Description
A delicious and healthy homemade Spicy Orange Chicken recipe featuring tender chicken breast strips marinated in a fresh orange juice-based sauce with ginger, garlic, and a kick of sriracha, stir-fried to perfection and garnished with green onions. This dish is a lighter, flavorful alternative to takeout orange chicken, perfect for a quick weeknight dinner.
Ingredients
Scale
Marinade
- 1 1/4 cups orange juice (preferably fresh squeezed, with 2 teaspoons orange zest)
- 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 light brown sugar
- 1/4 teaspoon ground white pepper
- 0 - 2 tablespoons sriracha
Chicken
- 1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
For Cooking
- 2 tablespoons vegetable oil (divided, besides the marinade oil)
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish
- 3 tablespoons thinly sliced green onions
Instructions
- Prepare the marinade: In a small bowl, whisk together orange juice, low-sodium 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, until well combined.
- Marinate the chicken: Place the thinly sliced chicken breasts into a large zip-top bag. Pour 1/3 cup of the marinade over the chicken, seal the bag, and refrigerate for 1 hour to allow the flavors to infuse.
- Cook the chicken in batches: Remove the chicken from the marinade, discarding the marinade left 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, stirring frequently, until the chicken is golden brown and reaches an internal temperature of 165 degrees F. Transfer cooked chicken to a medium bowl. Repeat with remaining 1 tablespoon oil and chicken strips, then transfer them to the bowl.
- Prepare the sauce: Pour the remaining marinade into the skillet and bring it to a boil over medium-high heat. In a small bowl, whisk cornstarch and 1 tablespoon water until smooth. Whisk the cornstarch mixture into the boiling marinade and let it boil for 1 minute or until thickened.
- Combine chicken with sauce: Return the cooked chicken pieces to the skillet with the thickened sauce. Stir and cook for 1 minute or until the chicken is heated through.
- Serve: Transfer the spicy orange chicken to a serving dish and sprinkle with thinly sliced green onions for garnish. Serve hot.
Notes
- This recipe is a lighter and healthier alternative to traditional takeout orange chicken, using fresh orange juice and lean chicken breast.
- If you prefer less heat, adjust or omit the sriracha according to your taste.
- To enhance the citrus flavor, make sure to zest the oranges before juicing.
- Serving with steamed rice or vegetables complements this dish well.
- Marinating the chicken for a full hour ensures it is flavorful and tender.
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
