Upgrade your dinner plans tonight with a mouthwatering Orange Chicken Stir Fry that wins out over any Chinese takeout dish. Tender, juicy, and flavorful chicken breasts are seared and simmered with a medley of fresh vegetables and perfectly balanced with Asian seasonings, including my favorite Hoisin sauce.
Why You’ll Love Orange Chicken Stir Fry
Bursting with unforgettable flavors, this orange-infused stir fry is an absolute must-try, especially if you’re looking for an easy weeknight dinner. One of my all-time favorite homemade stir fry recipes, the tangy sweetness of freshly squeezed orange juice in the marinade brings out the very best of the other ingredients and the chicken breasts.
Not only is this orange chicken stir fry recipe incredibly tasty, thanks to the wide array of flavorful seasonings and spices, but it’s also a breeze to prepare. For the very best results, I suggest marinating the chicken starting the night before you’re ready to throw everything into the wok or skillet.
How to Make Orange Chicken Stir Fry
- Prepping the chicken: In a medium mixing bowl, whisk together all marinade ingredients. Transfer the marinade and sliced chicken to a large ziplock bag, sealing tightly with all the air squeezed out of the bag. Mix the chicken with the marinade to ensure an even coating. Place the ziplock bag on a plate or in a shallow dish and refrigerate for at least 30 minutes to overnight. When ready to cook, let the chicken come to room temperature.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add one tablespoon of oil and coat the skillet evenly. Carefully add the chicken with marinade to the skillet and bring to a low boil. Reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally.
- Add the sauce: Stir in soy sauce, hoisin sauce, minced garlic, chopped onion, and orange slices. Continue cooking for an additional 10 minutes, stirring occasionally. Once the sauce has thickened to your liking, add red and green bell peppers. Cook for an additional 5 minutes or until vegetables reach the desired doneness.
- Serving suggestions: Remove the skillet from heat and garnish with fresh chopped parsley, green onion, sesame seeds, and lime wedges.
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers may be served cold or reheated in the microwave until warmed through.
More Delicious Chicken Recipes
- Orange Chicken Recipe
- Sweet and Sour Chicken
- Hunan Chicken
- Chicken Yakitori Recipe
- Hawaiian Chicken
- Teriyaki Chicken Bowl
If you try making this Orange Chicken Stir Fry Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Orange Chicken Stir Fry
- 2 pounds boneless skinless chicken breasts - sliced into strips
- 2.5 tablespoon low-sodium soy sauce
- 2 tablespoon Hoisin sauce
- 4 cloves garlic - minced
- 1 yellow onion - chopped
- 1 orange - cut into thin slices and quartered
- 1 red bell pepper - seeded and sliced
- 1 green bell pepper - seeded and sliced
- Fresh chopped parsley - for serving
- 3.5 green onions - chopped
- 1 lime - sliced (for serving)
- Sesame seeds - to garnish
- Whisk together all the ingredients for the marinade in a medium mixing bowl. Transfer the marinade and the sliced chicken to a large ziplock bag and seal completely, removing all the air from the bag. Mix around the chicken with the marinade so that each piece is evenly coated. Place the ziplock bag on a large plate or in a shallow dish and refrigerate for at least 30 minutes to overnight.
- When ready to cook, remove chicken from the refrigerator and allow it to come to room temperature. Heat a large skillet or wok over medium high heat. Add 1 tablespoon of olive oil to the pan and swirl around to evenly coat the entire surface of the skillet.
- Carefully add the chicken with the marinade to the skillet and bring the contents to a low bubbly boil. Reduce heat to medium low and continue to cook, uncovered, for 10 minutes. Stir occasionally.
- After approximately 10 minutes, stir in the soy sauce, hoisin sauce, minced garlic, chopped onion and orange slices. Cook for an additional 10 minutes, stirring occasionally.
- Once sauce has thickened to desired thickness, add the red and green bell peppers to the chicken and cook for an additional 5 minutes, or until vegetables are cooked to desired doneness (I like mine with a little bite to them).
- Remove skillet from heat and garnish with fresh chopped parsley, green onion, sesame seeds and lime wedges.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)