With nut allergies, Chinese restaurants are not somewhere we can go as a family. So when I find recipes that can be made relatively easily at home, I like to try them out. This recipe came from Mommy’s Kitchen, who adapted it from Jamie Cooks. It doesn’t take the long to make, and is really good. The chicken pieces are nice and crisp. There’s quite a bit of sauce, you could reduce the volume a bit if you didn’t like so much sauce.
Orange Chicken and Vegetables
For the chicken and vegetables
- 4 Boneless skinless chicken breasts, cut into 1in pieces
- 3/4 cup flour
- 1/4 tsp salt
- 4 Tbs olive oil
- 2 cups baby carrots sliced lengthwise
- 1 Onion diced
- 2 Bell peppers--try different colors--cut into chunks
- 4 stalks celery sliced
- 1/2 tsp pepper
For the sauce
- 3/4 cup fresh squeezed orange juice
- 1/4 cup soy sauce
- 1/2 tsp chopped fresh ginger
- 2 tsp rice vinegar
- 1/2 cup brown sugar
- 1/2 tsp olive oil
- 2 Tbs corn starch
- 1 cup chicken broth
- If serving over rice, start the rice.
- Combine the chopped chicken with the 3/4 cup flour and the 1/4 teaspoon of salt in a medium bowl.
- Toss to coat the chicken.
- Heat the oil in a large frying pan or wok.
- Cook the chicken in batches, until golden brown (about 10 minutes) and set aside.
- Add more oil if needed and then the chopped veggies.
- Cook over medium high heat until crisp tender--about 5 minutes.
- Make the sauce while the veggies cook.
- Whisk together all the sauce ingredients in a medium saucepan over medium-high heat.
- Bring to a boil.
- The sauce will begin to thicken as it comes to a boil.
- Add the sauce and chicken back into the pan with the veggies and stir to mix everything together.
- Serve over rice.