This Sticky Orange Chicken Stir-Fry is a lighter, quicker version of a family-favorite Chinese-style classic. It is not breaded or deep-fried. Instead, tender pieces of chicken are seared in a hot pan, then coated in a sweet, glossy orange sauce made with fresh orange juice, orange zest, ginger, garlic, soy sauce, honey, and brown sugar.
Ready in about 30 minutes and made with real ingredients, this sticky orange chicken recipe is a flavorful weeknight dinner that tastes better than takeout. The sauce is bright, sweet, savory, and slightly tangy, while the chicken stays juicy and caramelized. Serve it with rice or noodles for a complete meal the whole family can enjoy.
This recipe was originally created for Microplane Graters and Zesters. Their tools make quick work of fresh orange zest, ginger, and julienned carrot, which helps bring bold flavor and fresh texture to this easy orange chicken stir-fry.
Stir-fry cooking is fast, simple, and ideal for busy nights. The key is to prepare everything before the pan gets hot. Once the cooking begins, the process moves quickly, so having the chicken, vegetables, and sauce ready will make the recipe smooth and stress-free.
- Prepare all ingredients before turning on the heat.
- Cut boneless, skinless chicken thighs into bite-size pieces.
- Slice the green onions, julienne the carrot, chop the cilantro, and mince the garlic.
- Whisk together the orange sauce with fresh orange juice and orange zest.
- Sear the chicken in batches so it browns instead of steaming.
- Add the sauce and simmer until it becomes sticky, glossy, and bubbly.
How to Make Sticky Orange Chicken Stir Fry
Start by prepping your ingredients. Stir-fry is one of the best cooking methods for quick dinners because it uses high heat, short cooking times, lean protein, and fresh produce. This sticky orange chicken stir-fry is a great option when you want something homemade, full of flavor, and ready quickly.
For the best texture, cut the chicken thighs into 1 to 2-inch pieces. Chicken thighs are a good choice for this recipe because they stay tender, brown well, and are less likely to dry out than chicken breasts. The pieces should be similar in size so they cook evenly.
Tips for Successful Stir Fry
- Make sure all ingredients and the sauce are prepared before cooking begins.
- If serving with rice, start the rice first because it usually takes longer than the stir-fry.
- A wok is helpful but not required. A large non-stick skillet, frying pan, or cast iron skillet also works well.
- Use a very hot skillet or wok so the chicken browns properly.
- Cook the chicken in batches to avoid crowding the pan.
- Do not start with extremely cold chicken, as it can lower the temperature of the pan.
The vegetables in this Sticky Orange Chicken are added near the end of cooking so they stay fresh, colorful, and crisp. Slice the green onions, finely mince the garlic, julienne the carrot, and roughly chop the cilantro before you begin. The fresh orange zest and grated ginger give the sauce a bright, fragrant flavor that makes this dish stand out.
After the chicken is browned in two batches in a very hot pan, it is returned to the skillet with the orange sauce. As the sauce simmers, it reduces and thickens until it coats the chicken in a sticky glaze. It will continue to thicken slightly after the pan is removed from the heat.
Once the sauce is thick and glossy, stir in the green onions, carrots, and cilantro. Serve the sticky orange chicken with steamed rice or noodles if desired, and garnish with extra carrot, green onion, and cilantro for freshness and color.
More stir-fry and Asian-inspired dinner ideas:
- Sticky Asian Baked Pork Ribs
- Asian Chicken Lettuce Wraps
- Sesame Beef Stir Fry
- Thai Red Curry with Shrimp
If you try this sticky orange chicken recipe, leave a question or comment below. It is a quick, flavorful dinner that brings together sweet citrus, savory soy sauce, tender chicken, and fresh herbs in one easy skillet meal.
This family-favorite orange chicken can also be made with blood oranges for a slightly different citrus flavor.
Sticky Orange Chicken Recipe
Ingredients
- 2 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 8 green onions, sliced
- 1/2 cup peeled and julienned carrot
- 1/2 cup cilantro, roughly chopped
Sauce
- 3/4 cup fresh-squeezed orange juice
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons orange zest
- 1 tablespoon fresh peeled and grated ginger
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
Instructions
-
Cut the chicken thighs into 1 to 2-inch pieces.
-
Whisk all of the sauce ingredients together in a small bowl until combined.
-
Preheat a large skillet or wok over high heat.
-
Add 1 tablespoon of olive oil to the hot skillet or wok.
-
Add half of the chicken and 2 tablespoons of the sauce.
-
Spread the chicken in a single layer and cook without stirring for 3 to 4 minutes, or until one side begins to brown and caramelize.
-
Turn the pieces and cook until browned on the second side and cooked through, with no pink remaining in the center.
-
Remove the cooked chicken from the pan.
-
Repeat with the remaining tablespoon of oil, 2 more tablespoons of sauce, and the rest of the chicken.
-
Return all of the chicken to the skillet or wok and pour in the remaining sauce.
-
Simmer the chicken and sauce for 5 to 6 minutes, or until the sauce has reduced slightly and thickened into a sticky glaze.
-
Remove the pan from the heat.
-
Add the green onions, carrots, and cilantro, then stir to combine.
-
Serve with rice and garnish with extra green onion, carrot, and cilantro if desired.
Notes
The sauce will continue to thicken slightly as it cools.