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.
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*
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.
Nutrition
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
