Orange Peppered Chicken Recipe

Name: Orange Peppered Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Orange Juice, Fresh Squeezed; 2 cups Water; 1/2 cups Rice Wine Vinegar; 4 Tablespoons Reduced Sodium Soy Sauce; 1/2 cups Light Brown Sugar; 2 Tablespoons Orange Zest; 1 Tablespoon Fresh Ginger, Grated; 5 cloves Garlic, Minced; 1 Tablespoon Sriracha Sauce, Or Other Spicy Chili Sauce; ⅓ cups Water; 5 Tablespoons Cornstarch; 10 whole Mini Bell Peppers, Quartered And Seeds Removed; 5 whole Chicken Breasts, Boneless, Skinless Cut Into Bite Sized Pieces

Servings: persons

3/4 cups Orange Juice, Fresh Squeezed
2 cups Water
1/2 cups Rice Wine Vinegar
4 Tablespoons Reduced Sodium Soy Sauce
1/2 cups Light Brown Sugar
2 Tablespoons Orange Zest
1 Tablespoon Fresh Ginger, Grated
5 cloves Garlic, Minced
1 Tablespoon Sriracha Sauce, Or Other Spicy Chili Sauce
⅓ cups Water
5 Tablespoons Cornstarch
10 whole Mini Bell Peppers, Quartered And Seeds Removed
5 whole Chicken Breasts, Boneless, Skinless Cut Into Bite Sized Pieces

1
1.
2
In a medium sauce pan, add the orange juice, 2 cups water, rice wine vinegar, soy sauce, brown sugar, zest, ginger, garlic and Sriracha sauce.
3
Bring to a slow boil over medium low heat.
4
2.
5
Mix the 1/3 cup of water and cornstarch and set aside.
6
3.
7
Over medium heat in a medium saute pan coated with cooking spray, saute the peppers for a few minutes until the skin begins to blister a little.
8
Add the chicken pieces and saute until just cooked through and there is no more pink showing.
9
Turn heat down to low and continue cooking until your sauce is ready.
10
4.
11
Add the cornstarch mixture to the boiling orange sauce and stir constantly until it becomes thick, about 2 minutes.
12
Remove from heat and toss with the chicken and peppers.
13
Serve immediately with warm rice.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cups Orange Juice, Fresh Squeezed, 2 cups Water, 1/2 cups Rice Wine Vinegar, 4 Tablespoons Reduced Sodium Soy Sauce, and more.

Yes, Orange Peppered Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange Peppered Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions