Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
427 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
Step 2
Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
Step 3
Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Ingredients
½ cup water
2 tablespoons cornstarch
½ cup peanuts
⅓ cup orange juice
2 tablespoons olive oil
1 clove garlic, minced
⅓ cup brown sugar
2 tablespoons ketchup
1 teaspoon crushed red pepper flakes
⅓ cup soy sauce
½ teaspoon minced fresh ginger root
3 carrots, cut into matchsticks
2 skinless, boneless chicken breast halves, cut into small pieces
