There’s something about the tangy sweetness paired with a fiery kick that just sings in the Spicy Orange Chicken Recipe. It’s a dish that wakes up your taste buds with bright orange zest and warming heat, perfect for a weeknight dinner or impressing friends without hours in the kitchen.

The dish is served in a white bowl filled with a base layer of white rice showing a soft texture. On top, there are several pieces of cooked meat coated in a glossy, dark brown sauce that looks thick and shiny. Scattered among the meat are thin slices of bright orange fruit, adding a fresh pop of color. The dish is garnished with small chopped green onions that provide a light green contrast on top of the meat. The bowl sits on a white marbled surface, enhancing the clean and fresh look of the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Orange Chicken Recipe
Top Tip
How to Serve Spicy Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Orange Chicken Recipe

Why You'll Love This Recipe

This Spicy Orange Chicken Recipe isn’t just bright and flavorful—it’s straightforward to make and feels special enough for guests or a cozy dinner at home. I love that it’s lighter than typical takeout versions, but packs just as much punch in taste.

Delicious Contrast: The zesty orange sweetness balances perfectly with the spicy sriracha heat, creating a mouthwatering combo.
Quick Weeknight Friendly: From marinade to plate in under 40 minutes, making it doable even on busy evenings.
Customizable Heat: You control exactly how spicy it gets, which is great when cooking for different tastes.
Fresh Ingredients Shine: Using fresh ginger, garlic, and orange zest gives it a vibrant, homemade quality you just don’t get from shortcuts.

A white bowl is filled with a base layer of white rice, on top of which there is a thick layer of brown cooked meat pieces coated in a glossy sauce. Orange slices are placed around and mixed in with the meat, adding bright orange color. Green chopped scallions are sprinkled on top, giving a fresh green contrast. In the background, there are two more bowls with the same dish and a small wooden bowl filled with extra chopped scallions. The scene is set on a white marbled surface with a gray cloth beneath the front bowl, and a silver fork and spoon rest nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a jewel box of ingredients that come together beautifully. The fresh orange juice and zest give it that unmistakable citrus punch while garlic and ginger offer a spicy, aromatic base. Soy sauce brings the savory umami, and sriracha adds the perfect fiery spark.

Flat lay of two whole uncracked brown chicken breasts, a small mound of thinly sliced fresh green onions, a small white ceramic bowl filled with bright orange fresh squeezed orange juice, a small white ceramic bowl with light brown granulated sugar, a small white ceramic bowl of pale golden vegetable oil, a small white ceramic bowl containing clear light rice vinegar, a small white ceramic bowl of dark low-sodium soy sauce, a small white ceramic bowl with finely grated fresh ginger root, a small white ceramic bowl holding minced fresh garlic, a small white ceramic bowl with vibrant orange grated orange zest, a small white ceramic bowl with pale white cornstarch powder, a small white ceramic bowl with fiery red sriracha sauce, and a small white ceramic bowl containing ground white pepper powder — all ingredients fresh and natural, arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Orange juice: Fresh is best here for the brightest flavor; don’t forget the zest—it really lifts the sauce.
Soy sauce: Opt for low-sodium to keep the saltiness balanced.
Fresh ginger: Adds warm spice and depth—grate it finely to blend smoothly.
Vegetable oil: Use a neutral oil for cooking so the flavors of the sauce stand out.
Garlic: Fresh minced garlic enhances aroma and adds a punchy bite.
Rice vinegar: Brings a subtle acidity that cuts through the richness.
Orange zest: More citrus brightness and a wonderful fragrance.
Light brown sugar: Adds a gentle sweetness that balances the heat.
Ground white pepper: Delivers mild heat without overpowering.
Sriracha: Adjustable spice—the kick you control.
Boneless skinless chicken breasts: Thin strips cook quickly and soak up the marinade wonderfully.
Cornstarch: For thickening the sauce to that perfect glossy finish.
Green onions: Fresh garnish that adds a crisp, mild onion flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Spicy Orange Chicken Recipe quite a bit, sometimes dialing down the heat for my kids or swapping in different peppers when I want a smoky twist. It’s such a flexible dish—don’t be afraid to put your own spin on it!

Variation: Once, I swapped sriracha for a chipotle chili paste for a smoky depth that was so unexpectedly good—try that if you want a twist.
For gluten-free: Use tamari instead of soy sauce and make sure your cornstarch is pure to keep it safe.
Make it vegetarian: Try tofu strips marinated the same way, then pan-fried until crisp.
Seasonal touch: Add thin slices of fresh bell pepper or snap peas for extra crunch and color.

