Spicy Orange Pepper Chicken

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Spicy Orange Pepper Chicken Super Hungry? Jump to the Recipe

I'm frequently in the mood for Chinese inspired food, but often too lazy to call them myself. It's true, I'd sometimes rather make my own Chinese food than have to drive and go pick up some myself (where's delivery when you really need it, eh?).

When it comes to making my own DIY Chinese food, I love to experiment to see what flavors work best from ingredients I already have in my fridge. This time around, I wanted to use up some orange juice and just so happened to also have some orange peppers laying around.

Start by whisking together the orange juice with the hoisin sauce, cumin, ginger powder, red pepper flakes, and corn starch. In a small bowl, whisk the egg and then add the chopped chicken pieces.

Remove the chicken from the egg bath and let the excess egg drip off. Drop the chicken into the flour and toss gently until it is completely covered. Then add the breaded chicken to the hot pan with oil.

Fry the chicken for a few minutes on each side, until it is browned and cooked through. Remove the chicken from the pan and set aside.

Add the onion and orange pepper to the pan and saute, along with the sliced habanero until tender.

Pour the orange sauce into the pan and bring to a rapid boil before reducing the heat to a simmer. Let the sauce thicken before serving.

I served mine alongside a bed of steamed white rice. It was just as good as take-out, and had an awesome sweet to spicy ratio. Plus now I don't have to put pants on to go pick some up for myself!

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Spicy Orange Pepper Chicken

  • Number of Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
Spicy Orange Pepper Chicken


  • 16 oz chicken, cut into bite sized pieces
  • 2 cups orange juice
  • 2 tbsp hoisin sauce
  • ½ cup white onion, chopped
  • ½ cup orange bell pepper, chopped
  • 1 habanero, seeds removed & chopped
  • 1 tbsp powdered ginger
  • 1 tbsp ginger, minced
  • 1 tbsp cumin
  • 1 tsp red pepper flakes
  • 2 tbsp corn starch
  • 1 egg, whisked
  • 1 cup flour
  • 1 cup oil, for frying
  • salt & pepper, to taste

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  1. Whisk together the orange juice, powdered ginger, cumin, red pepper flakes, hoisin, and cornstarch.
  2. Heat a large skillet with a tablespoon of oil over medium heat. Add the chopped chicken to the eggs. Fill a small bowl with the flour and then take individual pieces of chicken and gently toss them into the bowl of flour. Cover completely, then place into the skillet.
  3. Brown the chicken on each side until cooked through. Remove the chicken from the pan and set aside.
  4. In the same pan, add the onion, orange pepper and habanero. Saute until tender, then return the chicken to the pan.
  5. Pour the orange sauce into the pan and bring to a rolling bubble, then reduce the heat to low and let the sauce thicken to desired consistency. Serve over white rice and enjoy!

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