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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)
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.
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
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
- 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
