Orange Chicken and Vegetables
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
For the chicken and vegetables
  • 4 Boneless, skinless chicken breasts, cut into 1in pieces
  • ¾ cup flour
  • ¼ 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
  • ½ tsp pepper
For the sauce
  • ¾ cup fresh squeezed orange juice
  • ¼ cup soy sauce
  • ½ tsp chopped fresh ginger
  • 2 tsp rice vinegar
  • ½ cup brown sugar
  • ½ tsp olive oil
  • 2 Tbs corn starch
  • 1 cup chicken broth
  1. If serving over rice, start the rice.
  2. Combine the chopped chicken with the ¾ cup flour and the ¼ teaspoon of salt in a medium bowl.
  3. Toss to coat the chicken.
  4. Heat the oil in a large frying pan or wok.
  5. Cook the chicken in batches, until golden brown (about 10 minutes) and set aside.
  6. Add more oil if needed and then the chopped veggies.
  7. Cook over medium high heat until crisp tender--about 5 minutes.
  8. Make the sauce while the veggies cook.
  9. Whisk together all the sauce ingredients in a medium saucepan over medium-high heat.
  10. Bring to a boil.
  11. The sauce will begin to thicken as it comes to a boil.
  12. Add the sauce and chicken back into the pan with the veggies and stir to mix everything together.
  13. Serve over rice.
Recipe by Meals We Like at