Best 8 Spicy Orange Ginger Chicken Recipes

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Are you craving a tantalizing and flavorful dish that will excite your taste buds? Look no further than our guide to creating the ultimate spicy orange ginger chicken. Get ready to embark on a culinary journey that blends the fiery heat of chili peppers and the refreshing zest of citrus with the aromatic warmth of ginger. In this article, we will unveil the secrets to crafting a dish that will leave your palate dancing with joy.

Let's cook with our recipes!

SPICY ORANGE-GINGER CHICKEN RECIPE



Spicy Orange-Ginger Chicken Recipe image

Ditch the take out and try this easy one-pan Orange Ginger Chicken recipe at home. This spicy Mandarin chicken recipe starts with marinating chicken in an orange-based Mandarin sauce and then cooking it in a skillet. Served on rice, it is an easy dinner that will make your family ask for more.

Provided by Aysegul Sanford

Categories     Chicken

Time 55m

Number Of Ingredients 15

1 1/4 cup orange juice (freshly squeezed from 6-8 oranges)
2 teaspoon orange zest
1/4 cup low-sodium soy sauce
3 tablespoons ginger (freshly shredded)
8 cloves of garlic (minced)
2 tablespoons olive oil (divided)
2 tablespoons Sriracha sauce
1 1/2 tablespoon rice vinegar
2 teaspoon brown sugar
1/4 teaspoon black pepper
4 medium (1 1/4 lbs chicken breasts, cut into 1/4 inch strips)
1 tablespoon corn starch
1 tablespoon water
1/4 cup scallions (green parts only, sliced)
2 tablespoon black sesame seeds

Steps:

  • In a glass bowl, whisk orange juice, orange zest, soy sauce, ginger, garlic, 1-tablespoon olive oil, Sriracha sauce, rice vinegar, brown sugar, and black pepper.
  • Place the chicken in a ziplock bag and pour 1/3 of the mixture in the bag. Seal the bag and place it in the fridge. Let it marinade for an hour.
  • Heat 1-tablespoon olive oil on a large non-stick skillet over high heat. Remove chicken from the bag and discard the marinade.
  • Add chicken, in 2 batches, and cook each batch for 6-7 minutes. Place the cooked chicken on a clean plate. Set aside.
  • Pour the rest of the marinade into the now-empty skillet and cook until boiling over medium high heat.
  • In the mean time, whisk together the cornstarch and water in a small bowl. It will be like a white paste. Whisk it into the marinade and let it boil for a minute.
  • Return chicken into the skillet and cook for 5 minutes or until chicken registers 160 F when a thermometer is inserted in some of the pieces of chicken.
  • Serve it immediately over rice. Sprinkle it with scallions and black sesame seeds.

Nutrition Facts : Calories 419 kcal, Sugar 9 g, Sodium 970 mg, Fat 15 g, SaturatedFat 3 g, Carbohydrate 18 g, Fiber 1 g, Protein 51 g, Cholesterol 145 mg, ServingSize 1 serving

SPICY ORANGE CHICKEN



Spicy Orange Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts :

ORANGE GINGER CHICKEN



Orange Ginger Chicken image

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

Steps:

  • Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.

SPICY ORANGE CHICKEN



Spicy Orange Chicken image

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.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 6

Number Of Ingredients 15

1 cup orange juice
⅓ cup brown sugar
⅓ 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
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

Steps:

  • Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  • Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  • Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  • Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  • Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  • Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  • Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  • Stir in green portions of green onions; cook and stir 1 minute.
  • Remove from heat. Garnish with cilantro and serve.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g

SPICY ORANGE-GINGER CHICKEN



Spicy Orange-Ginger Chicken image

This is Szechuan type of stir fry. You can vary the spiciness by the amount of chili sauce you add. It is a very colourful dish which is nice with rice to soak up the delicious sauce.

