Main Dishes

Orange Chicken & Vegetables


Who can resist lightly breaded chicken breast pieces blended with veggies and covered in a sticky, sweet orange sauce!

6 - boneless, skinless chicken breasts, cut 1 - inch pieces
3/4 - cup flour
1/4 - teaspoon salt
1/4 - teaspoon black pepper
2 - tablespoons olive oil
5 - large carrots, julienned
1 - small onion, chopped
1 teaspoon diced jarred garlic
2 - bell peppers, red, green or orange, cut into small chunks
4 - 6 stalks celery, sliced
1 - 8 oz can water chestnuts, drained
salt and pepper to taste, to taste

Orange Sauce:
1 cup orange marmalade
1/2 - cup fresh orange juice
1/4 - cup soy sauce
1/2 - teaspoon ginger
2 - teaspoon lemon juice
1/4 - cup brown sugar
1/2 - teaspoon sesame oil
pinch of red pepper flakes, optional
1/4 cup flour
1 - can (14.5 oz.) chicken broth
1/4 teaspoon black pepper

Optional: 5 cups cooked rice or Chinese noodles
Cut the chicken breasts up into 1 - 1 1/2 inch cubes. Combine the flour and the 1/4 teaspoon of salt & 1/4 teaspoon pepper in a small bowl or large zip lock bag. Toss the chicken around in it until all of the pieces are covered. Heat up a large skillet or wok. When it's nice and hot add 1 tablespoon of oil and then add the chicken. Add in batches of two so the chicken cooks evenly. You don't want to crowd the pan. Cook & stir your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your veggies & arlic(Except water chestnuts!) and cook over medium high heat until crisp tender... about another 10 minutes. When your veggies are crisp, yet still tender, add the water chestnuts, thickened sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.


73% DV

18% DV

57% DV

22% DV

27% DV

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