Orange Chicken and Vegetable Stir Fry Recipe – Asian Special
This chicken and vegetable stir-fry is perfect for satisfying those takeout cravings. It’s simple and quick to prepare, featuring a delicious combination of broccoli, asparagus, and tender chicken. While you can use either light or dark meat chicken, chicken thigh meat is preferred for its enhanced flavor and tenderness.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
Stir-Fry Ingredients:
- 1 1/2 tablespoons cooking oil (such as extra light olive oil)
- 1 small onion, finely diced
- 1 to 1 1/4 pounds chicken thighs, trimmed and cut into 1-inch pieces
- 5-6 cups broccoli florets, from 1 large head of broccoli
- 1 bunch asparagus spears, bases trimmed and cut into 1-inch pieces
- 1 large carrot, sliced into matchsticks
Marinade Ingredients:
- 1/4 cup cold water
- 1/2 tablespoon cornstarch
- Zest of 1/2 orange (about 1/2 tablespoon)
- 1/2 cup freshly squeezed orange juice (from the same orange)
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, finely minced
- 2 tablespoons honey
Serving/Garnish:
- Toasted sesame seeds (medium heat for 2 minutes, tossing frequently)
- 6 cups hot cooked white rice (equals 2 cups dry rice)
How To Make Asian Chicken Lettuce Wraps :
In a bowl, whisk together 1/4 cup cold water and 1/2 tablespoon cornstarch. Add the remaining marinade ingredients: 1/2 tablespoon orange zest, 1/2 cup fresh orange juice, 4 tablespoons soy sauce, 2 teaspoons sesame oil, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, and 2 tablespoons honey.
Add 1/4 of the marinade mixture to the prepared chicken thigh pieces. Stir well to coat and let it marinate while you prepare the vegetables (15-30 minutes).
Heat a large wok or heavy-bottomed sauté pan over high heat. Add 1/2 cup water. Once it boils, add broccoli, carrot, and asparagus. Cover and steam cook for 2 minutes over high heat until the vegetables are crisp-tender and bright green. Transfer the cooked vegetables to a bowl, then rinse and dry the pan.
Add the marinated chicken to the hot skillet in a single layer. Allow the chicken to cook undisturbed for 2 minutes until browned, then stir to brown the other side. Once the chicken is almost cooked through, add the reserved marinade and simmer for 3 minutes or until the sauce thickens. Stir in the steamed vegetables and cook for an additional minute until the chicken is fully cooked. Sprinkle with toasted sesame seeds and serve over hot rice.
Recipe Notes :
“For easy ginger peeling, use a spoon—it peels off effortlessly!”
