Spicy Orange Chicken Stir Fry
Bring bold flavors and vibrant colors to your weeknight dinner table with this Spicy Orange Chicken Stir Fry – a quick and easy recipe that's both sweet and zesty with a kick of heat. Tender strips of chicken are lightly coated in cornstarch for a crisp, golden sear, then tossed with a medley of fresh vegetables like red bell peppers, broccoli, and carrots for a nutrient-packed bite. The star of the dish is the tangy, homemade orange sauce, made with fresh orange juice, soy sauce, honey, and a touch of sriracha, perfectly marrying sweet, savory, and spicy notes. Ready in just 35 minutes, this stir fry is ideal for busy nights and can be served over fluffy rice or noodles for a satisfying meal. Garnish with green onions and sesame seeds for a restaurant-quality finish! Whether you're craving an Asian-inspired dinner or looking to spice up your meal rotation, this dish is a must-try.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 0.5 cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1.5 tablespoons rice vinegar
- 1 tablespoon sriracha
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional, for garnish)
- 4 servings cooked rice or noodles
Instructions
Slice the chicken breast into thin, bite-sized strips and transfer to a mixing bowl.
Sprinkle the cornstarch over the chicken and toss until the chicken pieces are evenly coated. Set aside.
In a small bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, sriracha, minced garlic, and minced ginger to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the chicken to the pan in a single layer and stir fry for 4-5 minutes, or until the chicken is golden and cooked through. Remove the chicken and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the red bell pepper, broccoli florets, and julienned carrot. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the pan with the vegetables.
Pour the prepared orange sauce over the chicken and vegetables. Stir well, allowing the sauce to thicken and coat the stir fry evenly (about 2-3 minutes).
Remove the pan from heat and top with sliced green onions and sesame seeds, if desired.
Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 59.9 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2450 mg | 52% | |
*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.
