If you are craving takeout, this Orange Sesame Chicken Stir Fry will satisfy your needs and then some! Stir fry’s are great for a hectic weeknight meal. They are quick and easy to make and you can use a wide variety of vegetables to keep things exciting.
This Orange Sesame Chicken Stir Fry is jam packed with flavor and different textures. The crunchy broccoli marries up to the succulent chicken, all coated in a delicious orange sauce!
An Easy One Skillet Meal
When it comes to quick and easy weeknight dinners, and I mean, Stir fry dinners are where it’s at. With this Orange Sesame Chicken Stir Fry, you get your protein, your veggies, your everything in one skillet and less than 20 minutes later, the family is at the table eating a healthy dinner!
What Kind Of Vegetables Go Into A Stir Fry?
Stir fry’s are awesome as you can use all kind veggies: including snow peas, green beans, mushroom, onions, sugar snap peas, and green onions. For this Orange Sesame Chicken Stir Fry, I tossed in broccoli, along with carrots, peppers and peas. But you can mix it up!
Great For Meal Prep
Orange Chicken Stir Fry is great for meal prep. Just package the Stir-fry elements, placing the bags of chicken, vegetables, rice, and sauce in a large plastic bag or freezer container. Freeze for up to 3 months.
Top Tips For Orange Sesame Chicken Stir Fry
- Have everything prepped. This is especially important when stir-frying because this cooking technique moves fast.
- Cut everything properly. Cut chicken pieces the same size so they cook evenly. When chopping vegetables, make tougher veggies, like broccoli and carrots smaller than, say, snow peas, so they can be added at the same time and cooked at the same rate.
- While chicken breast works as well, thighs are more flavorful and tend to stay juicier longer, leaving you less room for error.
The importance of dry ingredients
Dry your ingredients. Wet food releases steam and prevents browning so pat your ingredients dry with paper towels before adding them to the pan.
Orange Sesame Chicken Stir-Fry Recipe
Ingredients
- 2 tbsp olive oil
- 1 cup white onion chopped small
- 1 cup carrots peeled and sliced thin
- 2 cups broccoli florets
- 1 red bell pepper seeded and cut into chunks
- 1 green bell pepper seeded and cut into chunks
- 4 oz portobello mushrooms sliced
- 1 cup sugar snap peas
For the Sauce
- 1 large orange zested and juiced
- 1 tsp sesame oil
- ¼ cup soy sauce
- 2 large cloves garlic crushed
- 1 tbsp cornstarch
- 3 tbsp cold water
- salt
For the Chicken
- 2 tbsp olive oil
- 2 pounds boneless skinless chicken thighs
- Serving Suggestions
- Sesame seeds
- White or brown rice
Instructions
For the Vegetables
- Heat oil in a large skillet over medium heat
- Add the onions and carrots, sauté 2-3 minutes
- Add the broccoli and bell peppers, sauté 3-4 minutes
- Add the mushrooms and sugar snap peas, sauté 3-4 minutes
- Transfer vegetables to a bowl, set aside
For the Sauce
- Add the orange juice and zest to a small bowl
- Pour in the sesame oil and soy sauce, whisk
- Add the garlic, mix
- Add the cornstarch to another small bowl
- Pour in the cold water, whisk
- Pour the cornstarch slurry into the sauce mixture, whisk
- Season with salt, set aside
For the Chicken
- Return the skillet to the burner and heat the oil
- Pat the chicken dry and slice it into bite-sized pieces
- Add the chicken to the skillet
- Cook for 4-5 minutes
- Return the vegetables to the skillet, toss
- Pour the sauce over the chicken and vegetables, sauté about 2 minutes
- Reduce heat to simmer, allow to simmer about 5 minutes
- Sprinkle with sesame seeds
- Serve over plain white or brown rice
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