Jump to Recipe Print Recipe

Dennis and I love a good Chinese restaurant.  We tend to always order the same dishes – beef and broccoli and Kung Pao Chicken.  When we were newlyweds, we had a favorite restaurant in York that spoiled us.  It has been 20 years since we moved and we still have not found a restaurant that delivers appetizing entrees.  I’ve decided to try to make some Chinese dishes at home to satisfy our cravings.

Many times that I investigate a recipe, I begin with what ingredients I have at home.  This recipe was no different.  The only ingredient I didn’t have was orange preserves.  I immediately sent Dennis to the Amish market to get the one last ingredient for my culinary masterpiece.  Well, our local Amish market doesn’t make orange preserves so I had to improvise with peach preserves.  When he was shopping, he must have been feeling romantic and got me a fresh bunch of cut flowers.  I’ll take flowers any day!

To account for the lack of orange in the preserves, I decided to add the zest of one naval orange.  We tend to like our food spicy and zesty.  I also added garlic, sriracha, and red pepper flakes.  Those items could easily be omitted for people who have a milder palate.

Print Recipe

Spicy Orange Chicken

Ingredients

Orange Sauce

  • 1 ½ tbsp Soy Sauce
  • 1 tsp rice vinegar
  • 2 tbsp Orange juice
  • ¾ cup Peach preserves
  • 1 tbsp Chili garlic sauce
  • 1 clove Garlic minced
  • ¼ tsp Red pepper flakes
  • 1 tbsp Olive oil
  • 2 tbsp Orange zest
  • 1 ½ tsp Sriracha
  • ¼ tsp ginger paste
  • 1 tsp cornstarch

Chicken

  • 1 ¼ lb boneless chicken breast cut into 1” pieces
  • salt to taste
  • pepper to taste

Optional garnishes

  • Chopped Orange pieces
  • Chopped salted peanuts
  • Chopped green onio
  • Sesame seeds

Instructions

  • In a small bowl, combine ingredients for orange sauce and whisk until smooth.
  • Season chicken with salt and pepper.
  • Preheat oven to 400.  Spray heavy oven safe saucepan with cooking spray.  Arrange chicken in a single layer.  Pour orange chili sauce over chicken.  Cover and bake for 20 minutes.  Remove lid, stir chicken and continue to cook for 10-20 minutes stirring occasionally.
  • Remove from oven and serve over rice with preferred toppings.
by Karen
Leave a comment