This Orange Glazed Chicken Stir Fry delivers a sweet, tangy, and savory meal in under 30 minutes. The glossy orange glaze clings to tender chicken and crisp vegetables for a restaurant-quality dinner. It’s a versatile weeknight hero that will become a regular in your rotation.

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Why You’ll Love This Orange Glazed Chicken Stir Fry

• Flavor explosion: Bright citrus, savory soy, and warm ginger create a perfectly balanced glaze.
• Quick & easy: Ready in about 30 minutes, ideal for busy evenings.
• Versatile template: Easily swap vegetables based on what you have.
• Great leftovers: Reheats beautifully, with flavors melding even more overnight.

Ingredients & Tools

• 450 g boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 tbsp cornstarch
• 2 tbsp avocado oil or light olive oil, divided
• 1 red bell pepper, sliced
• 1 medium head of broccoli, cut into florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Zest and juice of 1 large orange (about 1/2 cup juice)
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)
• 2 green onions, sliced, for garnish
• 1 tbsp toasted sesame seeds, for garnish

Tools: A large wok or a large, heavy-bottomed skillet, a microplane or fine grater for the ginger and zest, a small whisk or fork for the sauce.

Notes: Fresh orange juice makes a brighter flavor than bottled. Toasting sesame seeds adds a nutty aroma.

Nutrition (per serving)

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. Stir-frying is a fast process, so having all your ingredients chopped, measured, and within arm’s reach is non-negotiable. Once you start cooking, there’s no time to stop and mince garlic!
• Cut your protein and veggies uniformly. This ensures everything cooks at the same rate. You don’t want tiny, overcooked bits of chicken and giant, raw chunks of broccoli in the same bite.
• Don’t crowd the pan. This is the golden rule of stir-frying. If you add too much at once, the pan temperature drops and you end up steaming the food instead of searing it. We’ll cook in batches for the best results.
• Fresh is best for the citrus. I know it’s tempting to use bottled juice, but the flavor from a freshly squeezed orange and the aromatic oils from the zest are what make this dish truly special and not taste like a generic sauce.

How to Make Orange Glazed Chicken Stir Fry

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months; thaw overnight in fridge before reheating.
• Reviving: Reheat gently in a skillet or microwave, adding a splash of water or orange juice to refresh the sauce.

Serving Suggestions

Complementary Dishes

• Cauliflower Rice — It’s the perfect low-carb vehicle to soak up every last drop of that incredible orange glaze without overpowering the main event.
• Simple Sesame Cucumber Salad — The cool, crisp, and slightly tangy salad provides a refreshing contrast to the warm, savory stir fry.
• Steamed Edamame — A light and protein-packed starter that’s fun to eat and gets everyone in the mood for an Asian-inspired meal.

Drinks

• Jasmine Iced Tea — The floral notes of jasmine tea are a beautiful, calming complement to the vibrant and zesty flavors of the stir fry.
• Dry Riesling — A glass of slightly sweet, acidic Riesling can beautifully balance the savory and citrusy notes of the dish.
• Sparkling Water with Lime — Sometimes, a simple, crisp bubbly drink is all you need to cleanse the palate between bites.

Something Sweet

• Dark Chocolate-Dipped Strawberries — The rich, bitter dark chocolate and sweet berry finish the meal on a light yet indulgent note that doesn’t feel too heavy.
• Coconut Chia Pudding — A creamy, cool pudding with a tropical vibe that subtly echoes the Asian flavors you just enjoyed.
• A few slices of fresh Orange — It might seem simple, but a few fresh, juicy orange segments can be a surprisingly refreshing and fitting end to the meal.

Top Mistakes to Avoid

• Mistake: Using a small pan. You need surface area for proper stir-frying. A crowded pan steams the food, resulting in soggy vegetables and rubbery chicken instead of that signature seared texture.
• Mistake: Adding the sauce too early. If you add the sauce before your chicken and veggies are nearly cooked, the vegetables will release too much water and you’ll end up with a soupy, diluted glaze instead of a thick, glossy coating.
• Mistake: Burning the garlic and ginger. These aromatics cook in seconds. If you add them to scorching hot oil at the very beginning, they’ll turn bitter and acrid, which can ruin the entire flavor profile of the dish.
• Mistake: Skipping the cornstarch on the chicken. This little step does two jobs: it gives the chicken a better texture and acts as a thickener for the sauce. Without it, your sauce might be thin and runny.

Expert Tips

• Tip: Velvet your chicken for restaurant-quality tenderness. For an even more tender bite, marinate your chicken pieces in 1 tablespoon of soy sauce and 1 egg white for 15 minutes before tossing with the cornstarch. Rinse and pat dry first. It creates an incredibly silky texture.
• Tip: Bloom your spices. If you’re using the red pepper flakes, try adding them to the hot oil for just 15 seconds before you add the vegetables. This “blooms” the spices, releasing their essential oils and creating a deeper, more integrated heat.
• Tip: Finish with a fresh squeeze. Right before serving, squeeze a little extra fresh orange juice over the top. The hit of bright, uncooked citrus aroma will make the whole dish pop and taste incredibly fresh.
• Tip: Make a double batch of the sauce. The orange glaze is so good you’ll want extra. Keep half of it in a jar in the fridge for up to a week—it’s amazing as a marinade for shrimp or a dressing for a cabbage slaw.

FAQs

Can I make this Orange Glazed Chicken Stir Fry ahead of time?
You can do some of the prep ahead to save time! Chop all your vegetables and store them in an airtight container in the fridge. You can also make the sauce a day in advance—just keep it separate and give it a good shake or whisk before using. I don’t recommend cooking the entire stir fry ahead of time, as the vegetables will lose their crisp-tender texture upon reheating. It’s truly best enjoyed fresh from the wok.

What’s the best substitute for soy sauce if I’m avoiding gluten?
Tamari is your best friend here! It’s a Japanese soy sauce that is typically (but not always, so always check the label) gluten-free and has a richer, slightly less salty flavor than traditional soy sauce. Coconut aminos are another great alternative; they’re a bit sweeter and less salty, so you might want to add a tiny pinch of salt to balance the flavors.

My sauce didn’t thicken up. What happened?
This usually happens for one of two reasons. First, the pan might not have been hot enough when you added the sauce, so it didn’t come to a rapid bubble which is necessary for thickening. Second, there might have been too much liquid in the pan from the vegetables. The trick is to make sure your veggies are stir-fried until just tender but not releasing all their water before you add the sauce to the very hot pan.

Can I use a different protein?
Absolutely! This orange glaze is fantastic with so many proteins. Thinly sliced beef sirloin, large shrimp, or even firm tofu (pressed and cubed) would all be excellent. Just adjust the cooking time accordingly—shrimp will cook in 2-3 minutes, while beef might take a bit longer depending on how thin you slice it.

How do I properly zest an orange?
Use a fine microplane or the small holes on a box grater. Wash and dry the orange first. Gently rub the orange against the grater, turning it as you go, to remove only the bright orange outer layer. Avoid the white pith underneath—it’s very bitter. You’ll know you’re doing it right when you see the citrus oils spraying into the air and smell that incredible fragrance.