Description
This Orange Chicken Stir Fry is a quick and delicious dish featuring tender chicken, vibrant vegetables, and a sweet-tangy orange sauce. Ideal for busy weeknights, it’s nutritious and easy to prepare, served over rice or noodles for a satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup orange juice (freshly squeezed is best)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a mixing bowl, coat the chicken pieces with cornstarch.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook for 5-7 minutes until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Once hot, add the sliced red and green bell peppers, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
- Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, and sesame oil.
- Pour the sauce over the vegetables in the skillet and let it simmer for 2-3 minutes to thicken slightly.
- Add the cooked chicken back into the skillet with the vegetables and sauce.
- Toss to combine and heat through for about 2 minutes.
- Sprinkle chopped green onions and sesame seeds over the stir fry.
- Serve hot over cooked rice or noodles, garnished with additional sesame seeds or fresh cilantro if desired.
Notes
- Feel free to add more vegetables like carrots, zucchini, or baby corn for extra color and nutrition.
- For a spicier version, add red pepper flakes or sliced jalapeños during the vegetable cooking step.
- To thicken the sauce further, mix an additional teaspoon of cornstarch with a tablespoon of water and stir it into the sauce while simmering.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes