Spicy Orange Chicken Recipe

When I first tried this spicy orange chicken recipe, I didn’t expect it to taste so bold yet balanced. I made it on a busy Tuesday, and in under 30 minutes, dinner was on the table with zero leftovers! 

The sauce was sweet from the orange juice, salty from soy, and had a fiery kick from sriracha. It clung beautifully to the pan-seared chicken bites—no deep frying needed. Honestly, it’s now my go-to when I want something fun but fast.

Whether you’re into spicy food or just want something citrusy and exciting, this dish will hit the spot. And the best part? One pan, no fuss, no mess—spicy orange chicken recipe done right. You can also start your morning right with our warm and cozy French Toast Casserole.

Additional Tips for Making This Recipe Even Better

After making this dish a few times, I picked up some handy tips to make the flavors pop even more. If you’re making it for the first time, keep these in mind.

• Use fresh orange juice and zest – I tried bottled once, and it didn’t hit the same. Fresh makes the sauce vibrant and zesty.
• Thighs over breasts – While chicken breasts cook quicker, thighs stay juicier and soak up the sauce better.
• Don’t overcrowd the pan – Brown the chicken in batches if needed. This keeps them crispy and golden.
• Balance the heat – Sriracha is strong, so adjust to your spice level. I usually start with 1 tsp, then add more at the end.
• Finish with garnishes – Chopped green onions and cilantro elevate the look and flavor with little effort.

Exciting Variations to Try

Want to switch it up a bit or adjust it to your needs? Here are some ideas that still keep the spicy orange chicken recipe delicious.

• Low-Sugar: Replace brown sugar with monk fruit sweetener or skip entirely—the orange juice still adds sweetness.
• Low-Sodium: Use low-sodium soy sauce or coconut aminos to reduce salt levels.
• Gluten-Free: Tamari is a great substitute for regular soy sauce.
• Extra Flavor: Add minced ginger to the sauce for a warm, spicy edge.
• Veggie Version: Swap chicken for tofu or cauliflower for a vegetarian-friendly dish.

You can also explore more dinner recipes if you want even more flavor depth.

Equipment You’ll Need for This One-Pan Wonder

Minimal equipment, maximum flavor! Here’s what you need:

• Large skillet or nonstick pan – For browning chicken and reducing the sauce evenly.
• Mixing bowl – To combine the orange sauce ingredients smoothly.
• Microplane or grater – For zesting the orange with precision.
• Measuring spoons/cups – To get your sauce proportions just right.
• Small bowl – To make the cornstarch-water slurry.
• Spatula or tongs – For turning the chicken and stirring the sauce.

How to Serve Spicy Orange Chicken Like a Pro

Once your chicken is sizzling in that shimmering orange glaze, it’s time to make it shine on the plate.

Serve it hot over a bed of steamed white rice or jasmine rice—it soaks up the sauce beautifully. I like to spoon extra sauce over the rice too. For garnish, chopped green onions give a fresh bite, and a sprinkle of sesame seeds adds a nice crunch.

You can even try serving this spicy orange chicken recipe with noodles, Pineapple Chicken, or lettuce wraps for a fun twist. Presentation tip: serve in a shallow bowl with the chicken in the center and garnishes scattered on top.

Source: robinvmiller

How to Store Spicy Orange Chicken the Right Way

Storing leftovers is super easy with this recipe. Here’s how I do it:

• Refrigerate: Store in an airtight container in the fridge. It stays fresh for up to 4 days. I usually add a splash of water before reheating to refresh the sauce.
• Freeze: Let the dish cool completely, then freeze in meal-prep containers or zip-lock bags. It can last up to 2 months in the freezer.
• Reheat: Reheat in a skillet over low heat or in the microwave for 2 minutes. Stir halfway to avoid drying it out.

Why You’ll Love This Recipe?

