Side Pannel
One-Skillet Orange Chicken with Vegetables
One-Skillet Orange Chicken with Vegetables
- Recipe Submitted by maryjosh on 04/17/2020
Ingredients List
- 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)
Directions
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.
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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