Easy Orange Chicken Skillet Meal
Servings: 4
Ingredients
- 6 tablespoons olive oil divided use
- 2 pounds chicken tenders
- 1 1/2 teaspoons salt divided use
- 1/2 teaspoon fresh ground pepper
- 1 medium onion sliced thin
- 2 cups sliced sweet peppers
- 2 cloves garlic minced
for the sauce
- 1 1/2 cups orange juice
- 2 tablespoons corn starch
- 1/2 cup Holland House White Cooking Wine
- 2 tablespoons brown sugar
- 1/2 teaspoon fresh ground ginger or 1 teaspoon dried
- 5 green onions. sliced for garnish
- 1/3 cup toasted sliced almonds for garnish
- 4 cups cooked rice
Instructions
- In a large skillet, add 1/4 cup of olive oil and place over medium heat. Season chicken tenders with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken tenders in heated skillet. Cook on both sides about 6 to 8 minutes each or until cooked through and browned on both sides.
- Meanwhile, in another skillet, add 2 tablespoons olive oil, sliced onion, peppers and garlic. Season with 1/2 teaspoon salt. Cook, stirring often until onions start to caramelize. Remove from heat and set aside.
- Remove chicken to a platter and allow to rest.
- Mix orange juice and cornstarch together and add to the drippings in the skillet that you cooked the chicken in. Whisk together, removing the bits from the bottom of the pan. Add white cooking wine, brown sugar and ginger. Whisk until well combined. Cook over medium heat until it starts to bubble. Reduce heat to low and simmer 5 minutes.
- Slice chicken tenders diagonally and add to the orange sauce. Stir in peppers and onions and stir until all combined and chicken and vegetables are coated with sauce.
- Spoon over rice and garnish with green onions and sliced almonds.