Orange Chicken and Vegetable Stir Fry Recipe

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.

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

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).

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.

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.

Sprinkle with toasted sesame seeds and serve over hot rice.

Orange Chicken and Vegetable Stir Fry-2-2

Orange Chicken and Vegetable Stir Fry

4.72 from 14 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$13
Servings: 6

Ingredients

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

  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.
  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).
  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.
  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.
  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. Sprinkle with toasted sesame seeds and serve over hot rice.

Recipe Notes

Tips for success: Peel your ginger with a spoon. It comes off really easily!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

      • 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

  • Elena
    January 10, 2016

    So yummy, really liked the marinade. Made a little change and used frozen veggies but still really good. Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Elena, thank you for the nice review. I’m glad you liked it 😁. Reply

  • December 3, 2015

    hi can i not use sesame oil or can i use normal cooking oil instead of sesame oil. looking good wants to make this Reply

    • Natasha
      natashaskitchen
      December 3, 2015

      The sesame oil adds great authentic flavor – I use it in all of my stir fry’s, not because it’s an oil, but because of the flavor it provides. You can omit it in the recipe but it won’t taste quite the same 🙂 Reply

  • Augustine
    April 16, 2015

    So, this was on the menu tonight and it was great!!! I used green beans instead of asparagus and added mushroom and tofu 🙂 It was delicious!! We had it over brown rice. Yum! My baby loved it! First time she swallowed her dinner!!! (green bean, carrot, a very small piece of chicken, and tofu). Thank you!!! Reply

    • Natasha
      natashaskitchen
      April 17, 2015

      That’s so sweet that you both enjoyed it 🙂 Reply

  • Katherine
    March 13, 2015

    Making this tomorrow night and can’t wait to try it. Since it’s just me, I usually spend Saturday cooking three different entrees and potion out a week’s worth of healthy lunches and dinners.
    If anyone wants to know the basic nutrition info, I calculated it because I’m trying to lose weight and wanted to know the calories etc. for my tracking. Without the rice, it has 238 calories, 8.3 grams fat, 23 grams carbohydrates, 5.25 grams fiber, and 23 grams of protein. Hope this is helpful. Reply

  • Yuliya
    November 8, 2014

    This is delicious and light. Appreciated a weeknight dinner that left us feeling NOT stuffed 🙂 ifi I wanted it a little sweeter, should I simply add more honey? Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      Yes, you could definitely add more honey to make it sweeter :). I’m so happy you enjoyed it 🙂 Reply

  • July 3, 2014

    Recipe looks really GOOD! im planning to make this this week but instead of buying asparagas i bought green beans, for some reason i thought it was green beans, so my question is, can I use green beans instead of asparagus ? will it be ok still? Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      Yes I think that would be fine 🙂 Reply

  • May 29, 2014

    I just discovered your blog , putting it on my side bar..
    Thanks for this great recipe.. I will surely try it out Reply

    • Natasha
      natashaskitchen
      May 29, 2014

      Hi Mahek and welcome to my blog! 🙂 Reply

  • Anna
    May 9, 2014

    Hi natasha, quick question, is it one TSP or TBSP of corn starch? in ingredients its one tablespoon and in steps its teaspoon, am i missing something? THANKS! Reply

    • Natasha
      natashaskitchen
      May 9, 2014

      It’s supposed to be 1/2 Tbsp or 1 1/2 tsp. Sorry about that! I’m so glad you asked. It’s fixed now. Reply

  • Gosia S
    April 4, 2014

    I made this dish last night according to your recipe…not sure why but it had some bitterness to it and although I could taste the freshness of ginger, I was missing something…any idea what could have gone wrong or is it supposed to taste a little bitter? Could it be the orange zest (I was careful though not to grate any of the white layer underneath the skin)?
    Still, my 5-year-old like it and cleaned the plate 🙂
    Greetings! Reply

    • Natasha
      natashaskitchen
      April 4, 2014

      Was your garlic fresh? Sometimes if the garlic is already green inside, it can be bitter. Was your orange unusually large? Reply

