doesn’t stick. I like to use a meat thermometer to check for 165°F internal temperature to be safe. Transfer cooked chicken to a bowl and repeat with the remaining oil and chicken.
Step 4: Thicken the Sauce
Pour the remaining marinade into the skillet and bring to a boil. Mix cornstarch with a tablespoon of water and whisk it into the sauce. Let it boil for about a minute until it thickens into that glossy, sticky glaze you want. This step is key to that signature orange chicken texture.
Step 5: Combine and Finish
Return the cooked chicken strips to the skillet and toss to coat in the sauce. Cook for an additional minute just to heat through and marry the flavors. Finish by sprinkling thinly sliced green onions on top—you’ll love the fresh pop it adds.
Top Tip
After making this Spicy Orange Chicken Recipe a dozen times, I've learned a few little tricks that take it from good to memorable every time. These tips will help you avoid common pitfalls and get the texture and flavor just right.
- Marinate Thoughtfully: Don’t skip the marinating step—even just an hour makes a noticeable difference in tenderness and flavor.
- Don’t Overcrowd the Pan: Cooking the chicken in batches allows it to brown nicely instead of steaming, which keeps the texture perfect.
- Use Fresh Zest: Adding freshly grated orange zest right before cooking boosts that authentic citrus aroma dramatically.
- Adjust Spice Gradually: Add sriracha little by little so you don’t accidentally overpower the sweet and tangy balance.
How to Serve Spicy Orange Chicken Recipe
Garnishes
I always finish this dish with a generous sprinkle of sliced green onions for color and subtle bite. Sometimes I add a few toasted sesame seeds for that extra nutty crunch and visual appeal—both simple touches that really elevate the dish on the plate.
Side Dishes
This orange chicken pairs beautifully with steamed jasmine rice or brown rice to soak up the sticky sauce. For a refreshing side, I like quick stir-fried broccoli or snap peas tossed with garlic—it adds a nice crunch and balances the richness.
Creative Ways to Present
For special dinners, I’ve served the chicken on a bed of coconut rice with fresh cilantro and thin orange slices as garnish—it looks stunning and adds natural sweetness. You can also pile it over noodles with extra chili flakes for a noodle bowl twist that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftover spicy orange chicken in an airtight container in the fridge, and it stays tasty for up to three days. The sauce thickens a bit overnight, so I like to gently warm it with a splash of water to bring back its glossy texture.
Freezing
This dish freezes well, though I recommend freezing before adding the green onions garnish. Portion it into freezer-safe containers, and it stays good for up to two months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
When reheating, I use a skillet over medium heat with a splash of water to loosen the sauce gently. Microwaving works for convenience, but I find this stovetop method keeps the chicken from drying out and preserves that sticky, luscious sauce.
Frequently Asked Questions:
Absolutely! Chicken thighs bring more moisture and richness to the dish. Just cut them into similar-sized strips and follow the recipe as is for juicy, flavorful results.
The spice level is quite mild and adjustable. You can control the heat by varying the amount of sriracha added or omit it altogether if you prefer no spice.
Yes, the marinade can be prepared a day ahead to save time. Store it in an airtight container in the refrigerator and mix well before using.
The best method is to reheat the chicken gently in a skillet with a splash of water to loosen the sauce, stirring frequently until warmed through. This helps keep the chicken moist and the sauce shiny and delicious.
Final Thoughts
This Spicy Orange Chicken Recipe is one of those dishes I turn to when I want something that feels both special and homemade. Its bright, tangy flavors paired with just the right amount of heat create a comforting yet fresh meal that the whole family enjoys. You’ll find it easy to make but memorable enough to impress, so give it a try—you might just find your new favorite weeknight dinner.
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Spicy Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Spicy Orange Chicken recipe features tender chicken strips marinated in a vibrant orange juice and soy sauce blend with ginger, garlic, and a spicy kick from sriracha. Stir-fried to golden perfection and finished with a glossy, thickened sauce, it’s a healthier, homemade alternative to takeout that’s flavorful and family-friendly.
Ingredients
Marinade and Sauce
- 1 ¼ cups orange juice (preferably fresh squeezed, zest 2 teaspoons of orange zest first)
- ¼ cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil (for marinade)
- 2 tablespoons minced fresh garlic
- 1 ½ tablespoons rice vinegar
- 2 teaspoons grated orange zest
- 2 teaspoons light brown sugar
- ¼ teaspoon ground white pepper
- 0 to 2 tablespoons sriracha (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Chicken
- 1 ¼ pounds boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons vegetable oil (divided for cooking)
Garnish
- 3 tablespoons thinly sliced green onions
Instructions
- Prepare Marinade: In a small bowl, whisk together orange juice, soy sauce, grated fresh ginger, 1 tablespoon vegetable oil, minced garlic, rice vinegar, orange zest, light brown sugar, ground white pepper, and sriracha if using. Set aside.
- Marinate Chicken: Place chicken strips in a large zip-top bag. Pour ⅓ cup of the marinade over the chicken, seal the bag, and refrigerate for 1 hour to infuse flavors.
- Cook Chicken in Batches: Remove chicken from the marinade and discard the marinade remaining in the bag. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and half of the chicken strips. Stir-fry for 5 to 6 minutes until the chicken is golden brown and reaches an internal temperature of 165°F, stirring frequently. Transfer cooked chicken to a medium bowl.
- Cook Remaining Chicken: Repeat the process using the remaining 1 tablespoon vegetable oil and the rest of the chicken strips. Transfer to the same bowl with the cooked chicken.
- 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 until smooth. Whisk this mixture into the boiling marinade and cook for 1 minute until thickened.
- Combine Chicken and Sauce: Return all cooked chicken to the skillet with the thickened sauce. Stir and cook for 1 minute until heated through and coated with the sauce.
- Serve: Plate the spicy orange chicken and sprinkle thinly sliced green onions over the top as garnish. Serve immediately.
Notes
- This recipe offers a lighter alternative to traditional takeout orange chicken by using fresh ingredients and reduced sodium soy sauce.
- Adjust the amount of sriracha to control the spice level according to your preference.
- Cut chicken into uniform thin strips for even cooking and better sauce coating.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and confirm cornstarch suitability.
- Ensure not to overcrowd the pan when stir-frying to get a nice golden sear on the chicken.
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
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