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
Scale
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.