      • Gosia
        April 7, 2014

        My orange was large and when I was squeezing the juice out of it, it literally fell apart in my hands. I thought that was a bit odd because I would expect it to stay in one piece, but then I thought that maybe it fell apart because I took all the zest off. I will try with smaller oranges next time and let you know. Thanks! Reply

  • Zainab M
    March 14, 2014

    I have a quick question. What if I skip the sesame oil? Would that make a huge difference? I have all the other ingredients except that Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      The sesame oil gives it some very good authentic flavor! Reply

  • Helen
    March 8, 2014

    This is great recipe, i don’t like ginger, so i didn’t add it. I loved this dish so much, feels healthy. Thank you! Reply

    • Helen
      March 8, 2014

      p.s. also i added salt, you don’t have listed 🙂 Reply

      • Natasha
        natashaskitchen
        March 8, 2014

        I don’t usually add it since the soy sauce has tons of salt in it, but I imagine a little salt would be nice too 🙂 Reply

    • Natasha
      natashaskitchen
      March 8, 2014

      It is quite a bit healthier than take-out, but sure hits the spot. 🙂 You’re welcome and I’m so glad you enjoyed it! Reply

  • Sasha
    March 3, 2014

    Hi! For how many persons is this recipe? From the pics seems a lot but we are only two eaters here 😀 Reply

    • Natasha
      natashaskitchen
      March 3, 2014

      This dish make around 6 servings :). Reply

  • February 20, 2014

    Yummy!!! That looks delicious! Definitely on my to try list 🙂 Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Thanks Lea 🙂 I hope it Wows you 😉 Reply

  • Shirley David
    February 20, 2014

    Hey Natasha….you r so preety and slim.
    I liked this recipe n ready to print.
    Could u please fix or in 7th step
    7. Sprinkle with toasted sesame seeds and serve or hot rice.
    Do u know I have print outs of all the salads in ur blog…. Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Thank you so much for pointing that out! I always appreciate when someone corrects my mistakes before I embarrass myself further. lol. That’s awesome about the salads! You probably have a book by now 🙂 Reply

  • Liz
    February 20, 2014

    Thank you, Natasha. This recipe is long, but it sounds good. Have a Great Day! Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      It just looks like alot of steps. I guess I could cut down the # of steps. It really is a pretty easy recipe. I hope you love it. Thanks Liz and you have an awesome day too! Reply

  • February 20, 2014

    Looks so tasty, not to mention so much healthier than a takeout! You know exactly what is in that stir fry! Pinned. Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Exactly! No MSG and only the best ingredients. 🙂 thanks Julia Reply

  • Olga
    February 20, 2014

    I love all the veggies in this dish! Such a great way to add a dose of vitamins that are loaded with flavor. I’m excited to try this. 🙂 Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Olga I hope you love it! Reply

  • Olexa
    February 19, 2014

    Awesome! I love Asian food, especially my husband. This Will be tomorrows
    dinner! Thanks Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Oh I hope you both love it! 🙂 Reply

  • February 19, 2014

    I really love all of the flavors here! Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Thanks Jen 🙂 Me too. They go together so well! Reply

  • Oksana
    February 19, 2014

    I have all the ingredients except for ginger and asparagus, too bad, this was going to be a great dinner idea. Maybe tomorrow I’ll do some shopping. This looks delish. Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      You should definitely try the fresh ginger. You could just use extra broccoli also if the asparagus is hard to come by, but both are nice 🙂 Reply

      • Oksana
        February 21, 2014

        I had my husband buy all the ingredients (except I forgot to tell him to get sesame seeds :-(. It turned out really well, did everything exactly as recipe called for, except I had to cut another orange for the OJ, since my orange didn’t have enough juice for a half cup. I’m sure going to make this again. Reply

        • Natasha
          natashaskitchen
          February 22, 2014

          I’m so glad you enjoyed it 🙂 the sesame seeds are nice but not absolutely necessary 😉 Reply

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