Description
A mouthwatering spicy orange chicken dish with a sweet and tangy flavor profile, perfect for any dinner table.
Ingredients
- 4 ounces fresh squeezed orange juice
- 2 teaspoons orange zest
- 2 tablespoons rice vinegar
- 4 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil (optional)
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized cubes
- 3 tablespoons cornstarch
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 2 teaspoons neutral oil, as needed (divided)
- 6 ounces shiitake mushrooms, caps sliced and stems discarded
- 2 teaspoons freshly minced ginger
- 4 cloves garlic, peeled and minced
- 2-3 bird’s eye chilies, trimmed and minced
- 2 scallions, minced
- Cooked white rice (for serving)
- Optional: sliced scallion greens, crispy shallots, or sesame seeds for garnish
Instructions
- Prepare all the ingredients by chopping the chicken, slicing mushrooms, and measuring out the other ingredients.
- Whisk together the orange juice, orange zest, rice vinegar, light brown sugar, soy sauce, sesame oil, and optional chili oil in a bowl.
- Toss the chicken pieces with cornstarch, salt, and white pepper in a separate bowl.
- Heat 2-3 tablespoons of neutral oil in a pan over medium-high heat and sauté the mushrooms until golden brown.
- Add minced garlic, ginger, and chilies to the same pan and sauté until fragrant.
- Pour the prepared orange sauce into the pan and bring it to a simmer.
- Add the chicken to the pan and stir until fully coated in sauce.
- Serve the spicy orange chicken over cooked white rice, garnished with scallions, crispy shallots, or sesame seeds.
Notes
For a milder flavor, reduce the amount of chilies and chili oil. Serve with steamed rice or stir-fried vegetables.
