Spicy Orange-Glazed Chicken Over Street Noodles
- Holger Duarte Tobar
- Aug 1
- 2 min read
Spicy Orange‑Glazed Chicken over Street Noodles & Veggies
Introduction
Our Spicy Orange‑Glazed Chicken over Street Noodles blends tangy-sweet citrus heat with comforting stir‑fried noodles and crisp veggies. Think busy Latin and Asian street kitchens coming together in one plate: bold sauce, tender chicken, crunchy peppers, olives, and savory onions atop springy, seasoned noodles.
Ingredients
500 g boneless chicken thigh or breast, cut in pieces
Spicy orange glaze: freshly squeezed orange juice, chili garlic sauce or finely chopped chilies, honey or sugar, soy or tamari, rice vinegar
200 g noodles (ramen, egg noodles, or yakisoba style)
Mixed bell peppers, julienned
Sliced carrot coins, sliced red onion
A few olives for briny contrast (green or black)
Crispy fried onions or shallots for garnish
Method
Make the glaze: Simmer orange juice, chili paste, sweetener, soy sauce, and a dash of vinegar until thickened. Taste to balance sweet, sour, and spicy.
Cook chicken: Sauté chicken over high heat until golden; toss in the glaze and cook until sticky and coated.
Prep veggies & noodles: In a separate pan, stir-fry veggies until just tender. Cook noodles, season lightly with soy or sesame oil, then toss together with veggies.
Assemble: Plate noodles and veggies, top with orange-glazed chicken, olives and a sprinkle of crispy onions for texture and punch.
Tips & Variations
Adjust the heat: more chili paste or jalapeños elevate the spice; tone it down for milder palates.
Noodles swap: use rice noodles or ramen for variation.
Sauce twist: add grated ginger or garlic to entrance more depth.
Serving Idea
Serve in bowls for casual street‑food vibes or plated, garnished with fresh coriander or scallions. This dish shines alongside tropical slaws or mini tacos to create a fusion feast.