Orange Chicken Stir Fry Recipe: Better Than Takeout in 30 Minutes!

Craving that sweet, tangy, and utterly irresistible orange chicken from your favorite Chinese restaurant? What if I told you that you could recreate that magic at home, in under 30 minutes, and with ingredients you probably already have in your pantry? This Orange Chicken Stir Fry recipe delivers all the flavor you crave, without the mystery ingredients and hefty price tag. Get ready to ditch the takeout menus and embrace homemade deliciousness!

Why This Recipe Works

This isn’t just another orange chicken recipe; it’s a carefully crafted formula for success. Here’s why it works so well:

• Crispy Chicken, Every Time: We use a simple but effective breading technique to ensure the chicken pieces are perfectly golden brown and crispy, even after being tossed in the sauce. A combination of cornstarch and flour creates the ideal texture.
• The Perfect Orange Sauce: The sauce is a harmonious blend of sweet, tangy, and savory flavors. Fresh orange juice is the star, complemented by soy sauce for umami, rice vinegar for tang, and a touch of brown sugar for sweetness. Ginger and garlic add warmth and complexity.
• Quick and Easy: From start to finish, this recipe is designed to be quick and easy. The chicken and sauce cook up in a flash, making it perfect for busy weeknights.
• Customizable: Don’t like broccoli? Swap it for bell peppers or snap peas. Want it spicier? Add a pinch of red pepper flakes. This recipe is a fantastic base that you can easily adapt to your preferences.
• Healthier Than Takeout: By making it yourself, you control the ingredients. You can use healthier oils, reduce the sodium content, and load up on fresh vegetables.

Ingredients

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying
• For the Orange Sauce:
  • 1 cup fresh orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon cornstarch
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon sesame oil
• For the Stir Fry:
  • 1 tablespoon vegetable oil
  • 1 head broccoli, cut into florets
  • 1/2 red onion, thinly sliced
  • Cooked rice, for serving
  • Sesame seeds, for garnish (optional)
  • Green onions, sliced, for garnish (optional)

Instructions

1. Prepare the Chicken: In a medium bowl, combine cornstarch, flour, salt, and pepper. Add the chicken pieces and toss to coat evenly.
2. Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer (you may need to work in batches to avoid overcrowding). Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
3. Make the Orange Sauce: In a medium bowl, whisk together orange juice, soy sauce, rice vinegar, brown sugar, and cornstarch until smooth.
4. Stir Fry the Vegetables: In the same skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli florets and red onion slices. Stir-fry for 3-5 minutes, until the broccoli is tender-crisp.
5. Combine and Simmer: Pour the orange sauce over the vegetables and bring to a simmer, stirring constantly. Cook for 1-2 minutes, until the sauce thickens.
6. Add the Chicken: Add the fried chicken to the skillet and toss to coat evenly with the orange sauce.
7. Finish and Serve: Stir in the sesame oil. Serve immediately over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.

Tips for Success

Here are some tips to ensure your Orange Chicken Stir Fry is a resounding success:

• Don’t Overcrowd the Pan: When frying the chicken, work in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
• Use Fresh Orange Juice: Freshly squeezed orange juice makes a huge difference in the flavor of the sauce. Avoid using bottled orange juice, which can be overly sweet.
• Adjust the Sweetness and Spice: Taste the sauce before adding the chicken and adjust the sweetness and spice to your liking. Add more brown sugar for a sweeter sauce or more red pepper flakes for a spicier kick.
• Don’t Overcook the Broccoli: You want the broccoli to be tender-crisp, not mushy. Cook it for just a few minutes, until it’s bright green and slightly softened.
• Serve Immediately: Orange chicken is best served immediately after cooking. The longer it sits, the softer the chicken will become.
• Prep Ahead: To save time, you can cut the chicken and vegetables ahead of time. You can also make the orange sauce ahead of time and store it in the refrigerator until ready to use.

Storage Instructions

Leftover Orange Chicken Stir Fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through. The chicken may lose some of its crispiness upon reheating.

FAQ

• Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast. However, chicken thighs tend to be more tender and flavorful. If using chicken breast, be careful not to overcook it, as it can become dry.
• Can I use frozen broccoli? Yes, you can use frozen broccoli. Just make sure to thaw it completely and drain any excess water before adding it to the stir fry.
• Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free soy sauce (tamari) and gluten-free flour.
• Can I add other vegetables? Absolutely! Feel free to add other vegetables such as bell peppers, snap peas, carrots, or mushrooms.
• Can I use honey instead of brown sugar? Yes, you can substitute honey for brown sugar. Start with a smaller amount (about 1 tablespoon) and adjust to taste.
• Can I bake the chicken instead of frying it? While frying provides the best crispy texture, you can bake the chicken. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through and golden brown.

Conclusion

So there you have it – a foolproof recipe for Orange Chicken Stir Fry that’s guaranteed to satisfy your cravings and impress your family and friends. With its crispy chicken, flavorful sauce, and customizable ingredients, this recipe is a winner every time. Say goodbye to takeout and hello to delicious, homemade orange chicken!