Chinese Orange Chicken Recipe - Kraft Recipes Top
Comida Kraft
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Chinese Orange Chicken Recipe

Prep Time
15
min.
Total Time
29
min.
Servings

Makes 4 servings.

Skip the take-out cartons and make a Chinese Orange Chicken Recipe at home! This sweet and sticky Chinese Orange Chicken Recipe takes less than 30 minutes.

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What You Need

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Make It

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  • Grate 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.
  • Cook chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
  • Add dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.

Special Equipment Needed

Note

Since stir-frying is done very quickly, be sure to have all your ingredients chopped and ready to go before you begin cooking.

Substitute

Substitute 2 cups snow peas for the red peppers. Or, use a combination of peppers and snow peas.

Serving Suggestion

Serve with hot cooked rice.

Servings

  • Makes 4 servings.

Healthy Living

  • Diabetes Center

Nutrition Bonus

This low-fat orange chicken recipe is as tasty as the restaurant dish, with one big difference: it is a smart alternative to take-out that can be made at home. Plus, it's rich in both vitamins A and C from the red pepper.

Nutritional Information

Serving Size Makes 4 servings.
AMOUNT PER SERVING
Calories 170
Total fat 5g
Saturated fat 1g
Cholesterol 45mg
Sodium 370mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 15g
Protein 13g
% Daily Value
Vitamin A 50 %DV
Vitamin C 80 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wow, it was restaurant quality. Wow, it was restaurant quality. I used 1/2 a red pepper and added 1/2 a sliced red onion, some water chestnuts and cashews for crunch. Didn't use as much red pepper flakes as the recipe states and it was still pretty spicy, so be careful with that. Will definetly make this again. So many recipes I've tried from this site are so good.
Date published: 2014-12-30
Rated 4 out of 5 by from I deboded 4 thighs, so that took a while, and since I made the sauce first it got a little on the... I deboded 4 thighs, so that took a while, and since I made the sauce first it got a little on the hot side.I plan on making again but I'm going to do chicken day before and cut down on pepper flakes. Hint after zesting orange place in container and pour boiling water over, let set 5 minutes, white piff removes easier
Date published: 2010-11-12
Rated 5 out of 5 by from This was absolutely delicious. This was absolutely delicious. I doubled the sauce ingredients and it came out just right amount. I read a few reviews where people didn't think it was orange enough. So instead of cutting up oranges, I squeezed juice, then smashed pulp and added it and it was perfect.
Date published: 2013-06-09
Rated 3 out of 5 by from I really enjoyed this recipe. I really enjoyed this recipe. I found that 1/4 teaspoon of crushed red pepper was plenty spicy. Also took the advice of others and added a 1/2 c. chopped onions, broccoli and snap peas along with the red pepper and doubled the sauce...Perfectly delicious!
Date published: 2015-12-16
Rated 5 out of 5 by from This was amazingly good, and really easy. This was amazingly good, and really easy. As another reviewer mentioned, I doubled the sauce recipe to have more to put on the rice. I also added some additional veggies--onion, broccoli--increased the ginger slightly, and used sriracha in place of the pepper flakes. I'll be making this one again.
Date published: 2013-08-29
Rated 5 out of 5 by from I really enjoyed this recipe. I really enjoyed this recipe. I found that 1/4 teaspoon of crushed red pepper was plenty spicy. Also took the advice of others and added a 1/2 c. chopped onions, broccoli and snap peas along with the red pepper and doubled the sauce...Perfectly delicious!
Date published: 2015-12-16
Rated 5 out of 5 by from I made this last night for dinner and it was yummy. I made this last night for dinner and it was yummy. It was a little spicier than I would normally like, but my family loved it. I did sub half the bell pepper with some fresh snow peas for a bit more color. Its definitely a keeper!
Date published: 2010-11-16
Rated 5 out of 5 by from I doubled the sauce recipe and left it in the fridge for at least 2 hrs to soak up the zest into the... I doubled the sauce recipe and left it in the fridge for at least 2 hrs to soak up the zest into the sauce and gain more flavor. I also mix in fresh green beans along with the red bell pepper. I serve over rice and it comes out yummy.
Date published: 2015-01-13
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