Spicy Orange-Ginger Chicken

By • February 18, 2013 • 27 Comments

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Author Notes: Inspired by Trader Joe's Mandarin Orange Chicken, this dish is a much-healthier version to make at home! Made with mostly pantry staples and a few fresh ingredients, this stir-fry doesn't cost very much to make. If you'd rather not buy fresh oranges, you can certainly use refrigerated orange juice instead. This dish is spicy, sweet, sour and satisfying.foxeslovelemons

Serves 4

  • 1 1/4 cups orange juice (preferably fresh)
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons olive oil, divided
  • 2 tablespoons sriracha (or more to taste)
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons orange zest
  • 1/4 teaspoon ground white pepper
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon cornstarch
  • Brown rice, white rice or quinoa for serving
  • 1/4 cup sliced green onions
  1. In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.
  2. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan.
  3. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions.
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Comments (27) Questions (0)

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4 days ago drbabs

Barbara is a trusted source on General Cooking.

I made this tonight for the first time and served it with this: https://food52.com/recipes...
(only I used bok choy in place of the lettuce). It was a fantastic meal--one of my top meals all year. Thank you for a wonderful recipe!

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4 days ago foxeslovelemons

Thanks so much, Barbara! And thanks for introducing me to that stir-fried lettuce recipe. That sounds like something I will love!

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5 days ago theliz

Enjoyed it so much! Thank you.

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5 days ago foxeslovelemons

You're welcome, theliz! Thanks!

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13 days ago alaparc

This recipe makes it to my weeknight rotation. Brilliant!

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11 days ago foxeslovelemons

So glad to hear that, alaparc! Thanks!

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17 days ago holly

OK, so I made this AGAIN and there IS such a thing as too much sriracha, ginger, garlic, etc. My husband was sweating. Also, you really do need rice. I tried it with wilted spinach and it didn't work at all. Stick to the recipe, people!!!!

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17 days ago Monica

I made this recipe and it was FANTASTIC!!!! T

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17 days ago foxeslovelemons

Thanks so much, Monica!

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19 days ago Jessica

Made this for dinner last night and it was delicious. Thank you for the recipe!

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19 days ago foxeslovelemons

You're welcome Jessica! Thank you!

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22 days ago holly

Theresa!!! You are my kind of gal! I added a little more of everything, too. I have made this recipe WAY too many times. I am obsessed. Thanks again, foxeslovelemons!

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22 days ago foxeslovelemons

So glad you love it, Holly!

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22 days ago Theresa Gentry King

I made this last night and it was amazing! I did make a few modifications, I upped the sriracha to a very generous 4 tbsp, in place of OJ I used Sunny D since it was all I had on hand, I then juiced the oranges that I used for the zest and added the pulp, I doubled the garlic and ginger and I added in a few good "glugs" of sake, marinated for a couple of hours and cooked the chicken in a mix of olive oil and sesame oil.

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22 days ago foxeslovelemons

This reminds me of a trip I took to New Orleans with a bunch of friends. We started out drinking mimosas each morning in our rental house. Toward the end of the trip, OJ and champagne somehow became Sunny D and white wine :)

But seriously, glad you liked the recipe. The more sriracha, the better, in my book.

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25 days ago lasciviouslunch

Do you think this would work ok with firm tofu instead of chicken?

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25 days ago foxeslovelemons

Hi lasciviouslunch! While I don't have a ton of experience cooking with tofu, I don't see why it wouldn't work. Just use your best judgement as far as marinating and cooking time :) Good luck!

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15 days ago alexandra

If you drain the tofu, coat it with corn starch and lightly fry it, it should turn out delicious. That's how we make sesame tofu and general tso's tofu at my restaurant.

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25 days ago Barbara

You discard the marinade because it has raw meat juices and particles in it and it would be a health hazard to ingest it unless you cooked it for a much longer time than the recipe calls. This is a basic rule for most cooks and I am surprised this was not mentioned in your reply to him.

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25 days ago foxeslovelemons

Actually, marinade can be used as a sauce *if* it's brought to a rolling boil. This recipe does call for boiling the reserved marinade, anyway. However, in this case, I discarded the used marinade because it simply wasn't needed. There was plenty of sauce (for my taste) without adding the used marinade. However, if anybody wanted extra sauce, they could safely add the used marinade back to the recipe, as long as it was brought to a rolling boil.

http://www.fsis.usda.gov...

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about 1 month ago JL Herzog

Taste was just okay, but not a keeper. I would've had to boil/reduce the sauce for way longer than a minute for it to obtain that shiny lacquered appearance portrayed in the lovely photograph. Maybe I should have used blood oranges?

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about 1 month ago holly

I just made this and my husband said "this should be a signature dish at a restaurant". It's really really good. I'll tell you what I did differently, which is all just me and my taste. I added more sriracha. I rough chopped the garlic and ginger so I got a little surprise in my mouth every now and then. I marinated the chicken longer (softer chicken OK with me). I zested the whole orange. It is SO good. I will definitely keep this on my desktop for quick reference! Thank you so much for sharing, foxeslovelemons.

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about 1 month ago foxeslovelemons

Awww, you're making me blush, Holly! So glad you both loved it. And really, my motto is always "MORE sriracha," so I think you made the right move :)

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about 1 month ago Sarah

Could I marinate this for longer than an hour? Id love to be able to prep before work and cook it right when I get home since there's always a scramble to get kids fed and in bed.

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about 1 month ago foxeslovelemons

Hi Sarah! Citrus juices like orange juice tend to break down and tenderize meat pretty quickly. You could definitely let it marinate all day, but just be aware that the chicken might have a pretty soft texture. Hope that makes sense.

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about 1 month ago Larry Sylvester

It looks like a great recipe but I'm perplexed as to why would I discard the marinade when it is used later in step 3 to make the sauce.
I'm excited to try this recipe and I will report on the outcome!

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about 1 month ago foxeslovelemons

Hi Larry! The marinade is divided: you use 1/3 cup to marinate the chicken (which you discard), and then the remainder of the reserved marinade is used to make the sauce. Hope that helps :)