Spicy Szechuan Orange Chicken Ww
Transform your dinner routine with this flavorful Spicy Szechuan Orange Chicken! This recipe combines tender, marinated chicken with a zesty orange sauce infused with the bold heat of Szechuan peppercorns, fresh ginger, and garlic. A harmonious blend of savory soy sauce, sweet honey, and tangy rice vinegar creates a perfectly balanced glaze, while a sprinkle of sesame seeds and green onions adds a delightful crunch and color. Cooked to golden perfection and served over fluffy jasmine rice, this dish delivers a takeout-style experience right in your kitchen. Ready in just 35 minutes, it’s a quick and healthy option that caters to those seeking both bold flavors and Weight Watchers-friendly meals. Perfect for busy weeknights or impressing dinner guests, this spicy, citrus-infused chicken recipe will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Cornstarch
- 3 tbsp Low-sodium soy sauce
- 0.33 cup Fresh orange juice
- 2 tsp Orange zest
- 2 tbsp Rice vinegar
- 1 tsp Szechuan peppercorns
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 2 tbsp Honey
- 0.5 tsp Crushed red pepper flakes
- 2 tbsp Vegetable oil
- 2 stalks Green onions, sliced
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds
- 2 cups Cooked white or jasmine rice
Instructions
Cut the chicken breasts into bite-sized pieces and toss them with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce in a bowl. Let marinate for 10 minutes.
In a small mixing bowl, whisk together the orange juice, orange zest, rice vinegar, remaining soy sauce, honey, and the remaining 1 tablespoon of cornstarch. Set aside.
Crush the Szechuan peppercorns lightly with a mortar and pestle or the back of a spoon to release their flavor, but do not grind them to a fine powder.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, Szechuan peppercorns, and red pepper flakes. Sauté for 1 minute until fragrant.
Pour the orange sauce mixture into the skillet, stirring constantly until the sauce thickens, about 2-3 minutes.
Add the cooked chicken back into the skillet and toss to coat evenly in the sauce. Cook for an additional 2 minutes to heat through.
Drizzle the sesame oil over the chicken and stir to combine. Sprinkle with sliced green onions and sesame seeds.
Serve the Spicy Szechuan Orange Chicken hot over a bed of cooked white or jasmine rice.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 42.7 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1669 mg | 36% | |
*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.
