Orange Chicken and Vegetable Stew

Experience a vibrant fusion of sweet and savory flavors with this Orange Chicken and Vegetable Stew! Juicy, seasoned chicken thighs are simmered in a fragrant broth infused with fresh orange juice, zesty orange peel, and a touch of honey, creating a delightful citrus glaze. Packed with hearty vegetables like carrots, potatoes, zucchini, and red bell peppers, this wholesome stew is both nutritious and satisfying. A hint of ginger, soy sauce, and garlic enhances the depth of flavor, while frozen peas and fresh parsley add a pop of color and freshness. Perfect for cozy weeknight dinners or impressing guests, this one-pot recipe is ready in just over an hour and makes a comforting, crowd-pleasing meal for up to six servings. Keywords: orange chicken stew, citrus chicken recipe, hearty vegetable stew, one-pot dinner, healthy chicken recipes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, cubed
• 4 cups chicken broth
• 1 cup orange juice, freshly squeezed
• 1 tablespoon orange zest
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon ground ginger
• 2 large potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the carrots, celery, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the chicken broth, orange juice, orange zest, soy sauce, honey, and ground ginger. Mix well to combine.

Step 6

Return the chicken thighs to the pot and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally.

Step 7

After 30 minutes, remove the lid and add the frozen peas. Simmer for an additional 5 minutes to heat the peas through.

Step 8

Taste the stew and adjust seasoning with more salt or pepper if needed.

Step 9

Ladle the stew into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3645.7g)

Amount per serving	% Daily Value*
Calories	2857.8

Total Fat 106.8g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 6749.3mg	0%
Total Carbohydrate 257.2g	0%
Dietary Fiber 36.8g	0%
Total Sugars 101.0g
Protein 220.6g	0%

Vitamin D 47.6IU	0%
Calcium 594.7mg	0%
Iron 18.8mg	0%
Potassium 8281.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 30.7%

Carbs: 35.8%