Comida Kraft
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Sweet & Sticky Orange Chicken

(45) 37 Reviews
Prep Time
Total Time

4 servings

Does your favorite Chinese place knows your order by heart? Time to try our takeout-inspired orange chicken thighs. Sweet and sticky says it all.

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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.


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


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.


  • 4 servings

Healthy Living

  • Diabetes Center

Nutritional Information

Serving Size 4 servings
Calories 270
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 75mg
Sodium 500mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 13g
Protein 22g
Vitamin A 30 %DV
Vitamin C 80 %DV
Calcium 4 %DV
Iron 8 %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

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  • marymehl |

    This recipe is a favorite of mine, easy and very tasty. I like to add some salted cashews right before serving as an extra bit of flavor.

  • myaallen36 |

    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.

  • DominicksNana |

    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.