Orange Chicken and Vegetable Stir Fry

This easy Orange Chicken and Vegetable Stir Fry combines tender chicken thighs, vibrant vegetables like broccoli, carrots, and asparagus, and a flavorful orange marinade. The dish is quick to make, with a rich, tangy sauce made from fresh orange juice, soy sauce, ginger, and honey, perfect for a weeknight dinner. Serve it over hot rice for a complete meal. This recipe offers a healthy, homemade alternative to takeout and is great for anyone craving a delicious stir fry with balanced flavors. It’s also customizable with different vegetables or protein options, making it a versatile addition to your recipe collection.

Ingredients

Stir-Fry Ingredients:

• 1 ½ Tbsp cooking oil (e.g., extra light olive oil)
• 1 small onion, finely diced
• 1 to 1 ¼ lbs chicken thighs, trimmed and cut into 1-inch pieces
• 5–6 cups broccoli florets (from 1 large head of broccoli)
• 1 bunch asparagus spears, bases trimmed and cut into 1-inch pieces
• 1 large carrot, sliced into matchsticks

Marinade Ingredients:

• ¼ cup cold water
• ½ Tbsp cornstarch
• ½ Tbsp grated orange zest (from ½ orange)
• ½ 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

Serving/Garnish:

• Toasted sesame seeds (toasted over medium heat for 2 minutes, tossing frequently)
• 6 cups hot cooked white rice (approximately 2 cups dry rice)

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Instructions

Prepare the Marinade

1. In a mixing bowl, whisk together ¼ cup cold water and ½ Tbsp cornstarch until smooth.
2. Add the orange zest, orange juice, soy sauce, sesame oil, grated ginger, minced garlic, and honey. Whisk until combined.
3. Take ¼ of the marinade and pour it over the chicken pieces. Stir to coat and let marinate for 15–30 minutes while you prepare the vegetables.

Steam the Vegetables

4. Heat a large wok or heavy-bottomed sauté pan over high heat. Add ½ cup water and bring to a boil.
5. Add the broccoli, carrot, and asparagus. Cover and steam for 2 minutes, until the vegetables are crisp-tender and bright green.
6. Transfer the vegetables to a bowl and rinse and dry the pan.

Cook the Stir-Fry

7. Return the pan to high heat and add 1 ½ Tbsp oil. Add the diced onion and sauté for 1 minute, stirring constantly.
8. Add the marinated chicken to the hot pan in a single layer. Let it cook undisturbed for 2 minutes to develop a golden crust, then stir and cook the other side.
9. Once the chicken is nearly cooked, pour in the reserved marinade. Simmer for 3 minutes, or until the sauce thickens.
10. Add the steamed vegetables to the pan and stir to combine. Cook for another minute until everything is heated through and the chicken is fully cooked.

Serve

11. Sprinkle with toasted sesame seeds and serve hot over cooked white rice.

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Why You’ll Love This Recipe

• Quick and Easy: A wholesome meal ready in under an hour.
• Nutritious: Packed with protein and a variety of fresh vegetables.
• Zesty Flavor: The fresh orange marinade adds a bright, tangy taste.
• Customizable: Adaptable with different vegetables or proteins.

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Tips

• Even Cooking: Cut vegetables and chicken into uniform pieces for consistent cooking.
• Steam Quickly: Avoid over-steaming the vegetables to maintain their crisp texture.
• Marinade Time: For deeper flavor, marinate the chicken longer if possible.
• Pan Maintenance: Wipe the pan dry after steaming to prevent excess moisture.

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Variations and Substitutions

• Protein Swap: Use shrimp, tofu, or beef instead of chicken.
• Vegetables: Substitute with snap peas, bell peppers, or zucchini based on preference.
• Sauce Adjustments: Add a pinch of chili flakes for a spicy kick or more honey for sweetness.
• Low-Sodium: Use low-sodium soy sauce to reduce salt content.

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FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breasts work well, but they may cook faster. Adjust cooking time accordingly.

Q: How long can leftovers be stored?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I use store-bought orange juice?
A: Freshly squeezed orange juice is recommended for the best flavor, but store-bought can be used if necessary.

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Serving and Suggestions

• Serve over jasmine rice, brown rice, or quinoa for a healthier twist.
• Pair with egg rolls or a light soup for a complete meal.
• Garnish with additional orange zest or fresh herbs for an extra pop of flavor.