Crispy Spicy Orange Chicken with Sticky Citrus Glaze

This quick and easy spicy orange chicken is a 30-minute dinner that’s sticky-sweet with a bright citrus flavor and the perfect pop of heat. Hot honey, sriracha and red chili flakes balance the orange, and the sauce is plentiful enough to soak into rice and vegetables. A great weeknight favorite.

Orange and chicken are one of my favorite combinations. This spicy orange chicken leans into both bright citrus and a little heat—perfect for anyone who prefers their orange chicken with a kick.

Why We Love This Spicy Orange Chicken

Quick, flavorful dinners are lifesavers on busy nights. This recipe delivers a bright orange flavor and a balanced level of heat without a lot of fuss. It’s flexible, cooks fast, and makes a complete meal when paired with rice and some vegetables.

This spicy orange chicken:

• is ready from start to finish in 30 minutes or less
• is easy to adjust to your tastes
• has a lively orange flavor balanced with heat
• is protein-packed and pairs well with rice and veggies

Ingredient Notes

• Chicken tenderloins work great because they’re easy to cut into bite-sized pieces. Chicken breasts also work well.
• Boneless, skinless chicken thighs can be used if you prefer. They take slightly longer to cook but stay moist.
• Freshly squeezed orange juice is best. Use the whole orange so you can also zest it for extra brightness.
• If you don’t have hot honey, substitute regular honey and increase sriracha or crushed red pepper to taste.

Ways To Vary This Recipe

• Adjust the heat: Add more or less hot honey, sriracha or red pepper flakes to suit your spice preference.
• Boost orange flavor: A drop of orange extract intensifies the citrus if you want a stronger orange profile.
• Add vegetables: Double the sauce and toss in broccoli, bell peppers, carrots, snap peas or other vegetables to make it a stir-fry-style meal.

Step-By-Step Instructions

Step 1: Whisk together all the sauce ingredients and set aside. Have the sauce ready before you start cooking—the final steps come together quickly. Taste and adjust spice before or after cooking.

Step 2: Pat the chicken dry and add the bite-sized pieces to a large plastic bag. Add the corn starch and seasonings, then shake or toss to coat evenly.

Step 3: Seal the bag and toss to coat. Optionally pour the chicken into a colander to let excess corn starch fall off—this prevents bits of burnt starch in the pan.

Step 4: Heat a large skillet or wok over medium-high until very hot. Add half the oil. In batches, add chicken in a single layer so pieces aren’t touching.

Step 5: Cook undisturbed about 4 minutes for a golden sear, flip, and cook another 3–4 minutes until just cooked through (165°F). Remove cooked chicken and repeat with remaining pieces, adding oil if needed.

Step 6: Reduce heat to low and pour the sauce into the hot pan, stirring to scrape up any browned bits. Simmer a few minutes until the sauce thickens slightly.

Step 7: Return the chicken to the pan and stir to coat every piece in the sauce.

Step 8: Serve over rice with sliced green onions and toasted sesame seeds. Steamed broccoli or other vegetables are a great addition.

Other Quick Dinner Recipes

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Spicy Orange Chicken

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Turkey Burger Bowls with Special Sauce

Beef Recipes

Ground Beef Ramen Noodles

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Teriyaki Salmon Bowls

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Spicy Orange Chicken

This quick and easy spicy orange chicken is sticky-sweet with a bright citrus flavor and a pop of heat. The sauce is generous enough to flavor rice and vegetables for a complete meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

Chicken

• 1 ½ lbs chicken tenderloins (or chicken breast), cut into small bite-sized pieces
• 3 Tbsp corn starch
• ½ tsp each: salt and pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 2–3 Tbsp preferred cooking oil

Spicy Orange Sauce

• 1¼ cups freshly squeezed orange juice
• ¼ cup low sodium soy sauce
• 2 Tbsp rice vinegar
• 2 tsp sriracha, more or less to taste
• 2–3 Tbsp hot honey
• 2 Tbsp brown sugar
• 3–4 garlic cloves, minced
• 1½–2 Tbsp orange zest
• 1½ inch piece fresh ginger, grated
• ¼–½ tsp crushed red pepper
• ½ tsp pepper
• Sea salt, to taste
• 1 Tbsp corn starch (for thickening)

Instructions

1. Whisk together all sauce ingredients and set aside. Adjust spice to taste.
2. Pat chicken dry and add the pieces to a large plastic bag. Add corn starch and seasonings, then shake to coat.
3. Heat a large skillet or wok over medium-high until very hot. Add half the oil and let it warm.
4. Optionally pour the chicken into a colander to let excess corn starch fall off before cooking.
5. Working in batches, add chicken in a single layer. Cook undisturbed about 4 minutes, flip, and cook another 3–4 minutes until just cooked through. Remove and repeat with remaining chicken.
6. Reduce heat to low. Add the sauce to the pan and stir, simmering a few minutes until slightly thickened. Add the cooked chicken and stir to coat.
7. Serve over rice with sliced green onions and toasted sesame seeds. Steamed broccoli is a great side.

Notes

Have the sauce and all tools ready before you start. The cooking process moves quickly once the chicken is in the pan.

Use evenly sized pieces of chicken for consistent cooking. An instant-read thermometer is helpful to check doneness.

Storage: Refrigerate leftovers for 3–4 days in an airtight container. Reheat in the microwave, adding a splash of orange juice or soy if the sauce has been absorbed.

Freezing: Cool completely, then freeze in a freezer-safe container up to 3 months. Thaw overnight before reheating.

Nutrition

Calories: 397 kcal, Carbohydrates: 33 g, Protein: 39 g, Fat: 12 g, Saturated Fat: 2 g, Sodium: 805 mg, Sugar: 21 g. Nutrition information is an approximation.