Orange Stir Fried Chicken
Elevate your weeknight dinner game with this vibrant and flavorful Orange Stir Fried Chicken! Featuring tender bites of chicken tossed in a glossy, citrus-infused sauce made with freshly squeezed orange juice, soy sauce, honey, and a hint of ginger, this recipe brings bold and tangy flavors right to your table. A quick cornstarch slurry thickens the sauce to perfection, creating a rich coating that clings to every bite. Optional add-ins like steamed broccoli and a sprinkle of red chili flakes add a customizable touch, while green onions and sesame seeds provide the perfect garnish. Ready in just 30 minutes, this easy stir-fry pairs beautifully with steamed rice or noodles, making it a quick and satisfying meal for busy nights. Taste the harmony of sweet, savory, and zesty in every bite!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup orange juice (freshly squeezed)
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp cornstarch
- 3 tbsp water
- 1 tbsp orange zest
- 3 cloves garlic (minced)
- 1 tsp ginger (minced)
- 2 tbsp vegetable oil
- 2 stalks green onions (sliced)
- 1 tsp sesame seeds (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red chili flakes (optional)
- 1 cup broccoli florets (optional, steamed)
Instructions
Cut the boneless, skinless chicken breast into bite-sized pieces and season with salt and black pepper.
In a small bowl, mix together the orange juice, soy sauce, honey, orange zest, and red chili flakes (if using).
In a separate small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and stir-fry for 4-5 minutes, or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Stir-fry for 30 seconds or until fragrant.
Pour the orange juice mixture into the skillet, stirring to combine and bring it to a gentle simmer.
Slowly stir in the cornstarch slurry, cooking for 1-2 minutes until the sauce thickens.
Return the cooked chicken to the skillet, tossing in the sauce to coat evenly. If using, stir in the steamed broccoli florets.
Garnish with sliced green onions and sesame seeds before serving.
Serve warm over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 58.9 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 254 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2567 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.
