Sweet & Sticky Orange Chicken

photo by:kraft

If your favorite Chinese place knows your order by heart, it's time to try our super-simple takeout-inspired orange chicken. Sweet and sticky says it all.

time

prep:

15 min

total:

29 min

servings

total:

4 servings

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What You Need

large navel orange

1/4

cup KRAFT Asian Toasted Sesame Dressing

Tbsp. lite soy sauce

Tbsp. sugar

1/2

tsp. crushed red pepper

lb. boneless skinless chicken thighs, cut into bite-size pieces

Tbsp. minced gingerroot

clove garlic, minced

large red pepper, cut into bite-size pieces

Make It

GRATE 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.

COOK chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.

ADD dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.

Kraft Kitchens Tips

Note

Since stir-frying is done very quickly, be sure to have all your ingredients chopped and ready to go before you begin cooking.

Substitute

Substitute 2 cups snow peas for the red peppers. Or, use a combination of peppers and snow peas.

Serving Suggestion

Serve with hot cooked rice.

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casherc

posted:4/13/2011

Nice flavor. Served with brown rice.

campycin

posted:4/4/2011

It was fabulous, very easy, and very quick. I would definitely do this again.

kelrujen

posted:4/2/2011

This was absolutely amazing! Followed the recipe exactly except the ginger because I really just don't like it and it was delicious! Definitely a keeper!

stephblu7324

posted:3/31/2011

Very tasty! My kids loved it! I made 1.5 times the sauce and added 2 cups broccoli florets and a small red onion in with the red pepper. I also baked crispy chicken strips and cut them into chunks in place of the thighs. Just toss them into the sauce with the veggies at the end. Turned out perfect! I will definitely be adding this simple and delicious recipe to my weeknight rotation.

AmyZ1010

posted:3/28/2011

Excellent! Followed the recipe as written, but added more dressing.

brianspaulding

posted:3/1/2011

This is a good recipe. If I were to make it again, I would add pineapple, cashews or peanuts, carrots, and either broccoli or peas.

serru

posted:2/10/2011

This is the second time I make this recipe and both me and my husband loved much more than the last time with these modifications: - Omited the sugar and jinger. - used less orange zest and more kraft dressing. - added some cubed potato, it was so good. - sauted the chicken with some EVOO then added some water and let simmer. now its super yummy!

tagsfan

posted:1/28/2011

I think I have raised the bar for myself. I make stir-fry all the time, and it is not this good! After taking my first bite, I immediately thought, "My four-year-old is not going to like this." It was quite spicy. However, I didn't say anything, and he ate it all. He did drink quite a bit with the meal. But you could cut back a bit on the crushed red pepper to make it less spicy.

ladyd11

posted:1/26/2011

Made this for the family and everyone loved it! I used brown rice on the side. I used less sugar as recommended and less red pepper flakes because of the kids. I also added peanuts to it. I turned the heat way down to make the glaze and it turned out like the picture.

lisasharpe

posted:12/25/2010

This recipe was really tasty, I made more sauce and added snow peas. I think next time I will use chicken breasts, thighs are too fatty. Will definitely make again!