Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

If you're not a fan of dark-meat chicken, use chicken breast instead.

Yield: 4 servings (serving size: 3/4 cup rice and 1 1/4 cups chicken mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 23%
  • Fat: 9.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.7g
  • Protein: 26.5g
  • Carbohydrate: 45.9g
  • Fiber: 1.9g
  • Cholesterol: 94mg
  • Iron: 2.4mg
  • Sodium: 705mg
  • Calcium: 38mg


  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 1/2 tablespoons canola oil, divided
  • 1 pound skinless, boneless chicken thighs
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1 tablespoon cornstarch
  • 2 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon bottled minced fresh ginger
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 red bell pepper, cut into 1/4-inch strips


  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, and cook 3 minutes on each side or until done. Remove chicken from pan, and cut into thin strips.
  3. While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.
  4. Add remaining 1 1/2 teaspoons oil to pan. Add onion, garlic, and ginger; sauté for 1 minute. Add green bell pepper and red bell peppers strips, and sauté for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Add the chicken to pan, and cook 1 minute or until thoroughly heated. Serve over rice.
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