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
Scale
Marinade and Sauce
- 1 1/4 cups orange juice (preferably fresh squeezed, zest 2 teaspoons of orange zest first)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil (for marinade)
- 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 to 2 tablespoons sriracha (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Chicken
- 1 1/4 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 1/3 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
