Orange Chicken Stir Fry Recipe

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 cornstarch...you need enough sauce to saturate the rice (if you serve over rice).

—DREGINEK

See full review »

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.

—feuerlilie

See full review »

389 Ratings

See other versions of this recipe!

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!

—cookie rookie

See full review »

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.

—KELSTOUCH

See full review »

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.

—army03wife

See full review »

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.

—STEVESKAT

See full review »

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!

—bethmorris1125

See full review »

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!

—ZUTE1

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Honey Nut Stir Fry

Citrus Chicken Stir Fry

Garden Chicken Stir Fry

Salt and Pepper Chicken Stir Fry

Orange Mango Chicken

Myra's Basil Chicken Stir Fry

Coconut Chicken Stir Fry

Stir Fry Glazed Chicken

Sweet and Spicy Stir Fry with Chicken and Broccoli

Orange Caper Chicken

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Orange Chicken Stir Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 524
Calories from Fat: 226

% Daily Value *
Total Fat 25.1g 39 %
Saturated Fat 3.6g 18 %
Cholesterol 68mg 23 %
Sodium 1749mg 70 %
Potassium 617mg 17 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 2.7g 11 %
Protein 34.7g 69 %
** Sugars 8.9g
Vitamin A 3 %
Vitamin C 88 %
Calcium 6 %
Iron 39 %
Thiamin 59 %
Niacin 190 %
Vitamin B6 51 %
Magnesium 29 %
Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.