Orange Chicken With Oriental Vegetables
A vibrant orange chicken with crisp vegetables, sweet marmalade, and savory soy sauce, perfect for quick weeknight dinners or flavorful family meals.
Ingredients
- 8 to 10 oz. boneless whole chicken breast, skin removed and cut into 3/4-inch cubes ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 clove garlic, minced
- 1/4 tsp. grated orange peel ⓘ
- 14 oz. can bean sprouts, rinsed and drained ⓘ
- 8 oz. can sliced water chestnuts, drained ⓘ
- 6 oz. frozen pea pods ⓘ
- 1 cup diagonally sliced carrots (1/8 inch thick) ⓘ
- 1/4 cup orange marmalade
- 2 Tbsp. soy sauce ⓘ
- 1 tsp. vinegar ⓘ
- 1 Tbsp. cornstarch ⓘ
Instructions
- In a 2-quart casserole, combine the chicken, vegetable oil, minced garlic, and grated orange peel.
- Cover and microwave on High for 3 to 5 minutes or until the chicken is no longer pink, stirring after half the time.
- Remove the chicken from the casserole and set aside.
- Reserve the cooking liquid in the casserole.
- Add the bean sprouts, sliced water chestnuts, pea pods, sliced carrots, orange marmalade, soy sauce, and vinegar to the casserole.
- Mix well and re-cover.
- Microwave on High for 6 to 11 minutes or until the carrots are tender-crisp, stirring every 3 minutes.
- Stir in the cooked chicken.
- Drain the cooking liquid into a 4-cup measure.
- Use the drained liquid as desired and reserve the chicken and vegetables.
Tips & Substitutions
For a healthier option, consider using skinless chicken thighs instead of breasts for added moisture. If you want a bit of heat, add a pinch of red pepper flakes to the vegetable mixture. Fresh vegetables can be substituted based on availability; bell peppers or snap peas work well too. This dish can also be served over rice or noodles for a filling meal.
Serving Suggestions
Serve the orange chicken over steamed rice or alongside noodles for a complete meal. This dish pairs beautifully with Chicken Chenault or can be complemented with a side of stir-fried greens. For added freshness, garnish with sliced green onions or sesame seeds before serving.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to prevent drying out. Heat on medium power in 1-minute intervals until warmed through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Chicken With Oriental Vegetables contains roughly 712 calories, with 13g protein, 156g carbohydrates, and 2g fat. It is an excellent source of vitamin A (163% of the Daily Value), vitamin C (63% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 1983mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely before cooking. This ensures even cooking and helps avoid any rubbery texture. If using frozen chicken, increase the initial cooking time slightly to ensure it's cooked through.
What can I substitute for orange marmalade?
If you don't have orange marmalade, you can use apricot preserves or even a homemade citrus sauce. For a less sweet option, mix fresh orange juice with a little sugar or honey to achieve a similar flavor profile.
How can I make this dish spicier?
To add spice, incorporate some sriracha or chili garlic sauce to the marinade or vegetable mix. You can also toss in some sliced jalapeños or a dash of hot sauce during cooking for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).