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–+ servings
Spicy Orange Chicken

Spicy Orange Chicken

Spicy Orange Chicken is a sweet, spicy, and sticky family favorite. Perfectly balanced flavors make this dish a crowd-pleaser for any occasion. Easy to prepare and packed with zest.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 120 ml freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 2 tablespoons rice vinegar
  • 4 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chili oil (optional)
  • 1 tablespoon cornstarch
  • 2-3 tablespoons neutral oil
  • 700 g boneless, skinless chicken thighs cut into bite-sized pieces
  • 3 tablespoons cornstarch
  • to taste salt and white pepper
  • 2 teaspoons neutral oil (if needed)
  • 170 g shiitake mushrooms sliced
  • 2 teaspoons fresh ginger minced
  • 4 cloves garlic minced
  • 2-3 bird’s eye chilies chopped
  • 2 green onions chopped
  • sliced green onions for serving
  • crispy shallots or sesame seeds for serving
  • steamed white rice for serving

Equipment

  • Large skillet or wok
  • Whisk
  • Mixing bowls
  • Microplane or zester
  • Tongs or spatula

Method
 

  1. Prep your ingredients including zesting and juicing oranges, mincing garlic and ginger, and slicing mushrooms.
  2. Make the sauce by whisking together orange juice, zest, rice vinegar, brown sugar, soy sauce, sesame oil, chili oil (if using), and cornstarch in a bowl until smooth.
  3. Heat a large skillet over medium heat, add neutral oil, season chicken with salt and white pepper, and coat with cornstarch; fry in batches until golden brown (about 4-6 minutes per side).
  4. Sauté sliced shiitake mushrooms in the same skillet until golden and fragrant (about 4-5 minutes), then remove and add to the chicken bowl.
  5. Stir-fry ginger, garlic, chilies, and green onions in the same skillet for about a minute until aromatic.
  6. Pour the prepared sauce into the skillet, bring to a boil, then reduce to simmer for 3-5 minutes until thickened.
  7. Return chicken and mushrooms to the skillet, stir to coat with the sauce, and cook for another 2-3 minutes.
  8. Serve over steamed white rice, garnished with sliced green onions, crispy shallots, or sesame seeds.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 3mg

Notes

This dish can be made healthier by baking or using an air fryer for the chicken. Leftovers can be stored in the fridge for up to 3 days; reheat gently to maintain moisture.
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