One-Pot Orange Chicken

A quick, flavorful one-pan orange chicken cooked with bell pepper and onion.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

3 tablespoons lite soy sauce (or coconut aminos, tamari, or Bragg liquid aminos) divided, optional
3 tablespoons white vinegar divided
1 tablespoon orange peel grated
1/3 cup orange juice
1 tablespoon coconut palm sugar or honey
1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic peeled and finely minced
1 inch fresh ginger root peeled and finely chopped
1 red bell pepper seeded and cut into strips
1/2 red onion cut into strips

In a medium bowl, whisk together 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons white vinegar, grated orange peel, orange juice, and coconut palm sugar (or honey).
Add the cubed chicken to the marinade and toss to coat; refrigerate and let marinate for 30 minutes.
Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
Add the minced garlic and chopped ginger to the skillet and cook about 30 seconds until fragrant without browning.
Add the marinated chicken and any accumulated juices to the skillet and cook, stirring occasionally, for about 3 minutes.
Add the red bell pepper strips, red onion strips, and the remaining 1 1/2 tablespoons soy sauce and 1 1/2 tablespoons white vinegar; stir to combine.
Continue cooking for about 10 minutes, stirring occasionally, until the peppers have softened and the chicken is cooked through (no longer pink inside).
Serve the orange chicken alongside or over brown rice or quinoa if desired.