Go Back
–+ servings
5 from 2 votes

Spicy Orange Chicken

Serves 4 (or 2 with leftovers)
pin it Print

Ingredients 

For the chicken / dish:

  • 4 boneless skinless chicken breasts, cubed
  • Salt to taste
  • ~1/3 cup cornstarch for coating
  • 1 hot pepper thinly sliced (adjust according to your spice preference)
  • 2 tablespoons oil such as avocado or vegetable oil
  • Sesame seeds for garnish
  • Cooked rice for serving
  • Asian salad kit for serving
  • Orange sauce ingredients below

For the Orange Sauce:

  • * 1 cup fresh squeezed orange juice from Navel Oranges about 2-3 oranges
  • * 2 tbsp rice vinegar
  • * 1/4 cup coconut aminos tamari or soy sauce (i like coconut aminos because they bring sweetness and I don’t have to add honey)
  • * 1-2 tablespoons honey optional, adjust to taste

Directions 

  • In a bowl, combine the cubed chicken breast with a sprinkle of salt and coat them with cornstarch.
  • In a separate bowl, whisk together the orange juice, rice vinegar, coconut aminos or soy sauce and honey (if using) to make the orange sauce. Taste to ensure you like the flavors
  • Heat the oil in a large skillet or wok over medium-high heat. Add the sliced hot pepper and cook for about 1 minute until fragrant.
  • Add the coated chicken cubes to the skillet and cook until golden brown and cooked through, about 5-6 minutes, stirring occasionally.
  • Once the chicken is cooked, pour the prepared orange sauce over the chicken in the skillet. Stir to coat the chicken evenly.
  • Allow the sauce to simmer for a few minutes until it thickens. If you notice it is not thickening, add 2 tsp corn starch to 2 tbsp of water and whisk together in a separate bowl. Add to the sauce and stir on medium high heat. It should thicken within 1-2 minutes.
  • Once the sauce has thickened, remove the skillet from the heat. Sprinkle sesame seeds over the chicken.
  • Serve the spicy orange chicken hot over cooked rice and alongside an Asian salad kit. Enjoy!