Experience a burst of vibrant flavors with this “Orange Chicken Stir Fry” – a mouthwatering blend of juicy chicken, colorful vegetables, and a zesty orange glaze. Quick to make and loaded with nutrients, it’s the perfect dinner for a busy weeknight. With its sweet-tangy sauce and satisfying textures, it’s a healthy, family-friendly option that’s equally good served over rice or noodles. Plus, it’s easy to customize and great for meal prep!

Full Recipe:

Ingredients

For the sauce:

Juice of 1 orange
1⁄3 cup low sugar marmalade (100g)
1⁄4 cup soy sauce (60ml)
1 tsp sriracha (or more, to taste)
1 tbsp buckwheat flour (or corn flour)

For the stir fry:

1 tbsp minced garlic
1 red bell pepper, chopped
1⁄2 cup grated carrot (50g)
1 tbsp sesame seeds
1 tsp orange zest
1 tbsp coconut oil
1 lb chopped chicken breast (450g)
3 green onions, chopped
1 cup snap or mangetout peas
3 cups cooked brown rice

Directions

Mix all the sauce ingredients in a bowl. Add a little water if needed to thin.
Cook rice according to package instructions or use leftover rice.
Heat coconut oil in a large pan over high heat. Add chicken, season with salt and pepper, and cook for 4-5 minutes until fully cooked. Remove and set aside.
Lower heat, add garlic and green onions, and cook for 1 minute, stirring to avoid burning.
Add snap peas and bell pepper. Cook for another 3-4 minutes.
Stir in cooked rice and mix well with vegetables.
Add cooked chicken, grated carrot, and the sauce. Stir-fry on high heat until everything is heated through.
Garnish with sesame seeds, orange zest, and more green onion. Serve hot!

Nutrients (Per Serving – Makes 4 Servings)

Calories: 400 kcal
Total Fat: 7g (11% DV)
Carbohydrates: 53g (18% DV)
Protein: 34g (68% DV)

Why You’ll Love This Orange Chicken Stir Fry

There’s a lot to love about this dish, starting with its quick preparation. You don’t need fancy equipment or hard-to-find ingredients—just a few pantry staples, fresh veggies, and lean protein. The stir fry method cooks everything quickly over high heat, locking in flavor and nutrients without drying out the chicken or turning the vegetables mushy.

Here’s why this dish stands out:

It’s ready in under 30 minutes, making it ideal for busy weeknights.
It’s healthier than takeout, with less sugar, fat, and sodium—but all the flavor.
It’s loaded with veggies, making it a well-rounded, one-pan meal.
It’s high in protein and fiber, which helps keep you full and satisfied.
It’s customizable—swap in your favorite vegetables, add tofu or shrimp, or adjust the spice level to your liking.
It’s meal prep-friendly, storing well in the fridge for easy reheating throughout the week.

A Sauce That Brings the Dish to Life

The heart of any good stir fry is its sauce, and this orange glaze is no exception. Made from fresh orange juice and zest, low-sugar marmalade, soy sauce, and a touch of sriracha, it hits that perfect balance of citrusy brightness and umami depth. The marmalade provides a natural sweetness and slight bitterness that mimics the flavor of candied orange peel, while the soy sauce adds salt and richness.

The sriracha brings subtle heat, which you can easily dial up or down depending on your preference. A spoonful of buckwheat flour (or cornstarch) thickens the sauce to a luscious consistency that clings to every piece of chicken and vegetable.

This sauce is not only delicious—it’s also a cleaner alternative to store-bought stir fry sauces, which often contain high-fructose corn syrup, preservatives, and excess sodium. With this homemade version, you know exactly what’s going into your meal.

A Rainbow of Vegetables for Flavor and Nutrition

One of the standout features of this recipe is the colorful medley of vegetables that not only enhance the dish’s flavor and texture but also provide an array of vitamins, minerals, and antioxidants. The combination of red bell pepper, carrot, green onions, and snap peas delivers crunch, sweetness, and freshness in every bite.

Red bell peppers are high in vitamin C and beta carotene, adding a sweet, juicy flavor that pairs beautifully with the orange glaze.
Carrots provide texture, subtle earthiness, and more beta carotene.
Snap peas or mangetout bring a crisp, slightly grassy taste and are rich in vitamin K and fiber.
Green onions add sharpness and color contrast, both cooked into the stir fry and as a garnish.

Feel free to get creative with your produce—this recipe welcomes additions like broccoli, baby corn, zucchini, mushrooms, or shredded cabbage depending on your mood or what’s in your fridge.

Lean Chicken Breast for a High-Protein Boost

Chicken breast is an ideal protein choice for this dish—it’s lean, cooks quickly, and soaks up the orange sauce beautifully. At 34 grams of protein per serving, this recipe supports muscle repair, satiety, and sustained energy without being heavy or greasy.

Because the chicken is quickly seared in coconut oil, it remains juicy and flavorful, with just a hint of crispness on the outside. If desired, you can substitute chicken thighs for a richer flavor or use tofu, shrimp, or tempeh for a plant-based variation.

Brown Rice: The Perfect Nutty Base

This dish is traditionally served over brown rice, which adds fiber, minerals, and a nutty flavor that complements the tangy stir fry sauce. Brown rice digests more slowly than white rice, helping to stabilize blood sugar levels and keep you feeling fuller longer.

Alternatively, you can serve the stir fry over:

Cauliflower rice for a low-carb, grain-free option
Quinoa for extra plant-based protein
Rice noodles or soba noodles for a more traditional Asian-style dish
Lettuce wraps if you prefer something lighter and handheld

The base is easy to adjust to your preferences, which adds to the overall flexibility and appeal of the recipe.

Perfect for Meal Prep and Make-Ahead Meals

Another reason this dish is so popular? It reheats beautifully. The flavors actually deepen as they sit, making this an excellent choice for meal prepping. Store the stir fry in individual containers with rice already portioned, or keep the components separate and combine them just before serving.

It will stay fresh in the refrigerator for up to 4 days, and can be quickly reheated in the microwave or in a pan on the stove. It’s a great solution for packed lunches, post-workout meals, or stress-free weeknight dinners.

Tips for Success

Use fresh orange juice and zest for the most vibrant flavor—bottled orange juice can be too sweet or flat.
Cut the vegetables into uniform pieces so they cook evenly.
Cook the chicken in batches if needed to avoid overcrowding the pan and ensure proper browning.
Stir the sauce before adding to redistribute the starch and avoid clumping.
Garnish generously—orange zest, sesame seeds, and green onions add flavor and visual appeal.

Serving and Pairing Ideas

This orange chicken stir fry is a standalone meal, but it pairs well with light sides or complementary dishes if you’re serving a crowd. Try it with:

Cucumber salad or Asian slaw for crunch and contrast
Steamed edamame or dumplings for added variety
Coconut water, iced green tea, or a citrusy sparkling drink for a refreshing beverage option
Fresh fruit like mango or pineapple as a dessert to continue the tropical flavor theme

Conclusion

This Orange Chicken Stir Fry is everything you want in a weeknight dinner: quick, colorful, flavorful, and incredibly satisfying. With its fresh citrus glaze, tender chicken, and rainbow of vegetables, it’s a meal that looks as good as it tastes—and one you’ll be proud to serve again and again. Whether you’re new to stir frying or a seasoned home cook looking for a lighter take on classic takeout flavors, this dish is a delicious way to bring more excitement (and nutrition) to your plate.

It’s fast, family-friendly, and endlessly adaptable—ideal for busy schedules and clean eating. With just one pan, a short ingredient list, and big flavor payoff, it’s proof that healthy dinners don’t have to be boring or bland.

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