Spicy Orange Chicken

Marinate chicken overnight and stir fry with red bell peppers and sugar snap peas for an easy chicken stir-fry.

  • Prep Time 30 min
  • Total Time 8 hr 30 min
  • Servings 4


teaspoons grated orange peel
cup freshly squeezed orange juice
cup dry sherry
tablespoons hoisin sauce
tablespoons toasted sesame oil
teaspoons Asian chili sauce
tablespoons canola oil
to 3 lb boneless skinless chicken breasts or tenders, cut into thin strips
cup sliced red bell pepper
cup fresh sugar snap peas
teaspoons cornstarch
teaspoons water

  • 1 In small bowl, mix orange peel, orange juice, sherry, hoisin sauce, sesame oil and chili sauce. Pour half of sauce into small freezer container; seal tightly. Place chicken in large freezer plastic bag; add remaining half of sauce (marinade); seal bag. Refrigerate container of sauce and bag of chicken 8 hours or overnight, or freeze up to 2 months.
  • 2 If sauce and chicken are frozen, place in refrigerator to thaw overnight.
  • 3 Remove chicken from marinade; discard marinade. In wok or 12-inch skillet, heat canola oil over medium-high heat. Add chicken to wok; stir-fry until no longer pink in center.
  • 4 Remove chicken from wok. Add bell peppers and peas; cook 1 to 2 minutes. Return chicken to wok; add thawed sauce. In small bowl, mix cornstarch and water until smooth; add to sauce. Cook until sauce is thickened.

Expert Tips

To make the dish less spicy, use less Asian chili sauce.

Serve the chicken mixture over rice. Garnish with a sprinkle of cashews or slivered almonds.