Spicy Orange Chicken


  • 1 tablespoon fresh ginger root, grated

  • 1 teaspoon crushed red pepper flakes

  • 2 pounds skinless, boneless chicken thighs cut into chunks

  • 1 cup orange juice

  • 1/3 cup brown sugar

  • 1/3 cup rice vinegar

  • 2 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 1 bunch green onions, sliced, white parts and tops separated

  • 1 fresh jalapeno pepper, sliced into rings

  • 1 red bell pepper, cut into 2 inch pieces

  • ½ cup sugar snap peas

  • 4 cloves garlic, minced

  • 2 tbsp.grated orange zest

  • 1 bunch cilantro leaves, for garnish
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1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.

2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

3. Remove chicken from refrigerator and drain thoroughly in a colander, reserving marinade.

4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.

5. Continue to cook and stir until chicken caramelizes 6 to 7 minutes.

6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.

7. Pour in half of the reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.

8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed about 2 min.

9. Stir in green portions of green onion cook and stir 1 min.

10. Remove from heat. garnish with cilantro and serve.

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