Spicy Orange Chicken

Spicy Orange Chicken

Print Rate
Course: Main Course
Cuisine: Five Spice
Servings: 2 servings


  • 1-2 Tablespoon oil
  • 2 Thai Bird chilies (or more to taste)
  • 2 inches orange peel (dried – or tangerine)
  • ½ cup mushrooms (thick sliced button or other fresh mushrooms)
  • 8 ounces chicken (breasts or thighs – cut into ½" squares)
  • 1 Tablespoon cornstarch
  • 1 Tablespoon sherry
  • 1 Tablespoon soy sauce (or fish sauce)
  • ½ cup bamboo shoots
  • ½ cup almonds (toasted)
  • 2 Tablespoon brown bean paste
  • 1 Tablespoon sugar (or molasses)
  • 1 Tablespoon sesame oil


  • Heat 1 Tbsp vegetable oil in wok or heavy skillet. Add the hot peppers and peel. Cook till peppers are blackened.
  • Add mushrooms and cook stirring till they’re done. Strain and remove to a warm plate.
  • Add more oil if necessary, heat, add the chicken and stir fry for 1-2 minutes. (Poke the chicken with your stirrer to see if it’s firm—don’t overcook.) Add bamboo, mix well. Add almonds, mix and strain onto the mushroom mix.
  • If there’s less than 1 Tbsp oil remaining, add some more, heat it, add bean paste, molasses, and sesame oil, stirring vigorously. Return chicken, vegetables, and almonds, and stir to heat through. Serve on a warm platter with white rice—or mix in al dente-cooked lo mein egg noodles.

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