This Orange Chicken is quick and easy, but full of flavor. I often cook rice or quinoa on the weekend so I have it ready just to be heated up during the week to finish off a meal at some point during the week.
Try cooking Rice in the Slow Cooker.
First whisk your sauce ingredients together. Be sure to whisk the cornstarch in with a clear liquid, like chicken stock or soy sauce. Cornstarch tends to cling to chunky things which could make for a lumpy sauce. After whisking in the cornstarch, add the rest of the ingredients. It doesn’t matter if you use dark or light brown sugar. I always have dark on hand because I like the stronger flavor of dark brown sugar.
Next prep your veggies and chicken. You will want everything ready because this cooks fast.
Now heat up a large saute pan on medium heat and add the peanut oil. You could use vegetable oil instead. Then add the chicken and saute for about 5 minutes until the chicken starts browning.
I use a stainless steel pan because it browns chicken and mushroom better than a non-stick pan. But if you prefer non-stick, by all means, go ahead and use that.
When the chicken is browned, add the bell pepper, broccoli, mushrooms, and onions to the pan and sauté for a few minutes until the broccoli start to soften.
Add the bok choy and sauce, and simmer for a few minutes until the sauce thickens and the bok choy softens.
Serve this on some rice and top it with a couple tablespoons of chopped roasted peanuts and Naan Bread.
Enjoy!
Orange Chicken
Equipment
- Cutting board and knife
- Large saute pan
Ingredients
- 1 each chicken breast cubed
- 2 tbsp peanut oil
Sauce
- 1 each orange juice and zest
- ¼ cup soy sauce or wheat-free tamari
- 2 tbsp brown sugar
- 1/3 cup chicken stock
- 1 tbsp cornstarch
- 2 tsp garlic fresh, minced
- 2 tsp ginger fresh, minced
- 1 tsp sambal Oelek or 1 tsp red pepper flakes
Veggies
- 1 each red bell pepper chopped
- 2 cups broccoli florets
- 2 cups mushrooms sliced
- ½ each yellow onion
- 1 1/2 cups snap peas chopped
- 1 each baby bok choy shredded
Instructions
- Whisk cornstarch in chicken stock then whisk in orange juice, soy sauce, brown sugar, garlic, ginger, and sambal oelek. Set aside.
- On medium heat, sauté chicken in peanut oil until brown, about 5 minutes.
- Add bell pepper, broccoli, mushrooms, and onion to pan. Sauté until broccoli starts to soften but remains bright green, about 5 minutes.
- Add sauce and bok choy. Simmer until sauce is thickened – about 5 minutes.
- Serve on cooked rice topped with some chopped, roasted peanuts.
- Enjoy!