Orange Chicken Stir-Fry with Broccoli and Carrot

Orange chicken stir-fry has a light citrus sauce around browned chicken and colourful vegetables. It is distinct from sweet and sour pineapple chicken: the orange juice and zest supply the fruit character, and the chicken is not breaded. A short covered steam stage softens broccoli and carrot before the final toss. Mix the sauce first and stir it again before pouring, because cornflour sinks while it waits. Keep the final simmer brief so the vegetables hold some bite.

Recipe at a glance

Yield: 4 servings. Prep: 20 minutes. Cook: 20 minutes. Total: 40 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Wide skillet with lid, bowl, whisk and food thermometer

Ingredients and directions

Doneness checks

Add remaining oil and chicken in one layer. Cook 7–9 minutes, turning, until browned and 74°C (165°F). Stir sauce again and pour into the pan. Simmer 1–2 minutes until glossy, return vegetables and toss until hot.

Helpful tips

• Prepare sauce before heating the pan.
• Use small broccoli florets.
• Stir settled cornflour again.
• Do not overcook the final toss.

Troubleshooting

• No. It is an unbreaded chicken and vegetable stir-fry with a light sauce.
• Prepare sauce before heating the pan.

Serving ideas

• Serve over rice.
• Pair with plain noodles.
• Offer cucumber sticks.
• Add steamed edamame.

Substitutions

Chicken breast works if checked early to avoid drying. Use a yellow pepper in place of red.

Variation

Add a small pinch of chilli flakes to the sauce.

Make ahead

Mix sauce and cut vegetables a day ahead; keep raw chicken in its own refrigerated container.

Storage and reheating

Refrigerate promptly up to 3 days. Reheat to 74°C (165°F). Freeze up to 1 month; vegetables soften.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Is this crispy orange chicken?

No. It is an unbreaded chicken and vegetable stir-fry with a light sauce.

Why did the sauce not thicken?

Cornflour may have settled. Stir sauce just before adding and bring it to a gentle simmer.

How to tell when it is ready

Add remaining oil and chicken in one layer. Cook 7–9 minutes, turning, until browned and 74°C (165°F). Stir sauce again and pour into the pan. Simmer 1–2 minutes until glossy, return vegetables and toss until hot.

Tips

• Prepare sauce before heating the pan.
• Use small broccoli florets.
• Stir settled cornflour again.
• Do not overcook the final toss.

Troubleshooting

• No. It is an unbreaded chicken and vegetable stir-fry with a light sauce.
• Prepare sauce before heating the pan.

Substitutions

• Chicken breast works if checked early to avoid drying. Use a yellow pepper in place of red.

Variations

• Add a small pinch of chilli flakes to the sauce.

Serving suggestions

• Serve over rice.
• Pair with plain noodles.
• Offer cucumber sticks.
• Add steamed edamame.

Make ahead

Mix sauce and cut vegetables a day ahead; keep raw chicken in its own refrigerated container.

Storage

Refrigerate promptly up to 3 days. Reheat to 74°C (165°F). Freeze up to 1 month; vegetables soften.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).