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    Home » Mains » Chicken and Poultry » Hot and Spicy Mandarin Orange Chicken

    Hot and Spicy Mandarin Orange Chicken

    Published: Feb 15, 2022 by HWC Magazine · 70 Comments

    Jump to Recipe Jump to Video Print Recipe
    Spicy mandarin orange chicken showing the velvety tender chicken and orange sauce. on a blue plate.
    Spicy Mandarin orange chicken on a blue plate topped with oranges.

    Need a quick and easy 20-minute dinner? Try our Hot and Spicy Mandarin Orange Chicken. It’s a healthy Chinese stir fry bursting with fresh oranges and a tongue numbing Sichuan pepper sauce. 

    Skip the deep-fried coronary artery-clogging chicken loaded up with a sugary sauce. Instead, try our lightened-up version. The quick and easy marinade makes this hot spicy chicken “velvety” tender.  Then, the chicken is quickly stir fried with a light orange sauce just like our Orange Sweet Potato Stir Fry and Braised Orange Anise Lotus Root.  

    This hot and spicy Chinese chicken recipe is gluten-free, dairy-free and has only 8 net carbs per serving. In addition, it’s the perfect matchmaker’s Chap Goh Mei romantic dinner. Read on to find out why and how oranges are used to seduce your soulmate. 

    Stir fried hot and spicy mandarin orange chicken on a blue plate garnished with oranges and green onions.
    Jump to:
    • Ingredients
    • Burst of Flavor
    • How to Slice Chicken for Stir Fry? 
    • How to Velvet Chicken? 
    • How to make?
    • Tips and Tricks
    • What to Serve it with? 
    • Finding the Perfect Soul Mate 
    • “Chap Goh Mei” = Chinese Valentine’s Day 
    • Throw Oranges for Chap Goi Mei
    • Frequent Asked Questions (FAQ’s)
    • Easy Chinese Recipes
    • Hot and Spicy Mandarin Orange Chicken

    Ingredients

    Ingredients for mandarin orange chicken laid out on a wooden board.
    Apple Cider Vinegar was not very photogenic so did not get added to the photo.

    Chicken – we used boneless and skinless chicken breast but it is also delicious with dark meat. The most important step is cutting the chicken against the grain and super thin. If vegetarian or vegan, try swapping out the chicken with tempeh.

    Cornstarch – important element to tenderize the chicken and to thicken the mandarin orange sauce. In a pinch, you can substitute with potato starch. 

    Sesame Oil – gives this Chinese recipe a lovely flavor and helps velvet the chicken. If you do not have sesame oil, you can add a little mild flavored oil to the marinade. 

    Shaoxing Cooking Wine – or cooking sherry adds an aromatic richness to stir fry dishes and removes the odd smell (骚味 or sāo wèi) of raw meat. 

    Vinegar – we used apple cider vinegar but you could also use white or black vinegar. Just a little drizzle adds a punch of flavor to the orange sauce. (Sorry, it is not in the photo above)  

    Burst of Flavor

    Mandarin Oranges – Mandarin or tangerines are best for this recipe as they are sweet, slightly tart and easy to find. You can also use Cutie or Halo clementine's that are a hybrid of the mandarin and orange. In addition, ordinary navel oranges can work too. However, sometimes they are not as sweet and flavorful as a mandarin orange. 

    Whole Sichuan peppercorns held in a hand.

    Sichuan Peppercorns (Szechuan peppercorns) - is a tongue numbing spice from the Sichuan Province of China. They are not super spicy. Instead, they numb your tongue and are fragrant. Not only are Sichuan peppers delicious in our tangerine chicken but also in our Mapo Tofu and Spicy Sichuan Hot Pot. You can find Sichuan Peppercorns in Whole Foods, specialty stores, spice stores and Asian food markets.  

    Spicy Black Bean Sauce – is a specialty sauce made from fermented black beans and chili peppers. It gives this recipe that delicious umami flavor and a little punch of heat. Leftover sauce can be used in our Baked Cod Parcels with Black Bean Sauce or Beef and Peppers in Black Bean Sauce. Most supermarkets will carry this condiment in the Asian food section. In a pinch, you can substitute with spicy garlic sauce.  

    How to Slice Chicken for Stir Fry? 

    The goal is the slice the chicken ultra-thin and against the grain. If you have difficulty, the best option is to pop the chicken in the freezer for just 30 minutes to an hour. This amount of time in the freezer will firm up the chicken so it is much easier to slice. Do not freeze longer than an hour or you will have a watery chicken stir fry.  

    Grab yourself a proper knife. Hold the chicken in your non-dominant hand and make sure your fingers are tucked under. Using the sharp knife cut down and across in thin slices against the grain. Whole chicken breasts actually have 2 different sets of muscle fibers going in different directions. If you start on the small end and cut across but at a slight angle, it is perfect.  

