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Orange Chicken with Snow Peas and Carrots (Cooking for 2)

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  • Prep 50 min
  • Total 50 min
  • Servings 2
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If you’ve only had your local Chinese restaurant’s version of orange chicken, you’re in for a treat. This lighter, brighter take on a classic is so good, you won’t be calling for takeout again.
By Betty Crocker Kitchens
Updated Jun 9, 2017
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Ingredients

Chicken

  • 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 teaspoon soy sauce
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil for frying

Sauce

  • 1/3 cup orange juice
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped peeled fresh gingerroot
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 teaspoons soy sauce
  • 2 teaspoons unseasoned rice vinegar
  • 2 tablespoons sugar

Vegetables

  • 1 tablespoon vegetable oil
  • 3 oz snow peas, sliced (about 1 cup)
  • 2 medium carrots, thinly sliced
Make With
Progresso Broth

Steps

  • 1
    In medium bowl, toss chicken pieces and soy sauce.
  • 2
    In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
  • 3
    In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
  • 4
    Line large rimmed cookie sheet with paper towels.
  • 5
    Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
  • 6
    In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
  • 7
    In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    1 cup green beans, cut into 2-inch pieces, make a nice substitute for the snow peas in this recipe.
  • tip 2
    Steamed white rice makes a nice accompaniment to this dish.

Nutrition

580 Calories, 27g Total Fat, 40g Protein, 46g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
780mg
33%
Potassium
710mg
20%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
14%
Sugars
21g
Protein
40g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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