ORANGE CHICKEN STIR-FRY

The most incredible Orange Chicken Stir Fry with pan seared, bite-sized chicken, mangetout, baby corn, fine beans and a delicious sweet and savory sauce served over rice.

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, orange juice, and toasted sesame oil! This recipe takes 20 minutes to make and will wow your family with it’s amazing flavor!

If you are looking for quick and easy weeknight dinners, and I mean, who isn’t? Stir fry dinners are the way to go. You get your protein, your veggies, your everrrything in one skillet and less than 2o minutes later, the fam is at the table eating a great dinner.

This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well. I like to start with the chicken when I’m making a stir fry because as they brown, they create a layer of flavor in the skillet. When the veggies get added, the pick up some of that flavor and then develop their own. It’s these layers that give so much depth to this easy recipe. And then it’s time for the sauce…

I feel like the sauce can be often overlooked when making stir fry. It’s really what gives the dish so much flavor and pulls the entire meal together. The sauce I used for this stir fry is what makes it the best chicken stir fry recipe.

It’s a combination of these simple ingredients:

Honey – for a touch of sweetness which makes this chicken stir fry universally loved by adults and kids alike.

Toasted Sesame Oil – gives this dish some Asian flair. The oil is very strong so you don’t want to go crazy here.

orange juice – the key ingredient in this recipe for that tangy sweet citric flavor.

Corn Starch & Water – creates thickness in the sauce when brought to a boil at the end.

Dried Red chilli – completely optional but adds great flavor and a bit of a kick to the dish.

Each ingredient plays a crucial role in the stir fry sauce so you really don’t want to leave anything out.

What Kind of Vegetables Do You Put In Stir Fry?

I used one of my fav options of a ready mix vegetable box from Spinneys. you can see in the pic below. You can use virtually any vegetable in a stir fry including snow peas, green beans, mushroom, onions, sugar snap peas, and green onions.

Ingredients

750 gms chicken breast

Kosher salt

1 tablespoon cornstarch

3 oranges

3 tablespoons rice vinegar

3 tablespoons honey

3 tablespoons ketchup

1 teaspoon toasted sesame oil

1 box of mix veggies….I got money from Spinneys Dubai….MANGETOUT, BABY CORN, FINE BEANS.

3 tablespoons vegetable oil

1/3 cup dried chiles (about 24)

3 cloves garlic, minced

1 tablespoon minced peeled ginger

bunch of fresh basil

1 tablespoon sesame seeds

Cooked white rice, for serving

Directions

Season the CHICKEN with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine.

Heat a large nonstick skillet or wok over high heat; add the vegetable oil. Add the chicken and get a nice sear (until lightly browned). Add the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the orange juice mixture and bring to a simmer.. Add the veggies and toss to combine . Cook, stirring, until chicken is cooked and sauce is slightly thickened…about 20 minutes.

Sprinkle with the sesame seeds and serve with rice.

NOTES:

CHICKEN BREAST WHEN CUBED AND COOKED ON HIGH FLAME ON WOKS FOR STIR FRY, DOES’NT TAKE TOO MUCH TIME TO COOK THROUGH. YOU WANT YOUR MEAT TO BE JUICY AND TENDER AND NOT OVER COOKED AND RUBBERY. THIS WAS A GREAT TIP I LEARNED IN CULINARY SCHOOL.