    How to Velvet Chicken? 

    The Chinese secret method for making extra tender delicious chicken is called velveting chicken. Velveting chicken can be done several different ways. This process can be used for other meats too.  

    1) Marinating and then blanching in oil or water. (Messy process and you could possibly overcook your chicken) 

    2) With egg white and other marinating ingredients. (Ok process but if you have any egg sensitivities, it can be a problem) 

    3) Baking soda and other marinating ingredients (least favorite way as you have to wash all the baking soda off) 

    4) Our no fuss method of marinating in cornstarch, sesame oil, Shaoxing wine and soy sauce. We also used this process for our Oyster Sauce Chicken. It's super easy, no mess and our favorite way to velvet chicken.)

    How to make?

    Crushing Sichuan peppercorns and slicing chicken.
    • Crush Sichuan Peppercorns. You can do this in a spice blender, with a mortar and pestle or with a heavy item inside a towel.  
    • Slice your chicken thinly against the grain. 
    Marinating chicken and zesting a mandarin orange.
    • Marinate chicken with cornstarch, ginger, garlic, sesame oil, Shaoxing wine, sugar, soy sauce and white pepper. 
    • Zest the mandarin oranges. 
    Juicing and orange and making the orange sauce.
    • Juice the mandarin oranges. 
    • Make the orange sauce. In a small bowl combine cornstarch, Shaoxing wine, soy sauce, vinegar, spicy black bean sauce (or spicy garlic sauce), sesame oil, mandarin orange zest and juice and sugar. Stir well and set aside. 
    Stir frying chicken and adding mandarin orange sauce to the pan.
    • Add oil to your wok or pan and over medium high heat add in the Sichuan peppercorns and whites of green onions. Stir fry for just a minute until aromatic. (Vent your windows)  
    • Then, add the marinated chicken and stir fry until no longer pink.  
    • Make a well in the middle of your wok or pan. Add the orange sauce and let it start to bubble and start to thicken. Stir fry orange sauce and chicken together. Toss in the green parts of the green onion. Enjoy! 

    Tips and Tricks

    • If you are having difficulty cutting thin chicken slices, place your chicken in the freezer for 30 minutes to one hour. This will make it easier to slice.  
    • Vent your home while stir frying the Sichuan peppercorns. They are very strong and can be a bit abrasive on your nose and make your eyes water. 
    • Marinate your chicken for at least 15 minutes but even better overnight. 
    • Mandarin oranges are more difficult to zest. This is because their skin in not attached to the flesh like on an orange.  Gently hold the mandarin orange. Don’t try to squeeze it. Brush the mandarin lightly back and forth to zest.  
    • The amount of sugar needed for the sauce is dependent on how sweet or sour your mandarin oranges are. If your oranges are sweet, you can add less sugar. On the other hand, if your oranges are sour, you may need to add more sugar.  
    • Don’t overcrowd your pan when stir frying. If your chicken is overcrowded due to a small pan size, then cook it in batches. It is important to get a nice sear on all sides as this adds flavor and seals in the juices. When you over crowd the pan, you are steaming NOT stir frying.  
    • If you want to make this recipe gluten-free, use tamari sauce instead of soy sauce. In addition, there are gluten free black bean garlic sauces at the market. 
    Close up of the tangerine chicken showing the glossy orange sauce and tender chicken pieces.

    What to Serve it with? 

    Hot and Spicy Mandarin Orange Chicken is delicious with a side of white rice, low carb cauliflower rice, Vegan Curried Rice or even a Hong Kong Fried Rice.  Vegetables:  

    • 5 Minute Stir Fried Garlic Pea Shoots 
    • Garlic Chili Fried Lotus Root 
    • Stir Fried Romaine Lettuce 

    Don’t forget dessert! In the winter, we love a cozy Hot Black Sesame Cereal. However, in the summer, a refreshing Spicy Chai Coconut Jelly hits the spot. 

    Finding the Perfect Soul Mate 

    Sometimes you can meet that perfect soul mate at a party, a social function, blind date, on-line dating or maybe you should just hurl an orange at their head. Yes, you heard me correctly! Throwing oranges with love messages written on them is an old tradition celebrated at the end of the Chinese New Year.  

    “Chap Goh Mei” = Chinese Valentine’s Day 

    Chap Goh Mei, which is Hokkien for “15th night”, symbolizes the end of the Lunar New Year. It is sometimes also referred to as the lantern festival because the Buddhist monks would light lanterns to honor Buddha on this day.  

    According to legend, Chap Goh Mei was the only day that young unmarried women were allowed to get all dressed up and head out to the streets, unescorted. Of course, all the young single men wanted to take a part in this action. The guys would also head to the streets to take get a better look at all of the single potential marriage prospects.  