Provided by Paja9203

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breasts, cut into cubes
1 green pepper
1 red pepper
1 orange
3/4 cup orange juice (from the orange, but add more if you don't get 3/4 c.)
3 teaspoons Thai sweet chili sauce (or bottled chili paste)
1/4 cup sherry wine (you can substitute white wine, but add more sugar)
1 tablespoon sugar
1 tablespoon cornstarch
vegetable oil
3 cloves crushed garlic
1 1/2 tablespoons minced fresh ginger

Steps:

  • Halve the peppers, remove the ribs and seeds, and cut into strips.
  • Using vegetable peeler, remove the rind (orange part only) from the orange.
  • Cut the rind into very thin julienne strips about 3 inches long.
  • Squeeze the orange.
  • Add more frozen juice if necessary to make 3/4 cup.
  • In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
  • In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
  • Remove chicken.
  • Add orange rind, garlic and ginger and stir-fry until aromatic.
  • Add peppers and stir fry for 2 minutes.
  • Add the chili sauce mixture and return the chicken to the wok.
  • Cook until the sauce is thickened.

SPICY GINGER / ORANGE CHICKEN



Spicy Ginger / Orange Chicken image

You can use this glaze on a whole chicken too but roast it a while before you brush it with the glaze. This glaze bubbles, browns and releases the most wonderful aroma. You'll catch people roaming through the kitchen inhaling. Just have a box of Kleenex handy cause sometimes they drool too!

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup orange marmalade
1/2 cup orange juice
1/2 teaspoon fresh ginger, grated
1 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce (or more)
salt & pepper
2 boneless skinless chicken breasts

Steps:

  • Heat oven to 350°F.
  • Blend together all the ingredients except the chicken.
  • Brush the breasts all over with the marmalade mixture.
  • Place in a baking dish lined with foil (easy cleanup).
  • Bake for 20-25 minutes until done, basting every 8 minutes.
  • If there is any sauce left, heat, and serve along side the chicken.
  • Serve.

Nutrition Facts : Calories 182.4, Fat 1.7, SaturatedFat 0.3, Cholesterol 37.8, Sodium 135.6, Carbohydrate 30, Fiber 0.5, Sugar 26.6, Protein 13

SPICY ORANGE-GINGER CHICKEN



SPICY ORANGE-GINGER CHICKEN image

Categories     Soup/Stew     Chicken     Citrus     Dinner

Yield 4 servings

Number Of Ingredients 14

1 1/4 cups orange juice (preferably fresh)
1/4 cup low-sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons olive oil, divided
2 tablespoons sriracha (or more to taste)
1 1/2 tablespoons rice vinegar
2 teaspoons light brown sugar
2 teaspoons orange zest
1/4 teaspoon ground white pepper
1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
1 tablespoon cornstarch
Brown rice, white rice, or quinoa for serving
1/4 cup sliced green onions

Steps:

  • In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions.

SPICY ORANGE CHICKEN STIR-FRY



Spicy Orange Chicken Stir-Fry image

This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 13

1/3 cup cornstarch
2 cups orange juice
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
4 garlic cloves, minced
1 to 2 teaspoons red-pepper flakes
Coarse salt
1 tablespoon vegetable oil, such as safflower
3 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 head broccoli, cut into florets, stalks peeled and thinly sliced
1 pound carrots (about 5), peeled and thinly sliced on the diagonal
Cooked rice, for serving

Steps:

  • Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.
  • In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
  • Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.

Tips:

  • When choosing chicken for this recipe, opt for boneless, skinless chicken breasts or thighs. They cook quickly and evenly, making them perfect for this stir-fry dish.
  • Make sure to use fresh ginger and orange zest. They add a burst of flavor to the dish that makes it extra special.
  • Feel free to adjust the amount of chili paste to your liking. If you prefer a milder dish, use less paste. If you want it spicier, add more.
  • Serve this dish over rice, noodles, or quinoa. It also pairs well with roasted vegetables.

Conclusion:

Spicy Orange Ginger Chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!

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