This Chicken and Orange Stir Fry is a vibrant weeknight hero that balances savory chicken with bright, zesty orange. It comes together quickly for a meal that feels both exciting and comforting. The glossy, citrus-kissed sauce clings to every bite for a true flavor explosion.
Craving a delicious Chicken and Orange Stir Fry? You've come to the right spot! From Savory Combo Recipes favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Chicken and Orange Stir Fry
- Flavor explosion: Bright orange, savory soy, and aromatic ginger create a layered, satisfying sauce.
- Quick & versatile: Ready in 30 minutes and easily adapts to your favorite vegetables.
- Fancy, effortless: Impressive restaurant-quality results with straightforward, forgiving steps.
- Great leftovers: Flavors meld beautifully overnight for an excellent next-day lunch.
Ingredients & Tools
- 450 g boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tbsp vegetable or peanut oil, divided
- 1 tbsp cornstarch
- 1/2 tsp black pepper
- 1 large orange (you’ll need zest and juice)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 150 g broccoli florets
- 2 spring onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Tools: A large wok or a large, deep skillet, a microplane or zester, a small whisk or fork for combining the sauce.
Notes: Don’t skip the fresh orange zest—it packs a powerful aromatic punch that bottled juice just can’t replicate. And using fresh ginger and garlic, rather than powdered, makes a world of difference in creating a vibrant, non-muddy sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 9 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Stir-fries cook incredibly fast, so having all your ingredients prepped, measured, and within arm’s reach is non-negotiable. Once you start cooking, there’s no time to chop that forgotten garlic clove!
- What’s the best cut of chicken? While breast is lean and classic, I often prefer thigh meat for stir-fries. It stays incredibly juicy and tender even if you accidentally overcook it by a minute. It’s a much more forgiving cut for quick-cooking methods.
- Don’t skip the cornstarch on the chicken. This little step is your secret weapon. It gives the chicken a beautifully light crust and helps thicken the sauce later on, allowing it to cling perfectly to every ingredient.
- Zest your orange before you juice it. It is infinitely easier to zest a whole, firm orange than a floppy, juiced one. Trust me on this one—it’s a small step that saves a lot of frustration.
How to Make Chicken and Orange Stir Fry
Step 1: Start by prepping your chicken. Pat the chicken pieces completely dry with a paper towel—this is key for getting a good sear and not steaming the meat. Place the chicken in a medium bowl and toss it with the cornstarch and black pepper until each piece is lightly and evenly coated. Set this aside while you make the sauce.
Step 2: Now, let’s make that glorious sauce. Zest your entire orange into a small bowl or measuring jug. Then, cut the orange in half and juice it—you should get about 1/2 cup of fresh juice. To the zest and juice, add the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Whisk it all together until the honey is fully dissolved. You’ll notice the aroma is already incredible.
Step 3: Time to cook! Heat one tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Add the coated chicken in a single layer, working in batches if needed to avoid crowding the pan. Let it cook undisturbed for 2-3 minutes to get a golden-brown sear on one side before stirring and cooking for another 2-3 minutes until cooked through. Remove the chicken from the wok and set it aside on a clean plate.
Step 4: In the same wok, add the remaining tablespoon of oil. Toss in your sliced onion, bell pepper, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are vibrant in color and tender-crisp. You want them to still have a bit of a bite. The high heat will give them a lovely, slight char in spots.
Step 5: Return the cooked chicken to the wok with the vegetables. Give your orange sauce a quick re-whisk (the cornstarch from the chicken might have settled) and pour it over everything. Bring the mixture to a simmer, stirring constantly. You’ll see the sauce transform from thin and watery to glossy and thick, coating the back of a spoon—this should only take about 1-2 minutes.
Step 6: Once the sauce has thickened to your liking, immediately remove the wok from the heat. Taste and adjust seasoning if needed—sometimes a tiny extra splash of soy sauce does the trick. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for that final touch of color and nutty flavor. Serve it hot over a bed of fluffy rice or noodles.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months, though vegetables will soften upon thawing.
- Reviving: Reheat gently in a skillet, adding a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — Its delicate floral scent is the perfect neutral canvas to soak up every last drop of the vibrant orange sauce.
- Simple cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and a pinch of salt provide a cool, crisp contrast to the warm, savory stir-fry.
- Vegetable spring rolls — A few crispy spring rolls on the side add a delightful textural difference and make the meal feel more complete and festive.
Drinks
- A crisp lager or pale ale — The beer’s carbonation and slight bitterness cut through the richness of the sauce and cleanse the palate beautifully between bites.
- Iced green tea with a hint of mint — This is a wonderfully refreshing non-alcoholic option that complements the citrus and ginger notes without overpowering them.
- An off-dry Riesling — The wine’s natural stone fruit flavors and bright acidity are a dream pairing with the sweet and savory elements of the dish.
Something Sweet
- Mango sorbet — Its pure, tropical fruit flavor is a light and palate-cleansing finish that continues the fruity theme without being too heavy.
- Fortune cookies and fresh orange segments — A simple, fun, and thematic way to end the meal that both kids and adults will love.
- Ginger-lemon cookies — The warm spice of ginger and the zing of lemon echo the flavors in the stir-fry, creating a lovely, cohesive dining experience.
Top Mistakes to Avoid
- Overcrowding the pan. If you dump all the chicken in at once, you’ll steam it instead of searing it, resulting in pale, rubbery meat. Give the pieces space to breathe and cook in batches if your pan isn’t large enough.
