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.
A quick and easy stir fried orange chicken dish served on a bed of rice noodles. The spicy heat comes from Chinese chili paste so it is very easy to regulate the amount of heat 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 but I just love it with a little kick! 😉
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. We love ours served with thin Chinese noodles but plain steamed rice is also delicious with the sauce.x
Like this Orange Chicken recipe?
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- 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
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.
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.
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.)
Finally toss in the orange sections to warm them through.
Serve over rice noodles and garnish with fresh chopped scallions.
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