Skillet Chicken With Orange And Vegetables
A vibrant skillet dish featuring tender chicken, fresh vegetables, and zesty orange segments, perfect for quick, nutritious, and flavorful weeknight dinners.
Ingredients
- 2 tsp. Hollywood safflower oil
- 12 oz. boned, skinned chicken breasts, cut in 1/2-inch slices ⓘ
- 8 oz. mushrooms, sliced
- 3/4 cup thinly sliced carrots ⓘ
- 1 cup canned chicken broth ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1/2 tsp. ground ginger ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. garlic powder ⓘ
- 4 cups broccoli florets ⓘ
- 1/2 cup orange sections ⓘ
Instructions
- Heat oil in a large skillet over medium heat.
- Add chicken slices; cook and stir until golden, about 3 minutes. Remove and set aside.
- Add mushrooms, carrots, and onion to the skillet; cook and stir until onion is transparent, about 5 minutes.
- In a measuring cup, mix chicken broth, cornstarch, ground ginger, salt, and garlic powder.
- Stir the mixture into the skillet.
- Add broccoli florets; cover and simmer until broccoli is crisp-tender, about 5 minutes, stirring occasionally.
- Return chicken to the skillet and heat through.
- Top with orange sections before serving. Serve over steamed rice if desired.
Tips & Substitutions
For added flavor, consider marinating the chicken in a mixture of orange juice and soy sauce for 30 minutes before cooking. If you don’t have safflower oil, canola or olive oil can be used as substitutes. Feel free to swap out the broccoli for other vegetables such as bell peppers or snap peas to customize the dish to your taste.
Serving Suggestions
Serve this skillet chicken with orange and vegetables over steamed rice to absorb the flavorful broth. A light salad or some crusty bread would complement the meal nicely. For a heartier option, consider pairing it with a side of mashed potatoes or roasted sweet potatoes. This dish pairs beautifully with Creamy Chicken 'N Shells Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and vegetable mixture in a skillet over medium heat until heated through. You can also use the microwave, but be cautious to avoid overcooking the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Chicken With Orange And Vegetables contains roughly 1209 calories, with 42g protein, 231g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (126% of the Daily Value), and protein (83% of the Daily Value). Note that it is relatively high in sodium, at 1876mg per serving (82% 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 vegetables instead of fresh?
Yes, you can use frozen broccoli and carrots; just be sure to adjust the cooking time accordingly as frozen vegetables may release more water. Add them in after the broth mixture to prevent overcooking.
What can I substitute for orange sections?
If you don’t have fresh orange sections, canned mandarin oranges (drained) or even sliced peaches can work as alternatives. They will provide a similar sweetness and acidity to the dish.
Is there a way to make this dish spicier?
Absolutely! To add some heat, consider incorporating red pepper flakes or a dash of hot sauce to the broth mixture. You can also serve it with a side of spicy Asian chili sauce for those who enjoy 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).