One-Skillet Orange Chicken with Vegetables

Name: One-Skillet Orange Chicken with Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Ingredients: 2 to 3 tablespoons orange zest + more for garnishing; ⅓ cup orange juice; ¼ cup orange marmalade; ¼ 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; ½ teaspoon salt; ½ teaspoon pepper; ¼ teaspoon cayenne pepper; about 1 1/4 pounds boneless skinless chicken breasts; about 2 cups broccoli; 1 cup sugar snap peas; ½ cup red bell pepper

User Reviews

4.6

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 Servings
Calories
1002 kcal
Course
Lunch

One-Skillet Orange Chicken with Vegetables

Jade Rice

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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.

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Ingredients

Servings

2 to 3 tablespoons orange zest + more for garnishing
⅓ cup orange juice
¼ cup orange marmalade
¼ 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
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
¼ 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
½ cup red bell pepper seeded and diced small (orange or yellow peppers may be substituted)

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Instructions

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.

Nutrition Information

Show Details

Serving 1 Calories 1002kcal (50%) Carbohydrates 97g (32%) Protein 98g (196%) Fat 26g (40%) Saturated Fat 5g (25%) Polyunsaturated Fat 19g Cholesterol 246mg (82%) Sodium 2895mg (121%) Fiber 11g (44%) Sugar 72g (144%)

Nutrition Facts

Serving: 2Servings

Amount Per Serving

Calories 1002 kcal

% Daily Value*

Serving	1
Calories	1002kcal	50%
Carbohydrates	97g	32%
Protein	98g	196%
Fat	26g	40%
Saturated Fat	5g	25%
Polyunsaturated Fat	19g	112%
Cholesterol	246mg	82%
Sodium	2895mg	121%
Fiber	11g	44%
Sugar	72g	144%