Orange Sesame Chicken Vegetable Stir Fry
Bursting with vibrant flavors and wholesome ingredients, this Orange Sesame Chicken Vegetable Stir Fry is a quick and satisfying dinner solution that the whole family will love. Tender, golden-brown chicken is paired with crisp-tender broccoli, carrots, and bell peppers, then tossed in a tangy-sweet orange soy glaze infused with fresh ginger and garlic. Toasted sesame seeds and scallion garnish add the perfect finishing touch to this dish, which comes together in just 30 minutes. Serve it over fluffy rice or noodles for an easy, restaurant-quality meal packed with protein, colorful vegetables, and bold citrusy notes. Perfect for busy weeknights or meal prep, this stir fry is equal parts healthy and delicious!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts, sliced thinly
- 2 tablespoons Cornstarch
- 3 tablespoons Cooking oil (vegetable or sesame oil)
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, sliced into strips
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 0.25 cup Fresh orange juice
- 1 teaspoon Orange zest
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Sesame seeds, toasted
- 2 stalks Scallions, sliced (for garnish)
- 2 cups Cooked rice or noodles (optional, for serving)
Instructions
In a medium bowl, toss the sliced chicken with cornstarch until evenly coated. Set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes, flipping halfway, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Add the broccoli florets, sliced carrot, and red bell pepper. Stir-fry the vegetables for 4-5 minutes, until they are crisp-tender.
Create a small well in the center of the skillet and add the minced garlic and grated ginger. Stir for 30 seconds until fragrant, then combine with the vegetables.
In a small bowl, whisk together soy sauce, orange juice, orange zest, honey, rice vinegar, and toasted sesame oil to create the sauce.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Toss everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Sprinkle the stir-fry with toasted sesame seeds and sliced scallions. Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 55.4 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2469 mg | 53% | |
*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.
