One-Skillet Orange Chicken with Vegetables
I wanted to create an orange chicken recipe that isn’t breaded, fried, or loaded with empty calories, fat, and salt.
But that tastes amazing and is the kind of meal you’ll make over and over.
I succeeded because this easy, one-skillet, 15-minute dish is bursting with orange flavor. There’s orange juice, orange zest, and orange marmalade. How’s that for an orange lover’s trifecta.MY OTHER RECIPES
Ginger adds an Asian flair and some very subtle heat, but if you’re not a ginger fan or are sensitive to it, eliminate or reduce the ginger.
The chicken is juicy and moist, the vegetables are crisp-tender, and everything is coated in the luscious orange-honey sauce that I could eat by the spoonful.
One-Skillet Orange Chicken with Vegetables
I wanted to create an orange chicken recipe that isn’t breaded, fried, or loaded with empty calories, fat, and salt. But that tastes amazing and is the kind of meal you’ll make over and over. I succeeded because this easy, one-skillet, 15-minute dish is bursting with orange flavor from the orange juice, orange zest, and orange marmalade. Ginger adds an Asian flair and some very subtle heat, but you can eliminate or reduce it. The chicken is juicy and moist, the vegetables are crisp-tender, and everything is coated in the luscious orange-honey sauce. I used broccoli, sugar snap peas, and red peppers but you can use your favorites.
- 2 to 3 tablespoons orange zest + more for garnishing
- 1/3 cup orange juice
- 1/4 cup orange marmalade
- 1/4 cup honey
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 1 tablespoon apple cider vinegar
- 2 teaspoons cornstarch
- 1 teaspoon ground ginger, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/4 teaspoon cayenne pepper, optional and to taste
- about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
- about 2 cups broccoli, cut into bite-sized pieces (I use florets and stalks)
- 1 cup sugar snap peas (peapods may be substituted)
- 1/2 cup red bell pepper, seeded and diced small (orange or yellow peppers may be substituted)
- To a medium bowl or large measuring cup, add the orange zest, orange juice, orange marmalade, honey, 2 tablespoons olive oil, apple cider vinegar, cornstarch, ginger, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Add the sauce, noting that it may bubble up in the first few seconds.
- Add the vegetables and allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some, chicken is cooked through, and vegetables are crisp-tender. Stir intermittently throughout. If you prefer crisp-tender vegetables (not mushy) turn off the heat sooner rather than later because they will continue to cook from the carryover heat from the sauce and pan. 3 minutes is usually I need but preferences vary.
- Taste and check for seasoning balance, making any necessary adjustments (more salt, pepper, pinch of cayenne, splash of orange juice, etc.) and garnish with a pinch of orange zest before serving. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
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