    Hot and spicy mandarin orange chicken on a blue plate with white rice on the saide and garnished with oranges and green onions.

    Throw Oranges for Chap Goi Mei

     On this special day, the single ladies would throw oranges into the lakes with their names and a message. The belief was that the man who picked up their orange would be their future match. In Malaysia, this tradition has survived until the present times.

    However, now they add their name and mobile number. (smiling) In celebration of this fun tradition, let's throw some love inscribed oranges and make a little matchmaker Hot and Spicy Mandarin Orange Chicken. 

    Once you have found your perfect soul mate, you want them to be happy and healthy and that is why our heart happy version of orange flavored chicken is unique.  

    Frequent Asked Questions (FAQ’s)

    Is orange chicken the same as mandarin orange or tangerine chicken?

    Orange chicken is an Americanized version of Chinese Tangerine Chicken. Orange chicken is made with oranges. The chicken pieces are usually battered and deep fried and then swimming in a sweet and sour sauce.  

    Mandarin or tangerine chicken is usually NOT deep fried. It is usually made with mandarin or tangerine oranges that are a little sweet and also a little sour. However, the most prominent distinction is that tangerine chicken is usually spicy. Whereas, orange chicken’s prominent flavor is sweet.  

    How long can you marinate chicken for a stir fry? 

    You can marinate your chicken in a sealed container in the refrigerator for up to 24 hours in advance. 

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    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    Stir fried hot and spicy mandarin orange chicken on a blue plate garnished with oranges and green onions.

    Hot and Spicy Mandarin Orange Chicken

    Need a quick and easy 20-minute dinner? Try our Hot and Spicy Mandarin Orange Chicken. It’s a healthy Chinese stir fry bursting with fresh oranges and a tongue numbing Sichuan pepper sauce.
    5 from 13 votes
    Print Pin Rate
    Course: Mains
    Cuisine: Chinese
    Diet: Low Fat, Low Lactose
    Prep Time: 17 minutes minutes
    Cook Time: 3 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Calories: 257kcal
    Author: HWC Magazine

    Equipment

    • Wok or large frying pan
    • citrus zester or grater

    Ingredients

    • 1 teaspoon Sichuan peppercorns dried and crushed or more if you desire

    Marinade

    • 1 pound chicken breast or tenderloins boneless and skinless sliced thinly
    • 1 tablespoon cornstarch
    • 1 teaspoon sugar or sugar alternative or sweetener of choice
    • 1 inch ginger knob freshly grated or ½ teaspoon ground ginger
    • 3 cloves garlic
      peeled and minced
    • 1 tablespoon Shaoxing wine or a dry sherry - optional
    • 1 tablespoon soy sauce or tamari for gluten free
    • 1 teaspoon sesame oil
    • white pepper to taste or about ⅛ teaspoon

    Sauce

    • 1 teaspoon cornstarch
    • 2 teaspoons sugar or sugar alternative adjust amount depending on how sweet or sour your oranges are.
    • 1 tablespoon Shaoxing wine or dry sherry - optional
    • 1 teaspoon vinegar apple cider vinegar
    • 2 tablespoons soy sauce
      or tamari for gluten-free
    • 1 teaspoon spicy black bean sauce
      or spicy garlic sauce if desired
    • 1 teaspoon sesame oil
    • 2 teaspoons mandarin orange zest
      or orange zest
    • 9 tablespoons mandarin orange juice
      or orange juice

    Stir Fry

    • 1 tablespoon oil
    • 1 to 2 whole green onions chopped

    Garnishes

    • Slices of mandarin oranges optional
    • cooked rice as desired - optional
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Grind Sichuan peppercorns in a spice blender, mortar and pestle or with a heavy object over a tea towel. Set aside.

    Chicken Marinade

    • Slice chicken thinly against the grain. You can freeze your chicken for 30 minutes up to an hour to make this process easier.
    • In a small bowl, combine the chicken slices with the cornstarch, a little sugar to help with caramelization of the chicken, ginger, garlic, Shaoxing wine, soy sauce, spicy black bean sauce, sesame oil and white pepper. Mix thoroughly and let marinate at least 15 minutes or up to overnight. This helps tenderize the chicken.

    Mandarin Orange Sauce

    • Combine and mix cornstarch, sugar or sugar alternative, Shaoxing wine and vinegar. Mix well to remove any lumps. Next, add soy sauce, spicy black bean sauce, sesame oil, mandarin orange zest, juice of mandarin oranges into the cornstarch mixture and set aside.

