Olympic Chicken Recipe

Name: Olympic Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 Tbsp. olive oil; 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces; 1 medium onion, chopped; 1 garlic clove, minced; 1/2 tsp. oregano; 1 medium red bell pepper, cut into thin strips; 1 medium green bell pepper, cut into thin strips; 1 small yellow bell pepper, cut into thin strips; 1/4 c. orange juice; 1 (8 oz.) can mandarin oranges with their juice

Servings: persons

3 Tbsp. olive oil
1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. oregano
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1/4 c. orange juice
1 (8 oz.) can mandarin oranges with their juice

1
In a wok, heat 1 1/2 tablespoons olive oil over high heat until hot, swirling to coat both sides of pan.
2
Add chicken and stir-fry until cooked through but still juicy, 3 to 4 minutes. Remove to plate.
3
In same wok, heat remaining 1 1/2 tablespoons oil over high heat.
4
Add onion, garlic, oregano and bell peppers; stir-fry until soft, 3 to 5 minutes.
5
Return chicken to wok.
6
Add orange juice and mandarin oranges and their juice.
7
Cook until liquid is slightly reduced, 2 to 3 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. olive oil, 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces, 1 medium onion, chopped, 1 garlic clove, minced, and more.

Yes, Olympic Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olympic Chicken

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