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spicy orange chicken recipe
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.