This quick and easy spicy orange chicken is a 30-minute dinner that’s sticky-sweet with a lively pop of heat. Hot honey, sriracha and crushed red pepper balance the bright citrus orange flavor. The sauce is generous enough to soak into rice and complement steamed vegetables, making this an ideal weeknight meal the whole family will enjoy.
Orange and chicken are one of my all-time favorite combinations. This version is designed for those who like a little heat: the flavor is unmistakably orange, but with enough spice to be exciting without overpowering the dish.
Why We Love This Spicy Orange Chicken
Fast, flavorful dinners are essential on busy nights. This recipe delivers bold orange flavor, just the right amount of heat, and a sticky sauce that clings to the chicken. It’s easy to customize and comes together quickly—about 30 minutes from start to finish—so it’s perfect for weeknights.
This spicy orange chicken:
- is ready from start to finish in 30 minutes or less
- is easy to adapt to what you have on hand
- combines bright orange flavor with a balanced heat
- makes a complete meal when served with rice and vegetables
Give it a try and let me know how you like it.
Ingredient Notes
- Chicken tenderloins are convenient because they cut easily into uniform, bite-sized pieces. Boneless skinless chicken breasts work well too.
- Boneless skinless chicken thighs are an option if you prefer a juicier result; they may take slightly longer to cook but are forgiving and stay moist.
- Fresh orange juice and zest give the best citrus flavor. Use the whole orange so you can zest and squeeze it for juice.
- Hot honey adds both sweetness and heat. If you don’t have hot honey, use 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 crushed red pepper depending on how spicy you like it.
- Boost the orange: A drop of orange extract will intensify the citrus if you want a stronger orange note.
- Add vegetables: Double the sauce and toss in broccoli, bell peppers, snap peas or carrots for a full 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 cook the chicken because things move quickly once the pan is hot. Taste and adjust spice before or after cooking as needed.
Step 2: Pat the chicken pieces dry. Place them in a large plastic bag or bowl, add cornstarch and the dry seasonings, then toss to coat evenly.
Step 3: Shake off any excess cornstarch. Pouring the coated chicken into a colander for a few seconds helps remove loose starch that could burn in the pan.
Step 4: Heat a large skillet or wok over medium-high heat until very hot. Add half the oil. Working in batches, add the chicken in a single layer without crowding the pan so it can sear properly.
Step 5: Cook for about 4 minutes without moving to form a golden crust. Flip and cook another 3–4 minutes or until the chicken reaches 165°F (about done). Remove the cooked chicken and repeat with remaining batches, adding more oil if needed.
Step 6: Reduce heat to low, pour the prepared sauce into the hot pan, and stir. Let the sauce simmer a few minutes to thicken and concentrate the flavors.
Step 7: When the sauce has thickened, return the chicken to the pan and toss to coat thoroughly.
Step 8: Serve the chicken over rice and garnish with sliced green onions and toasted sesame seeds. Steamed broccoli or snap peas are excellent accompaniments.
Recipe Tips
Prep everything first. Have the sauce mixed, utensils and a plate ready before you heat the skillet—this makes the cooking process smooth and stress-free.
Cut the chicken into even pieces so it cooks uniformly. Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the microwave for 90–120 seconds, stirring once halfway through. If the sauce has been absorbed, add a splash of orange juice or soy sauce while reheating to revive it.
To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Quick Dinner Recipes
Dinner
Spicy Orange Chicken
Dinner
Turkey Burger Bowls with Special Sauce
Beef Recipes
Ground Beef Ramen Noodles
Dinner
Teriyaki Salmon Bowls
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Spicy Orange Chicken
Ingredients
Chicken
- 1½ lbs chicken tenderloins (or chicken breast), cut into bite-sized pieces
- 3 Tbsp corn starch
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2–3 Tbsp cooking oil
Spicy Orange Sauce
- 1¼ cups freshly squeezed orange juice
- ¼ cup low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sriracha (adjust to taste)
- 2–3 Tbsp hot honey (or regular honey + extra sriracha)
- 2 Tbsp brown sugar
- 3–4 garlic cloves, minced
- 1½–2 Tbsp orange zest
- 1½ inch piece ginger, grated
- ¼–½ tsp crushed red pepper (adjust to taste)
- ½ tsp black pepper
- Sea salt, to taste
- 1 Tbsp corn starch (for thickening)
Instructions
- Whisk all sauce ingredients together and set aside. Adjust heat to your preference.
- Pat chicken dry, cut into even pieces, and toss with cornstarch and seasonings until coated.
- Heat a large skillet or wok over medium-high heat. Add half the oil and let it get hot.
- Working in batches, add chicken in a single layer and sear for about 4 minutes. Flip and cook 3–4 minutes more until cooked through. Remove and repeat with remaining chicken.
- Reduce heat to low, add the sauce to the pan and simmer until slightly thickened.
- Return the chicken to the pan, stir to coat, and serve over rice with green onions, sesame seeds and steamed vegetables if desired.
Notes
Prep the sauce and have tools ready. Cooking moves fast once the skillet is hot—having everything at hand helps the process go smoothly.
Storage: Refrigerate leftovers for 3–4 days in an airtight container. Reheat in the microwave, adding a splash of orange juice or soy sauce if the sauce has thinned or absorbed into the rice.
Freezing: Cool completely, store in a freezer-safe container up to 3 months, and thaw overnight in the refrigerator before reheating.
Nutrition
Approximate per serving: Calories 397 kcal; Carbohydrates 33 g; Protein 39 g; Fat 12 g; Sodium 805 mg. Nutrition is an estimate and should be used as a guide.