Asian Orange Chicken and Vegetables

Servings:
Asian Orange Chicken and Vegetables 4.53/5 (17 votes)

This is a huge family favorite! The sauce is tangy and incredibly flavorful and the chicken veggies and deliciously crunchy. One word of caution – use a non-stick pan and do not overcrowd the chicken. If you do, you'll end up with one big gooey mess! Make sure your oil is hot and that the pieces of chicken do not touch each other. From there, it's a home run! YUM!! Enjoy!!  

White Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water

DIRECTIONS

  1. Place rice and water in a small pot.
  2. Bring to a boil, reduce to a simmer, cover.
  3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3.

Asian Orange Chicken and Vegetables

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups orange juice, about 2-3 oranges
  • 1/3 cup rice wine vinegar
  • 2 1/2 tablespoons low sodium soy sauce
  • 1 cup brown sugar
  • 1/4 teaspoon ground ginger
  • 2 cloves garlic, pressed
  • 1/8 teaspoon red pepper flakes, optional
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup broccoli
  • 1/2 cup carrot, thinly sliced
  • 1 cup snow peas
  • 1/2 cup sliced water chestnuts, drained
  • 1 lb boneless skinless chicken breasts, cut into 1/2” pieces
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3-4 tablespoons olive oil

DIRECTIONS

  1. In a medium saucepan, combine orange juice, rice vinegar, soy, brown sugar, ground ginger, garlic, and red pepper flakes (I seasoned with red pepper at the table.).
  2. Before you begin to cook the sauce, remove about 1/2 cup and place it in a medium bowl.
  3. Then, bring the remaining to a boil, reduce to low and let simmer for about 10 minutes.
  4. Add the chicken to the bowl with the sauce, and toss to combine.
  5. Combine the flour, salt, and pepper in a large resealable bag. Add the chicken, seal the bag, and shake to coat.
  6. Heat about 3T oil in a large non-stick skillet over medium high heat. When it begins to shimmer add chicken in batches, browning on all sides. Do not overcrowd the pan. The pieces should not touch each other. If they touch, you’ll end up with a gooey mess.
  7. Transfer chicken to a plate and add vegetables to the pan, and a little more oil if necessary.
  8. Cook until broccoli is bright green and carrots are tender – about 5 minutes.
  9. In a very small bowl, combine cornstarch and water.
  10. Bring sauce back to a boil, add cornstarch mixture and let thicken – about 2-3 minutes.
  11. Drizzle a small amount of sauce onto the veggies and stir.
  12. To serve, plate rice, top with chicken, and drizzle with sauce. Plate veggies to the side. I recommend that you do not toss all the chicken with the sauce - the chicken will loose its crispiness.

Nutritional Information

Serving Size 284g Calories 468 Fat 13.2 Carbs 58.6 Fiber 2.2 Protein 26.8.

NOTES

KID NOTE:  The kids loved this meal!

VEGETARIAN TIP: Use tofu instead of chicken and skip the flouring process.

GLUTEN MODIFICATIONS:  Use tamari instead of soy sauce and use rice flour.

 

11 Comments

  1. Stephanie says:

    The family loved it! We had onions and peppers instead of carrots and it was delicious.

  2. jstever says:

    All time favorite recipe so far!

  3. KusmierFamily says:

    The kids loved this! My daughter wants the orange sauce made just to have on hand! I did substitute broccoli and snow peas due to availability and my dislike of carrots & water chestnuts.

  4. hhstorms says:

    We loved this meal ! I made it with tofu and. It was amazing!

  5. Rachael says:

    This orange chicken rivals your local Chinese take-out. Well worth the bit of extra time and mess.

  6. amysilverman says:

    This recipe is incredible. It has a lot of steps though and I wish I had known that because it is definitely not a quick weeknight meal (way more than 15 minutes cook time). It made a big mess, as it uses a lot of dishes, and frying tiny bites of chicken individually is very time consuming. It is worth the effort but, I will make this again on a weekend.

  7. mlaroux says:

    I am determined to find a way to make this dish without the mess. Everyone loves it and the kids ask for it often.

  8. cjott says:

    Super yummy! We made it with tofu, subbed honey for the brown sugar in the sauce, and made cauliflower rice. It was fantastic!

  9. Victoria says:

    This was really good!! I had never made something like this before! I substituted white wine vinegar because I forgot the rice vinegar. I agree with everyone else though – really not a weeknight meal (maybe friday?) cause it makes a huge mess.

  10. mary beth barlow says:

    I think this recipe is interesting and I like the variety of flavors but, there is way too much sugar. I reduced it by half because I was afraid it would be too tart with the OJ and vinegar but, it was still too sweet. I think 1/4c next time will the sweetness down to an acceptable level for us. Also, a lighter coating of flour or maybe just cornstarch instead would be better to coat the chicken. Even though I shook off the flour before putting it in the pan, the coating was too heavy. I will definitely try it again using the changes–maybe add some onions, peppers and pineapple (for a sweet and sour variation) too. The amount and thickness or the sauce is very good!

  11. willsfam says:

    Loved the flavors. Next time I make this I will cut back on the sugar and not coat the chicken.

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