Spicy Orange-Ginger Chicken

By • February 18, 2013 • 54 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.
Jump to Comments (54)

Tags: chicken, Easy, oranges, sweet and sour

Comments (54) Questions (0)

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Theseasonedtravelerheader

about 1 month ago theseasonedtraveler

Made this tonight and it's hitting all the notes I love at once - ginger, citrus, heat. I used blood oranges and the color is just like the picture above. Delicious and so, so easy. Now excuse me while I go lick the skillet. Thanks, foxeslovelemons, for a great recipe I'll definitely be making frequently!

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about 1 month ago foxeslovelemons

Thanks so much, theseasonedtraveler. I'm going to have to try this with blood oranges myself! I'm so glad you liked this recipe :)

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about 1 month ago Karla

Love this recipe! I add broccoli and onions for more veggies in a one dish meal and only 1tsp of shiracha since it is super spicy with even a hefty squirt.

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about 1 month ago Janet

Karla,
Veggie's sound like a great idea. Try some cashew nuts sometime really adds the crunch factor.

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2 months ago joybells1713

This is just delicious. I made it as-is and added some steamed snap peas on the side. It was a perfect addition of color, crunch, and vegetable. I've also passed this on to my folks, as my dad is on a low sodium, low fat diet and he is desperate for dishes that have bold (or any) flavor. The low-sodium soy sauce really does the trick. Thank you for sharing!

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2 months ago Marsha Gainey

This recipe is legit spicy, ya'll! It's good, but even with me using 1 T. sriracha and 2 T. grated fresh ginger, I still had to drink a lot of bev with every plateful. I marinated mine overnight with no problems. Will make again with some heat modifications.
http://www.what-marsha...

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2 months ago Bill

Picture is incredibly misleading...which in hindsight should have been obvious with that much OJ and soy sauce, would take a huge amount of sriracha to get it a shade of red like that...comes out more brown-ish. Was ok, but not great...for a better sauce, reduce this for ~2.5 lbs of chicken cooked the same way:
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
1 Tablespoon olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes

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2 months ago Janet

I'm sure color was added. But if you want that color you could add red food coloring or red beet dye. It will give you the same look.

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about 1 month ago Ashley

I used blood oranges and got the same remarkable red color with only half the amount of added sriracha. A major recipe winner in our house.

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2 months ago Leslie

This was really delicious! I would probably reduce the fresh orange juice to 1 1/4 cup, but really, really delicious! I also added a thinly sliced red bell pepper and some mushrooms and stir fried them after the batches of chicken. A keeper for sure! Thank you!

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2 months ago Janet

Leslie,
The recipe calls for 1 1/4 cups of orange juice? Did you read it wrong?

Stringio

2 months ago Amy Randolph

This was outstanding!!!!!! I used broccoli instead of rice for a lower carb option...and the broccoli soaked up the DELICIOUS sauce without a problem.

Stringio

2 months ago Carolynne Huggins

Wow! I got some major brownie points with hubby tonight with this recipe! I did saute some green pepper and sweet onion in the pan after cooking the chicken. 2 tablespoons sriracha seemed to be perfect for him. He said it was spicy but perfectly so. I will be making this again. Actually, he said he wants it again....

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2 months ago Janet

Awesome! Made yesterday and was so great. I only made half just in case I didn't like it but wish I had made the whole recipe. I did add a little more of the "Rooster" cause I always do! Thanks for the post!

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2 months ago foxeslovelemons

More Rooster sauce is ALWAYS the right way to go, Janet :)

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2 months ago Joan

@foxgloves
This has inspired a new interest in finding some "doable" Chinese type food recipes to maybe have a buffet type party in the future.
Do you have any other Oriental style recipes in your wheelhouse?

Stringio

2 months ago LeadingLatte

Joan, my first foray into DIY Chinese cooking was Joanne Chang's Hot & Sour soup on Food52. Quite delicious and easy to modify ingredients based on what you can get at your local grocery store. It, along with Foxes' awesome orange-ginger chicken are my two go-to Chinese recipes now. :)

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2 months ago Joan

Made this last night! It was delicious!
I served with rice. Next time I think I will add a bit more heat and maybe add some thin sliced green, red or yellow peppers at the last minute...for a little flavor interest and color!

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2 months ago foxeslovelemons

Love the bell pepper idea, Joan!

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3 months ago Deb Koker

I just made this - thought the sauce tasted just right. The whole family loved it! I served it with rice and steamed broccoli. Next time I'm gonna stir fry some sliced mushrooms and add those too.

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2 months ago foxeslovelemons

So glad your family loved it, Deb!

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3 months ago Kate McGinnis

made this for dinner last night and really enjoyed it! Though I think I will cut back on the orange juice to just a cup. Found the sauce to be just overpowering orange juice flavor. Though I used just regular Tropicana orange juice so maybe I should have used fresh squeezed orange juice. I also sauteed some vidalia onion and added the cooked onion to the sauce at the end with the chicken. It was good with the onion. Maybe add Snow peas next time. Thanks for the recipe.

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2 months ago foxeslovelemons

Hi Kate! So glad you enjoyed this. I think fresh orange juice does make a little bit of a difference in this recipe. The vidalia onion and snow peas sound like great additions!

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3 months ago pattyrat

Just made this for dinner, it's tasty! However, for my personal taste, I would prefer slightly less heat and a little more sweet & tangy to balance it out. I can't imagine increasing the sriracha as some commenters have, I'm sweating as it is! And to me, the spicy is overwhelming and distracts from the other flavors. Overall very good though and I will definitely make again with slight adjustments! I served the chicken over some orange ginger linguine I got at the local farmer's market, added a nice touch of subtle flavor as well.

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2 months ago foxeslovelemons

That orange ginger linguine sounds amazing, pattyrat. Gotta love farmer's market finds like that :)

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3 months ago LeadingLatte

Made this last night -- it was absolutely delicious and a total keeper! I made some slight modifications (upped the sugar and siracha to taste and cut the corn starch by 1/3 but cooked down longer at the end to make up for it). So so good, looking forward to making again soon -- thanks Foxes!

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3 months ago foxeslovelemons

I'm so glad you liked it, LeadingLatte. Also, that username makes me smile :)

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3 months 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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3 months 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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3 months ago theliz

Enjoyed it so much! Thank you.

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3 months ago foxeslovelemons

You're welcome, theliz! Thanks!

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4 months ago alaparc

This recipe makes it to my weeknight rotation. Brilliant!

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4 months ago foxeslovelemons

So glad to hear that, alaparc! Thanks!

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4 months 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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4 months ago Monica

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

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4 months ago foxeslovelemons

Thanks so much, Monica!