Marinated Orange Stir Fry Chicken
Bring vibrant, zesty flavors to your dinner table with this Marinated Orange Stir Fry Chicken! This quick and easy recipe combines succulent strips of chicken marinated in fresh orange juice, soy sauce, honey, garlic, and ginger for a tangy, sweet-and-savory kick. Stir-fried alongside a colorful medley of crisp broccoli, red bell peppers, and carrots, this dish delivers a delightful balance of textures and nutrition. Topped with green onions and optional sesame seeds for added flair, it’s perfect over a bed of fluffy rice for a wholesome, restaurant-quality meal ready in just 35 minutes. Perfect for busy weeknights or flavorful family dinners, this stir-fry is a crowd-pleasing favorite loaded with freshness and bold citrusy aromas!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 cup Fresh orange juice
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 teaspoon Sesame oil
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 1.5 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 2 stalks Green onion
- 1 tablespoon Sesame seeds (optional)
- 3 cups Cooked rice (for serving)
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, whisk together the orange juice, soy sauce, honey, sesame oil, minced garlic, grated ginger, and cornstarch. Pour this marinade over the chicken, tossing to ensure it's fully coated. Cover and let it marinate in the refrigerator for 20-30 minutes.
While the chicken marinates, prepare the vegetables. Dice the red bell pepper into bite-sized pieces, chop the broccoli florets, thinly slice the carrot, and cut the green onions into small pieces.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Remove the chicken from the marinade, reserving the remaining liquid, and add the chicken strips to the skillet. Cook for 4-5 minutes, or until the chicken is golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell pepper, broccoli, and carrots. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the chicken to the skillet and pour in the reserved marinade. Bring the mixture to a simmer, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.
Remove the skillet from heat and stir in the green onions.
Serve the stir-fry over cooked rice and garnish with sesame seeds, if desired.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 58.2 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
