Filed Under: Dinner, north-american, simmer, Under 20 Mins, Vegetables

Sweet Orange Chicken with Red Peppers and Carrots

With the delicious blend of brown sugar, hoisin and orange juice, this chicken is tender and sweet

April 8th, 2012

Submitted by Debra Bashford, Cherry Valley, Ont.
Recipe tested by Christy Pengilly

Prep Time
10 minutes
Cook Time
10 minutes
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1 teaspoon extra virgin olive oil
  • 1 pound boneless, skinless chicken thighs quartered
  • ¾ cup thinly sliced carrots
  • ¼ cup chopped red pepper
  • ¾ cup orange juice
  • 1 tablespoon brown sugar
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons hoisin sauce
  • Salt & pepper to taste
  1. Stir water into cornstarch in small cup. Set aside.

  2. Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrots and peppers.

  3. Combine orange juice, brown sugar, balsamic, hoisin sauce and salt and pepper in a small bowl.

  4. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and veggies are tender crisp.

  5. Stir in cornstarch mixture. Heat and stir for about 1 minute until thickened.

Sweet Orange Chicken with Red Peppers and Carrots
Photography by Stephen MacLeod

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