Spicy Stir Fried Orange Chicken

Spicy Stir Fried Orange Chicken. This quick and easy, Asian inspired dish is a weekday menu staple in our house. The quickly stir fried chicken in orange sweet and sour sauce is one of our best loved 30 minute or less meals. We love ours served with thin Chinese noodles.

Spicy Stir Fried Orange Chicken.

Originally posted Jan 2013. 

A quick and easy stir fried orange chicken dish served on a bed of rice noodles.

The spicy heat comes from Chinese chili paste. That makes very easy to regulate the amount of heat to your own taste.

Use different seasonal citrus like tangerines for a deliciously different version.

So, if you like, you can even or even leave it out altogether if you prefer.

There are enough strong flavours of orange and ginger to carry the dish without any heat at all.  However,  I just love it with a little kick! 😉

Deboned chicken breasts for Oven Fried Chicken Nuggets.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here. 

This quick and easy, Asian inspired dish is a weekday menu staple in our house. The quickly stir fried chicken in orange sweet and sour sauce is one of our best loved under 30 minute meals.

Spicy Stir Fried Orange Chicken.

We love ours served with thin Chinese noodles but plain steamed rice is also delicious with the sauce.x

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Spicy Stir Fried Orange Chicken

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This quick and easy, Asian inspired dish is a weekday menu staple in our house. The quickly stir fried chicken in orange sweet and sour sauce is one of our best loved 30 minute meals. We love ours with thin Chinese noodles.

Print

Ingredients

• 3 large boneless skinless chicken breasts, cut in cubes
• 3 cloves minced garlic
• 3 tbsp peanut oil
• Salt and pepper to season
• ¼ cup rice wine or Chinese cooking wine
• ¼ cup rice wine vinegar
• ½ cup orange juice
• 2 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tbsp chilli paste, or a pinch of chili flakes, to taste
• 1 tbsp grated ginger
• Finely chopped zest of 1/2 of one small orange, about a teaspoonful
• ½ tsp Chinese five spice powder
• 1 red pepper diced
• 2 teaspoons corn starch dissolved in ¼ cup cold water
• 2 large oranges, cut in sections

Instructions

1. In a wok or large sauté pan over high heat, season and stir fry the chicken and garlic in the oil until almost completely cooked. Remove the chicken from the pan and set aside.
2. Mix together the rice wine, rice wine vinegar, orange juice, hoisin sauce,sesame oil and chili paste and add to the wok or sauté pan.
3. Bring to a boil and return the chicken and garlic to the pan along with the grated ginger, orange zest, five spice powder and red pepper. Bring back to a slow simmer, then to thicken the sauce, add the slurry of cornstarch and water, stirring constantly. (NOTE: You may not have to use all of the slurry. Use just enough to bring the sauce to the proper consistency.)
4. Finally toss in the orange sections to warm them through.
5. Serve over rice noodles and garnish with fresh chopped scallions.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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  Rock Recipes: The Best Food From My Newfoundland Kitchen
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Nutrition Information

Yield

4

Serving Size

Serves 4
Amount Per Serving Calories 414Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 78mgSodium 289mgCarbohydrates 28gFiber 3gSugar 16gProtein 30g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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