This chicken dish has a distinctive flavor that is sure to awaken your senses thanks to a hint of orange, a touch of sweetness, and a touch of spice. Serve over rice or Chinese noodles with a green salad for a tasty, speedy supper.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 3 carrots, cut into matchsticks
- ½ teaspoon minced fresh ginger root
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 skinless, boneless chicken breast halves, cut into small pieces
- ½ cup water
- ½ cup peanuts
- ⅓ cup orange juice
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons ketchup
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
- Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 1360 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I’m allergic to peanuts so I omitted them them instead of oranje juice I used a real orange it was soooooooooo amazing
A very good meal. Cannot find Red pepper flakes here in the Philippines so used Cayenne pepper in place. Gave it the perfect chill that I was looking for.
I used leftover rotisserie chicken. Carrot, parsnip and yellow pepper. I didn’t have peanuts, so used about 1/4 cup natural peanut butter and 2 tsp siracha sauce instead of pepper flakes. Turned out very tasty. Next time I’d skip the water and use more orange juice to increase the orange flavour. Will definitely try again.
I found this recipe while looking for dinner ideas and was a little hesitant at first, but after making it, I’ve decided that this is a meal that I’ll keep for nights that I need something quick, easy, and filling. I will warn you that the meal is more filling than it seems and expect some leftovers. Overall, this is an amazing meal that I’m going to make again.
This was so good. I put the recipe to 6 and then I doubled the OJ and Soy sauce because we like it saucy. I used maybe 1/4c water but that was not needed at all. And I used about 1 cup fresh squeezed oranges which was 5 oranges. And I used the zest from about 1.5 oranges which added a great zing. I first cooked the oil, carrots, garlic and ginger in the pan, just to coat them. I don’t really liked cooked carrots. I then mixed up all the sauce ingredients -OJ, soy, sugar, catchup, corn starch in a bowl. I cooked the chicken in sesame oil and made sure not too cook it too much because I knew I would be simmering the sauce to get it thick. I added 1/2 large onion and part of a red pepper for added bulk. Served it over coconut rice and it was a hit.
Didn’t come out anything like the picture but it’s really tasty. I’ll make it again!
This is a great easy recipe. I doubled the sauce because we like it over jasmine rice but other than adding a few peppers and broccoli we didn’t alter this recipe at all. This will definitely go into our monthly rotation.
xketchup; -1/3 br.sug, add grated ginger to oj et al, cut back cking time, 1T+corn starch
This was very good! The whole family loved it… even my picky 10 year old. I would like it to have a little more spicy orange flavor so next time I will add orange zest and a little more crushed pepper. I made this previously and forgot the corn starch and the sauce was runny so the corn starch made a big difference.
I made this for my son because he loves orange chicken takeout…well, it was a hit. He ate ALL of it!
Loved this. My only changes were: Used vegetable oil rather than olive oil, coated chicken pieces in cornstarch prior to frying and adding a TB or so of Sriracha.
Easy and delicious!
Fantastic dish! I’ve made other orange chicken dishes before & felt like they all had some bitterness. This recipe makes a nice sauce with terrific orange flavor. Love the peanuts in it also. Big hit at my house!
Easy to make and delicious. Used roasted peanuts.
LOVED This recipe!! So yummy.
I used less brown sugar & really enjoyed the rich, robust flavor.
As suggested I substituted water and used orange juice.
After a couple of adjustments for personal preferences, this recipe is a keeper. Will be making this again for sure.
I doubled the sauce except for the water and reduced sugar slightly. I also added extra orange and orange peel. I followed someone’s suggestion and added the red pepper flakes with the carrots.
I used 1/3 cup of orange juice concentrate. I added a chopped onion with the carrot and added a diced, small zucchini a few minutes later. I added 1 T flour to the soy sauce before putting it in the skillet . I was out of corn starch. My husband and cousin each had two large servings.
Added red bell peppers and snap peas, as well as orange marmalade. Left out the brown sugar and used sweet chili sauce instead of red pepper flakes. It was good. I would make it again, for sure!