Orange Chicken With Vegetables
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces ¼ inch thick by 1 inch long
- 2tablespoons finely shredded or minced ginger
- 2tablespoons Shao Hsing rice wine or dry sherry
- 2teaspoons soy sauce (low-sodium if desired)
- 2teaspoons cornstarch
- ¾teaspoon sugar
- ¼teaspoon roasted and ground Sichuan peppercorns
- ¼cup chicken broth or water
- 2teaspoons rice vinegar
- 2tablespoons peanut or canola oil
- 1tablespoon minced garlic
- Zest of 1 orange
- 2medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved
- 3cups baby spinach or chopped chard leaves, washed and dried
- ¼cup thinly sliced scallions
- Salt to taste
Nutritional analysis per serving (3 servings)
1016 calories; 70 grams fat; 18 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 16 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 77 grams protein; 1277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns. Stir together well and place within arm’s reach of your pan. Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
- Step 2
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds. Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through. Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse. Stir the broth mixture and add to the pan with the spinach (or chard) and scallions. Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through. Remove from the heat and serve.
Private Notes
Comments
Added 1 tsp of orange juice and 1 crushed garlic clove to the marinade for the chicken and let it marinade for 30-40min before cooking and used red pepper flakes instead of Sichuan peppercorns because I couldn't find any. I also added some sliced brussels for the crunch that others said was missing. Served with Siracha sauce. Light and delicious!
Added some sliced lotus root for crunch and a little bit of the juice from the orange. Delicious!
I also added orange juice and Thai Basel at the end. Really delicious and next time will add some chili.
I used arrowroot instead of cornstarch. Because I misread the instructions, I used twice as much arrowroot as the recipe said to use of cornstarch. But it worked out fine. The sauce was neither too runny nor too thick. I did add some oj, as others suggested. I used chard, separating the leaves from the stems, then using the chopped up stems for crunch, added at the same time as the tomatoes. The chard leaves are not as tender as spinach, so I had to cook them a bit longer than the instructions said. I would use more hot pepper next time but otherwise good. My husband liked it a lot. I started the prep at 5:15. Not done with the whole shebang until 6:45, partly bec I forgot to put on the (white) rice. So I delayed starting the stir fry for about 10 min after all the prep was done. If I hadn’t forgotten the rice maybe I would have had it all ready at 6:30. I admit I am very slow at prep. I
What do I do with the REST of the orange? Kidding. I'll eat it. This is not going to taste much like orange. It seems to have too little orange in it. I might feel obliged to use some orange juice in it somewhere. I'll work it out. And servings for three is downright eclectic. I can't see myself figuring out to up it by 1/4, so I guess I will double it. Can't find chard -- not sure if the store ever carries it (never seen it). Son is allergic to spinach, so kale it will be.
Delicious. Subbed broccoli for tomatoes. And rose wine for sherry/rice wine.
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