Orange Chicken and Vegetable Stir Fry
User Reviews
4.9
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
6
-
Course
Main Course
Orange Chicken and Vegetable Stir Fry
Description
This stir fry starts by marinating chicken pieces in a sauce containing fresh orange juice and zest, soy sauce, honey, grated ginger, garlic, sesame oil, and cornstarch, which adds slight thickness during cooking. Vegetables including broccoli, asparagus, carrots, and diced onion are steamed and sautéed to retain a crisp texture and vivid color.
Cooking the chicken in a hot pan creates a browned exterior before combining it with the vegetables and remaining marinade to produce a glossy, flavorful coating. Toasted sesame seeds added at the end contribute a nutty crunch. The stir fry is traditionally served over steamed white rice, which absorbs the sauce and rounds out the dish.
This recipe highlights fresh orange zest and juice for a bright, natural citrus flavor paired with the warming spice of ginger and garlic. Steaming the vegetables first ensures they are cooked just right, preserving their texture and nutrition.
For best results, peel ginger with a spoon to remove its skin easily and maintain its delicate flavor.
Ingredients
Stir-Fry Ingredients:
- 1 1/2 Tbsp neutral cooking oil I used extra light olive oil, generic cooking oil
- 1 onion finely diced, small
- 1 lb chicken thigh trimmed and cut into 1" pieces, up to 1 1/4 lb
- 5-6 cups broccoli from 1 large head of broccoli, florets
- 1 asparagus bases trimmed and cut into 1" pieces, bunch, spears
- 1 carrot sliced into matchsticks, large
Marinade Ingredients:
- 1/4 cup water cold
- 1/2 Tbsp corn starch
- 1/2 Tbsp orange zest zest from 1/2 orange, grated
- 1/2 cup orange juice from the same orange, freshly squeezed
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 Tbsp ginger grated, fresh
- 3 garlic finely minced, cloves
- 2 Tbsp honey
Serving/Garnish:
- sesame seeds medium heat 2 minutes, tossing frequently, toasted
- 6 cups white rice = 2 cups dry rice, hot, cooked
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.
Notes
- Peel fresh ginger using a spoon to easily remove the skin without wasting ginger.
User Reviews
Overall Rating
4.9
You'll Also Love
