Orange Chicken With Vegetables Recipe (2024)

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!

Simple to prepare and absolutely delicious. Wonderfully fragrant and healthy.

I also added orange juice and Thai Basel at the end. Really delicious and next time will add some chili.

Use Google. Several websites and blogs have posted the original recipe.

Is the nutritional information accurate? Currently shows 56 grams of fat and 816 calories per serving, recipe serves 3 people. 2 tbsp of peanut oil contain 28 grams of fat; 1 lb boneless, skinless chicken breast would have around 12 grams, so a total 40 fat grams for the entire recipe unless I'm missing something here? Recipe sounds good but not worth the fat and calories if listed nutritional info is correct.

That's what I thought when I read it, decided not to make it.But would like to find Grace Young's spicy version referred to at the top:"This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken."Seems to me it needs chili peppers.

Added orange juice and a touch of sugar to the sauce. Made the citrus flavor zingy.

Added peanuts and red pepper flakes. A winner.

Great flavor, added a squeeze of orange juice upon serving and used bok choy for the greenery. But the broth/water was too much IMHO. Prob cut that in half next time.

10 minutes? Took me at least 30 to get everything all prepped. Used combo of black peppercorns & coriander as substitute for Sichuan pepper. Followed advice of previous comments & added a splash of OJ. Yummy. Worth the extra time

Definitely longer than 10 minutes! The way it’s written cost too much brain power— please divide up the ingredients for the marinade from the ones for the pan sauce. Tasty and delicate flavors, but I would have liked some heat.

I used Roma tomatoes, and it ended up making it too soupy. Will definitely use cherry tomatoes next time.

Needs more spice, next time I'll add more orange and more peppercorns.

Thai basil garnish at the end really made this dish. Thank you for the tip!

Directions for 3 geoups of ingredients hard to follow. Read carefully!

Outstanding. Will make often. Note, this takes 10 minutes to stir fry, but allow another 30 minutes for prep.

Disappointing. Lots of work for very little flavor.

Where can I find the recipe for Grace Young’s spicy orange chicken? I've looked, but no luck. Or someone else recipe with hot peppers. Thanks!

This took about ten minutes to cook but getting ready to cook took about thirty minutes between finding the ingredients measuring mixing marinades and sauces washing measuring spoons (I only have two sets) etc. That said, it was well worth the time. I will make it spicier in the future (my taste, not a criticism) and both my wife and I felt it needed another component for more crunch. Maybe cauliflower or snow peas.

Perfect as written. Used leftover chicken from Mark Bitman's chicken scallopine with lemon. Large leaf spinach, served on Udon noodles. Orange zest was the bam! Next time -- tofu and rice.

I think if you’re going to refer to a recipe for spicy version of this by Grace Young, please provide a link since I can’t find anything when I search in recipes. Kind of a no-brainer, you know?

Added peanuts and red pepper flakes. A winner.

It was okay, but did not meet expectations. My kids said it's not a repeat. Also, the recipe says that it takes 10 minutes. That's cooking time. Prep time is much longer. I would add 30 minutes for prep.