Spicy Orange Chicken

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Makes: 4  servings Prep 20 mins


  • 3 teaspoons  Asian chili oil, divided
  • 2 10 ounce bag fresh spinach
  • 2 oranges
  • 1 tablespoon  lite soy sauce
  • 1 teaspoon  honey
  • 1 teaspoon  grated fresh ginger
  • 3/4 teaspoon  salt, divided
  • 1 pound  chicken tenders
  • 1/4 teaspoon  freshly ground pepper
  • 2 teaspoons  finely chopped garlic
  • Rice (optional)


1. Heat 1 teaspoon of the chili oil in a 12-inch nonstick skillet over medium heat. Add spinach; cover and cook until just wilted, 4 to 5 minutes. Transfer to a plate; cover and keep warm.

2. Meanwhile, cut peel and the white membrane off one orange; slice orange crosswise, then halve slices. Squeeze enough juice from the other orange to equal 1/3 cup. Combine juice, soy sauce, honey, ginger, and 1/4 teaspoon of the salt in cup.

3. Sprinkle chicken with remaining 1/2 teaspoon salt and the pepper. Wipe out skillet. Add remaining 2 teaspoons chili oil and heat over medium-high heat. Add chicken and stir-fry 3 minutes. Add garlic; cook, stirring 1 minute more. Add orange juice mixture and sliced orange. Bring to a boil; boil 1 minute. Serve with spinach and rice, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)225,
  • Fat, total(g)6,
  • chol.(mg)66,
  • sat. fat(g)1,
  • carb.(g)14,
  • fiber(g)5,
  • pro.(g)31,
  • sodium(mg)772,
  • Percent Daily Values are based on a 2,000 calorie diet
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