Skip Takeout, Make Spicy Orange-Ginger Chicken

November  6, 2014

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: Put down the takeout menu and open your pantry -- this sweet and spicy stir-fry will rescue your weeknight dinner.

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You know the drill: You get home from work, tired, hungry, and sure that you're in the mood for anything but what's in your refrigerator. You peruse a few takeout menus, pick up the phone, and dial. A few hours later, the food is gone, the trash is full, and you're still hungry. Even if you manage to salvage what looks like a reusable container, it will probably warp in the dishwasher.

So open up your pantry (and your eyes) and see the light -- there's a world of possibility inside, including this Spicy Orange-Ginger ChickenHere's why you should be making this takeout-inspired dinner at home tonight:

  • Stir-fry is almost always the answer to "What can I make with this?" You probably have most of the ingredients on hand for this sweet and spicy chicken.
  • It's layered with bright flavors, comes together in no time, and costs much less than delivery. Plus, you don't have to answer the door, scramble for tip money, or put on shoes. 
  • Eat it over a bed of rice, quinoa, or whatever grain you can find and soak up every drop of the fresh, tangy, citrus-laden sauce. It will taste like comfort and pride and accomplishment.
  • You can save time, hunger pains, and any excuse not to cook dinner by making the marinade in advance. Win, win, win. 

Bid adieu to your favorite delivery man -- this recipe has officially broken the cycle.

Spicy Orange-Ginger Chicken by 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

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

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See what other Food52 readers are saying.

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Julie Myers

Written by: Julie Myers

Perpetually hungry. Will travel for food.


jedi November 19, 2014
This was great...used half the sriracha as someone else recommended, and it still had a nice kick!
Susan W. November 6, 2014
Made this tonight. I love spicy so I charred a couple of dried red chilies and tossed them in a la General Tso's chicken. So delicious and quick. Can't wait for round two tomorrow night.
bookwoman November 6, 2014
This recipe has been in my queue for a while, but after seeing it featured today, I threw it together for tonight's dinner. Quick & easy--but be warned. It's super-spicy as written. I know spicy is in the title, but next time I think I'll half the sriracha. Still sweating . . .
Sarisha P. November 6, 2014
Hi, we don't really get sriracha in South Africa. What could I use in place of it? Thank you!
Julie M. November 6, 2014
It shouldn't be a problem to substitute any chili/hot sauce here.
Sarisha P. November 6, 2014
Brilliant, thank you! I love the idea of all these flavours together, can't wait to try it :)
Diana V. November 6, 2014
That pic made me stop in my tracks...this is totally tonights dinner now! Can't wait thanks!
Sheri D. November 6, 2014
Sounds like meal to make this weekend. Thanks.
inpatskitchen November 6, 2014
Yay Lori! Winner Winner!!!
foxeslovelemons November 6, 2014
Thanks so much, Pat!
Susan W. November 6, 2014
I was just about to dismantle a whole chicken. I am going to debone the breasts (something I rarely do) and make this tonight!
Julie M. November 6, 2014
Go for it! Sounds great.
foxeslovelemons November 6, 2014
Enjoy! I hope it turns out great!
AntoniaJames November 6, 2014
Great-looking recipe; one I'll be trying soon. Thank you, Julie (and foxeslovelemons). ;o)
Julie M. November 6, 2014
Yes, thank you foxeslovelemons!
foxeslovelemons November 6, 2014
You're welcome, ladies. Enjoy!