Thai Orange Chicken
Ingredients
- 4 tablespoons olive oil, divided
- 3 carrots, cut into matchsticks
- 1 clove garlic, minced
- ½ teaspoon minced fresh ginger
- 2 skinless, boneless chicken breasts, cut into small pieces
- ½ cup water
- ½ cup peanuts
- ⅓ cup orange juice
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons ketchup
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
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Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrots, garlic, and ginger; cook and stir until carrots are slightly softened, about 5 minutes. Transfer to a bowl.
- Add remaining 2 tablespoons olive oil to the same skillet. Add chicken; cook and stir until chicken is no longer pink in centers, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Transfer about 1/4 cup sauce from the skillet to a small bowl; whisk in cornstarch until dissolved and smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 minutes.
Source
Original recipe: View Original