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Spicy Orange Chicken

I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 2 large navel oranges
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 1 jalapeno pepper, seeded and minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons canola oil, divided
  • Hot cooked rice
  • Sesame seeds and thinly sliced green onions

Directions

  • Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel.
  • Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken.
  • Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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