Easy Orange Chicken Stir Fry Recipe

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3.72 from 14 votes

Tender chicken pieces stir-fried with onions and peppers and tossed in a homemade Asian orange sauce.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Low Fat

Servings:

Author: Rena

Ingredients

1 pound Chicken Breast boneless, skinless, cut into bite-size pieces
½ teaspoon Garlic Powder
¼ teaspoon Chili Flakes
Sea salt and pepper, to taste
2 tablespoons Olive Oil divided
1 inch Ginger thumb size, fresh, chopped
1 Large Bell Pepper chopped into bite-sized pieces
1 Purple Onion chopped
⅓ Cup Fresh Orange Juice
¼ Cup Low sodium soy sauce or coconut aminos
1½ tablespoons Cornstarch
1 teaspoon Sesame Seeds
1 tablespoon Sliced Scallions or green onions
Orange slices to garnish optional

Instructions

Heat one tablespoon of the 2 tablespoons Olive Oil in a large, non-stick pan over medium heat. Add 1 pound Chicken Breast (cut into bite sizes) and sprinkle with ½ teaspoon Garlic Powder, ¼ teaspoon Chili Flakes, Sea salt and pepper, to taste.
Cook, stirring occasionally, until chicken is golden brown and cooked through, then set aside on a plate.
In the same skillet, add the remaining oil and stir-fry the 1 inch Ginger (chopped), 1 Large Bell Pepper (chopped), and 1 Purple Onion (chopped) for 2-3 minutes.
Meanwhile, in a small bowl whisk ⅓ Cup Fresh Orange Juice, ¼ Cup Low sodium soy sauce , and 1½ tablespoons Cornstarch. Pour the sauce over the stir-fried veggies and stir to combine and deglaze all those delicious brown bits from the bottom of the pan.
Return the chicken to the pan and cover with the sauce, cooking for a few more minutes until everything is heated up.
Garnish with sliced 1 tablespoon Sliced Scallions , 1 teaspoon Sesame Seeds, and Orange slices to garnish. Enjoy!

Video

Notes

Substitutes:

Consider using shrimp in place of chicken
Tapioca or arrowroot flour in place of cornstarch
Avocado oil in place of olive oil

Storage:

Place leftovers in a container and store them in the fridge for up to 3 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition