orange pepper chicken recipe

Written ByEmma Smyth Updated on
orange pepper chicken recipe
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The Best orange pepper chicken recipe

I’ve been making this orange pepper chicken recipe for years, and it’s one of those dishes that just never gets old. The bright, tangy orange sauce paired with the slight heat from the peppers and the tender chicken is a flavor combo that hits every time. My kids absolutely love it—even the picky one who usually turns his nose up at anything with veggies will clean his plate when this is on the table. It’s one of those meals that feels special enough for a weekend dinner but easy enough to throw together on a busy weeknight. What I really appreciate about this recipe is how balanced it is. The chicken gives you lean protein, the peppers add fiber and vitamins, and the orange sauce brings natural sweetness without a ton of added sugar. Plus, it’s a one-pan meal, which means less cleanup for me. I usually serve it over rice or with a side of steamed broccoli, and it’s always a hit. If you’re looking for a dish that’s flavorful, family-friendly, and actually good for you, this is the one to try.
Orange Pepper Chicken

Orange Pepper Chicken

4.5 from 954 votes

A zesty and flavorful dish combining tender chicken with a sweet and tangy orange-pepper glaze. Perfect for a quick weeknight dinner with a burst of citrusy heat.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken
  • 1.5 lbs (700g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 3 tbsp vegetable oil (for frying)
For the Orange Pepper Sauce
  • 1/2 cup orange juice (freshly squeezed preferred)
  • 1/4 cup soy sauce (low-sodium if preferred)
  • 1/4 cup rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp orange zest
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp red pepper flakes (adjust to taste)
  • 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish (Optional)
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds
  • Orange slices

👨‍🍳Directions

  1. 1 In a large mixing bowl, combine cornstarch, flour, salt, and black pepper. Dip the chicken pieces into the beaten eggs, then coat evenly with the cornstarch mixture.
  2. 2 Heat vegetable oil in a deep skillet or wok over medium-high heat. Once hot, add the coated chicken in batches and fry for 3-4 minutes per side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
  3. 3 In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until slightly softened. Remove and set aside.
  4. 4 In a small saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, honey, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  5. 5 Whisk in the cornstarch slurry and continue to cook for 1-2 minutes until the sauce thickens to a glossy consistency.
  6. 6 Return the fried chicken and sautéed bell peppers to the skillet. Pour the orange pepper sauce over the chicken and toss gently to coat evenly. Cook for an additional 1-2 minutes until everything is heated through.
  7. 7 Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve hot over steamed rice or noodles.

🔧Equipment

  • Large mixing bowl
  • Deep skillet or wok
  • Tongs
  • Small saucepan
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 32g

📝Notes

Tips: For extra crispiness, double-fry the chicken. To make it spicier, add more red pepper flakes or a dash of sriracha. For a gluten-free version, use tamari instead of soy sauce and ensure cornstarch is certified gluten-free.

Watch Video Of How Orange Pepper Chicken Works

This orange pepper chicken recipe is one I always turn to because it’s simple, flavorful, and always a hit. The bright citrus and slight heat make it feel special without being complicated, and it’s just as good for a weeknight dinner as it is for a potluck or family gathering. Plus, it’s one of those dishes that everyone—kids and adults alike—will actually eat, which makes it a reliable go-to in my kitchen.

❓ Frequently Asked Questions About Orange Pepper Chicken

1. What type of peppers work best for orange pepper chicken?

Orange bell peppers are ideal for this recipe because they have a sweet, slightly tangy flavor that pairs perfectly with the citrusy orange sauce. However, you can also use red or yellow bell peppers if you prefer a milder or slightly different taste. Avoid green bell peppers, as they can be too bitter for this dish.

2. Can I make this recipe gluten-free?

Yes! To make orange pepper chicken gluten-free, use tamari or coconut aminos instead of soy sauce, and ensure your cornstarch (or arrowroot powder) is certified gluten-free. Also, check that your orange marmalade or sauce doesn’t contain any gluten additives. Serve with rice or cauliflower rice for a fully gluten-free meal.

3. How do I prevent the chicken from becoming dry?

To keep the chicken juicy, avoid overcooking it. Cook the chicken pieces in batches to prevent overcrowding the pan, which can lower the temperature and lead to steaming instead of searing. Also, don’t skip the step of marinating the chicken in a little cornstarch and egg—this helps lock in moisture. Finally, toss the cooked chicken in the sauce just before serving to keep it tender.

4. Can I use pre-made orange sauce instead of making it from scratch?

Absolutely! Store-bought orange sauce or glaze (like Panda Express’s orange sauce or a similar brand) works well for a quicker version. Just heat it with a splash of water or chicken broth to thin it slightly before tossing it with the cooked chicken and peppers. For extra flavor, you can enhance it with a little fresh orange zest or a dash of rice vinegar.

5. How long does leftover orange pepper chicken last, and how should I reheat it?

Leftover orange pepper chicken will keep in the refrigerator for up to 3–4 days in an airtight container. To reheat, warm it in a skillet over medium-low heat with a splash of water or broth to prevent drying. Alternatively, microwave it in 30-second intervals, stirring between each, until heated through. Avoid overcooking to maintain the chicken’s tenderness.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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