Spicy Orange Chicken recipe
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Ingredients
- 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
Nutrition Info
- 324.5 caloriescarbohydrate: 25.2 gcholesterol: 103.4 mgfat: 10.8 gfiber: 2.6 gprotein: 31 gsaturatedFat: 2.9 gservingSize: -sodium: 627 mgsugar: 17.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Orange Chicken
Directions
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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.