Orange Chicken Stir Fry
Brighten up your dinner routine with this vibrant Orange Chicken Stir Fry, a quick and wholesome meal bursting with fresh citrus flavor and colorful veggies. Tender chicken breast is marinated in soy sauce and cornstarch for a silky texture, then sautéed to golden perfection. A tangy-sweet orange sauce made with freshly squeezed orange juice, honey, and zesty ginger coats every bite of crisp broccoli, bell peppers, and carrots. Ready in just 30 minutes, this easy stir fry is perfect for weeknights and pairs beautifully with steamed rice or noodles. Garnished with green onions and sesame seeds, it's a delightful balance of sweet, savory, and nutritious—perfect for satisfying your takeout cravings at home.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 cup orange juice
- 1 tsp orange zest
- 3 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic
- 1 tsp ginger
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper
- 1 carrot
- 2 green onion
- 1 tsp sesame seeds
Instructions
Cut the chicken breast into bite-sized pieces and toss with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Set aside to marinate for 10 minutes.
In a small bowl, whisk together the orange juice, orange zest, honey, rice vinegar, and 1 tablespoon of soy sauce. Set aside.
Mince the garlic and grate the ginger.
Slice the red bell pepper and carrot into thin strips, chop the broccoli into bite-sized florets, and thinly slice the green onion.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until golden and cooked through. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic and ginger, cooking for 30 seconds until fragrant.
Toss in the broccoli, red bell pepper, and carrot, stirring frequently for 5-6 minutes, until the vegetables are tender-crisp.
Return the chicken to the skillet and pour in the orange sauce. Stir to coat the chicken and vegetables evenly. Cook for 2-3 minutes until the sauce thickens slightly.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 80.6 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2384 mg | 51% | |
*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.
