Marinated Blackstone Orange Chicken and Vegetables

A bowl of stir-fried chicken glazed in sauce, garnished with sesame seeds, served with red bell peppers and snap peas. Wooden chopsticks rest on the bowl, set on a rustic wooden board.

Marinated Blackstone Orange Chicken and Vegetables

This Blackstone orange chicken hits the sweet spot for me on weeknights when I'm craving takeout but don't want to feel like I ate takeout. It's a fresher, faster, lighter take, with all the flavors and nothing that will weigh you down.

Course Main Course

Cuisine American, Asian

Prep Time 15

Cook Time 11

Marinating & Resting 35

Total Time 1 1

Servings

Calories 277kcal

Author Wendy Polisi

Ingredients

1 ½ pounds boneless skinless chicken thighs cut into small pieces
¾ cup orange juice
1 orange zested
3 tablespoons sesame oil
1 tablespoon soy sauce or gluten-free tamari
1 tablespoon rice vinegar
1 tablespoon brown sugar
¼ teaspoon crushed red pepper
⅓ cup cornstarch
2 teaspoons sea salt
1 teaspoon garlic powder
1 red bell pepper cut into cubes
6 ounces snow peas trimmed

Instructions

In a medium bowl, whisk together the orange juice, orange zest, sesame oil, soy sauce, rice vinegar, brown sugar, and crushed red pepper flakes.
Pour ⅓ cup of the sauce over the chicken and marinate for 30 minutes.
Remove the chicken from the marinade and pat dry. Place in a clean bag, and toss with the cornstarch, garlic powder, and salt.
Preheat your griddle to medium high heat on one side and medium low on the other. Oil very well. (2 to 3 tablespoons)
Add the vegetables to the cooler side and the chicken to the hotter side. Cook, stirring each frequently, for 8 minutes.
Remove the vegetables and move the chicken to the cooler side, adding more oil if necessary.
Slowly pour the sauce on the chicken, stopping to toss the chicken to coat as you go. Cook for about 3 more minutes.
Remove from heat, and allow to rest for 5 minutes.
Serve over rice.

Notes

Make-ahead and leftovers

Make-ahead: The sauce can be whisked and stored in the fridge up to 3 days ahead. The chicken can be cubed and held in the fridge overnight, but marinate a max of 4 hours before cooking. Don't marinate overnight because the acid in the orange juice will start to "cook" the chicken).

Leftovers: Store cooled chicken and vegetables in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water or chicken broth to refresh the sauce. The microwave makes the cornstarch coating gummy.

Nutrition