Orange Chicken Noodles (Print Version)

Crispy chicken, tender noodles, and vegetables tossed in a glossy orange-garlic sauce.

# Ingredients:

→ For the chicken

01 - 1 1/4 lb (565 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 3/4 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup (65 g) cornstarch
05 - 3 tablespoons neutral oil, divided

→ For the orange sauce

06 - 3/4 cup (180 ml) fresh orange juice
07 - 1 tablespoon finely grated orange zest
08 - 1/4 cup (60 ml) low-sodium soy sauce
09 - 3 tablespoons brown sugar
10 - 2 tablespoons rice vinegar
11 - 1/4 cup (60 ml) low-sodium chicken broth or water
12 - 2 teaspoons cornstarch
13 - 3 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1 teaspoon toasted sesame oil
16 - 1/4 teaspoon crushed red pepper flakes, optional

→ For the noodles and vegetables

17 - 10 oz (280 g) lo mein noodles, ramen noodles, or spaghetti
18 - 1 red bell pepper, thinly sliced
19 - 1 1/2 cups (120 g) snow peas, trimmed
20 - 3 scallions, thinly sliced
21 - 1 tablespoon sesame seeds, optional

# Instructions:

01 - In a bowl, whisk orange juice, orange zest, soy sauce, brown sugar, rice vinegar, broth, 2 teaspoons cornstarch, garlic, ginger, sesame oil, and red pepper flakes until smooth. Set it near the stove.
02 - Cook the noodles according to the package directions until just tender. Drain well and toss with a small drizzle of oil if they seem sticky.
03 - Pat the chicken dry. Season with salt and pepper, then toss with 1/2 cup cornstarch until lightly coated. Shake off any loose excess.
04 - Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Cook half the chicken for 3-4 minutes per side, until golden and 165°F in the center. Transfer to a plate and repeat with the remaining chicken, adding more oil as needed.
05 - Add the remaining oil to the skillet. Stir-fry the bell pepper and snow peas for 2-3 minutes, until bright and crisp-tender.
06 - Pour the sauce into the skillet and stir for 1-2 minutes, until bubbling and glossy. Scrape up any browned bits from the pan.
07 - Add the noodles and toss to coat. Return the chicken to the skillet and toss for 30-60 seconds. Finish with scallions and sesame seeds, then serve hot.

# Notes:

01 - Best served immediately while the chicken edges are still crisp.
02 - Use fresh orange zest for the brightest flavor.
03 - Add warm water or broth by the tablespoon if the sauce gets too thick.

Back