Recipes Global Cuisines Asian Spicy Orange Chicken 4.5 (148) 106 Reviews 31 Photos My spicy orange chicken has the same flavor profile as its take-out counterpart: sweet orange, spicy chilies, and Asian condiments. I make this without oil, creating something much lighter and very tasty. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 13, 2022 Save Rate Print Share Add Photo 31 31 31 31 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 1 hr Total Time: 1 hr 45 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 4 cloves garlic, minced 2 tablespoons grated orange zest 1 red bell pepper, cut into 2 inch pieces ½ cup sugar snap peas 1 fresh jalapeno pepper, sliced into rings 1 bunch cilantro leaves, for garnish Directions Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and 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. Drain chicken thoroughly in a colander, reserving marinade. Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet 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 for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes. Stir in bell pepper, sugar snap peas, and jalapeño pepper; 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. Chef's Note: You can use either sugar snap peas or a handful of snow peas. I Made It Print 269 home cooks made it! Nutrition Facts (per serving) 325 Calories 11g Fat 25g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 325 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 103mg 34% Sodium 627mg 27% Total Carbohydrate 25g 9% Dietary Fiber 3g 9% Total Sugars 18g Protein 31g 62% Vitamin C 62mg 69% Calcium 80mg 6% Iron 3mg 16% Potassium 606mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.