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Orange Chicken & Vegetable Stirfry

Course: Main Dish
Author: Toni Anderson


  • Juice and zest from one orange
  • ¼ cup soy sauce
  • ¼ cup cider vinegar
  • 2 tablespoons honey
  • 3 garlic cloves minced
  • ¼ teaspoon kosher salt
  • 2 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, cut into thin strips
  • 12 ounces frozen baby broccoli florets
  • 1 red or green pepper cored & seeded, cut into thin strips
  • Cooked rice for 4 - 6 people any variety


  • In a small bowl, combine the orange juice, orange zest, soy sauce, vinegar, honey, garlic, salt. Add the cornstarch and whisk until well combined. Set aside.
  • In a large saute pan or stir-fry pan, heat the olive oil over medium-low heat. Add the chicken and cook for about 5 minutes or until the chicken is cooked through. Remove chicken from pan to a plate.
  • Add the broccoli and peppers. Scrape the browned chicken bits from the bottom of the pan and stir into the vegetables. This will add more flavor to the dish.
  • Add ½ cup water to pan, cover and let the vegetables steam for about 2-3 minutes.
  • Add the chicken and the orange mixture back to the pan. Mix together well. Bring to a boil. Cook for about 2-3 minutes or until the chicken and vegetables are cooked through.
  • Serve over your favorite cooked rice.