orange chicken

I love chinese/oriental food, and especially orange chicken.

One night I was needing a quick dinner so I grabbed my almost-ready orange chicken box and egg rolls from the freezer and I thought I was in business. Sadly, I found out I'd used the sauce packet on a previous batch of orange chicken, so I had no ORANGE flavoring to add to my chicken.

Thank heavens for technology, cooking websites, pictures, and people's reviews. I found this sauce recipe. It had great flavor and really hit the spot. I hope to try the FULL version of this recipe very soon! The sauce was wonderful!

Spicy Orange Chicken
Recipe adapted from allrecipes.com

Description

My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.

Ingredients

Sauce: 

• 1 cup orange juice
• 1/3 cup brown sugar
• 1/3 cup rice vinegar
• 2 tablespoons fish sauce didn't have any to use this time
  
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger root, grated (or 1/2 t. ground ginger)
• 1/2 teaspoon crushed red pepper flakes (modified from 1 t.)

Chicken & veggies:

• 2 pounds skinless, boneless chicken thighs, cut into chunks
• 1 bunch green onions, sliced, white parts and tops separated
• 1 fresh jalapeno pepper, sliced into rings
• 1 red bell pepper, cut into 2 inch pieces
• 1/2 cup sugar snap peas
• 4 cloves garlic, minced
• 2 tablespoons grated orange zest
• 1 bunch cilantro leaves, for garnish

Directions

1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
9. Stir in green portions of green onions; cook and stir 1 minute.
10. Remove from heat. Garnish with cilantro and serve.