Orange Chicken Asparagus Skillet (20-Minute Dinner)

Ready in just 20 minutes, this orange chicken asparagus skillet is light, fresh, filling, and comes together simply in just 1-pan. Full of golden-brown chicken, tender-crisp asparagus, and a light & tangy orange sauce, it’s great for company or as a last minute dinner idea.

It’s All About That Orange Sauce

One-pan dinners are pretty much a staple in our house, they’re so easy to get on the table and you can switch up the flavors season to season! This easy lighter orange chicken recipe tastes like your favorite takeout dish but is naturally gluten free and made with super fresh ingredients.

The craveable combination of crispy chicken pieces cooked in a thick, delicious garlic-citrus sauce pairs perfectly with fresh, sauteed asparagus spears. But the beauty of this versatile chicken & veggie dinner is that you can customize it to work with whatever you’ve got. It works with either chicken thighs or chicken breasts, and almost any green vegetable – so you can enjoy this easy dinner idea any time!

A Few Tips for Success

This one-pan meal comes together in just one pan with minimal ingredients & prep steps – making it one of my go-to last minute dinner ideas! Simply add your chicken to a hot pan until browned & crispy, toss in your asparagus and pour over your simple sauce. The oil gives the chicken the most amazing golden brown color, which my family LOVES – but the secret to making this orange chicken taste like the real-deal is in what I use to naturally thicken the sauce… arrowroot powder!

If you haven’t used this ingredient before, it’s simply a grain-free alternative to cornstarch. Tossing the chicken in a little bit of arrowroot powder results in crunchy, almost nugget-like, chicken pieces and helps to thicken the sauce naturally. And, if you want to skip the orange sauce, I highly recommend my equally simple chicken & asparagus skillet!

Tip: Be sure to taste your dish before serving and add additional orange juice, vinegar, or salt to make the sauce exactly how you like it. If the sauce is too thick, simply add additional orange juice or chicken stock to thin it out a bit.

If You Need Substitution Ideas…

• Chicken breasts: I used boneless skinless chicken breasts for this recipe but boneless skinless chicken thighs would also work great.
• Asparagus: If you don’t like asparagus (or if it’s out of season & you can’t easily find it), you can swap in any crisp, green veggie in its place. I’ve used green beans, snap peas, snow peas, and broccoli–all with great results.
• Garlic: I love the flavor that the fresh garlic adds to this simple recipe, especially since we’re using so few ingredients! But you can also use garlic powder in its place if you prefer.
• Orange juice: The orange juice adds that signature orange chicken flavor to this dish, so I recommend using fresh OJ for the best flavor.
• Orange zest: My secret to adding extra orange flavor without a lot of extra effort is to put the zest of the orange to good use and add a bit of it into the sauce. Bonus points: it adds some extra color to your finished dish!
• Arrowroot powder: Arrowroot powder comes from the root of an arrowroot plant and is a great grain-free, corn-free alternative to cornstarch. You can find it in well-stocked grocery stores and online. If you can’t find it or prefer not to use it, cornstarch can be used in its place.

If you like your chicken with a little bit of spice & heat, feel free to add in red pepper flakes to the orange sauce or add a bit of sriracha on top before serving!

This Recipe Is…

Dairy FreeGluten FreeNut FreePaleoWhole30

4.50 stars (2 ratings)

Orange Chicken Asparagus Skillet (20-Minute Dinner)

by Robyn Conley Downs

Servings: 4

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 16 minutes mins

Ready in just 20 minutes, this orange chicken asparagus skillet is light, fresh, filling, and comes together simply in just 1-pan. Full of golden-brown chicken, tender-crisp asparagus, and a light & tangy orange sauce, it's great for company or as a last minute dinner idea.

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Ingredients

For the Stir-Fry

• 2 tablespoons arrowroot powder
• 2 tablespoons neutral oil such as avocado or canola
• 1/2 teaspoon kosher salt, divided
• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 4 cups asparagus, ends trimmed, and cut into 1-inch pieces , about 2 bunches
• 2 garlic cloves, grated or finely minced
• 1 tablespoon white wine vinegar, or lemon juices

For the Orange Sauce

• zest of 1 orange, about 1 tablespoon
• ½ cup freshly squeezed orange juice, from about 2 oranges
• ½ cup reduced sodium chicken stock
• 1/4 teaspoon kosher salt
• 1 tablespoon arrowroot powder*

Equipment

• Cast Iron Pan
• Chef's Knife
• Cutting Board

Instructions 

• Sprinkle the chicken with 2 tablespoons arrowroot powder and ¼ teaspoon salt. Toss together until the chicken is evenly coated.
• In a large pan, heat 1 tablespoon oil over medium heat. Add the chicken in an even layer and cook for 5 minutes, then flip and cook for an additional 3-5 minutes, or until both sides are browned and the chicken is cooked through.
• Remove the chicken from the pan and set aside. To the same pan, add an additional 1 tablespoon oil and the garlic. Saute over medium heat for 1-2 minutes, until the garlic is golden (garlic burns easily, so keep an eye on it). Add the asparagus, sprinkle with ¼ teaspoon salt, and cook for 2-3 minutes, until the asparagus is bright green and slightly tender.
• Meanwhile, In a small bowl, whisk together 1 tablespoon arrowroot powder, ¼ teaspoon salt, the orange juice, orange zest, and the chicken stock.
• Add the chicken back to the pan with the asparagus, then pour in the orange juice mixture. Cook over medium-low heat for 1-2 minutes until the sauce thickens.
• Off the heat, add the vinegar or lemon juice. Taste and add additional orange juice, vinegar, or salt to taste. If the sauce is too thick, add additional orange juice or chicken stock. Serve over rice, quinoa, or on its own.

Notes

• For more ingredients & substitutions, see blog post above.

Course: Main Course

Cuisine: American, Asian

Nutrition Information:

Serving: 1 (of 4), Calories: 387kcal, Carbohydrates: 14g, Protein: 52g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 145mg, Sodium: 611mg, Potassium: 1198mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1143IU, Vitamin C: 26mg, Calcium: 51mg, Iron: 4mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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