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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty. Ingredients:
1 cup orange juice |
1/3 cup brown sugar |
1/3 cup rice vinegar |
2 tablespoons fish sauce |
1 tablespoon soy sauce |
1 tablespoon fresh ginger root, grated |
1 teaspoon crushed red pepper flakes |
2 pounds skinless, boneless chicken thighs, cut into chunks |
1 bunch green onions, sliced, white parts and tops separated |
1 fresh jalapeno pepper, sliced into rings |
1 red bell pepper, cut into 2 inch pieces |
1/2 cup sugar snap peas |
4 cloves garlic, minced |
2 tablespoons grated orange zest |
1 bunch cilantro leaves, for garnish |
Directions:
1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
9. Stir in green portions of green onions; cook and stir 1 minute.
10. Remove from heat. Garnish with cilantro and serve.
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