Orange Ginger Chicken and Veggies
Brighten up your dinner table with this flavor-packed Orange Ginger Chicken and Veggies recipe! Featuring tender chicken strips, vibrant broccoli, carrots, and red bell peppers, this dish is brought to life with a tangy and slightly sweet orange-ginger glaze made from fresh orange juice, zest, soy sauce, and honey. The sautéed garlic and freshly grated ginger add a delightful depth of flavor, while the final touch of toasted sesame seeds and scallions gives it a restaurant-worthy finish. Ready in just 45 minutes, this easy one-pan meal is a wholesome, colorful option that’s perfect for busy weeknights yet elegant enough for entertaining. Serve it over rice or noodles for a complete dish that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups fresh orange juice
- 1 tablespoon zest of an orange
- 2 teaspoons fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 cup carrots, sliced thinly
- 1 medium red bell pepper, cut into strips
- 2 cloves garlic, minced
- 2 stalks scallions, sliced for garnish
- 1 teaspoon sesame seeds, toasted for garnish
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small mixing bowl, whisk together orange juice, orange zest, freshly grated ginger, soy sauce, honey, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and heat. Add minced garlic, broccoli florets, sliced carrots, and red bell pepper strips. Sauté the vegetables for 5-7 minutes, until they are tender but still crisp.
Return the chicken to the skillet with the vegetables. Pour the orange-ginger sauce over the chicken and veggies.
Cook for another 5 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.
Remove from heat and transfer to a serving dish.
Garnish with sliced scallions and toasted sesame seeds. Serve immediately, either on its own or over steamed rice or noodles.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 66.4 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3458 mg | 74% | |
*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.
