A plate of orange chicken and vegetable stir fry with a bowl of rice behind it

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This chicken and veggie stir-fry satisfies even the fiercest craving for takeout. Stir fry’s are a great choice for a busy weeknight. They are quick and easy to make and you can use a variety of veggies to keep things exciting. I suggest you prep all your veggies before you fire up the stove. Once your veggies are chopped, this takes less than 15 minutes to cook.

This stir fry is packed with broccoli, asparagus and plenty of juicy chicken. You can use light or dark meat for this, but  I prefer chicken thigh meat which is more flavorful and tender. My son lovingly calls this “Panda.” My guys gobbled it up and asked for re-fills. I hope your family loves it too! 

Stir-Fry Ingredients: 

1 1/2 Tbsp cooking Oil (I used extra light olive oil)
1 small onion, finely diced
1 lb to 1 1/4 lb chicken thighs, trimmed and cut into 1″ pieces
5-6 cups broccoli florets (from 1 large head of broccoli)
1 bunch asparagus spears, bases trimmed and cut into 1″ pieces
1 large carrot, sliced into matchsticks

Marinade Ingredients:

1/4 cup cold water
1/2 Tbsp corn starch
1/2 Tbsp grated orange zest (zest from 1/2 orange)
1/2 cup freshly squeezed orange juice (from the same orange)
4 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp fresh ginger, grated
3 garlic cloves, finely minced
2 Tbsp honey

Serving/Garnish:

Toasted sesame seeds (medium heat 2 minutes, tossing frequently)
6 cups of hot cooked white rice (= 2 cups dry rice)

Orange Chicken and Vegetable Stir Fry

How to Make Orange Chicken Broccoli stir fry:

1. In a bowl, whisk together the 1/4 cup cold water and 1/2 Tbsp starch, then whisk in the rest of the Marinade Ingredients: 1/2 Tbsp orange zest, 1/2 cup fresh OJ, 4 Tbsp soy sauce, 2 tsp sesame oil, 1 Tbsp grated fresh ginger, 3 minced garlic cloves and 2 Tbsp honey.

Four photos of orange chicken sauces being mixed

Here’s a tip: Peel your ginger with a spoon. It comes off really easily!

Two photos of ginger being grated and one of it being whisked into the orange chicken sauce

2. Add 1/4 of your marinade to your prepared chicken thigh meat, stir and let it marinate while preparing the rest of your veggies (15-30 min).

Two photos of orange chicken sauce being poured into a bowl with chicken

3. Heat a large wok or heavy-bottomed saute pan over high heat. Add 1/2 cup water. As soon as it boils, add broccoli, carrot and asparagus. Cover and let it steam cook for 2 minutes over high heat until the veggies are crisp tender and bright green. Remove veggies to a bowl then rinse and dry your pan.

Three photos one of cut up onions, broccoli, carrots and asparagus and two of the veggies in a pan

4. Again, heat the pan over high heat and stir in 1 1/2 Tbsp oil. Add diced onion and saute 1 minute, stirring constantly.

Orange Chicken and Vegetable Stir Fry-14

5. Add the marinated chicken  to the hot skillet in a single layer. Let the chicken sit untouched for 2 minutes until browned, then stir to brown the other side. Once chicken is almost cooked, add the reserved marinade and simmer 3 minutes or until sauce thickens. Stir in the vegetables and continue to cook another minute. Chicken should be fully cooked.

Three photos of orange chicken and vegetable stir fry being sautéed in a pan

Sprinkle with toasted sesame seeds and serve over hot rice.

Orange Chicken and Vegetable Stir Fry-2-2

Orange Chicken and Vegetable Stir Fry

4.84 from 25 votes
Author: Natasha of NatashasKitchen.com
A plate of orange chicken and vegetable stir fry with a bowl of rice behind it
This chicken and veggie stir-fry satisfies even the biggest craving for takeout. It's also really easy and quick to make. This stir fry is packed with broccoli, asparagus and plenty of juicy chicken. You can use light or dark meat chicken for this, but I prefer chicken thigh meat which is more flavorful and tender.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients 

Servings: 6

Stir-Fry Ingredients:

  • 1 1/2 Tbsp cooking Oil, I used extra light olive oil
  • 1 small onion, finely diced
  • 1 lb to 1 1/4 lb chicken thighs, trimmed and cut into 1" pieces
  • 5-6 cups broccoli florets, from 1 large head of broccoli
  • 1 bunch asparagus spears, bases trimmed and cut into 1" pieces
  • 1 large carrot, sliced into matchsticks

Marinade Ingredients:

  • 1/4 cup cold water
  • 1/2 Tbsp corn starch
  • 1/2 Tbsp grated orange zest, zest from 1/2 orange
  • 1/2 cup freshly squeezed orange juice, from the same orange
  • 4 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 Tbsp fresh ginger, grated
  • 3 garlic cloves, finely minced
  • 2 Tbsp honey

