This Thai Orange Chicken Stir Fry is bright, sticky, and quick. It pairs tangy orange with a light soy-honey glaze. The chicken stays tender and the vegetables keep a fresh crunch. You get citrus aroma, glossy sauce, and a warm, savory finish in under 30 minutes. For another easy chicken snack idea, try Parmesan Cloud Chicken Bombs for a different crispy bite.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving, including 1 cup cooked rice per serving)
- Calories per serving: 510 kcal
- Protein: 41 g
- Carbohydrates: 66 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 16 g
- Sodium: 530 mg
Why Make This Thai Orange Chicken Stir Fry
This dish comes together fast. It uses simple pantry ingredients with fresh veggies. The orange juice gives bright citrus notes. Honey adds sticky sweetness that clings to the chicken. The result is juicy chicken, crisp bell pepper, and tender broccoli in a glossy sauce. It smells sweet and tangy while cooking and looks colorful on the plate. It’s perfect for busy weeknights or a casual dinner with friends.
How to Make Thai Orange Chicken Stir Fry
You’ll marinate a quick sauce, brown the chicken, stir-fry the vegetables, then mix everything until the sauce thickens. The technique focuses on high heat and quick cooking to keep the chicken tender and the vegetables crisp. Use a wide pan or wok so ingredients cook evenly. Taste as you go and adjust sweetness or salt with a squeeze of lime or a splash of low-sodium soy sauce.
Ingredients:
- 1 lb chicken breast, sliced
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Cooked rice, for serving
Directions:
Step 1: Preparation
Pat the chicken dry and slice it thin across the grain. Mince the garlic. Cut the red bell pepper into strips and break the broccoli into bite-size florets. Measure the orange juice, soy sauce, honey, and cornstarch into a bowl.
Step 2: Mixing
In the bowl with the liquids, whisk together the orange juice, soy sauce, honey, and cornstarch until smooth. The cornstarch should dissolve and make the mixture slightly glossy. This will be your sauce that thickens quickly when heated.
Step 3: Cooking
Heat the vegetable oil in a pan over medium-high heat until shimmering. Add the sliced chicken in a single layer and cook until browned and nearly cooked through, about 4–5 minutes. Push the chicken to the side and add the garlic, bell pepper, and broccoli. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Step 4: Finishing
Pour the sauce mixture into the pan. Stir constantly as the sauce comes to a simmer. Cook for 1–2 minutes until the sauce thickens and coats the chicken and vegetables. Remove from heat and taste; add a pinch of salt, a squeeze of lime, or a dash of chili flakes if you like heat. Serve hot over cooked rice.
How to Serve Thai Orange Chicken Stir Fry
Serve this stir fry over steamed jasmine or basmati rice for a classic meal. For lower carbs, spoon it over cauliflower rice or cooked quinoa. Garnish with fresh cilantro, sliced green onions, or toasted sesame seeds for extra aroma and texture. A lime wedge brightens the flavors at the table. This dish works well for weeknight dinners, meal prep bowls, or casual dinner parties because it looks colorful and tastes lively.
How to Store Thai Orange Chicken Stir Fry
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave covered for 1–2 minutes until hot. Avoid overcooking to keep chicken tender.
Expert Tips for Perfect Thai Orange Chicken Stir Fry
- Slice chicken thin and uniform so it cooks evenly and stays tender.
- Use high heat and a roomy pan or wok for quick cooking and good browning.
- Cornstarch thickens fast—mix sauce well and add it to boiling liquid to avoid lumps.
- If the sauce is too thin, simmer it a minute longer. If it gets too thick, stir in a splash of water or orange juice.
- Use low-sodium soy sauce if you want more control of salt. Add salt at the end to taste.
- For more citrus aroma, add 1 teaspoon orange zest to the sauce.
- Add crushed red pepper or fresh chilies for heat. Toasted cashews or peanuts add a nice crunch.
Delicious Variations
- Spicy Orange: Add 1 teaspoon chili paste or 1/2 teaspoon crushed red pepper to the sauce.
- Sticky Orange Chicken Thighs: Swap chicken breast for boneless skinless thighs for juicier meat. Increase cook time by 1–2 minutes.
- Vegetarian Swap: Use firm tofu, pressed and cubed. Pan-fry until golden then follow the same steps.
- Nutty Orange: Stir in roasted cashews or peanuts at the end for texture.
- Extra Veg: Add sliced carrots, snap peas, or mushrooms for more color and fiber.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breast?
A: Yes. Boneless skinless thighs work well and stay juicy. Cut them to similar size and cook a minute or two longer if needed.
Q: How do I make the sauce less sweet?
A: Reduce the honey to 1 tablespoon or add more soy sauce or a squeeze of lime. You can also add a splash of rice vinegar for tang.
Q: What thickener can I use instead of cornstarch?
A: Use 1 tablespoon of arrowroot powder or 2 teaspoons of tapioca starch as a one-to-one substitute. Cook similarly until the sauce thickens.
Q: Can I use fresh oranges instead of orange juice?
A: Yes. Use about 1 large orange (juice and a little zest) to replace 1 cup of orange juice for fresher flavor. Strain seeds before mixing.
Q: Is this dish good for meal prep?
A: Yes. Store rice and stir-fry separately if possible. Reheat gently to keep chicken tender and vegetables from getting mushy.
Q: How do I reduce the sodium?
A: Use low-sodium soy sauce or tamari, and taste before adding extra salt. You can also use less soy sauce and a pinch of salt if needed.
Q: Can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce and confirm your cornstarch is fine (most are). Serve over gluten-free grains or cauliflower rice.
Conclusion
This Thai Orange Chicken Stir Fry is a quick, bright, and satisfying meal. It balances sweet orange, sticky honey, and savory soy for a glossy, aromatic dish the whole family will enjoy. The recipe is flexible—swap proteins, add vegetables, or dial up the heat. For a full, comparable version and extra ideas, check this detailed Thai Orange Chicken Recipe. Give it a try and enjoy the citrus-scented, savory-sweet dinner tonight!
Print
Thai Orange Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and sticky Thai Orange Chicken Stir Fry that combines tender chicken with fresh vegetables and a tangy orange-honey glaze, ready in under 30 minutes.
Ingredients
- 1 lb chicken breast, sliced
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Cooked rice, for serving
Instructions
- Pat the chicken dry and slice it thin across the grain. Mince the garlic. Cut the red bell pepper into strips and break the broccoli into bite-size florets. Measure the orange juice, soy sauce, honey, and cornstarch into a bowl.
- In the bowl with the liquids, whisk together the orange juice, soy sauce, honey, and cornstarch until smooth.
- Heat the vegetable oil in a pan over medium-high heat and add the sliced chicken. Cook until browned, about 4-5 minutes. Push the chicken to the side and add the garlic, bell pepper, and broccoli. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Pour the sauce mixture into the pan and stir constantly as the sauce thickens, about 1-2 minutes. Remove from heat and adjust seasoning as needed. Serve hot over cooked rice.
Notes
For lower carbs, serve over cauliflower rice or quinoa. Garnish with fresh cilantro or lime wedges for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 16g
- Sodium: 530mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 60mg
