Orange Chicken and Vegetable Stir Fry

Name: Orange Chicken and Vegetable Stir Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 1/2 Tbsp cooking oil; 1 small onion; 1 lb to 1 1/4 lb chicken thighs; 5-6 cups broccoli florets; 1 bunch asparagus spears; 1 large carrot; 1/4 cup cold water; 1/2 Tbsp corn starch; 1/2 Tbsp grated orange zest; 1/2 cup freshly squeezed orange juice; 4 Tbsp soy sauce; 2 tsp sesame oil; 1 Tbsp fresh ginger; 3 garlic cloves; 2 Tbsp honey; toasted sesame seeds; 6 cups of hot cooked white rice

User Reviews

4.9

78 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
6
Course
Main Course
Cuisine
Asian, American

Orange Chicken and Vegetable Stir Fry

Colin Brown

Report

This chicken and veggie stir-fry satisfies even the biggest craving for takeout. It's also really easy and quick to make. This stir fry is packed with broccoli, asparagus and plenty of juicy chicken. You can use light or dark meat chicken for this, but I prefer chicken thigh meat which is more flavorful and tender.

Share:

I Made This!

58 people made this

Print

16 people printed this

Save this

46 people saved this

Ingredients

Servings

Stir-Fry Ingredients:

1 1/2 Tbsp cooking oil I used extra light olive oil
1 small onion finely diced
1 lb to 1 1/4 lb chicken thighs trimmed and cut into 1" pieces
5-6 cups broccoli florets from 1 large head of broccoli
1 bunch asparagus spears bases trimmed and cut into 1" pieces
1 large carrot sliced into matchsticks

Marinade Ingredients:

1/4 cup cold water
1/2 Tbsp corn starch
1/2 Tbsp grated orange zest 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

Serving/Garnish:

toasted sesame seeds medium heat 2 minutes, tossing frequently
6 cups of hot cooked white rice = 2 cups dry rice

Add to Shopping List

Instructions

In a bowl, whisk together the 1/4 cup cold water and 1/2 Tbsp starch, then whisk in the rest of the Marinade Ingredients: 1/2 Tbsp orange zest, 1/2 cup fresh OJ, 4 Tbsp soy sauce, 2 tsp sesame oil, 1 Tbsp grated fresh ginger, 3 minced garlic cloves and 2 Tbsp honey.
Add 1/4 of your marinade to your prepared chicken thigh meat, stir and let it marinate while preparing the rest of your veggies (15-30 min).
Heat a large wok or heavy-bottomed saute pan over high heat. Add 1/2 cup water. As soon as it boils, add broccoli, carrot and asparagus. Cover and let it steam cook for 2 minutes over high heat until the veggies are crisp tender and bright green. Remove veggies to a bowl then rinse and dry your pan.
Again, heat the pan over high heat and stir in 1 1/2 Tbsp oil. Add diced onion and saute 1 minute, stirring constantly.
Add the marinated chicken to the hot skillet in a single layer. Let the chicken sit untouched for 2 minutes until browned, then stir to brown the other side. Once chicken is almost cooked, add the reserved marinade and simmer 3 minutes or until sauce thickens. Stir in the vegetables and continue to cook another minute. Chicken should be fully cooked. Sprinkle with toasted sesame seeds and serve over hot rice.