Orange Chicken And Vegetable Stew Recipes
ORANGE CHICKEN AND VEGETABLE STEW
Make and share this Orange Chicken and Vegetable Stew recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
- Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 423.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 121.1, Sodium 142.8, Carbohydrate 22.6, Fiber 2.8, Sugar 9, Protein 41.6
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- To a medium bowl or large measuring cup, add the orange zest, orange juice, orange marmalade, honey, 2 tablespoons olive oil, apple cider vinegar, cornstarch, ginger, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Add the vegetables and allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some, chicken is cooked through, and vegetables are crisp-tender. Stir intermittently throughout. If you prefer crisp-tender vegetables (not mushy) turn off the heat sooner rather than later because they will continue to cook from the carryover heat from the sauce and pan. 3 minutes is usually I need but preferences vary.
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