Orange Chicken Stir Fry

Orange Chicken Stir Fry

Kelly Dale-Carpenter 0

"Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!"

Ingredients 45 m {{adjustedServings}} servings 524 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1749 mg
  • 70%

Based on a 2,000 calorie diet

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  1. In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
  2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  3. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.
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Reviews 311

  1. 422 Ratings


LOVED THIS RECIPE!!! Just before the chicken was done frying, I added a pkg of frozen stir fry veggies (which finished cooking after adding the sauce mix). Served over white rice and chow mein noodles. GREAT STUFF!! And soooo easy to make. The hardest part was cutting up the chicken! thanks for sharing this recipe! Don't add too much flour or need enough sauce to saturate the rice (if you serve over rice).

cookie rookie

This was a great base recipe, and with just a few tweaks it quickly became a five-star meal! I skipped the zest and the salt and toned down the garlic for personal preference. When I started, I cooked some spaghetti noodles and set those aside. Along with the bean sprouts, I added broccoli, red pepper, and a small can of mandarin oranges, juice and all (you can also use the mandarin juice to mix with the flour when you thicken the sauce). Then threw in some extra (low-salt)soy sauce to balance out the extra juice. Stirred in the spaghetti noodles and served. We added the cashews and chow mein noodles at our plates so they wouldn't get soggy with any leftovers. Next time I think I will also add carrots, snap peas, and mushrooms. It was so fast and easy that this is getting added to our meal rotation!


Very good! Better than take out and was just as fast. Used instant rice to serve with it, and added cubed green peppers and pineapple, and used a little of the pineapple juice too for taste. skipped the salt and orange rind and added some of the pineapple juice and found that this made the saltiness disappear completely and gave the sauce just what it needed.