Spicy Stir Fried Orange Chicken — a 30-minute weekday meal

# What this recipe is Spicy Stir Fried Orange Chicken is a fast, weeknight-friendly dish: bite-size chicken cubes are quickly stir-fried, then returned to a bright orange, hoisin-forward sauce finished with ginger, orange zest and optional chili paste. The recipe is designed to be on the table in roughly 30 minutes and is commonly served over thin Chinese-style rice noodles or plain steamed rice.

# Why it works for weeknights Short active times and pantry-friendly liquids (rice wine, rice wine vinegar, orange juice, hoisin, sesame oil) produce a concentrated sauce quickly. The cornstarch slurry thickens the sauce fast so it clings to the chicken. Using chili paste lets you add or remove heat without changing the sauce balance.

# Ingredients to have on hand

• 3 large boneless skinless chicken breasts, cut into cubes
• 3 cloves garlic, minced
• 3 tbsp peanut oil
• Salt and pepper to season
• 1/4 cup rice wine or Chinese cooking wine
• 1/4 cup rice wine vinegar
• 1/2 cup orange juice
• 2 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tbsp chili paste (or a pinch of chili flakes) to taste
• 1 tbsp grated ginger
• Zest of 1/2 small orange (about 1 tsp)
• 1/2 tsp Chinese five-spice powder
• 1 red pepper, diced
• 2 tsp cornstarch dissolved in 1/4 cup cold water
• 2 large oranges, cut into sections
• Fresh chopped scallions to garnish

Nutritional snapshot (per serving, serves 4): about 414 calories, 15 g total fat, 30 g protein, 28 g carbohydrates, 16 g sugar, 289 mg sodium. These values are provided as a guideline.

# Step-by-step method

1. 1Heat a wok or large sauté pan over high heat. Add peanut oil.
2. 2Season cubed chicken with salt and pepper. Stir-fry chicken and minced garlic until the chicken is almost cooked through. Remove and set aside.
3. 3Combine rice wine, rice wine vinegar, orange juice, hoisin sauce, sesame oil and chili paste. Add this mixture to the hot pan and bring to a boil.
4. 4Return chicken and garlic to the pan. Add grated ginger, orange zest, five-spice powder and diced red pepper. Reduce to a simmer.
5. 5Add cornstarch slurry gradually, stirring constantly, until the sauce reaches the desired thickness. You may not need all the slurry.
6. 6Toss in orange sections just long enough to warm them through.
7. 7Serve over thin Chinese rice noodles or steamed rice and garnish with chopped scallions.

# Practical tips and small variations

• Citrus swaps: try tangerines or another seasonal citrus in place of oranges for a different flavor profile.
• Sauce thickness: add the cornstarch slurry slowly. Use only enough to make the sauce glossy and cling to the chicken.

# Serving and pairing Serve hot over thin Chinese rice noodles for a textural match with the sauce, or use steamed rice for a simpler base. Garnish with scallions for freshness and a color contrast.

# Timing and yield Prep time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes. Recipe yields four servings.