This dish has so much going for it. If you’re still on the fence, here’s why you should absolutely try it:

• Quick and One-Pan: Dinner is ready in just 20 minutes, with minimal cleanup—perfect for weeknights.
• Customizable Heat: You control the spice level. Start mild or go bold with extra sriracha.
• Family-Friendly: Kids love the sweet and tangy notes, and you can adjust the heat to suit everyone.
• Restaurant-Quality Flavor: Tastes better than takeout and is way healthier too.
• Versatile Base: Works well with chicken, tofu, shrimp, or even tempeh. The sauce does the heavy lifting.

More Tips to Make This Recipe Foolproof

Here are some more handy pointers if you’re making spicy orange chicken for the first time:

• Zest before juicing the orange. It’s much easier to grate the skin when the fruit is whole.
• Don’t rush the sauce. Let it simmer on low after adding cornstarch. It thickens slowly and evenly.
• Stir the slurry before adding. Cornstarch settles quickly, so give it a quick mix before pouring it in.
• Use high heat at the start. It helps the chicken sear quickly and locks in juices.

Ben Carraoli

spicy orange chicken recipe

This spicy orange chicken recipe is honestly one of the easiest crowd-pleasers I’ve ever made. It’s fast, vibrant, and exciting every time I make it. Once you try it, I bet it’ll become part of your weekly rotation too.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner

Calories: 310

Ingredients Method

Ingredients

  

• 1/3 cup freshly squeezed orange juice: Fresh juice gives a vibrant citrusy flavor that bottled juice lacks.
• 1 tablespoon finely grated orange zest: The zest adds aromatic oils that deepen the orange flavor.
• 3 tablespoons soy sauce or tamari sauce: Adds umami and saltiness; tamari keeps it gluten-free.
• 1 tablespoon rice wine vinegar: Gives a mild tang that balances the sweetness.
• 1 tablespoon brown sugar: Adds depth and a subtle molasses note to the sauce.
• 1 teaspoon sriracha sauce: Spicy and bold; adjust to your taste for more or less heat.
• 1 teaspoon minced fresh garlic or dried minced garlic: Garlic brings warmth and earthiness to the glaze.
• 1 tablespoon vegetable oil: Neutral oil ideal for high-heat cooking.
• 1 pound boneless skinless chicken breasts or thighs, diced: Thighs are juicier, but breasts cook faster—both work well.
• Salt and freshly ground black pepper: Use to season chicken before and after cooking.
• 1/4 cup water: Used to dissolve cornstarch for thickening.
• 1 tablespoon cornstarch: Creates a glossy thick sauce that coats every piece.
• Cooked rice for serving optional: White or jasmine rice is perfect for soaking up the sauce.
• Fresh cilantro optional: Adds a bright, fresh herbal finish.
• Chopped green onions optional: Brings crunch and mild onion flavor to garnish.

Method

 

1. Start by mixing your sauce ingredients. In a medium-sized bowl, combine the fresh orange juice, grated zest, soy sauce, rice vinegar, brown sugar, sriracha, and garlic. Stir well to ensure everything blends smoothly. Set this mixture aside—it’ll be added to the pan after the chicken is cooked.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the bite-sized chicken pieces. Let them cook for 3 to 5 minutes, turning occasionally until they are golden brown on all sides. Season them lightly with salt and pepper during this step.
3. Pour the prepared orange sauce into the skillet with the browned chicken. Bring it to a light simmer, then reduce the heat to low. Let it cook gently for another 5 minutes so the chicken absorbs the citrusy-spicy flavors and becomes fully cooked through.
4. In a small bowl, mix the cornstarch with 1/4 cup water until smooth. Slowly stir this slurry into the simmering sauce. Within 2 to 3 minutes, the mixture will start to thicken into a glossy glaze that perfectly coats the chicken. Taste and adjust seasoning if needed.z
5. Serve the spicy orange chicken hot over a bed of steamed rice. Top with chopped green onions and fresh cilantro for added freshness and visual appeal. If you’re planning a casual dinner, let guests garnish their bowls individually.