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

orange chicken with snow peas and carrots (cooking for 2) Entree Chinese
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-

June 9, 2017
Progresso Broth
Make with
Progresso Broth

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.

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