The recipe is calculated using boneless, skinless.
Spicy Orange Chicken
Recipe Summary Spicy Orange Chicken
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Ingredients | Chicken Thigh Recipes Asian Style
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
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish
Directions
Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed 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.
Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
Heat a large non-stick skillet over high heat. Cook and stir chicken 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 2 to 3 minutes.
Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
Stir in jalapeno pepper, bell pepper, and sugar snap peas; 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.
You can use either sugar snap peas or a handful of snow peas.
Info | Chicken Thigh Recipes Asian Style
prep:
20 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
