Orange Chicken Pasta

The popular sweet and savory Chinese orange chicken sauce is mixed with noodles to make an addicting orange chicken pasta.

You know how sometimes you fall in love with a sauce so much that you want to use it on everything? Dip stuff in it, spread it toast, eat it by the spoonful. So I was eating orange chicken the other day and thought, why not use it as a pasta sauce?

And it works brilliantly. To make things a little easier, I didn’t fry the chicken I made with it. Instead, I just sauteed the chicken pieces and then tossed them in the sauce. This makes for an easy weeknight meal.

If you enjoy this post, check out my other orange chicken recipes:

Chinese Orange Chicken

Baked Orange Chicken

Honey Orange Chicken

Healthier Orange Chicken

Orange Chicken Wings

Orange Chicken Pasta

Ingredients:

  • 1/2 lb spaghetti
  • 1 lb boneless chicken thighs or chicken breast, cut into 1-inch strips
  • oil for cooking chicken

for the sauce:

  • 2 tbsp + 2 tbsp water
  • 1/4 cup + 2 tbsp orange juice
  • 1/4 cup granulated white sugar
  • 2 1/2 tbsp vinegar
  • 1/8 cup low sodium soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp ginger, minced
  • 1 tsp sriracha (if you find this to be too much spice, you can replace half of it with ketchup to get the orange color without affecting flavor too much)
  • 1 tsp ketchup
  • 1 tbsp + 1/2 tsp cornstarch

Directions:

1. In a medium pot, boil pasta until done. Drain and set aside.

2. In a pan, add a little oil and sauté chicken strips until fully cooked.  Set aside.

3. In a small pot or saucepan, combine 2 tbsp water, orange juice, sugar, vinegar, soy sauce, garlic, sriracha, ginger. Bring to a boil and stir until all ingredients dissolve and become a uniform sauce. In a small mixing bowl, combine remaining 2 tbsp water with cornstarch. Mix until cornstarch is completely dissolved. Pour into boiling sauce and stir constantly until sauce thickens. Turn off stove and add chicken into the sauce pot, mixing to coat chicken pieces. 

4. Dish out pasta, and scoop chicken and sauce on top. Serve immediately. Please note, this dish must be eaten warm. When the sauce gets cold, it will become jelly like from the cornstarch and will need to be reheated, preferably on the stove.

 

All images and content are © Kirbie's Cravings.

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2 comments on “Orange Chicken Pasta”

  1. I made this with some roasted pasta and it was AWESOME. I substituted honey for sugar (1:1) and used 1/2 tsp paprika and 1/2 tsp ketchup instead of sriracha. Again, this was really really good.

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