- Using bottled orange juice. I’ve tried it, and honestly, the flavor is flat and overly sweet. The complex, bright notes you get from fresh juice and zest are what make this dish special—it’s worth the extra minute of effort.
- Letting the sauce boil for too long. Once you add the sauce, you just want to bring it to a simmer until it thickens. Boiling it aggressively can cause it to break or become too gloppy.
- Overcooking the vegetables. You want that satisfying crunch! Soggy, mushy veggies will ruin the texture of the whole dish. Keep them tender-crisp for the best eating experience.
Expert Tips
- Tip: For an extra layer of flavor, toast your sesame seeds in a dry pan for a minute or two until fragrant before garnishing. It unlocks a deeper, nuttier aroma that elevates the entire dish.
- Tip: If you want a super-silky sauce without any lumps, you can mix a teaspoon of cornstarch with a tablespoon of cold water and add it to your sauce ingredients before cooking. This creates a slurry that guarantees a smooth, glossy finish.
- Tip: Let your chicken come to room temperature for 15-20 minutes before cooking. A cold chicken piece hitting a hot pan will seize up and can cook unevenly, while a room-temp piece will sear beautifully and stay tender.
- Tip: For a richer, more complex sauce, add a teaspoon of toasted sesame oil right at the end, after you’ve taken the wok off the heat. Its flavor is delicate and can become bitter if cooked for too long.
FAQs
Can I make this Chicken and Orange Stir Fry ahead of time?
Absolutely! You can prep all the components ahead to make assembly lightning-fast. Cut the chicken and veggies, storing them separately in airtight containers in the fridge for up to 24 hours. Whisk the sauce together and keep it in a jar. When you’re ready to eat, the actual cooking will take less than 15 minutes. The fully cooked dish also reheats well the next day, though the vegetables will soften a bit.
What can I use instead of honey?
Maple syrup is a great one-to-one substitute and works perfectly. If you’re avoiding refined sugars, you could also use a touch of coconut sugar, though it will darken the color of the sauce slightly. Agave nectar is another excellent option that will provide the same balancing sweetness without overpowering the orange.
My sauce isn’t thickening. What did I do wrong?
Don’t panic! The most common culprit is that the heat wasn’t high enough to bring the sauce to a proper simmer. Crank up the heat a bit and stir constantly—it should thicken up quickly. If it’s still too thin, make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering stir-fry.
Is it possible to make this dish vegetarian?
Of course! Firm tofu or tempeh are fantastic substitutes for the chicken. Press the tofu well to remove excess water, then cube it and toss it with the cornstarch as you would the chicken. You can also use a hearty vegetable like sliced king oyster mushrooms for a wonderfully meaty texture.
Can I freeze the leftovers?
You can, but with a caveat. The texture of the vegetables will become quite soft and watery upon thawing and reheating. The flavor will still be good, so if that doesn’t bother you, freeze it in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently in a skillet, adding a tiny splash of water or broth to loosen the sauce.
Chicken And Orange Stir Fry
Make a quick and delicious Chicken and Orange Stir Fry with a glossy citrus sauce. Ready in under 30 minutes for a perfect weeknight meal. Get the recipe now!
Ingredients
For the Chicken and Sauce:
-
450 g boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
-
2 tbsp vegetable or peanut oil (divided)
-
1 tbsp cornstarch
-
1/2 tsp black pepper
-
1 large orange (you'll need zest and juice)
-
3 tbsp soy sauce or tamari (for gluten-free)
-
2 tbsp honey or maple syrup
-
1 tbsp rice vinegar
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1/2 tsp red pepper flakes (optional, for heat)
For the Vegetables and Garnish:
-
1 red bell pepper (sliced)
-
1 medium onion (sliced)
-
150 g broccoli florets
-
2 spring onions (sliced, for garnish)
-
1 tbsp sesame seeds (for garnish)
Instructions
-
Start by prepping your chicken. Pat the chicken pieces completely dry with a paper towel—this is key for getting a good sear and not steaming the meat. Place the chicken in a medium bowl and toss it with the cornstarch and black pepper until each piece is lightly and evenly coated. Set this aside while you make the sauce.01
-
Now, let’s make that glorious sauce. Zest your entire orange into a small bowl or measuring jug. Then, cut the orange in half and juice it—you should get about 1/2 cup of fresh juice. To the zest and juice, add the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Whisk it all together until the honey is fully dissolved. You’ll notice the aroma is already incredible.02
-
Time to cook! Heat one tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Add the coated chicken in a single layer, working in batches if needed to avoid crowding the pan. Let it cook undisturbed for 2-3 minutes to get a golden-brown sear on one side before stirring and cooking for another 2-3 minutes until cooked through. Remove the chicken from the wok and set it aside on a clean plate.03
-
In the same wok, add the remaining tablespoon of oil. Toss in your sliced onion, bell pepper, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are vibrant in color and tender-crisp. You want them to still have a bit of a bite. The high heat will give them a lovely, slight char in spots.04
-
Return the cooked chicken to the wok with the vegetables. Give your orange sauce a quick re-whisk (the cornstarch from the chicken might have settled) and pour it over everything. Bring the mixture to a simmer, stirring constantly. You’ll see the sauce transform from thin and watery to glossy and thick, coating the back of a spoon—this should only take about 1-2 minutes.05
-
Once the sauce has thickened to your liking, immediately remove the wok from the heat. Taste and adjust seasoning if needed—sometimes a tiny extra splash of soy sauce does the trick. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for that final touch of color and nutty flavor. Serve it hot over a bed of fluffy rice or noodles.06
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