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Orange Chicken Stir-Fry Recipe

Chinese · Main course · 25 min total

A quick and easy stir-fry featuring tender chicken pieces in a tangy, sweet orange sauce with fresh vegetables. Perfect for a weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup orange juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 tablespoon orange zest

Instructions

1. In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, and orange zest. Set aside.
2. In another small bowl, mix cornstarch and water to make a slurry. Set aside.
3. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
4. Add remaining 1 tablespoon vegetable oil to the wok. Add garlic and ginger, stir for 30 seconds. Add bell pepper and broccoli, stir-fry for 2-3 minutes until crisp-tender.
5. Return chicken to the wok. Pour in the orange sauce and bring to a simmer. Stir in the cornstarch slurry and cook until sauce thickens, about 1 minute.
6. Remove from heat. Stir in sesame oil and green onions. Serve immediately over rice.

Tips

• For extra flavor, marinate chicken in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10 minutes before cooking.
• Substitute chicken with tofu or shrimp for variation.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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