Spicy Honey Orange Chicken Breasts

Total Time
Prep 5 mins
Cook 20 mins

Yummy chicken dish that is similar to Orange Peel Chicken or Beef. Can be adjusted to suit tastes for spicy and/or sweet.

Ingredients Nutrition


  1. Season chicken with salt and pepper.
  2. Melt butter in pan, add chicken and garlic.
  3. Cook until chicken is 3/4 done.
  4. Remove chicken from pan and keep warm.
  5. Deglaze pan with wine, allow to reduce by one half.
  6. Add orange juice, zest, honey and red pepper flakes.
  7. Bring just to a boil.
  8. Return chicken breasts to pan and reduce heat to a high simmer.
  9. Continue cooking until chicken is done.
  10. Serve over rice or noodles.
  11. Garnish with chopped green onions.


Most Helpful

Well Kari, I made this as promised, and it was great! I scaled the recipe down to serve 1 (me) and made it for dinner tonight. I used olive oil instead of butter, half a fresh Thai Birdseye Chilli instead of dry flakes, and I reduced the sauce again after I added the juice and honey etc. Tonight I ate it with roasted potatoes, garlic mushrooms, baby peas and an Australian reisling. I wish you could have shared it with me!

JustJanS May 29, 2002

This chicken recipe was okay, nothing special. I was really looking forward to the citrus taste, but didn't get much of it. I think it would have been better if the orange (after reduction) would have been injected into the chicken.

CabinKat March 30, 2012

YUMMY ! I am so glad that I made this. Most of the orange chicken recipes that I've tried are so ingredient heavy and take a ton of prep time. This one is so easy and taste as good as the other recipes. I wouldn't change anything about the recipe. It was spicy enough for me and I wouldn't add any more heat unless you really like it extra hot. I didn't serve it over rice or noodles. I just used it as the main meat alone. I am hosting 12 ladies at my house this week and I am going to make chicken bites with this same recipe. I also used my leftovers on top of a salad and I must say the sauce makes a great salad dressing so that's good enough reason to double the sauce next time. Thanks Malriah !

Chef Shannon N. November 21, 2010

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