    Chicken Stir Fry

    • Add oil and crushed dried Sichuan peppercorns and quickly stir fry until aromatic about 1 minute. Then, add the whites of the green onions.
    • Add the marinated chicken and quickly stir fry for about 2-3 minutes until chicken is no longer pick and the juices run clear.
    • Move the chicken to the sides of the wok or pan to make a well. Add the mandarin orange sauce to the pan and allow the sauce to start to bubble. (Note: the pan or wok needs to be hot between 95-100°C (203-212°F) to thicken the sauce) Then, quickly stir fry until the sauce is thick and bubbly. Add the tops of the green onion and mix.
    • Garnish the Mandarin orange chicken with mandarin oranges and serve with a side of rice and stir fried vegetables. Enjoy!

    Video

    Notes

    Sichuan peppers are optional. However, they add that addictive tongue numbing deliciousness.  
    Helpful Recipe Hints 
    • If you are having difficulty cutting thin chicken slices, place your chicken in the freezer for 30 minutes to one hour. This will make it easier to slice.  
    • Vent your home while stir frying the Sichuan peppercorns. They are very strong and can be a bit abrasive on your nose and make your eyes water. 
    • Marinate your chicken for at least 15 minutes but even better overnight. 
    • Mandarin oranges are more difficult to zest. This is because their skin in not attached to the flesh like on an orange.  Gently hold the mandarin orange. Don’t try to squeeze it. Brush the mandarin lightly back and forth to zest.  
    • The amount of sugar needed for the sauce is dependent on how sweet or sour your mandarin oranges are. If your oranges are sweet, you can add less sugar. On the other hand, if your oranges are sour, you may need to add more sugar.  
    • Don’t overcrowd your pan when stir frying. If your chicken is overcrowded due to a small pan size, then cook it in batches. It is important to get a nice sear on all sides as this adds flavor and seals in the juices. When you over crowd the pan, you are steaming NOT stir frying.  
    • If you want to make this recipe gluten-free, use tamari sauce instead of soy sauce. In addition, there are gluten free black bean garlic sauces at the market.

    Nutrition

    Serving: 1serving | Calories: 257kcal | Carbohydrates: 9g | Protein: 25g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 578mg | Potassium: 528mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 16mg | Calcium: 22mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 13 votes (2 ratings without comment)

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      Recipe Rating




    1. Hannah says

      February 15, 2025 at 1:07 am

      5 stars
      Yes and yes please! I've been craving Chinese takeout nonstop lately, so I'm especially happy to have a homemade remedy. Swap in tofu or seitan for chicken and I'm totally set. Thanks for sharing the secret formula!

      Reply
    2. Paula says

      June 06, 2024 at 3:06 pm

      5 stars
      This was just delicious! My family loves chicken with a little “kick” so this was perfect. My college son even ranked it higher than his favorite Panda Express meal so it’s a keeper! 🙂

      Reply
      • HWC Magazine says

        June 19, 2024 at 1:50 pm

        Thanks so much Paula! Glad you were able to adapt the recipe with the chili sauce you had on hand. So glad you reached out to us about getting the sauce thicker - going to be adding more tips and tricks for cooking this orange chicken stir fry to the recipe card. Take Care

        Reply
    3. Karen (Back Road Journal) says

      March 20, 2022 at 3:56 pm

      This is one recipe where your tips and video are extremely helpful. For example, on how thin to cut the chicken and venting for the peppercorns, thank you.

      Reply
      • HWC Magazine says

        March 22, 2022 at 1:52 pm

        Thank you Karen. So happy to hear that our recipe hints are helpful. Mandarin orange chicken is really easy recipe. Hope you give it a try soon.

        Reply
    4. Abbe@This is How I Cook says

      March 10, 2022 at 2:50 am

      5 stars
      A classic dish made the real way. Can't wait to try it!

      Reply
      • HWC Magazine says

        March 12, 2022 at 2:44 pm

        Thank you Abbe. Traditional way without all the extra calories. Win-win!

        Reply
    5. Heidi | The Frugal Girls says

      February 21, 2022 at 8:13 pm

      I am loving your orange chicken recipe. That is a great idea to take advantage of the delicious mandarin oranges in season right now... and that Sichuan pepper sauce really does add so much fabulous flavor!

      Reply
      • HWC Magazine says

        February 22, 2022 at 12:35 pm

        Thank you Heidi! You are going to love how quickly this Mandarin Orange Chicken comes together with that hot and spicy Sichuan pepper sauce. Great for a weekday dinner.

        Reply
    6. Raymund | angsarap.net says

      February 16, 2022 at 11:26 pm

      5 stars
      OMG that looks darn tasty, specially with those Sichuan peppers, I think I will have two batched of rice for this

      Reply
      • HWC Magazine says

        February 17, 2022 at 1:44 am

        Thank you Raymund. Don't you just love that tongue numbing spice. Ok, coming right up a double batch of Jasmine rice with your mandarin orange chicken.

        Reply
    « Older Comments

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