Crispy Orange Chicken with Broccoli, Bell Pepper & Snap Peas

Ingredients

• 1 crown Broccoli (Cut into bite-size florets)
• 1 lb Boneless, skinless chicken thighs (Cut into bite-sized pieces)
• 1 Egg
• 2 cloves Garlic (Peeled and minced)
• 1 inch piece Ginger root (Peeled and minced)
• 1 Orange (Zested and juiced)
• 1 Red bell pepper (Seeded and medium diced)
• 8 oz Sugar snap peas
• 3 tbsp All-purpose flour (For coating the chicken)
• 0.125 tsp Black pepper
• 1 tbsp Brown sugar (For the orange sauce)
• 3.5 tbsp Cornstarch (Used for the chicken coating and orange sauce)
• 0.25 tsp Crushed red pepper
• 2 tbsp Extra virgin olive oil (For cooking the chicken and vegetables)
• 2 tbsp Rice vinegar (For the orange sauce)
• 0.25 tsp Salt (For seasoning the chicken)
• 1 tbsp Soy sauce (For the orange sauce)
• 1 tsp Toasted sesame oil (For finishing the vegetable mixture)

Steps

1. 1

   Cut the chicken thighs into bite-sized pieces. Season them with the salt and black pepper.

2. 2

   Whisk the egg in a medium bowl.

3. 3

   Combine the cornstarch and all-purpose flour in a second medium bowl.

4. 4

   Toss the chicken in the egg until coated. Working in batches, transfer the chicken to the flour mixture, turn to coat, and shake off any excess. Transfer the coated chicken to a plate.

5. 5

   Preheat a large skillet over medium-high heat.

6. 6

   Once the skillet is hot, add the olive oil and swirl to coat the bottom.

7. 7

   Add the chicken to the skillet and cook, turning once, until golden brown and cooked through, 3–4 minutes. Transfer it to a paper-towel-lined plate. Wipe out the skillet and set it aside for later use.

8. 8

   Meanwhile, wash and dry the broccoli, bell pepper, and sugar snap peas.

9. 9

   Place the minced garlic and ginger in a medium saucepan.

10. 10

    Zest and juice the orange into the saucepan. Add the rice vinegar, soy sauce, brown sugar, cornstarch, and crushed red pepper. Whisk to combine.

11. 11

    Place the saucepan over medium heat and cook, whisking occasionally, until the sauce has thickened, 3–4 minutes. Remove it from the heat and set it aside.

12. 12

    Cut the broccoli into bite-size florets. Seed and medium-dice the bell pepper.

13. 13

    Return the skillet to medium heat.

14. 14

    Once the skillet is hot, add the remaining cooking oil and swirl to coat the bottom. Add the broccoli, bell pepper, and snap peas. Cook, stirring occasionally, until the vegetables are tender-crisp, 6–7 minutes.

15. 15

    Add the cooked chicken to the skillet with the orange sauce. Heat over medium until warmed through, 1–2 minutes.

16. 16

    Divide the chicken and vegetables between plates and serve.

Notes

The structured ingredient list specifies 3½ tablespoons cornstarch total, while the detailed method identifies cornstarch for both the chicken coating and the sauce. The method also refers to oil in both cooking stages; the listed 2 tablespoons are treated as the total amount. The source does not provide storage or reheating instructions.

Nutrition per serving

• main
• 30-minute meal
• chicken
• stir-fried
• pan-fried
• vegetables
• high-protein