Description
Experience the authentic taste of your favorite Chinese takeout right at home with this incredible Orange Chicken Stir-Fry.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- 1 cup fresh orange juice (about 2 oranges)
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup packed light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Zest of 1 large orange
- Garnish: Sesame seeds and sliced green onions
Instructions
- In a medium bowl, toss the chicken pieces with 1/4 cup cornstarch, salt, and pepper until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches if necessary, cook the chicken until golden brown and cooked through (about 5-7 minutes). Remove chicken and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the grated ginger and minced garlic, stirring for about 30 seconds until fragrant.
- In a small bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using). Pour the sauce mixture into the skillet. Bring to a simmer.
- Stir the cornstarch slurry and pour it into the simmering sauce, stirring constantly until the sauce thickens enough to coat the back of a spoon (about 1 minute).
- Remove the skillet from the heat. Stir in the orange zest. Taste and adjust sweetness or tanginess if desired.
- Return the cooked chicken to the skillet and toss gently until every piece is thoroughly coated in the orange glaze.
- Serve immediately over steamed white or brown rice, garnished generously with sesame seeds and sliced green onions.
Notes
- For extra crispy chicken, you can lightly dredge the coated chicken in an egg wash before dusting with cornstarch, or briefly fry the chicken in slightly more oil until very crisp.
- To boost the smoky flavor common in takeout, you can briefly toss the cooked chicken in a very hot wok before adding the sauce back in.
- If you prefer a less sweet sauce, reduce the brown sugar to 3 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entrée
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 4 oz chicken + sauce)
- Calories: 420
- Sugar: 30g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
