Orange Chicken and Vegetable Stir Fry Recipe

Name: Orange Chicken and Vegetable Stir Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
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); 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; Toasted sesame seeds (medium heat 2 minutes, tossing frequently); 6 cups of hot cooked white rice (= 2 cups dry rice)

4.82 from 22 votes
64 comments

A plate of orange chicken and vegetable stir fry with a bowl of rice behind it

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This chicken and veggie stir-fry satisfies even the fiercest craving for takeout. Stir fry’s are a great choice for a busy weeknight. They are quick and easy to make and you can use a variety of veggies to keep things exciting. I suggest you prep all your veggies before you fire up the stove. Once your veggies are chopped, this takes less than 15 minutes to cook.

This stir fry is packed with broccoli, asparagus and plenty of juicy chicken. You can use light or dark meat for this, but I prefer chicken thigh meat which is more flavorful and tender. My son lovingly calls this “Panda.” My guys gobbled it up and asked for re-fills. I hope your family loves it too!

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)

Orange Chicken and Vegetable Stir Fry

How to Make Orange Chicken Broccoli stir fry:

1. 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.

Four photos of orange chicken sauces being mixed

Here’s a tip: Peel your ginger with a spoon. It comes off really easily!

Two photos of ginger being grated and one of it being whisked into the orange chicken sauce

2. 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).

Two photos of orange chicken sauce being poured into a bowl with chicken

3. 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.

Three photos one of cut up onions, broccoli, carrots and asparagus and two of the veggies in a pan

4. Again, heat the pan over high heat and stir in 1 1/2 Tbsp oil. Add diced onion and saute 1 minute, stirring constantly.

Orange Chicken and Vegetable Stir Fry-14

5. 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.

Three photos of orange chicken and vegetable stir fry being sautéed in a pan

Sprinkle with toasted sesame seeds and serve over hot rice.

Orange Chicken and Vegetable Stir Fry-2-2

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.