Best 3 Orange Chicken With Snow Peas And Carrots Cooking For Recipes

Craving a tantalizing culinary journey that blends vibrant flavors and textures? Look no further than this delectable Orange Chicken with Snow Peas and Carrots, a symphony of sweet, tangy, and savory notes that will leave your taste buds dancing. This dish is a perfect balance of crispy and tender, featuring succulent chicken morsels enveloped in a glossy, citrusy sauce that tantalizes the senses. Accompanied by crisp snow peas and crunchy carrots, each bite is a burst of refreshing flavors and textures.

This recipe collection offers a versatile range of cooking methods to suit your preferences and kitchen setup. Whether you're a seasoned wok enthusiast or prefer the convenience of a skillet, we've got you covered. Plus, we've included a scrumptious vegan adaptation for those with dietary restrictions or those seeking a plant-based alternative. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will surely become a family favorite.

Let's cook with our recipes!

ORANGE CHICKEN FINGERS

Orange Chicken Fingers image

We lightened chicken fingers by coating them with a crunchy breading of crushed rice cereal and baking them. Paired it with a sweet tart low-sugar orange dipping sauce and crisp pea and carrot salad with a touch of honey and sesame oil, it becomes a complete meal.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons rice wine vinegar
1 teaspoon honey
1 tablespoon toasted sesame oil
8 ounces snow peas, sliced
3 medium carrots, about 8 ounces, peeled and julienned, or 2 1/2 cups storebought shredded carrots
Cooking spray
1 tablespoon sesame seeds
4 cups (3 1/2 ounces) crispy rice cereal
1/2 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
2 egg whites
1 tablespoon low-sodium teriyaki sauce
1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces
1/2 cup low-sugar orange marmalade
1 tablespoon low-sodium teriyaki sauce
1 teaspoon grated ginger
1 tablespoon freshly squeezed lemon juice

Steps:

Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.

Nutrition Facts : Calories 274, Fat 4.6 grams, SaturatedFat 0.8 grams, Cholesterol 66 milligrams, Sodium 357 milligrams, Carbohydrate 27 grams, Fiber 2 grams, Protein 30 grams

CARROTS AND SNOW PEAS

Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

Steps:

In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS

5-Ingredient Chicken with Peas and Carrots image

This five-ingredient dinner is sure to please every member in the family! Don't throw those carrot tops away, use them to make a quick gremolata to serve as a light and bright accompaniment to your meal.

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 bunch carrots with tops (5 to 6 carrots)
1 cup frozen peas
2 cloves garlic, peeled
2 lemons, 1 zested (about 1 tablespoon) and both lemons juiced (about 5 tablespoons)

Steps:

Preheat the oven to 400 degrees F.
Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
Serve the chicken, peas and carrots with the carrot top gremolata.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will always yield the best results. If possible, use organic vegetables and free-range chicken.
Marinate the Chicken: Marinating the chicken in a mixture of soy sauce, orange juice, and spices will help to tenderize the chicken and give it lots of flavor.
Use a Wok: A wok is the best pan for cooking this dish. It distributes heat evenly and allows you to stir-fry the chicken and vegetables quickly without overcrowding the pan.
Stir-Fry in Batches: If you have a lot of chicken and vegetables, stir-fry them in batches. This will help to prevent the pan from becoming overcrowded and ensure that the food cooks evenly.
Cook the Chicken Until Golden Brown: Make sure to cook the chicken until it is golden brown and crispy. This will give it a delicious flavor and texture.
Add the Sauce: Once the chicken is cooked, add the sauce and stir-fry for a few more minutes. This will help to coat the chicken and vegetables in a flavorful sauce.
Garnish with Orange Zest: Before serving, garnish the dish with orange zest. This will add a pop of color and citrusy flavor.

Conclusion:

Orange Chicken with Snow Peas and Carrots is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the vegetables are crisp and colorful. The orange sauce is sweet and tangy, and it perfectly complements the chicken and vegetables. This dish is sure to be a hit with your family and friends.