One Pan Orange Chicken Stir Fry

If you’re craving takeout but trying to eat a little healthier, this one pan orange chicken stir fry is about to be your new bestie. Made with fresh orange juice and savory chicken, it packs just as much flavor while leaving you feeling your best!

I wasn’t expecting to love this as much as I do, but wow is it delish! Even better than takeout, in my completely unbiased opinion. Tastes 10/10 and leaves you feeling 10/10. Win-win! Here’s what you’ll need and how to make it.

What You’ll Need

Equipment

• Wok or large frying pan
• Rice cooker optional

Ingredients

• Boneless skinless chicken thighs
• Vegetable oil: Has a neutral flavor and perfect for high heat sautéing.
• White onion
• Broccoli
• Yellow bell pepper: Can sub orange or red.
• Garlic
• Ginger
• Oranges
• Soy sauce: I use reduced sodium.
• Light brown sugar: Or honey.
• Rice vinegar
• Red pepper flakes
• Corn starch
• Green onion + sesame seeds: Optional, to garnish.
• White rice: To serve.

How To Make It

1. Cook the chicken: Heat wok on high heat and add the oil. Once oil is hot, add the chicken, salt, and pepper, and fry until fully cooked. Remove from pan and set aside.
2. Cook the veg: Add onion, broccoli, and bell pepper to the same pan with another pinch of salt and fry until softened (~5 min). Add the minced garlic halfway through.
3. Make the sauce: While veggies are cooking, whisk together fresh orange juice (I chop my oranges up and use a lemon squeezer), zest, soy sauce, garlic, ginger, brown sugar, rice vinegar, and red pepper flakes. Mix corn starch with cold water to make a slurry to thicken the sauce.
4. Add it all together: Pour sauce and corn starch slurry over the veggies, stirring until it thickens. Stir in the cooked chicken. Serve over white rice and top with green onion and sesame seeds!

Tips

• Rice: Get your rice cooking before prep so it’s ready to go!
• Veggies: Try to cut your veggies about the same size so everything cooks evenly. This recipe is also great to use up leftover veggies hanging around in your fridge or freezer.
• Low carb: Serve over cauliflower rice instead.

FAQs

• Can I make this gluten free?: Yes! This orange chicken stir fry can easily be made gluten free by swapping the soy sauce for tamari or coconut aminos.
• Is this recipe dairy free?: Yep, this recipe is naturally dairy free.
• Can I use chicken breast instead of thighs?: Absolutely – chicken breast is just less forgiving if overcooked. Thighs stay juicier and more flavorful.
• Is it spicy?: It has a mild kick from the red pepper flakes, but you can add less or leave out if needed.

To Store

Once cooled, store leftovers in an airtight container in the fridge up to 4 days.

You’ll Also Love

• Easy cauliflower fried rice with chicken
• 20 min pineapple chicken stir fry
• Easy ground beef and broccoli
• Chicken and broccoli lo mein
• Orange chicken meatballs

Lastly, be sure to leave a rating and review down below if you try this one pan orange chicken stir fry! And don’t forget to tag me on IG – always love to hear from you and see what you’re cooking up. ♡ Enjoy!

One Pan Orange Chicken Stir Fry

5 from 2 votes

Made with fresh orange juice and savory chicken, this packs just as much flavor as takeout while leaving you feeling your best!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Asian

Servings: 4

Calories: 244kcal

Equipment

• Wok
• Rice cooker optional

Ingredients

• 1/2 tbsp vegetable oil (7 g)
• 1 lb boneless skinless chicken thighs trimmed, diced into bite sized pieces
• 1 tsp salt plus more to taste
• 1/2 tsp pepper
• 1/2 small white onion (100 g) chopped
• 2 cups broccoli florets (182 g) chopped
• 1 large yellow bell pepper (170 g) chopped
• 1 tbsp garlic minced
• green onion + sesame seeds optional, to garnish
• white rice for serving

Orange Sauce

• 1/2 cup orange juice (124 g) freshly squeezed, ~3 oranges
• 2 tbsp low sodium soy sauce (30 g)
• 2 tbsp brown sugar (24 g) packed
• 1 tbsp rice vinegar (15 g)
• 1/2 tbsp garlic minced
• 1 tsp ginger grated or minced
• pinch red pepper flakes
• zest of 1 orange
• 1 tbsp corn starch (8 g) + 1.5 tbsp cold water

Instructions

• Add oil to wok or large pan and heat on high. Add chicken and fully cook, seasoning with salt and pepper. Remove from pan and set aside.
• Add onion, broccoli, bell pepper, another pinch of salt to taste, and sauté ~5 min, until softened. Add minced garlic halfway through cooking.
• While veggies are cooking, whisk all sauce ingredients together and make the cornstarch slurry by mixing cornstarch and cold water.
• Pour sauce and cornstarch slurry over the veggies, stirring until thickened. Gently stir in cooked chicken. Serve over warm white rice and top with green onion and sesame seeds!

Notes

• Swap soy sauce with tamari or coconut aminos to make gluten free.
• Rice will take the longest, so get it cooking first so it’s ready to go!

Nutrition

Serving: 206g | Calories: 244kcal | Carbohydrates: 21.7g | Protein: 25.1g | Fat: 6.7g | Fiber: 2.2g

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