Orange Chicken and Vegetable Stew
Experience a vibrant fusion of sweet and savory flavors with this Orange Chicken and Vegetable Stew! Juicy, seasoned chicken thighs are simmered in a fragrant broth infused with fresh orange juice, zesty orange peel, and a touch of honey, creating a delightful citrus glaze. Packed with hearty vegetables like carrots, potatoes, zucchini, and red bell peppers, this wholesome stew is both nutritious and satisfying. A hint of ginger, soy sauce, and garlic enhances the depth of flavor, while frozen peas and fresh parsley add a pop of color and freshness. Perfect for cozy weeknight dinners or impressing guests, this one-pot recipe is ready in just over an hour and makes a comforting, crowd-pleasing meal for up to six servings. Keywords: orange chicken stew, citrus chicken recipe, hearty vegetable stew, one-pot dinner, healthy chicken recipes.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, cubed
- 4 cups chicken broth
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 2 large potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until browned. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chicken broth, orange juice, orange zest, soy sauce, honey, and ground ginger. Mix well to combine.
Return the chicken thighs to the pot and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and add the frozen peas. Simmer for an additional 5 minutes to heat the peas through.
Taste the stew and adjust seasoning with more salt or pepper if needed.
Ladle the stew into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 16.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
