Orange-Glazed Chicken & Peanut Recipe

Why You’ll Love This this Orange-Glazed Chicken & Peanut

This orange-glazed chicken practically cooks itself in under 20 minutes, making it perfect for those nights when you want something that tastes like takeout but doesn’t require waiting for delivery or changing out of your pajamas.

The sweet-tangy orange glaze clings to tender chicken strips while crunchy peanuts and crisp snow peas add texture that’ll make your taste buds do a little happy dance.

Plus, since it’s all made in one wok, you won’t have a sink full of dishes mocking you later – because who’s time for that kind of judgment from their cookware?

Ingredients List

This recipe calls for simple, everyday ingredients that you probably already have lurking in your kitchen, which means less time grocery shopping and more time eating delicious orange-glazed chicken.

• 2 large chicken breasts, boned, skinned and split
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 4 scallions, cut in 1 inch pieces
• 1 teaspoon fresh ginger, peeled and minced
• 1/2 cup orange juice
• 1 garlic clove
• 1/2 teaspoon cornstarch
• 1/4 cup peanut oil
• 1/2 cup fresh snow peas
• 1/2 small red pepper, cut into thin strips
• 1/2 cup peanuts, roasted and chopped

A few things worth noting about these ingredients:

• The chicken provides lean protein while the peanuts add healthy fats and extra protein power
• Snow peas and red peppers bring vitamins A and C to the party, plus they make everything look prettier
• Fresh ginger isn’t just for flavor – it’s got anti-inflammatory properties that your body will thank you for
• Orange juice gives you a vitamin C boost, though to be frank, we’re mostly here for the sweet-tangy goodness it brings to the sauce
• Peanut oil handles high-heat cooking like a champ, making it perfect for stir-frying without any weird flavors sneaking in

Step by Step Directions

Making this orange-glazed chicken and peanut stir-fry is a straightforward process that takes about 20 minutes from start to finish.

• Cut chicken breasts into 1 1/2 x 1/2 inch strips.
• Mix soy sauce, rice wine (or dry sherry), scallions, and minced ginger in a bowl, then add chicken strips and toss well to coat – set aside to marinate.
• In a separate small bowl, combine orange juice and cornstarch, whisking until smooth – set aside.
• Heat peanut oil in a wok or large skillet over high heat.
• Add garlic clove to the hot oil and sauté lightly to flavor the oil, then remove and discard the garlic.
• Add marinated chicken to the wok and stir-fry until chicken loses its pink color and is nearly cooked through.
• Add snow peas, red pepper strips, and chopped peanuts to the wok and continue stir-frying for 2 minutes.
• Give the orange juice mixture a quick stir to recombine, then pour it into the wok.
• Stir-fry everything together until the sauce thickens slightly and coats the chicken and vegetables.
• Serve immediately while hot.

For more efficient prep work, consider using a professional stand mixer to quickly combine marinades and sauces before cooking.

Substitutions and Variations

• Wine substitutions – Mirin works wonderfully instead of rice wine, and if you’re out of both, a splash of white wine vinegar mixed with a tiny bit of sugar does the trick
• Make it saucier – Double the orange juice and cornstarch mixture if you want extra glaze to coat your rice. Some people like their stir-fry practically swimming in sauce

Additional Things to Serve With This Dish

This orange chicken pairs beautifully with so many sides that you’ll have trouble picking just one.

• Jasmine or basmati rice – The fragrant, fluffy grains soak up that glossy orange sauce like little flavor sponges, and honestly, what’s stir-fry without rice.
• Coconut rice – Cook your rice in half coconut milk, half water for something a bit more special that complements the citrus notes.
• Lo mein or chow mein noodles – Sometimes you want those slurpy, sauce-coated noodles instead of rice, and who can blame you.
• Steamed broccoli or bok choy – Add some green to your plate because we’re all trying to be a little healthier, even when eating deliciously sticky chicken.
• Cucumber salad – A quick pickle with rice vinegar cuts through all that rich peanut oil and provides a cooling contrast.
• Egg rolls or pot stickers – If you’re going full takeout night at home, might as well commit to the theme.
• Simple green salad – Sometimes you just need something fresh and crunchy to balance out all those bold Asian flavors.

Cooking Tips & Tricks (Chef’s Notes)

Getting this orange chicken just right takes a few insider moves that’ll save you from the soggy, flavorless disasters we’ve all endured.

• Velvet that chicken first – Toss those strips in a mix of cornstarch, egg white, and a pinch of salt, then let them sit for 15 minutes before the soy sauce marinade because this creates an impossibly tender texture that restaurant chefs swear by.
• Keep your wok screaming hot – We’re talking so hot that a drop of water sizzles and evaporates instantly, because lukewarm stir-frying is just sad steaming in disguise.
• Don’t crowd the pan – Cook the chicken in two batches if you have to, since overcrowding drops the temperature and turns your beautiful chicken strips into rubbery little disappointments.
• Toast those peanuts yourself – Skip the pre-roasted ones and quickly toast raw peanuts in a dry pan for about 3 minutes, because fresh-toasted nuts have this incredible depth that store-bought can’t touch.
• Make your cornstarch slurry foolproof – Mix it with cold orange juice and whisk until completely smooth, then give it another stir right before adding because separated slurry creates lumpy sauce nightmares.
• Taste as you go – The orange juice’s sweetness varies wildly depending on the fruit, so start with less and build up because you can always add more but you can’t take it back.

Nutritional Facts

This protein-packed stir-fry delivers impressive nutrition alongside its bold flavors.

• High protein content – Each serving provides approximately 35-40 grams of lean protein from the chicken breast, supporting muscle maintenance and keeping you satisfied longer.
• Heart-healthy fats – The peanuts and peanut oil contribute monounsaturated fats that help reduce bad cholesterol levels and support cardiovascular health.
• Vitamin C boost – Fresh orange juice and red pepper strips pack significant vitamin C, with one serving providing about 60% of your daily requirement.
• Low carbohydrate – At roughly 8-10 grams of carbs per serving, this dish fits perfectly into low-carb and keto meal plans.
• Antioxidant powerhouse – The colorful vegetables, ginger, and garlic provide anti-inflammatory compounds that support immune function.
• Fiber content – Snow peas and red peppers add dietary fiber, promoting digestive health and helping stabilize blood sugar.
• Calorie conscious – Each serving contains approximately 320-350 calories, making it an ideal option for weight management.
• Sodium awareness – Contains moderate sodium levels (around 480mg per serving) primarily from the soy sauce, so watch portions if you’re monitoring salt intake.
• Iron and magnesium – Peanuts contribute essential minerals including iron for oxygen transport and magnesium for bone health.

Fun “Did You Know?”

Beyond the impressive nutritional profile, this orange-glazed chicken and peanut dish carries fascinating culinary secrets that’ll make you appreciate every bite even more.

Did you know that stir-frying originated over 2,000 years ago in China? The high-heat cooking method preserves nutrients while creating that perfect texture contrast.

Orange juice isn’t just for flavor—its natural enzymes actually tenderize the chicken.

Peanuts were called “groundnuts” by early American colonists because they grow underground, unlike tree nuts.

The cornstarch creates that glossy, restaurant-quality sauce coating.

Each ingredient serves multiple purposes beyond taste, making this dish both delicious and scientifically brilliant.