Spicy Orange Chicken recipe ~ Quick and Healthy

03/24/2014 4:43 pm · 2 comments

by Sarah A Thrifty Mom

spicey orange chicken recipe

Spicy Orange Chicken recipe ~ Quick and Healthy 

Serves 8 generously

Ingredients

  • 5 pounds boneless skinless chicken breast, cut into bite sized chunks
  • 2 tablespoon peanut oil
  • 2 tablespoons garlic, minced
  • 1 cup frozen orange juice concentrate
  • 1 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1 teaspoon chili garlic sauce {add more if you like it to bite back!}
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 3 cups jasmine rice, cook per packaged directions

Directions

1. Wash and pat dry chicken breast, cut into 1 inch chunks or desired sized pieces.

2. In a large wok, heat oil. Add chicken and garlic, cook on high heat until juices run clear. Drain off any juices left in wok. Reduce heat to medium.

3. Add the following to wok, frozen orange juice concentrate, brown sugar, soy sauce, honey, chili garlic sauce {add more if you like it to bite back!}, fresh cilantro and ground ginger; stir continually until well combined. Add cornstarch to thicken sauce, cook, stirring continually for about 2-3 minutes, or until sauce slightly thickens. Serve over jasmine rice.

To prepare as a frozen meal: Wash and pat dry chicken breasts, cut into bite sized chunks. Fry as directed, draining juices. Let chicken chunks cool completely. In a medium sized bowl, combine orange juice, brown sugar, soy sauce, honey, chili sauce, cilantro and ground ginger, whisk; set aside. Combine the cooled chicken chunks along with the sauce in a gallon sized Ziploc bag, seal and freeze.

Bring frozen Ziploc chicken chunks and sauce bag to room temperature by thawing over night in the refrigerator. Place ingredients in a wok and cook on high heat until heated through, stirring continually. Add 2 Tablespoons of cornstarch to thicken sauce. Serve over jasmine rice.

Additional notes: I have noticed that by freezing this recipe the flavors have a better chance to marry. When I don’t prepare this as a frozen meal, I will remove the chicken and sauce from the heat and let it set for 30 minutes, then reheat. This technique allows the flavors to marry if not using the freezer technique. If you don’t own a wok, that’s okay! Just use a heavy duty, large skillet. Coach and I have kicked this up a notch by adding up to 4 teaspoons of the garlic chili sauce. Yeah, this much sauce bites back, but a good bite! We tend to like it spicy. But we have found that 1 teaspoon is tolerable for the younger ones on our end. Enjoy!

 

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9 comments
PixelPerks
PixelPerks

Got any ideas as to what to replace soy sauce with?

Tonya
Tonya

Tiffany, Thanks. Yes, it did clear things up for me. I appreciate it.

Tiffany
Tiffany

Meme, I find the chili garlic sauce at our local Asian market, but I believe Winco may carry it too. It is made by Huy Fong Foods Inc. With a rooster on the front of the bottle. There is a difference between Sriracha Hot chili sauce and chili garlic sauce, but they are both made by the same company. The Sriracha Hot chili sauce is a thin blended consistency where as the chili garlic sauce is thicker and has red hot pepper flakes through out. From what I am told, Peanut oil is usually the oil of choice for most chinese cooking and this is what I prefer to use. It also has a high smoking point. But to be truthful any oil will do. I've totally cheated when I'm out of peanut oil and used vegetable oil, even olive oil. Usually Sesame oil is not used for cooking like that. It's used more like pepper to bring the flavors out right before the dish is served. Sesame oil also has a very low smoking point. I've never had the courage to use it in this dish due to the strong flavor that sesame has. Since this is like a stir fry I found this article that may help you out a bit on choosing the right oil for you. :)Blessing to you! http://chinesefood.about.com/od/cookingfaqs/f/stirfryoil.htm

Tiffany
Tiffany

Tonya, I'm sorry. yes, it is made by Huy Fong Foods, Inc. with the rooster on the front of the bottle. However, it is different from the Sriracha Hot Chili Sauce. The difference between the two is this... The Hot Chili Sauce is a thin blended consistency and the chili garlic sauce is thicker and you can see the hot red pepper flakes through out the bottle. Hope I cleared things up. I buy the Hot chili sauce at Winco, and the chili garlic sauce at our local Asian market. I was not aware that they were made by the same company until I opened my fridge and had it staring me dead in the face after I answered your first question. :)

meme
meme

Tiffany~Where do you find the chili garlic sauce? Is it a specific brand or will any brand do? Also does it have to be peanut oil or could sesame oil be substituted so it has a more authentic chinesse taste or does it have that taste already?

Tiffany
Tiffany

Tonya, no, It's made by Huy Fong Foods, Inc. found at Winco in the ethnic section or you can also find it at your local Asian market. [img]http://athriftymom.com/pic upload/IMGP2633.jpg[/img]

Tonya
Tonya

Is the chili garlic sauce Siracha?

Tonya
Tonya

YUM!! I love that you can prepare this as a frozen meal. I love freezer cooking! Thanks for sharing your recipe.

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