Orange Chicken and VegetablesOrange Chicken and Vegetables

Name: Orange Chicken and Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Persons
Cuisine: International
Ingredients: ½ teaspoon black pepper; ½ pound broccoli florets; ½ pound carrots, peeled and cut on the bias into slices; 1 teaspoon champagne vinegar; ½ cup chicken stock; 1 ½ pounds chicken tenders; 1 tablespoon corn starch; ½ teaspoon five spice powder; 1 tablespoon minced garlic; White rice such as basmati or jasmine, optional; ½ teaspoon kosher salt; ½ pound onion cut into strips

🍴

Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

10 Minutes

🍳

Cook Time

25 Minutes

⭐

Difficulty

Medium Level

If you want to add more gluten free and dairy free recipes to your repertoire, Orange Chicken and Vegetables might be a recipe you should try. One portion of this dish contains roughly 44g of protein, 14g of fat, and a total of 725 calories. This recipe serves 4. For $3.64 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 153 people have tried and liked this recipe. It is brought to you by A Family Feast . It works well as a rather pricey main course. If you have champagne vinegar, chicken tenders, chicken stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 94%, this dish is outstanding. Orange-Maple Roast Chicken and Vegetables, Orange-BBQ Chicken with Grilled Vegetables, and Sheet Pan Orange Teriyaki Chicken & Vegetables are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•½ teaspoon black pepper

•½ pound broccoli florets

•½ pound carrots, peeled and cut on the bias into slices

•1 teaspoon champagne vinegar

•½ cup chicken stock

•1 ½ pounds chicken tenders

•1 tablespoon corn starch

•½ teaspoon five spice powder

•1 tablespoon minced garlic

•White rice such as basmati or jasmine, optional

•½ teaspoon kosher salt

•½ pound onion cut into strips

Cooking Instructions

01
If serving over rice, begin cooking the rice now.In a small bowl, mix marmalade, orange juice, soy sauce, vinegar, five spice powder and corn starch.
02
Mix to incorporate and set aside.Salt and pepper the chicken.In a large saut pan over high heat, place two teaspoons vegetable oil and two teaspoons sesame oil. Once pan is smoking hot, add chicken tenders trying not to crowd. Brown on both sides about 4 minutes total.
03
Remove to a plate and set aside. It is OK if still a bit pink in center. They will cook in their own heat while you prepare the rest of the dish.Keep the pan on high and add the remainder of both oils and add onion and carrots. Saut for two minutes then add broccoli and garlic. Saut for one minute and add stock. Scrape up brown bits from bottom. Reduce heat to medium and cook to evaporate chicken stock. By then the vegetables should be tender.While vegetables are cooking, cut cooked chicken tenders into quarters.
04
Add cut up chicken and any liquid that has accumulated on the plate into the pan.Stir the sauce again and add to the pan. Cook just until the chicken is heated and the sauce is thick and hot.
05
Serve over rice if desired.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023