Spicy Orange Ginger Chicken
Elevate your weeknight dinners with this irresistible Spicy Orange Ginger Chicken, a bold fusion of tangy, sweet, and spicy flavors that's ready in just 35 minutes! Tender, bite-sized chicken thighs are pan-seared to golden perfection, then simmered in a zesty orange-ginger sauce made with fresh orange juice, fragrant ginger, garlic, and a touch of honey for natural sweetness. A hint of crushed red pepper brings just the right amount of heat, balanced perfectly by a glossy, cornstarch-thickened glaze. Finished with fresh green onions and toasted sesame seeds, this dish offers a vibrant presentation and dynamic flavor that pairs beautifully with fluffy steamed rice or crisp sautéed vegetables. Perfect for dinner parties or meal prepping, this quick and easy recipe delivers restaurant-quality goodness from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 0.5 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 0.5 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks green onions (sliced)
- 1 teaspoon sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes. Set aside.
In another small bowl, stir together the cornstarch and water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until they are golden-brown and cooked through. Remove the chicken from the skillet and set aside.
Pour the orange ginger sauce mixture into the same skillet and bring to a simmer over medium heat.
Slowly whisk in the cornstarch slurry and cook for 2-3 minutes, or until the sauce has thickened.
Return the cooked chicken to the skillet and toss to coat evenly in the sauce. Cook for an additional 2 minutes to warm through.
Sprinkle the dish with sliced green onions and sesame seeds just before serving.
Serve hot over steamed rice or alongside sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 46.2 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
