Quick & Easy Weeknight Orange Chicken Stir-Fry

Prep time: 15 minutes | Cook time: 20 minutes | Cost estimate: $8–12 | Serves: 4

Okay, mamas, let’s talk dinner. We all know that 5 PM panic: what am I going to make that’s quick, easy, and that everyone (yes, even the picky eaters!) will actually eat? This Orange Chicken Stir-Fry is my secret weapon. It’s faster than takeout, healthier than most restaurant options, and bursting with that sweet and tangy orange flavor everyone craves. Plus, clean-up is a breeze! I swear, the only thing you’ll regret is not making a double batch.

Why You’ll Love These

This recipe isn’t just about getting food on the table; it’s about making life a little easier and a lot tastier. Here’s why you’ll be adding it to your regular rotation:

• Kid-friendly flavor. Even the little ones will gobble up that sweet and savory orange sauce.
• Quick weeknight meal. From prep to plate in under 35 minutes? Yes, please!
• Budget-friendly. Uses simple, affordable ingredients you can easily find at your local grocery store.
• Customizable. Swap out the veggies to use what you have on hand – broccoli, peppers, snap peas, it all works!
• Better than takeout. You control the ingredients and the sodium, making it a healthier option for your family.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1/2 inch ginger, grated
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
• Cooked rice, for serving
• Sesame seeds and green onions, for garnish (optional)

How to Make

1. In a large bowl, combine the chicken cubes with cornstarch, salt, and pepper. Make sure the chicken is evenly coated for a nice crispy texture when stir-fried.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.Pro-Tip: Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure even browning.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli and bell pepper and cook until tender-crisp, about 3-5 minutes.
4. Add the minced garlic and grated ginger to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic! Burnt garlic is sad garlic.
5. In a medium bowl, whisk together the orange juice, soy sauce, rice vinegar, honey, and brown sugar. Pour the sauce into the skillet and bring to a simmer.
6. Add the cornstarch slurry to the skillet and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.Note: The cornstarch slurry is key to getting that glossy, clingy sauce. Make sure it’s well combined before adding it to the skillet, or you’ll end up with clumps.
7. Return the cooked chicken to the skillet and toss to coat in the sauce. Stir in the sesame oil.
8. Serve the orange chicken over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.Serving Suggestion: For a complete meal, try serving this with some steamed edamame or a simple side salad.

Tips & Tricks

Want to take this orange chicken to the next level? Here are some ideas:

• Flavor Boosters: A pinch of red pepper flakes adds a touch of heat, while a squeeze of fresh orange juice brightens the flavor.
• Time-Saver: Use pre-cut veggies to save on prep time. You can also marinate the chicken in the sauce for 30 minutes before cooking for extra flavor.
• Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
• Prep Hack: Make the sauce ahead of time and store it in the refrigerator until ready to use.

Dietary Variations

Need to adapt this recipe for dietary restrictions? Here are a few ideas:

• Gluten-Free: Use gluten-free soy sauce (tamari) and ensure all other ingredients are gluten-free.
• Lower Sodium: Use low-sodium soy sauce and reduce the amount used by half.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will give you a richer, more flavorful result. Just be sure to trim any excess fat before cutting them into cubes.

Can I freeze this orange chicken?

Yes, you can! Let the cooked chicken cool completely, then store it in a freezer-safe container. For best results, freeze the chicken and sauce separately. It will keep in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.