Orange Chicken

Orange Chicken Stir Fry

No need to reach for that takeout menu when you're craving Chinese food. Cooking it yourself is a healthier way to get that same great takeout flavor.
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Course: Main Course
Cuisine: American, Chinese
Keyword: Chicken, Chicken Dishes, Chicken Recipes, Chinese, Easy Chicken Recipes, Orange, Recipes, rice, Simple Recipes, summer, vegetables
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 257kcal


  • Cutting Board
  • Chef Knife
  • Pot
  • Small Saucepan
  • Saute Pan
  • Small Mixing Bowl
  • Whisk
  • Heat resistant spoon/spatula


  • 1 each Chicken Breast diced
  • 1/4 head Broccoli florets and chopped stems separate
  • 1/4 each Onion diced
  • 1 each Carrot peeled and diced
  • 1/2 each Bell Pepper diced
  • 1/2 cup Rice cooked
  • 1/2 each Orange juice and zest
  • 1 pinch Chili Flakes
  • 1 cup Vegetable Stock
  • 1 oz Soy Sauce
  • 1 Tbsp Honey
  • 1 Tbsp Cornstarch
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Cook 1/2 cup rice
  • For the sauce bring a pot with the stock, soy sauce, orange juice, zest, honey, and chili flakes to a boil. Make a slurry with cornstarch and 1 Tbs water (mix together). Stir into sauce, it should thicken. Pull off of heat and reserve.
  • Heat a large saute pan on medium. Add in 1 Tbs oil and then the diced chicken. Season and cook 4 minutes.
  • Add in the onions, broccoli stems, and carrot. Cook 4 minutes. Add in the bell pepper, broccoli florets and sauce.
  • Bring to a simmer and cook 4 minutes. Broccoli should be cooked and still a bright green. Adjust seasoning.
  • Serve over rice and Enjoy!


  • If you don’t like spicy the chili flakes can be taken out.
  • For a more complex carb brown rice can be used.


Calories: 257kcal | Carbohydrates: 57g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1292mg | Potassium: 323mg | Fiber: 3g | Sugar: 11g | Vitamin A: 807IU | Vitamin C: 68mg | Calcium: 49mg | Iron: 1mg

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