Orange Chicken With Vegetables Recipe

Name: Orange Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long; 2 tablespoons finely shredded or minced ginger; 2 tablespoons Shao Hsing rice wine or dry sherry; 2 teaspoons soy sauce (low-sodium if desired); 2 teaspoons cornstarch; 3/4 teaspoon sugar; 1/4 teaspoon roasted and ground Sichuan peppercorns; 1/4 cup chicken broth or water; 2 teaspoons rice vinegar; 2 tablespoons peanut or canola oil; 1 tablespoon minced garlic; Zest of 1 orange; 2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved; 3 cups baby spinach or chopped chard leaves, washed and dried; 1/4 cup thinly sliced scallions; Salt to taste

Servings: persons

1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long
2 tablespoons finely shredded or minced ginger
2 tablespoons Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce (low-sodium if desired)
2 teaspoons cornstarch
3/4 teaspoon sugar
1/4 teaspoon roasted and ground Sichuan peppercorns
1/4 cup chicken broth or water
2 teaspoons rice vinegar
2 tablespoons peanut or canola oil
1 tablespoon minced garlic
Zest of 1 orange
2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved
3 cups baby spinach or chopped chard leaves, washed and dried
1/4 cup thinly sliced scallions
Salt to taste

1
In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns.
2
Stir together well and place within arms reach of your pan.
3
Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arms reach of your pan.
4
Have the remaining ingredients measured out and near the pan.
5
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
6
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds.
7
Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan.
8
Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through.
9
Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse.
10
Stir the broth mixture and add to the pan with the spinach (or chard) and scallions.
11
Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through.
12
Remove from the heat and serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long, 2 tablespoons finely shredded or minced ginger, 2 tablespoons Shao Hsing rice wine or dry sherry, 2 teaspoons soy sauce (low-sodium if desired), and more.

Yes, Orange Chicken With Vegetables 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.

That's it — enjoy your meal!

Orange Chicken With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions