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
Scale
- 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