Orange Chicken with Snow Peas and Carrots

If you’ve only had your local Chinese restaurant’s version of orange chicken, you’re in for a treat. This lighter, brighter take on a classic is so good, you won’t be calling for takeout again.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In medium bowl, toss chicken pieces and soy sauce.

Step 2

In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.

Step 3

In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.

Step 4

Line large rimmed cookie sheet with paper towels.

Step 5

Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.

Step 6

In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.

Step 7

In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

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