Orange Stir-Fried Chicken

This quick and flavorful Orange Stir-Fried Chicken is a weeknight winner that balances sweet and savory notes perfectly. Tender strips of chicken breast are marinated briefly in soy sauce, ginger, and garlic, then stir-fried to golden perfection. The dish comes together in a single skillet, combining the chicken with fresh mushrooms and shredded carrots before being tossed in a bright, thickened orange juice sauce. The result is a glossy, aromatic coating that clings to every bite. Its light yet satisfying, offering a fresh twist on traditional stir-fry favorites. Serve it hot over steamed rice for a complete meal that feels both comforting and sophisticated. Perfect for busy evenings when you want something homemade but effortless to prepare.

Cooking Method: Boiling, Stir Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 427.2

Description

This quick and flavorful Orange Stir-Fried Chicken is a weeknight winner that balances sweet and savory notes perfectly. Tender strips of chicken breast are marinated briefly in soy sauce, ginger, and garlic, then stir-fried to golden perfection. The dish comes together in a single skillet, combining the chicken with fresh mushrooms and shredded carrots before being tossed in a bright, thickened orange juice sauce. The result is a glossy, aromatic coating that clings to every bite. Its light yet satisfying, offering a fresh twist on traditional stir-fry favorites. Serve it hot over steamed rice for a complete meal that feels both comforting and sophisticated. Perfect for busy evenings when you want something homemade but effortless to prepare.

Ingredients

4 boneless Skinless chicken breast
Halves (about 1 pound)
1 tablespoon Low-sodium soy sauce
1 teaspoon Cornstarch
1 teaspoon grated gingerroot
1/2 teaspoon Ground ginger
1 clove Garlic -- finely chopped
1/2 cup Orange juice
2 teaspoons Cornstarch
2 teaspoons Vegetable oil
3 cups Thinly sliced fresh mushrooms
(about 8 ounces)
1/2 cup Coarsely shredded carrot
(about 1 medium)
2 cups Hot cooked rice

Directions

1
Trim fat from chicken breast halves and cut the chicken into 1/4-inch strips.
2
In a medium bowl, mix soy sauce, 1 teaspoon cornstarch, grated gingerroot, and garlic.
3
Stir chicken strips into the marinade, cover, and refrigerate for 30 minutes.
4
In a small bowl, mix orange juice and 2 teaspoons cornstarch until the cornstarch is fully dissolved.
5
Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet over high heat.
6
Add the marinated chicken mixture to the skillet and stir-fry until the chicken turns white.
7
Remove the cooked chicken from the skillet and set aside.
8
Add the remaining 1 teaspoon of oil to the same skillet.
9
Add mushrooms and shredded carrot; stir-fry for about 3 minutes or until mushrooms are tender.
10
Return the chicken to the skillet and pour in the orange juice mixture.
11
Heat to a boil, stirring constantly, and boil for 30 seconds or until the sauce is thickened.
12
Serve the stir-fry immediately over hot cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 427.2kcal

% Daily Value *
Total Fat 7.2g12%
Saturated Fat 1.6g8%
Cholesterol 85.5mg29%
Sodium 317.2mg14%
Total Carbohydrate 49.7g17%
Dietary Fiber 3.2g13%
Sugars 7.6g
Protein 40.8g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh grated ginger if possible for the best flavor, but ground ginger is an acceptable substitute as listed.

Ensure the orange juice mixture is stirred well before adding to the pan to prevent lumps in the sauce.

Cook the rice in advance so it is ready to serve immediately when the stir-fry is finished.

Keywords: orange, chicken, stir-fry, ginger, garlic, mushrooms, carrots, soy sauce, cornstarch, quick dinner, weeknight meal, asian-inspired, glazed chicken, healthy, easy, skillet meal, citrus, protein, vegetables, rice

Read it online: https://www.chefs-mate.com/recipe/orange-stir-fried-chicken/