My spicy orange chicken has the same flavor profile as its take-out counterpart: sweet orange, spicy chilies, and Asian condiments. I make this without oil, creating something much lighter and very tasty.
Prep Time::20 mins
Cook Time::25 mins
Additional Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::6
Ingredients
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1 cup orange juice
⅓ cup brown sugar
⅓ 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
4 cloves garlic, minced
2 tablespoons grated orange zest
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
1 fresh jalapeno pepper, sliced into rings
1 bunch cilantro leaves, for garnish
Directions
Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Drain chicken thoroughly in a colander, reserving marinade.
Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
Remove from heat. Garnish with cilantro and serve.
Chef's Note:
You can use either sugar snap peas or a handful of snow peas.