Diva Tasting: Thai Orange Chicken…

Thai Orange Chicken


  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Minced Fresh Ginger Root
  • 3 Clove Garlic, Minced
  • 2 Tablespoons Olive Oil
  • 2 Cups Sliced Cremini Mushrooms
  • 4 Skinless, Boneless Chicken Breast Halves, Chopped
  • 1/2 Cup Water
  • 1/2 Cup Peanuts
  • 1/2 Cup Orange Juice
  • 1/3 Cup Soy Sauce
  • 1/3 Cup Brown Sugar
  • 3 Tablespoons Ketchup
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 2 Tablespoons Cornstarch


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir ginger, and garlic until mushrooms are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
  2. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
  3. Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
  4. Serve over Cooked rice.

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