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Spicy Orange Chicken

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Spicy Orange Chicken
  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 4
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Marinate chicken overnight and stir fry with red bell peppers and sugar snap peas for an easy chicken stir-fry.
By Cheri Liefeld
Created Dec 20, 2011

Ingredients

  • 2 teaspoons grated orange peel
  • 2/3 cup freshly squeezed orange juice
  • 1/2 cup dry sherry
  • 2 tablespoons hoisin sauce
  • 2 tablespoons toasted sesame oil
  • 4 teaspoons Asian chili sauce
  • 2 tablespoons canola oil
  • 2 to 3 lb boneless skinless chicken breasts or tenders, cut into thin strips
  • 1 cup sliced red bell pepper
  • 1 cup fresh sugar snap peas
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make the dish less spicy, use less Asian chili sauce.
  • tip 2
    Serve the chicken mixture over rice. Garnish with a sprinkle of cashews or slivered almonds.

Nutrition

Nutrition Facts are not available for this recipe
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