Serving/Garnish:

  • Toasted sesame seeds, medium heat 2 minutes, tossing frequently
  • 6 cups of hot cooked white rice, = 2 cups dry rice

Instructions

  • In a bowl, whisk together the 1/4 cup cold water and 1/2 Tbsp starch, then whisk in the rest of the Marinade Ingredients: 1/2 Tbsp orange zest, 1/2 cup fresh OJ, 4 Tbsp soy sauce, 2 tsp sesame oil, 1 Tbsp grated fresh ginger, 3 minced garlic cloves and 2 Tbsp honey.
  • Add 1/4 of your marinade to your prepared chicken thigh meat, stir and let it marinate while preparing the rest of your veggies (15-30 min).
  • Heat a large wok or heavy-bottomed saute pan over high heat. Add 1/2 cup water. As soon as it boils, add broccoli, carrot and asparagus. Cover and let it steam cook for 2 minutes over high heat until the veggies are crisp tender and bright green. Remove veggies to a bowl then rinse and dry your pan.
  • Again, heat the pan over high heat and stir in 1 1/2 Tbsp oil. Add diced onion and saute 1 minute, stirring constantly.
  • Add the marinated chicken to the hot skillet in a single layer. Let the chicken sit untouched for 2 minutes until browned, then stir to brown the other side. Once chicken is almost cooked, add the reserved marinade and simmer 3 minutes or until sauce thickens. Stir in the vegetables and continue to cook another minute. Chicken should be fully cooked. Sprinkle with toasted sesame seeds and serve over hot rice.

Notes

Tips for success: Peel your ginger with a spoon. It comes off really easily!
Course: Main Course
Cuisine: American, Asian
Keyword: Orange Chicken and Vegetable Stir Fry
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Sanam
    May 2, 2024

    Hello. I tried the recipe and i liked it. But i added salt and pepper otherwise ot would be bland. Everybody doesnt use kikoman soy sauce and all soy sauce are not so salty. So please mention to add salt to taste.thank you

    Reply

    • Natashas Kitchen
      May 2, 2024

      Thank you so much for sharing that with me, Sanam.

      Reply

  • Zoie Penick
    March 30, 2021

    My sister and I made this recipe for dinner today. It was so good! Our family loved it! Thanks Natasha for the recipe!

    Reply

    • Natashas Kitchen
      March 30, 2021

      You’re welcome! I’m so happy you enjoyed it, Zoie!

      Reply

  • Debbie
    October 7, 2019

    I would love to make this recipe but have a honey allergy. What do you recommend to replace honey?

    Reply

  • Fenna
    April 19, 2018

    Delicious! Added to my favorites!

    Reply

    • Natasha's Kitchen
      April 19, 2018

      I’m happy to hear the recipe made it into your regular rotation! Thanks for sharing your excellent review Fenna!

      Reply

  • J-bobs
    October 22, 2017

    This was okay, but I probably won’t make it again. It was missing something, but I can’t place what it is.

    Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi and thank you for your feedback. Was anything changed/omitted/replaced anything in the recipe? Was low sodium soy sauce used possibly?

      Reply

  • Sheila Larson
    August 19, 2017

    I saw your recipe an had to try it ! Have you tried marinating over night rather than just 15 – 30 minutes ? i have never made this recipe but I am thinking longer would make it better ? needed to ask somebody who has made this before.

    Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Sheila, it isn’t necessary to marinate this for a long time so I haven’t tried leaving it overnight.

      Reply

      • sheila larson
        August 23, 2017

        Thanks, after reading the recipe better i felt silly asking that. Making this for dinner tonight for the family. I am not very good at cooking stir fry veggies. I am afraid the broccoli will not get done enough i usually steam mine.

        Reply

        • Natasha's Kitchen
          August 23, 2017

          No worries Sheila, it’s my pleasure!

          Reply

    • Autumn
      November 16, 2017

      If you leave chicken overnight in a citric acid, it will partially cook the chicken.

      Reply

      • Natasha
        natashaskitchen
        November 16, 2017

        Hi Autumn, this recipe does not require a long marinating time so there is no concern with partially cooking the chicken in the citric acid.

        Reply

  • Daniela Ancu
    March 4, 2017

    This is a silly question, but why not use chicken breast since it’s leaner? Does it make any difference in the taste?

    Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Daniela, I prefer chicken thighs because they are more forgiving if overcooked, juicier and more flavorful, but I think you could make it work fine with chicken breast 🙂

      Reply

  • Inna Liogky
    August 27, 2016

    This was so so good!

    Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      Thank you Inna 😄.

      Reply

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