Spicy Orange Chicken

Spicy Orange Chicken
  • 1 cup orange juice
  • 1/3 cup brown sugar
  • 1/3 cup rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger root, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 pounds skinless, boneless chicken thighs, cut into chunks
  • 1 bunch green onions, sliced, white parts and tops separated
  • 1 fresh jalapeno pepper, sliced into rings
  • 1 red bell pepper, cut into 2 inch pieces
  • 1/2 cup sugar snap peas
  • 4 cloves garlic, minced
  • 2 tablespoons grated orange zest
  • 1 bunch cilantro leaves, for garnish


  1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  9. Stir in green portions of green onions; cook and stir 1 minute.
  10. Remove from heat. Garnish with cilantro and serve.

03/04/2017
Spicy Orange Chicken, recipe PT15M PT1H 5 455 calories

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