Sweet, tangy, and a little spicy, orange chicken always fits the bill on our dinner table. We show you how delicious and healthy it can be to make this take-out staple in your own kitchen using tender chicken breast. If you prefer to walk on the mild side, no problem! You're the chef and you get to make the call on dialing up or dialing back the spice. No matter what, there's a tasty meal in store for you.
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes. Fluff grains with a fork and set aside covered. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions on an angle. Drain mandarin oranges and reserve juice. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ¾" dice and season with ¼ tsp. salt.
Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until a deep brown crust forms, 2-3 minutes. Flip chicken and repeat on second side. Transfer chicken to a plate and reserve pan for cooking vegetables. Chicken will finish cooking in a later step.
Begin the Stir-Fry
Return pan to medium-high heat. Add 1 tsp. olive oil, snap peas, and white portions of green onions to hot pan. Cook, stirring often, until vegetables are lightly browned, 2-3 minutes. Transfer vegetables to a plate with chicken and reserve pan; no need to wipe clean.
Finish the Stir-Fry
Return pan to medium high heat. Add 1 tsp. olive oil and dried arbol chiles (to taste) to hot pan and cook, stirring constantly, 30 seconds. Breaking chiles into pieces will release their full spice potential. Add mandarin orange juice, orange juice concentrate, and teriyaki glaze. Bring to a boil, return chicken and vegetables to pan, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Gently stir in mandarin oranges and remove from burner.
Plate the Dish
Place a mound of rice on plate and orange chicken stir-fry around rice. Garnish with green portions of green onions.