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orange chicken stir fry in a wide horizontal shot, glistening sticky orange glaze coating golden chicken, served in a white bowl over rice, garnished with orange zest and sliced green onion, on a bright kitchen counter, natural light, shallow depth of field, landscape orientation

Orange Chicken Stir Fry

Just the right amount of chicken, bright and sticky orange sauce, and a hint of ginger create a sweet and citrusy chicken meal that does not include all of the frying associated with this type of meal.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1 orange zested and juiced
  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 3 green onions sliced

Method
 

  1. Whisk the orange juice, orange zest, soy sauce, sugar, rice vinegar, ginger, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 7 minutes. Remove.
  3. Add the remaining oil and the garlic and cook 30 seconds until fragrant.
  4. Pour in the sauce and simmer for 1 to 2 minutes until it thickens and turns glossy.
  5. Return the chicken and toss until every piece is coated in the sticky sauce.
  6. Top with green onions and serve over rice.

Notes

Fresh orange juice beats the carton stuff here — you really taste the difference.