Orange Sesame Chicken and Vegetable Stir Fry
Brighten up your dinner routine with this vibrant and flavorful Orange Sesame Chicken and Vegetable Stir Fry, a restaurant-quality dish you can whip up in just 30 minutes! Tender, golden-brown chicken thighs are paired with a colorful medley of crisp-tender broccoli, bell peppers, and carrots, all tossed in a mouthwatering homemade orange sesame sauce. Infused with fresh garlic and ginger, and lightly sweetened with honey, this zesty stir fry is bursting with balanced flavors and a hint of citrus elegance. Served over fluffy white or brown rice and topped with green onions and toasted sesame seeds, this easy, one-pan recipe is perfect for busy weeknights or as a healthy, crowd-pleasing meal. Packed with protein, vegetables, and bold Asian-inspired flavors, it’s a delightful twist on classic takeout right from your own kitchen.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 0.5 cup orange juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves minced garlic
- 1 tsp minced fresh ginger
- 2 cups broccoli florets
- 1 cup sliced bell pepper (red or yellow)
- 1 cup sliced carrots
- 1 cup sliced green onions
- 1 tbsp sesame seeds
- 4 cups cooked white or brown rice
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Toss with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the cooked chicken and set aside.
In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to create the sauce. Set aside.
In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Stir fry the broccoli, bell pepper, and carrots for 4-5 minutes, until crisp-tender.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove the skillet from heat and stir in the sliced green onions and sesame seeds.
Serve the orange sesame chicken and vegetable stir fry over cooked rice. Enjoy!
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 49.9 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 479 mg | 37% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3329 mg | 71% | |
*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.
