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Weeknight Orange Chicken

Close-up of homemade Weeknight Orange Chicken with broccoli, bell peppers, and onions in a dark skillet, accompanied by white rice and fresh orange slices.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings: 4
Description

This Weeknight Orange Chicken is made with fresh ingredients, including real orange juice, for a bright and flavorful dish.

Ingredients
  • 2.5-3 pounds chicken breast or tenders (tendon removed)
  • 2 tbsp avocado oil
  • 1 large red bell pepper (cut into bite size pieces)
  • 1/2 small onion (cut into bite size pieces)
  • 1/2 medium orange (thinly sliced, seeds removed)
  • 1 medium broccoli head (cut into florets)
  • salt and pepper to taste
    • For the Orange Sauce
  • 1 cup orange juice
  • 2 tbsp orange marmalade
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fresh minced ginger
  • 2 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Accent seasoning (MSG) (optional, but recommended)
  • 1 tsp dried parsley flakes
    • *Optional for Serving
  • Cooked White Rice, Noodles, or Cauliflower Rice
  • Sliced Green Onion for garnish
Instructions
  1. 1
    Begin by trimming excess fat from chicken or if using chicken tenderloins, remove the tendon from each piece of chicken. Cut chicken into bite size chunks about 1 inch in size. Put the cut chicken pieces into a bowl and add 1-2 tablespoons of oil and salt and pepper. Toss to coat and set aside. Be sure that all of your vegetables (onion, bell pepper, and broccoli- if using) are chopped into bite size pieces before you begin cooking.
  2. 2
    In a small saucepan, mix together all of the orange sauce ingredients and heat on the stovetop. Bring the sauce to a low simmer and monitor it as you cook the chicken and other ingredients.
  3. 3
    Heat a skillet to medium-high heat with 2-3 tablespoons of cooking oil. Brown the chicken in batches so that the pan is not over-crowded. Allow the chicken to cook 4-6 minutes on the first side until a golden brown crust forms and then turn it over to finsh cooking about 2-3 minutes. Repeat in batches until all the chicken pieces are cooked. Remove all the chicken from the pan to a plate or bowl and set aside.
  4. 4
    To the empty pan add 1-2 tbsp more cooking oil and then add the cut vegetables to saute. Cook and turn the vegetables until crisp-tender about 3-4 minutes.
  5. 5
    Add back the cooked chicken and pour the sauce over the chicken and vegetables mixture. The sauce should be boiling and will begin to thicken. Cook and reduce the sauce to your liking. ** If you prefer a thicker sauce you can add a slurry of cornstarch. In a seperate small bowl, mix together 2 tablespoons cold water and 1 heaping tablespoon cornstarch. Add this mixture to the simmering sauce, vegetables and chicken. Stir until thickened about 1-2 minutes. Remove from the heat immediately upon thickening.
  6. 6
    Serve orange chicken over top of white rice, cauliflower rice, stir fry vegetables, or noodles. Enjoy!
Keywords: orange chicken, weeknight dinner, easy dinner, stir-fry
Read it online: https://brownfamilyrecipes.com/recipe/weeknight-orange-chicken/