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.
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
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.
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?
- 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.
- Marinate chicken with cornstarch, ginger, garlic, sesame oil, Shaoxing wine, sugar, soy sauce and white pepper.
- Zest the mandarin oranges.
- 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.
- 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.
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:
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.
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)
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.
You can marinate your chicken in a sealed container in the refrigerator for up to 24 hours in advance.
Easy Chinese Recipes
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Hot and Spicy Mandarin Orange Chicken
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
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
- 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.
Ellena | Cuisines Paradise says
Very special dish. I am sure it taste great too! Combi of orange and chicken. Bookmarked!
Healthy World Cuisine says
Thanks Ellena for stopping by. Oranges are in season now, enjoy it while you can. Take care, BAM
andylmoore says
I love this recipe. I'm going to cook it.
Healthy World Cuisine says
Super easy and a good one for after a hard biking day!
Purely.. Kay says
Just look at that amazing, delectable, and delicious orange chicken. I was just hungry from visiting Greg's blog.. now I'm even more hungrier coming here LOL. I love this recipe
Healthy World Cuisine says
I have decided to stop reading all my favorite fellow food blogs, including yours late at night as it gives me the munchies. Bam
Nami | Just One Cookbook says
I did not know much about Chinese Valentine's Day until this year and learned some facts about it from food blogs. My own Taiwanese husband didn't teach me that! I guess he's too Americanized and I don't hear it from anyone until this year. Your Mandarin orange chicken looks so delicious. My kids love mandarin oranges and they would probably eat this dish until it's gone. I might eat more than them too. =P Thanks for sharing this wonderful recipe Bam-san! Arigato~~!
Healthy World Cuisine says
Do itashimashita Nami-san, I have some of the most amazing international friends, like you, and learn so much from them. It really does make the world feel like a small place. If you family does not like it spicy, cut out or reduce the chillies to suit your taste. But just a little chilli really makes the flavors pop. Ja Mata, BAM
zestybeandog says
Your posts always manage to make me hungry, and I just ate lunch!
Healthy World Cuisine says
Thanks Jen! What are you cooking in your kitchen this week? Can't wait to find out. BAM
Choc Chip Uru says
I would like to try this citrus combo for my brother sometime - it looks wonderful and I am sure delivers great flavour hits 😀
Awesome post!
Cheers
Choc Chip Uru
Healthy World Cuisine says
Does your brother like spicy foods? If not just tone down the dried chillies to his taste. Thanks Choc Chip Uru. BAM
Choc Chip Uru says
Mhm, he is a spice addict 😉
Rufus' Food and Spirits Guide says
Looks delicious. I think it'd go so well with asparagus too and brown rice.
Healthy World Cuisine says
Indeed that would be a lovely combo and photo. I actually did prepare stir fried veggies and brown rice along with this dish but my family was starving so only had time for a couple of quick photos before they devoured it. It is always the hardest part about food writing is holding my family off so that I can just get one quick picture. Teenage BOYS!!!!!
Joanne says
I've been looking for something to do with my black bean sauce, and this looks delicious! Love the addition of mandarin too.
Healthy World Cuisine says
Both the spicy black bean sauce and dried chilies deliver some flavor and heat but the sweetness of the mandarin oranges really balances the flavor nicely. Have a great weekend. BAM
bitsandbreadcrumbs says
This looks really delicious, and what beautiful photos. I like that it's healthier, too! I'm for anything with oranges in it and you've inspired me with this chicken dish. Love the story behind it, too, and the image in my mind of all those pretty little oranges floating downstream awaiting destiny...lovely!
Healthy World Cuisine says
It is kind of romantic, oranges floating along the river destined to find your true love.... It sure beats the hallmark holiday of cards, flowers and candy. Take Care, BAM
Kathleen Richardson says
Yum, Bobbi. I'm always up for a simple dish with a twist--in this case, the orange zest.
BTW, I finally followed up on the Reader Appreciation Award. Thanks again for honoring me... http://stepbystepinthekitchen.blogspot.com/2012/02/santa-fe-salmon-and-award.html
Healthy World Cuisine says
You are very welcome Kathleen. Have a super weekend. BAM
gardenfreshtomatoes says
Very cool recipe...I haven't attempted any Asian-style dishes in years, and this one looks do-able.
Love the photo of the grater - nice perspective!
Healthy World Cuisine says
Thanks Marie, it is a super easy dish. Great week night meal. Just marinate in am and dinner is on the table in less than 30 minutes.
filingawaycupcakes says
I love this! I hope you ate it with asian rice.
Healthy World Cuisine says
I served it with some lovely healthy organic long grain brown rice or Thai jasmine basmati rice is lovely too.
Wholesome Cook says
What a lovely tradition - very romantic indeed, and a recipe to match! Thanks for sharing some of the Chinese culture with us.
Healthy World Cuisine says
Thanks Martyna. I don't know how this tradition started maybe after the Chinese New Year they were looking for things to do with all then oranges they received as gifts for the Chinese New Year.
Just A Smidgen says
Too fun... I think Canadian culture is pretty boring when it comes to traditions like this.. Maybe we could start a toque throwing event? I love your story and your recipe... I'm craving orange and something light today... but I think I'm going to go the honey route. This looks soo good, Bam:)
Healthy World Cuisine says
I think every culture has fun and interesting customs. Canada included. My eldest son is going to be snowboarding in Blue Mountain this weekend. I think honey is the prefered sweetner if given the choice but had to use stevia here due to dietary needs in the family.
Just A Smidgen says
Btw, we made your Buddha's dish two days ago.. it was fantastic:) A hit with the kids!!
Just A Smidgen says
Sorry Bam... fuzzy head.. posted this on the wrong blog:) Time to get some coffee! I hope your son has a fantastic time in Blue Mountain. My daughter is heading to BC tomorrow and it's been snowing tons...
thecompletecookbook says
Sounds wonderful!
🙂 Mandy
Healthy World Cuisine says
Thanks Mandy