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Orange Chicken and Vegetables

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main
Cuisine Chinese


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.