Description
A flavorful and spicy orange chicken recipe that offers a lighter alternative to traditional takeout. Marinated in fresh orange juice, soy sauce, and ginger, then stir-fried to perfection with a zesty orange glaze and a touch of sriracha for heat.
Ingredients
Scale
Marinade
- 1 1/4 cups orange juice
- 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
- 3 tablespoons vegetable oil (divided)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 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, light brown sugar, ground white pepper, and sriracha if using to create the flavorful marinade.
- Marinate Chicken: Place the chicken strips into 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 in Batches: Remove the chicken from the marinade and discard the marinade in the bag. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of 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 degrees Fahrenheit. Transfer cooked chicken to a medium bowl. Repeat this process with another tablespoon of oil and the remaining chicken strips, then add to the bowl.
- Prepare 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 make a slurry. Slowly whisk the cornstarch mixture into the boiling marinade and cook for 1 minute or until the sauce thickens.
- Combine and Serve: Return the cooked chicken to the skillet and stir for 1 minute or until heated through and coated with the thickened sauce. Remove from heat and serve the spicy orange chicken garnished with thinly sliced green onions.
Notes
- This homemade orange chicken is a healthier alternative to restaurant versions that are often deep-fried and heavy in sugar.
- Adjust the amount of sriracha to control the spice level according to your preference.
- Use fresh squeezed orange juice and zest for the best vibrant flavor.
- Make sure chicken strips are cut evenly for uniform cooking.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
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
