Tender chicken stir-fried with vibrant orange peel, garlic, and a zesty sauce for a delightful burst of citrus flavor.

Use a vegetable peeler to remove the outer orange zest (orange part only) from 1-2 large oranges. Slice the peel into thin strips. Optionally, blanch the orange peel in boiling water for 1-2 minutes, then drain to remove bitterness.

Prepare the Orange Peel

Slice 1 pound of boneless, skinless chicken thighs or breasts into bite-sized pieces. Set aside.

Cut the Chicken

In a small bowl, mix together: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons orange juice, 2 tablespoons sugar or honey, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Stir well to combine and set aside.

Make the Sauce

Peel and finely mince 3-4 garlic cloves. Optionally, prepare 1 teaspoon of fresh grated ginger for added depth of flavor.

Prep Aromatics

Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

Sear the Chicken

In the same pan, add a little more oil if needed. Add minced garlic (and ginger if using), and sauté for 30 seconds until fragrant. Add the prepared orange peel strips and stir-fry for an additional 1-2 minutes until softened.

Cook the Aromatics

Return the cooked chicken to the pan. Stir the sauce briefly and pour it over the chicken and orange peel. Toss everything together to coat evenly and simmer for 2-3 minutes until the sauce thickens and clings to the chicken.

Combine and Finish

Transfer the finished Orange Peel Chicken to a serving plate and garnish with sliced green onions or sesame seeds, if desired. Serve hot with steamed rice or noodles.

orange peel chicken

Recipe information

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