Orange Stir-Fry Chicken
Bright and flavorful, Orange Stir-Fry Chicken combines tender chicken strips with fresh mushrooms and shredded carrots in a tangy orange sauce. This quick, wholesome dish offers a perfect balance of savory and citrus notes, making it ideal for a lively weeknight dinner or a satisfying lunch.
Ingredients
- 4 boneless, skinless chicken breast halves ⓘ
- 1 Tbsp. low-sodium soy sauce ⓘ
- 1 tsp. cornstarch ⓘ
- 1 tsp. grated ginger root or 1/2 tsp. ground ginger ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1/2 c. orange juice ⓘ
- 2 tsp. cornstarch ⓘ
- 2 tsp. vegetable oil ⓘ
- 3 c. thinly sliced fresh mushrooms ⓘ
- 1/2 c. coarsely shredded carrot ⓘ
Instructions
- Trim fat from chicken breast halves and cut into 1/4-inch strips.
- In a medium bowl, mix soy sauce, 1 teaspoon cornstarch, grated ginger or ground ginger, and chopped garlic.
- Stir in chicken strips to coat evenly, cover, and refrigerate for 30 minutes.
- Heat 2 teaspoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated chicken and cook until browned and cooked through, about 4-5 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, add remaining 1 teaspoon of cornstarch to orange juice, stirring until smooth.
- Pour orange juice mixture into skillet and cook until slightly thickened, about 2 minutes.
- Add sliced mushrooms and shredded carrots to the skillet, cooking until vegetables are tender, about 3-4 minutes.
- Return cooked chicken to the skillet, toss to combine, and heat through for another 1-2 minutes.
- Serve hot over rice or noodles.
Tips & Substitutions
For extra flavor, consider adding a splash of sesame oil when cooking the chicken. You can substitute the orange juice with other citrus juices like lemon or lime for a different twist. If you prefer a thicker sauce, increase the cornstarch slightly, but be careful not to overpower the dish's fresh flavors. Feel free to include other vegetables such as bell peppers or snap peas, similar to those found in Chicken-Cabbage Stir-Fry.
Serving Suggestions
Serve this vibrant Orange Stir-Fry Chicken over steamed rice or noodles for a complete meal. For added texture and nutrition, consider pairing it with a side of Green Beans And Mushrooms. A sprinkle of sesame seeds or sliced green onions on top can enhance the dish further. This recipe is perfect for weeknight dinners or meal prep, offering a delightful taste of Asian-inspired flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stir-fry in a skillet over medium heat until warmed through, adding a splash of water or broth to prevent sticking. You can also microwave it in short intervals, stirring occasionally, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Stir-Fry Chicken contains roughly 732 calories, with 18g protein, 154g carbohydrates, and 3g fat. It is an excellent source of iron (45% of the Daily Value) and protein (36% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2240mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result. Just ensure they are cooked through and adjust the cooking time accordingly, as thighs may take slightly longer than breasts.
What can I substitute for orange juice?
If you don't have orange juice, you can use fresh lemon juice or a mix of lemon and honey for a sweeter flavor. Pineapple juice is another delicious alternative that will add a tropical twist.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with tofu or tempeh for a vegetarian version. Ensure to marinate the tofu to absorb the flavors, and adjust the cooking time as needed for the alternative protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).