Orange Chicken Stir-Fry with Sesame Oil
Bright and tangy stir-fry featuring tender chicken glazed in a glossy orange-honey sauce with fresh vegetables. Garlic and sesame oil build savory depth while rice wine vinegar and citrus zest keep everything balanced. Quick enough for weeknight dinners, impressive enough for casual entertaining. The cornstarch thickens the sauce into a glossy coating that clings to every piece.
Ingredients
- 3 clove garlic, peeled and minced
- 2 breasts chicken, boneless, skinless
- 2 tablespoon sesame oil, divided
- 10 ounce mixed vegetables, any varietybroccoli, snap peas, bell peppers, carrotsvarycustomizetexture
high-confidence
- ½ cup orange juice, fresh or bottled
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon honey
- 2 tablespoon orange zest, finely grated
- 1 teaspoon cornstarch
- ½ teaspoon salt
Instructions
- 1
Peel and mince garlic.
- 2
Slice chicken breasts into 1-inch chunks.
- 3
Heat 1 tablespoon sesame oil in a large wok or frying pan over medium-high heat.
- 4
Add chicken, garlic, and salt to the oil. Cook, stirring continuously, until golden.
- 5
Remove chicken and set aside.
- 6
Add remaining sesame oil to the pan, then mixed vegetables. Stir continuously until tender-crisp.
- 7
Remove vegetables and set aside.
- 8
Pour orange juice, soy sauce, rice wine vinegar, honey, and orange zest into the pan.
- 9
Stir sauce ingredients together. Mix cornstarch with 1 tablespoon sauce liquid in a small bowl, then add back to pan.
- 10
Cook, stirring, over medium-high heat until sauce thickens and becomes glossy.
- 11
Return chicken and vegetables to pan. Toss to coat evenly in sauce.
- 12
Serve immediately while hot.
Tips
Don't overcrowd the pan when cooking chicken; work in batches if needed to ensure golden, caramelized exteriors rather than steamed pieces.
Use fresh orange zest for bright, complex citrus notes; bottled or frozen zest lacks the aromatic oils that make this sauce sing.
Keep all ingredients prepped and within arm's reach before you start cooking; stir-frying moves quickly and having everything ready prevents overcooking.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a wok or pan over medium heat, adding a splash of water if sauce has thickened too much.
Prep all ingredients (mince garlic, slice chicken, measure sauces) up to 4 hours ahead. Store in separate containers. Cook just before serving for best texture and flavor.
Serve over steamed white rice, brown rice, or noodles. Garnish with sesame seeds, sliced green onions, or additional orange zest. Pairs well with a crisp white wine or light beer.
Common Mistakes
Do not skip the cornstarch slurry step to avoid a thin, runny sauce that won't coat the chicken.
Do not overcook the vegetables to avoid mushy texture; remove them when still slightly crisp.
Do not add chicken back to the pan before the sauce is thickened to avoid diluting the glaze.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
high-confidence
FAQ
Can I make this ahead and reheat it?
Yes, this reheats well. Store in the refrigerator for up to 3 days. Reheat gently in a wok or pan over medium heat, stirring often. The sauce may thicken further when cold, so add a splash of water or orange juice when reheating.
What if I don't have rice wine vinegar?
Substitute white wine vinegar or apple cider vinegar 1:1. You can also use a splash of lime juice for brightness, though the flavor profile will shift slightly. Avoid balsamic as it's too dark and sweet.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The sauce continues to coat and flavor the chicken as it sits, often tasting even better the next day. Do not freeze, as the texture of stir-fried vegetables deteriorates significantly when thawed.