If you’re craving a dish that’s bursting with vibrant flavors and packed with wholesome ingredients, this Orange Chicken and Vegetable Stir Fry Recipe is an absolute winner. It harmoniously blends tender, juicy chicken thighs with crisp-tender broccoli, asparagus, and carrots, all coated in a glossy, tangy orange sauce that’s both sweet and savory. Every bite offers a delightful contrast of textures and freshness, making it a fantastic weeknight dinner that feels special without being complicated. Trust me, once you try this recipe, it will quickly become a staple in your meal rotation.
Ingredients You’ll Need
This recipe keeps things simple but purposeful, relying on fresh and accessible ingredients that each play an essential role. From the vibrant vegetables that bring color and crunch, to the flavorful chicken and zesty orange sauce, every component contributes to the magic of this stir fry.
- 1 1/2 Tbsp cooking oil: I prefer extra light olive oil for its mild flavor and high smoke point, perfect for stir-frying.
- 1 small onion (finely diced): Adds a subtle sweetness and depth in the sauté base.
- 1 lb to 1 1/4 lb chicken thighs: Trimmed and cut into 1-inch pieces for tender, juicy bites.
- 5-6 cups broccoli florets: From one large head, providing vibrant green color and a satisfying crunch.
- 1 bunch asparagus spears: Trimmed and cut into 1-inch pieces, introducing a fresh, slightly grassy note.
- 1 large carrot: Sliced into matchsticks for sweetness and bright orange contrast.
- 1/4 cup cold water: Helps to dissolve the cornstarch and balance the sauce consistency.
- 1/2 Tbsp corn starch: Acts as a thickening agent, giving the sauce its perfect glossy finish.
- 1/2 Tbsp grated orange zest: Adds fragrant citrus oils that intensify the bright orange flavor.
- 1/2 cup freshly squeezed orange juice: The foundation of the sauce with natural sweetness and acidity.
- 4 Tbsp soy sauce: Provides umami depth and saltiness to balance the citrus.
- 2 tsp sesame oil: Adds a toasty aroma that’s signature to many stir-fry dishes.
- 1 Tbsp fresh ginger (grated): Brings a spicy warmth and freshness that’s irresistible.
- 3 garlic cloves (finely minced): Infuses the sauce with a savory punch.
- 2 Tbsp honey: Delivers natural sweetness to perfectly balance the tangy and savory notes.
- Toasted sesame seeds: Give a nutty crunch as a final garnish, toasted for about 2 minutes over medium heat.
- 6 cups hot cooked white rice: The ideal bed for soaking up all the delicious sauce (about 2 cups dry rice).
How to Make Orange Chicken and Vegetable Stir Fry Recipe
Step 1: Prepare the Marinade
Begin by whisking together the cold water and cornstarch until smooth. Then add the rest of your marinade ingredients: the grated orange zest, freshly squeezed orange juice, soy sauce, sesame oil, grated ginger, minced garlic, and honey. This vibrant sauce mixture will become the heart of the dish, giving it that signature orange flavor that’s both sweet and slightly tangy.
Step 2: Marinate the Chicken
Pour about one-quarter of the marinade over the cut chicken thighs and stir to coat every piece. Let the chicken soak up those flavors for 15 to 30 minutes — this step is important because it tenderizes the chicken and infuses it with the delicious orange and ginger notes that make this stir fry so special.
Step 3: Steam the Vegetables
Heat your wok or a heavy-bottomed sauté pan over high heat and pour in 1/2 cup of water. Once boiling, add the broccoli florets, carrot matchsticks, and asparagus pieces. Cover the pan and steam cook the vegetables for 2 minutes, just until they’re crisp-tender and beautifully bright in color. This quick steam preserves their vibrant crunch and nutrients, creating a fresh contrast to the tender chicken.
Step 4: Sauté Onions
Remove the steamed vegetables to a bowl and rinse out your pan. Heat it again over high heat and add the cooking oil. Toss in the finely diced onion and sauté for about 1 minute, stirring constantly until they become fragrant and just start to soften. This quick sauté releases the onion’s natural sweetness, enhancing the overall flavor base of the stir fry.
Step 5: Cook the Chicken and Finish the Stir Fry
Place the marinated chicken in the pan in a single layer. Let it cook untouched for 2 minutes so it browns nicely on one side, then stir and brown the other side. When the chicken is nearly cooked through, pour in the reserved marinade and let everything simmer together for about 3 minutes until the sauce thickens and becomes glossy. Finally, stir the steamed vegetables back in and cook for an additional minute to marry all the flavors. Sprinkle toasted sesame seeds on top and your stir fry is ready to be enjoyed!
How to Serve Orange Chicken and Vegetable Stir Fry Recipe
Garnishes
A sprinkle of toasted sesame seeds is classic and adds a wonderful nutty aroma and crunch. For an extra pop of color and freshness, try adding thinly sliced green onions or a few sprigs of fresh cilantro. These little touches elevate the dish visually and add layers of flavor that your guests will love.
Side Dishes
This stir fry pairs perfectly with steamed jasmine or basmati rice, which soaks up the flavorful orange sauce beautifully. If you want to add more variety, a light cucumber salad or even some simple fried rice would complement the meal wonderfully. For something gluten-free, try serving with quinoa or cauliflower rice.
Creative Ways to Present
For a fun twist, serve this dish over crispy lettuce cups to transform it into a refreshing hand-held meal. Alternatively, you can turn it into a vibrant noodle bowl by tossing the stir fry with cooked soba or rice noodles. Either way, you’ll present your Orange Chicken and Vegetable Stir Fry Recipe in a way that impresses and delights.
