Spicy Orange-Ginger Chicken

OhhhMmmmmGeeee! This recipe is awesome! Not sweet, with a wonderful gingery kick and a great orange flavour! I used fresh orange juice, fresh ginger and garlic. This is going to be a regular meal at our house.
Thanks so much.

Orange zest can be overpowering more than the juice in my experience. I think this recipe is fantastic, and you can always add more of whatever - Fresh orange juice is really critical to me, when I make this and I admit to using a little cornstarch, it stands up great with broccoli, - Thank you for the recipe Fox!

I was leery of the amount of ginger and sriracha in this recipe, especially with a husband who isn’t crazy about a lot of heat, but it was an unqualified success and it got moved to my favorites. I saw in a couple of reviews that people thought the amount of orange was overwhelming, but I reduced it just a bit and thought the hint of orange was just right. I left out the orange zest (didn’t seem to need it) and I added some steamed asparagus which worked perfectly.

Ok got it now, the first screen I looked at started with the fifth ingredient. I started over again in my search and the new screen lists all.

I can't see ginger listed in the ingredients for ginger chicken.

Pretty good recipe, I would suggest cutting the sriracha in half and adding more corn starch until desired thickness.

Really good, especially for a week night! Used fresh OJ, added broccoli, (saute between the chicken and sauce and add it all together at the end) Didn't need the corn starch---boiled the remaining sauce for 3 minutes and it reduced nicely. Along with the green onions, sprinkled some sesame seeds on top. Definitely a repeat.

Super good. Omitted orange peel. Sauce was a little thick so added about 1/4 c orange juice right before serving. Brightened the orange flavor a bit too.

I'm not sure how this got so many positive reviews.. I made it almost as outlined, a little less orange juice as some reviewers suggested, and it was pretty awful. Still way to orangey, flavor not complex at all. Mine turned out much lighter than the picture but I did sub some of the sriracha for chilis. Maybe I just don't cook enough Chinese inspired foods to know how to salvage this and I'm just too much of a food snob but I wouldn't recommend this recipe to anyone, I ended up throwing most of it out.

This was delicious - and nice and spicy too. I added a fraction more dark brown sugar because the marinade with the zest had some bitterness to it. Overall it was a very simple dish that delivered on flavour - orange and ginger, umami and sweet, spicy. I served it simply over broccoli and it was great. Will definitely make this again!

It's a nice and simple recipe with a lot of flavour. Like others here, next time I will reduce the amount of orange juice, and probably leave out the zest. The zest had bitter notes to it than didn't jibe for me. I ended up adding honey to the sauce as I felt it needed more sweetness.

I thought I would enjoy this more than what I did with all of this effusive praise and such a beautiful pic. I always try a recipe as-is the first time. Here are the changes I'd make, as this was quite one-note to me and nowhere near the level of spice of an authentic spicy Chinese dish. It's way too orangey, so I would cut the juice and peel by almost half. It needs more vinegar and soy sauce than what is in the recipe to get the salty/sour notes right. With this much liquid, more vinegar and soy is needed so as to not be overpowered by the orange flavor, maybe a tsp of dark soy sauce too (and I did squeeze my own for the recipe). I would also level off the garlic to be equivalent with the ginger. And it needs more spice. Though I love sriracha, it's pretty one-note itself as a flavoring ingredient. I would use more sriracha but also add some dried chilis for a different type of spicy flavoring, between the chicken and sauce cook. That is when I would also saute some more aromatics (garlic and ginger), it packs more of a whallop that way also. Perhaps the garlic and ginger could be divided between the marinade and this stage of cooking (3 tbsp each). I would entertain the idea of replacing the white pepper with Sichuan pepper, as the white pepper seemed to serve no purpose. Last, olive oil cannot withstand high heat cooking as its smoke point is too low. I tried it this way on faith from all of the positive comments, and the chicken was scorched and I almost ruined my wok. I had to scrub it down so hard that the seasoning was completely gone.

I rehabbed what I cooked with more soy sauce and some chili garlic sauce, and it was delicious, but I see these modifications as necessary for improvement.

I used cara cara oranges and cut the sriracha in half because we're heat wimps. I threw in some leftover steamed asparagus right at the end. After I boiled down the sauce hard for two minutes, it looked just as beautiful as the picture and we lapped it all up. Thanks so much Foxeslovelemons.

I did not have cornstarch so used 1 Tbsp of ground flaxseed instead and it worked fine! Delicious recipe!

I made this last night and it was delicious and so easy! I steamed some veggies and pour the extra sauce on them. So good.

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!

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.

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!

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-eats.tumblr.com

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

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!

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.

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....

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!

@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?

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!

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.

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.

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.

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!

I made this tonight for the first time and served it with this: https://food52.com/recipes/27723-grace-young-s-stir-fried-iceberg-lettuce
(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!

Enjoyed it so much! Thank you.

This recipe makes it to my weeknight rotation. Brilliant!

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!!!!

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

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

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!

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.

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

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.

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?

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.

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.

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!