Step-by-Step: How I Make Spicy Orange Chicken Recipe

Step 1: Whisk together the vibrant marinade

Start by whisking orange juice, low-sodium soy sauce, freshly grated ginger, garlic, rice vinegar, orange zest, brown sugar, ground white pepper, and your choice of sriracha in a small bowl. I like to add a tablespoon of vegetable oil here too—it helps the sauce cling to the chicken later. This step is key because it blends all those fresh flavors that make the dish sing.

Step 2: Marinate the chicken strips

Drop your thinly sliced chicken breasts into a zip-top bag and pour in about one-third cup of the marinade. Seal it tightly and pop it in the fridge for at least an hour. Marinating lets the chicken soak up those bright flavors, giving every bite a juicy, zesty pop. Patience here truly pays off.

Step 3: Cook the chicken in batches

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half your marinated chicken strips and cook for 5 to 6 minutes, stirring often, until golden and cooked through to 165°F internally. Transfer cooked pieces to a bowl and repeat with the rest, adding more oil as needed. Cooking in batches keeps the chicken from overcrowding so it browns beautifully instead of steaming.

Step 4: Thicken the sauce and bring it all together

Pour the remaining marinade into the hot skillet and bring it to a rolling boil. Meanwhile, whisk cornstarch with a tablespoon of water until smooth, then stir it into the boiling sauce. This thickens the sauce quickly—about a minute—into that silky, glossy coating that clings to every tasty chicken piece. Return the chicken to the skillet to warm through, and you’re almost there.

Step 5: Garnish and serve

Sprinkle thinly sliced green onions on top for a fresh crunch and pop of color. Serve immediately, and watch the smiles as the spicy-sweet, perfectly sauced chicken disappears from the plate.

Top Tip

Through many tries, I’ve learned a few things that really take this Spicy Orange Chicken Recipe from good to irresistible. These tips will help you nail the texture and flavor every time.

Don’t skip the zest: It adds essential citrus oils that brighten the sauce beyond just juice.
Cook chicken in batches: Avoid crowding the pan to get that perfect golden brown sear.
Adjust sriracha to taste: Start with less—you can always add more heat at the end.
Use fresh ginger and garlic: Powdered versions just can’t match the fresh punch they bring.

How to Serve Spicy Orange Chicken Recipe

Spicy Orange Chicken - Serving Suggestion

Garnishes

I always go with thinly sliced green onions because they add that mild, fresh onion crunch that pairs perfectly with the sauce. Sometimes, I sprinkle a few toasted sesame seeds or chopped cilantro for an extra touch of texture and flavor. These little extras lift the dish beautifully.

Side Dishes

This spicy orange chicken shines with steamed jasmine rice or sticky sushi rice to soak up the sauce. Stir-fried veggies like snap peas, broccoli, or bok choy add freshness and balance. I’ve also enjoyed it with lightly seasoned quinoa or cauliflower rice for a lighter meal.

Creative Ways to Present

For dinner parties, I’ve plated this chicken over coconut rice and garnished with thin orange slices and extra green onions—so festive and eye-catching. Another fun idea is serving the chicken in lettuce cups for a fresh, handheld appetizer style that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to three days. The sauce stays nice and sticky, and reheating only brings the flavors closer together. I like to reheat gently on the stove over medium-low heat to avoid drying out the chicken.

Freezing

I’ve frozen this dish a few times and it thaws beautifully. Just cool completely, pack into freezer-safe containers, and when ready, thaw overnight in the fridge. Reheat on the stove or in the microwave, adding a splash of water or extra orange juice if the sauce thickens too much.

Reheating

For best texture, reheat slowly in a skillet over medium-low heat with a touch of oil or water to loosen the sauce. Stir frequently until warmed through—this keeps the chicken juicy and the sauce glossy. Microwaving works in a pinch, but can make the chicken a bit rubbery if overheated.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs offer a juicier, slightly richer taste. Adjust cooking time slightly since they can be thicker, ensuring they reach 165°F internally.

How spicy is this Spicy Orange Chicken Recipe?

The heat level depends on how much sriracha you add. You can keep it mild by using none or a small amount, or turn up the spice to your liking—just taste the marinade beforehand and adjust accordingly.

Can I prepare the chicken ahead of time?

Absolutely. Marinate the chicken up to 4 hours in advance for best flavor and freshness. Avoid marinating longer to prevent the chicken from becoming mushy.

What should I serve with Spicy Orange Chicken Recipe?

Rice is a classic choice, especially jasmine or sticky rice, but you can also serve it alongside steamed veggies, quinoa, or even in lettuce wraps for a lighter meal.

Final Thoughts

This Spicy Orange Chicken Recipe holds a special place in my kitchen because it combines simplicity with bold, fresh flavor. It’s the kind of dish that feels both comforting and exciting. I genuinely enjoy making it for friends and family, knowing it’s a winner for both taste and ease. I can’t wait for you to try it out and make it your own—there’s nothing like that first bite of tangy-spicy chicken fresh from your own pan.