Name: Spicy Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 ounces fresh squeezed orange juice; 2 teaspoons orange zest; 2 tablespoons Shaoxing wine; 2 tablespoons rice vinegar; 4 tablespoons light brown sugar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon chili oil (optional); 1 tablespoon cornstarch; 2–3 tablespoons neutral oil; 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; Scallion greens, crispy shallots, or sesame seeds for garnish; Cooked white rice

Description

A vibrant mix of tangy orange juice, savory soy sauce, and a hint of spice, this Spicy Orange Chicken is a delightful weeknight meal that brings restaurant-quality flavors to your home.

Ingredients

4 ounces fresh squeezed orange juice
2 teaspoons orange zest
2 tablespoons Shaoxing wine
2 tablespoons rice vinegar
4 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon chili oil (optional)
1 tablespoon cornstarch
2–3 tablespoons neutral oil
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
Scallion greens, crispy shallots, or sesame seeds for garnish
Cooked white rice

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Instructions

Prepare all the ingredients: Cut the chicken into bite-sized cubes and slice the shiitake mushrooms. Mince the garlic, ginger, and chilies, and set them aside.
Whisk together the orange juice, orange zest, Shaoxing wine, rice vinegar, brown sugar, soy sauce, sesame oil, and chili oil in a mixing bowl until well combined.
Toss the chicken cubes with cornstarch, salt, and white pepper until coated evenly.
Heat a large skillet over medium-high heat and add 2–3 tablespoons of neutral oil. When hot, add the chicken in a single layer and cook until browned, about 5-7 minutes.
Remove the chicken from the skillet and let it rest.
Add mushrooms to the same skillet and sauté until tender, about 3-4 minutes.
Stir in minced ginger, garlic, and bird’s eye chilies, and sauté until fragrant, about 1-2 minutes.
Pour in the prepared sauce and bring it to a simmer, stirring occasionally until the sauce thickens, about 2-3 minutes.
Return the chicken to the skillet, coating it in the sauce, and cook for another 2-3 minutes.
Serve over cooked white rice and garnish with sliced scallion greens, crispy shallots, or sesame seeds.

Notes

For the best flavor, use freshly squeezed orange juice and don’t skip the orange zest. Adjust the spice level by modifying the amount of chili oil used.