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