MENU
  • Print
    18
  • Save
    2
  • Pinterest
    2
  • Email
    1
  • Facebook
    1

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

  • Prep 50 min
  • Total 50 min
  • Servings 2

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
240
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment