One-Skillet Orange Chicken with Vegetables
I wanted to create an orange chicken recipe that isn't breaded, fried, or loaded with empty calories, fat, and salt. But that tastes amazing and is the kind of meal you'll make over and over. I succeeded because this easy, one-skillet, 15-minute dish is bursting with orange flavor from the orange juice, orange zest, and orange marmalade. Ginger adds an Asian flair and some very subtle heat, but you can eliminate or reduce it. The chicken is juicy and moist, the vegetables are crisp-tender, and everything is coated in the luscious orange-honey sauce. I used broccoli, sugar snap peas, and red peppers but you can use your favorites.
I wanted to create an orange chicken recipe that isn't breaded, fried, or loaded with empty calories, fat, and salt. But that tastes amazing and is the kind of meal you'll make over and over. I succeeded because this easy, one-skillet, 15-minute dish is bursting with orange flavor from the orange juice, orange zest, and orange marmalade. Ginger adds an Asian flair and some very subtle heat, but you can eliminate or reduce it. The chicken is juicy and moist, the vegetables are crisp-tender, and everything is coated in the luscious orange-honey sauce. I used broccoli, sugar snap peas, and red peppers but you can use your favorites.
- 1 tablespoon apple cider vinegar
- 1/4 cup orange marmalade
- 1/4 cup honey
- 2 teaspoons cornstarch
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon cayenne pepper optional and to taste
- 2 tablespoons orange zest + more for garnishing
- 1/3 cup orangeâ juice
- 2 tablespoons oliveâ oil for sauce + 1 tablespoon for cooking ch
- 1 teaspoon ground ginger or to taste
- 1/2 teaspoon pepper or to taste
- about 1 1/4 pounds boneless skinless chicken brea diced into bite-sized pieces and seasoned with salt and pepper
- aboutâ 2 cups broccoli cut into bite-sized pieces (i use florets and stalks)
- 1 cup sugar snap peas (peapods may be substituted)
- 1/2 cup red bell pepper seeded and diced small (orange or yellow peppers may be substitu
- Carbohydrate 40.1752504686838 g
- Cholesterol 0 mg
- Fat 0.186820865383549 g
- Fiber 1.22137864926585 g
- Protein 0.617329887966966 g
- Saturated Fat 0.028879391025449 g
- Serving Size 1 1 Serving (96g)
- Sodium 18.839891039784 mg
- Sugar 38.9538718194179 g
- Trans Fat 0.0890291987179487 g
- Calories 154 calories
Step-by-step
- To a medium bowl or large measuring cup, add the orange zest, orange juice, orange marmalade, honey, 2 tablespoons olive oil, apple cider vinegar, cornstarch, ginger, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Add the sauce, noting that it may bubble up in the first few seconds.
- Add the vegetables and allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some, chicken is cooked through, and vegetables are crisp-tender. Stir intermittently throughout. If you prefer crisp-tender vegetables (not mushy) turn off the heat sooner rather than later because they will continue to cook from the carryover heat from the sauce and pan. 3 minutes is usually I need but preferences vary.
- Taste and check for seasoning balance, making any necessary adjustments (more salt, pepper, pinch of cayenne, splash of orange juice, etc.) and garnish with a pinch of orange zest before serving. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
One-Skillet Orange Chicken with Vegetables: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. My days are a whirlwind of meetings, school pick-ups, and the never-ending to-do list. That's why I've become a huge advocate for quick, easy recipes that don't compromise on flavor or nutrition. This One-Skillet Orange Chicken with Vegetables is my go-to weeknight dinner – it's ready in under 20 minutes, and the whole family loves it.
The beauty of this recipe lies in its simplicity. One skillet means less cleanup, which is always a win in my book! The vibrant orange sauce is bursting with fresh citrus notes and a touch of sweetness from the honey. It coats the tender chicken and crisp-tender vegetables perfectly, creating a symphony of flavors in every bite. I love how adaptable this recipe is; I often swap out the vegetables based on what’s fresh at the farmer's market or what I already have on hand. Broccoli, snap peas, and bell peppers are my favorites, but feel free to experiment with your own combinations. Think carrots, zucchini, or even mushrooms – the possibilities are endless!
Beyond the speed and ease, this dish is remarkably healthy. It’s lighter than traditional orange chicken, skipping the heavy breading and deep frying. I use just a touch of cornstarch to thicken the sauce, adding body without unnecessary calories. The generous portion of vegetables provides a good dose of vitamins and fiber, making it a feel-good meal that fuels my busy day. This recipe isn’t just a quick dinner solution; it's a delicious way to nourish myself and my family without spending hours in the kitchen.
I often double the recipe and have leftovers for lunch the next day. The flavors actually seem to deepen overnight, making it even tastier the second time around! It’s a perfect example of how a little planning can save time and energy without sacrificing flavor. This one-skillet wonder has quickly become a staple in our household, and I hope it becomes a go-to for you too. Enjoy!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Make it your own: Experiment with different vegetables based on your preference and what's in season.
- Add protein: Toss in some shrimp or tofu for extra protein.
- Meal prep friendly: Prepare the sauce ahead of time and store it in the refrigerator until ready to use.
This One-Skillet Orange Chicken with Vegetables is more than just a recipe; it's a testament to the fact that healthy, delicious, and easy meals are entirely possible, even for the busiest among us.
