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CHICKEN - PAN FRY - Spicy Orange Chicken
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| Spicy Orange Chicken Allrecipes - (4.5 stars out of 5) “My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.” - by Chef John | |
| 1 cup | orange juice |
| 1/3 cup | brown sugar |
| 1/3 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 |
| 1/2 cup | sugar snap peas |
| 4 cloves | garlic, minced |
| 2 tablespoons | grated orange zest |
| 1 bunch | cilantro leaves, for garnish |
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.
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