Asian

Orange Chicken and Carrots is for Dinner.

Orange Chicken and Carrots takes 25 minutes to prepare.

Orange Chicken and Carrots takes 10 minutes to cook.

Orange Chicken and Carrots makes 4 servings.

The ingredients for Orange Chicken and Carrots are:

2 tbsp Olive Oil
3 clove Garlic
.5 cup Orange Juice
.5 cup Honey
.33 cup Soy Sauce
4 tbsp Nakano Seasoned Rice Vinegar
.25 cup Cornstarch
.5 tsp Ginger, ground
.5 tsp Pepper, white
1.5 cup, chopped Carrots, raw
74 gram(s) bell pepper, red, sweet, raw
16 oz Tyson boneless, skinless chicken breast

Here is how you make Orange Chicken and Carrots:

Cut chicken breast into bite size pieces.Heat oil.Add Chicken, Carrots, Bell Pepper and salt and pepper to taste.In a separate bowl whisk together remaining ingredients. NOTE: Use only 2/3 of cornstarch and add more if needed later.When chicken is almost fully cooked, pour sauce mixture into pan and bring to a boil. Boil for 2 to 3 minutes or until sauce is think. Note: If sauce does not thicken whisk remaining cornstarch in tablespoon of water and add to mixture and return to boiling for a minute or two longer.Serving Size: Makes 4 Equal ServingsNumber of Servings: 4Recipe submitted by SparkPeople user CTJESS.

The nutritional information for Orange Chicken and Carrots is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 433.3

• Total Fat: 11.0 g
• Cholesterol: 65.0 mg
• Sodium: 1,502.5 mg
• Total Carbs: 58.7 g
• Dietary Fiber: 2.3 g
• Protein: 27.6 g

Orange Chicken and Carrots is Asian cuisine.