Once you discover how easy it is to make orange chicken at home, you might never order Chinese takeout again. The “orange” part of this orange chicken recipe comes from orange marmalade, which adds the citrus flavor as well as a welcome bitter note to balance the sweet and salty elements. Scrape the pan well when you add the sauce to the chicken so that you can take advantage of any delicious drippings. The cornstarch should thicken the sauce perfectly, but if it becomes too thick, just whisk in a little water. Noodles offer a fresh take on the classic recipe, but if you prefer white or brown rice, either will work.
8 ounces rice noodles
3 tablespoons toasted sesame oil, divided
1 red bell pepper, cut into 1-in. pieces
1 red onion, sliced
4 ounces fresh snow peas, trimmed and halved crosswise (2 cups)
4 boneless, skinless chicken thighs (about 1 lb.), cut into 1-in. pieces
1 tablespoon cornstarch
¼ cup orange marmalade
¼ cup rice vinegar
3 tablespoons tamari or soy sauce
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped roasted, salted peanuts
¼ cup sliced scallions
How to Make It
Prepare noodles according to package directions; set aside.
Heat 2 tablespoons oil in a large skillet over medium-high. Add bell pepper and onion and cook, stirring often, until they begin to soften, about 4 minutes. Add snow peas and cook, stirring often, until vegetables are tender, 2 to 3 minutes. Remove from skillet; set aside.
Add remaining 1 tablespoon oil to skillet; add chicken in a single layer. Cook, turning once, until browned and cooked through, about 8 minutes.
Meanwhile, whisk cornstarch and ¼ cup water in a small bowl. Stir in marmalade, vinegar, tamari, salt, and black pepper.
Add cornstarch mixture to chicken; bring to a boil over medium-high. Cook, undisturbed, until sauce thickens and chicken is glazed, about 1 minute. Return vegetables to skillet and toss to coat.
Serve chicken and vegetables over noodles, topped with peanuts and scallions.