Orange Chicken Stir Fry Recipe -
Orange Chicken Stir Fry Recipe
18 Photos
Orange Chicken Stir Fry
Tender pieces of chicken cook in a garlic and orange sauce. See more
  • READY IN 45 mins

Orange Chicken Stir Fry

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

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).

Most Helpful Critical Review
Jul 29, 2010

I decided to try to follow the recipe as close as possible the first time, against my instincts. I really should have gone with my gut. 1/4 cup is WAY too much soy sauce. The sauce basically tasted like soy sauce to me. I could barely even taste the orange. I do think it will be good with modification though, and I will try it again.

Nov 15, 2006

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!

Jan 24, 2004

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.

Jul 22, 2005

This recipe was very good. I changed it a little bit, adding about 1/8 tsp ground ginger, and 1 Tbsp Orange Marmalade. I also served it over white rice and added broccoli instead of bean sprouts. It tasted similar to Orange Chicken you get from chinese restaurants without the breading on the chicken. Maybe next time I will add a little red pepper flakes to give it a little heat. Will definitely make this again.

Apr 09, 2003

A little too salty, but cut the salt, in half, and this is really good. I prefer to use cornstarch rather than flour to thicken - Half as much cornstarch is the ratio to use. Good over hot cooked rice.

May 17, 2006

My hubby is crazy for this! We serve over brown rice and use carrots, peppers, and broccoli instead of the sprouts. You can make any # of modifications to this one and never go wrong!

Dec 18, 2003

I have never made anything this good! It was easy to make, mostly prep time, and it came out tasting fantastic. I also added some frozen stir fry veggies and they went well with the dish. You won't be dissapointed by this one!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 1749 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Orange Chicken Stir Fry

Tender pieces of chicken cook in a garlic and orange sauce.

Sweet, Spicy Stir Fry with Chicken & Broccoli

A simple chicken-and-veggie stir-fry with sweet and spicy flavors.

Garlic Chicken Stir Fry

See how to make a quick stir-fry with plenty of garlic and crunchy veggies.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States