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Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

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

Cooking Light JANUARY 2005

  • Yield: 4 servings (serving size: 3/4 cup rice and 1 1/4 cups chicken mixture)


  • 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


Cook rice according to package directions, omitting salt and fat.

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.

While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.

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.

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