Spicy Orange Chicken

spicy orange chicken Entree Asian
Spicy Orange Chicken
  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 4

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

Cheri Liefeld
Created December 20, 2011


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


Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved