Asparagus and Snap Peas with Orange Chile Oil - Everyday Food with Sarah Carey
Orange Chicken, Asparagus, and Snow Peas
Apr 7, 2019
Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed
This healthy take on orange chicken definitely trumps takeout.
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Cook Time: 0 hours 20
Total Time: 0 hours 20
2 tbsp. extra-virgin olive oil
(5-ounce) boneless, skinless chicken breasts
Freshly ground black pepper
cloves garlic, thinly sliced
1/2 c. low-sodium chicken broth or water
1/2 lb. asparagus, trimmed and cut into 2" pieces
1 tbsp. fresh lemon juice
2 tbsp. chopped fresh dill
- Juice one orange (you should have about 1/4 cup juice). Cut peel and white pith from remaining orange, then thinly slice into rounds.
- Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on one side, 4 minutes. Turn chicken, reduce heat to medium, add garlic and cook, stirring the garlic, for 1 minute.
- Add orange juice and cook 1 minute, then add broth and bring to a simmer. Add asparagus and snow peas and cook, covered, until the vegetables are tender, 2 to 3 minutes. Fold in orange slices, lemon juice, and dill.
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Date: 07.12.2018, 22:10 / Views: 54354