Orange Chicken and Vegetable Stir Fry with Sesame Seeds
This vibrant stir fry combines tender chicken thighs with crisp broccoli, asparagus, and carrots in a sweet and savory orange sauce. The marinade doubles as the cooking sauce, featuring fresh orange juice, soy sauce, honey, and aromatic ginger and garlic. Quick steam-cooking keeps the vegetables bright and crisp-tender, while the chicken develops a beautiful caramelized exterior. Perfect for busy weeknight dinners, this colorful dish delivers restaurant-quality flavors at home and pairs beautifully with steamed rice.
Ingredients
- 1 ½ Tbsp cooking oil, extra light olive oil
- 1 small onion, finely diced
- 1 lb chicken thighs, trimmed and cut into 1 inch pieces
- 5 cups broccoli florets, from 1 large head
- 1 bunch asparagus spears, bases trimmed and cut into 1 inch pieces
- 1 large carrot, sliced into matchsticks
- ¼ cup cold water
- ½ Tbsp corn starch
- ½ Tbsp orange zest, grated, from 1/2 orange
- ½ cup orange juice, freshly squeezed, from same orange
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 Tbsp fresh ginger, grated
- 3 garlic cloves, finely minced
- 2 Tbsp honey
- sesame seeds, toasted
- 6 cups cooked white rice, hot, from 2 cups dry rice
Instructions
- 1
Whisk together cold water and corn starch in a bowl, then whisk in orange zest, orange juice, soy sauce, sesame oil, grated ginger, minced garlic, and honey
- 2
Add one quarter of the marinade to prepared chicken pieces, stir and let marinate while preparing vegetables
- 3
Heat wok or heavy-bottomed pan over high heat and add water
- 4
When water boils, add broccoli, carrot, and asparagus, cover and steam cook for 2 minutes until crisp tender and bright green
- 5
Remove vegetables to a bowl, rinse and dry the pan
- 6
Heat the pan over high heat and add oil
- 7
Add diced onion and saute for 1 minute, stirring constantly
- 8
Add marinated chicken in a single layer and let sit untouched for 2 minutes until browned
- 9
Stir chicken to brown the other side
- 10
When chicken is almost cooked, add reserved marinade and simmer for 3 minutes until sauce thickens
- 11
Stir in steamed vegetables and cook for another minute until chicken is fully cooked
- 12
Sprinkle with toasted sesame seeds and serve over hot rice
Tips
Toast sesame seeds in a dry pan over medium heat for 2 minutes, tossing frequently to prevent burning
Reserve three-quarters of the marinade for cooking sauce to build layers of flavor throughout the dish
Steam vegetables separately to maintain their bright color and crisp texture before adding to the final stir fry
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Marinate chicken and prep vegetables up to 1 day ahead
Serve immediately over hot rice while vegetables are still crisp
Common Mistakes
Don't overcook vegetables to avoid mushy texture
Let chicken brown undisturbed to develop proper caramelization
Substitutions
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat dry first. Reduce steaming time to 1 minute to prevent overcooking since frozen vegetables are partially cooked.
What if I don't have a wok?
A large heavy-bottomed skillet or saute pan works perfectly. The key is high heat and not overcrowding the ingredients.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently to preserve vegetable texture, adding a splash of water if needed.