Spicy Orange Chicken

My spicy orange chicken has the same flavor profile as its take-out counterpart: sweet orange, spicy chilies, and Asian condiments. I make this without oil, creating something much lighter and very tasty.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 325 Calories

Ingredients

• 2 tablespoons grated orange zest
• 1 cup orange juice
• ⅓ cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon crushed red pepper flakes
• ⅓ cup rice vinegar
• 2 tablespoons fish sauce
• 2 pounds skinless, boneless chicken thighs, cut into chunks
• 1 fresh jalapeno pepper, sliced into rings
• ½ cup sugar snap peas
• 1 bunch green onions, sliced, white parts and tops separated
• 1 tablespoon fresh ginger root, grated
• 1 red bell pepper, cut into 2 inch pieces
• 1 bunch cilantro leaves, for garnish

Recipe Instructions

Step 1

Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.

Step 2

Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Step 3

Drain chicken thoroughly in a colander, reserving marinade.

Step 4

Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.

Step 5

Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.

Step 6

Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.

Step 7

Remove from heat. Garnish with cilantro and serve.