Name: Orange Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into 1 inch chunks); 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1/4-1/2 cup all-purpose flour (enough to fully coat the chicken); Cooking oil for spraying and frying; 1/3 cup sweetener or sugar; 1/3 cup fresh squeezed orange juice; 2 tablespoons soy sauce; 1 tablespoon orange zest; 1 tablespoon rice wine vinegar; 1 teaspoon sesame oil; 1/4 teaspoon fresh ginger (or 1/8 teaspoon ground ginger); 2-3 garlic cloves (minced); 1 tablespoon cornstarch; 1 tablespoon water; Vegetables of choice for sautéing (e.g., bell peppers, broccoli, snap peas)

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Introduction

Orange Chicken Stir Fry is a delicious, tangy dish that combines crispy chicken with a vibrant, citrusy sauce. It’s perfect for a quick weeknight dinner that feels special without a lot of fuss. This recipe offers options for both air frying and baking the chicken to achieve the perfect texture.

A white plate with a dark blue rim holds a bed of fluffy white rice as the bottom layer, topped with a colorful stir-fry mix. The stir-fry layer includes glossy pieces of dark brown glazed chicken, bright green broccoli florets, long red bell pepper strips, and some light green snap peas. The vegetables and chicken pieces are mixed evenly and coated in a shiny sauce. The plate sits on a wooden board, with a white marbled texture background visible behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 to 1/2 cup all-purpose flour, enough to fully coat the chicken
Cooking oil (for spraying and frying)
1/3 cup sweetener or sugar
1/3 cup fresh squeezed orange juice
2 tablespoons soy sauce
1 tablespoon orange zest
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/4 teaspoon fresh ginger (or 1/8 teaspoon ground ginger, adjusted to taste)
2 to 3 garlic cloves, minced
1 tablespoon cornstarch
1 tablespoon water

Instructions

Step 1: Season the chicken chunks with garlic powder, smoked paprika, salt, and pepper. Coat each piece evenly with flour.
Step 2: For air fryer: Spray the air fryer basket with cooking oil. Place coated chicken in the basket and spray the tops with oil. Air fry at 400°F for 10 minutes.
Step 3: After 10 minutes, open the air fryer, flip the chicken, and spray any dry flour spots with oil. Continue air frying for another 5 to 7 minutes until the chicken is crisp and cooked through.
Step 4: For baking: Preheat oven to 450°F. Lay the coated chicken on a parchment-lined baking sheet, spray with oil, and bake for 10 minutes. Flip and bake an additional 10 to 15 minutes, spraying any dry flour areas with oil as needed, until crispy.
Step 5: While the chicken cooks, prepare the sauce. Heat a skillet over medium-high heat and sauté your choice of vegetables until tender and fragrant. Remove and set aside.
Step 6: In the same skillet, combine sweetener, fresh orange juice, soy sauce, orange zest, rice wine vinegar, sesame oil, fresh ginger, and minced garlic. Stir well and simmer until the sugar dissolves and the flavors meld. For a smoother sauce, strain out the orange zest if desired.
Step 7: In a small bowl, mix cornstarch and water to create a slurry. Slowly add this to the sauce, stirring continuously to prevent lumps. Cook for a few minutes until the sauce thickens.
Step 8: Add the cooked chicken and sautéed vegetables back into the skillet with the sauce. Toss to coat evenly, then serve immediately.

Tips & Variations

For extra crispiness, double coat the chicken by dredging in flour, dipping briefly in water or egg wash, then flour again before cooking.
Substitute chicken breasts for thighs if preferred; thighs remain juicier but breasts are leaner.
Add bell peppers, snap peas, or broccoli for more veggies and crunch.
Use honey or brown sugar as a natural sweetener alternative.
If you don’t have rice wine vinegar, use apple cider vinegar or white vinegar sparingly.
To make this gluten-free, use cornstarch or rice flour instead of all-purpose flour.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken crisp and avoid drying out. If reheating in the oven, use a low temperature and cover loosely with foil.

How to Serve

The image shows a white bowl with a blue rim filled with a base layer of soft white rice. On top, there is a second layer of glossy, golden-brown chicken pieces coated in a shiny sauce. Mixed within the chicken are colorful vegetables including bright green broccoli florets, vibrant red bell pepper strips, and snap peas, adding fresh green and red tones. The vegetables have a slightly cooked texture with a bit of shine from the sauce. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and the best texture. Cooking frozen chicken may result in uneven crispiness and longer cooking times.

What vegetables work best in this stir fry?

Vegetables like bell peppers, broccoli, snap peas, carrots, and onions all complement the orange sauce well. Choose a mix that you enjoy and sauté them until tender-crisp for the best texture.