Make Ahead and Storage
Storing Leftovers
Place any leftover stir fry in an airtight container and refrigerate for up to three days. The chicken will remain tender, and the vegetables retain much of their crunch if reheated gently.
Freezing
If you want to freeze leftovers, store the stir fry and sauce separately from the rice for best texture results. Use freezer-safe containers and consume within two months for optimal flavor and freshness.
Reheating
Reheat the stir fry gently in a skillet over medium heat to avoid overcooking the vegetables. If the sauce has thickened too much, add a splash of water or broth to loosen it up. The rice can be reheated in the microwave or steamed briefly on the stove.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but it tends to be leaner and may dry out slightly faster than thighs, so be careful not to overcook it. Marinating as suggested helps keep the chicken tender and flavorful.
Is this recipe gluten-free?
To make this Orange Chicken and Vegetable Stir Fry Recipe gluten-free, substitute soy sauce with tamari or another gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.
Can I add other vegetables?
Yes! Feel free to customize with your favorites like snap peas, bell peppers, or mushrooms. Just adjust steaming times if needed so all veggies retain a nice crisp-tender texture.
How spicy is this dish?
This recipe is mild and focuses on sweet and tangy flavors, but you can easily add a kick by tossing in red pepper flakes or fresh sliced chili during cooking.
Can I prepare parts of this recipe in advance?
For sure! You can marinate the chicken up to 24 hours ahead for deeper flavor. Vegetables can be pre-cut and stored in the fridge. Just keep the cooking steps fresh for the best texture and flavor.
Final Thoughts
This Orange Chicken and Vegetable Stir Fry Recipe is a vibrant, flavorful, and satisfying meal that feels like a special treat but comes together quickly with simple ingredients. It’s perfect for busy weeknights or casual dinner parties, and the bright citrusy sauce paired with tender chicken and crunchy veggies is sure to become a household favorite. Give it a try and watch how quickly it disappears from the dinner table!
Print
Orange Chicken and Vegetable Stir Fry Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and flavorful Orange Chicken and Vegetable Stir Fry featuring tender chicken thighs cooked with fresh broccoli, asparagus, and carrots in a tangy orange-soy sauce, all served over hot white rice. This quick and healthy stir fry balances citrusy sweetness with savory soy and aromatic ginger and garlic for a satisfying meal perfect for weeknights.
Ingredients
Marinade
- 1/4 cup cold water
- 1/2 Tbsp cornstarch
- 1/2 Tbsp grated orange zest (from 1/2 orange)
- 1/2 cup freshly squeezed orange juice (from the same orange)
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 Tbsp fresh ginger, grated
- 3 garlic cloves, finely minced
- 2 Tbsp honey
Main Ingredients
- 1 1/2 Tbsp cooking oil (extra light olive oil recommended)
- 1 small onion, finely diced
- 1 to 1 1/4 lb chicken thighs, trimmed and cut into 1″ pieces
- 5–6 cups broccoli florets (from 1 large head)
- 1 bunch asparagus spears, bases trimmed and cut into 1″ pieces
- 1 large carrot, sliced into matchsticks
- Toasted sesame seeds (toasted on medium heat for 2 minutes, tossing frequently)
- 6 cups hot cooked white rice (from 2 cups dry rice)
Instructions
- Prepare Marinade: In a bowl, whisk together 1/4 cup cold water and 1/2 Tbsp cornstarch until smooth. Add grated orange zest, freshly squeezed orange juice, soy sauce, sesame oil, grated fresh ginger, minced garlic, and honey. Whisk thoroughly to combine the marinade ingredients.
- Marinate Chicken: Add one quarter of the marinade to the chicken thigh pieces, stirring to coat well. Let the chicken marinate for 15-30 minutes to absorb the flavors while you prepare the vegetables.
- Steam Vegetables: Heat a large wok or heavy-bottomed sauté pan over high heat. Add 1/2 cup water and bring it to a boil. Add broccoli florets, carrot matchsticks, and asparagus pieces, cover the pan, and steam for 2 minutes until the vegetables are crisp-tender and bright green. Remove the steamed vegetables to a bowl and rinse and dry the pan thoroughly.
- Sauté Onions: Reheat the pan over high heat and add 1 1/2 Tbsp cooking oil. Add the diced onion and sauté for 1 minute, stirring constantly to soften and develop flavor.
- Cook Chicken: Spread the marinated chicken pieces in a single layer in the hot pan. Let them cook undisturbed for 2 minutes to brown on one side, then stir to brown the other side. When the chicken is nearly cooked through, pour in the reserved marinade and simmer for 3 minutes until the sauce thickens.
- Combine and Finish: Stir the steamed vegetables back into the pan with the chicken. Cook together for another minute to blend the flavors and ensure the chicken is fully cooked. Sprinkle toasted sesame seeds over the top.
- Serve: Serve the orange chicken and vegetable stir fry hot over freshly cooked white rice for a complete meal.
Notes
- For best results, use chicken thighs as they remain tender and juicy compared to breast meat.
- To toast sesame seeds, heat them in a dry pan over medium heat for about 2 minutes, stirring frequently to avoid burning.
- The vegetables should be crisp-tender to maintain their vibrant color and texture—avoid overcooking during steaming.
- Adjust honey quantity if you prefer a sweeter or less sweet version of the sauce.
- This stir fry can be customized with other vegetables like bell peppers or snap peas if desired.
- Use low-sodium soy sauce to reduce the sodium content if preferred.
