Spicy Orange Chicken Recipe
Spicy Orange Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 2 large navel oranges
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 1 jalapeno pepper, seeded and minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons canola oil, divided
  • Hot cooked rice
  • Sesame seeds and thinly sliced green onions

Directions

Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel.
Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Orange Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p231

  • 2 large navel oranges
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 1 jalapeno pepper, seeded and minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons canola oil, divided
  • Hot cooked rice
  • Sesame seeds and thinly sliced green onions
  1. Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel.
  2. Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken.
  3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Orange Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p231

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