New This Month

Spicy Orange Chicken Stir-Fry

This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 1/3 cup cornstarch
  • 2 cups orange juice
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 to 2 teaspoons red-pepper flakes
  • Coarse salt
  • 1 tablespoon vegetable oil, such as safflower
  • 3 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
  • 1 head broccoli, cut into florets, stalks peeled and thinly sliced
  • 1 pound carrots (about 5), peeled and thinly sliced on the diagonal
  • Cooked rice, for serving


  1. Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt. Set mixture aside.

  2. In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).

  3. Add broccoli, carrots, and 1/2 cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture; bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes. Serve stir-fry over rice.

Cook's Notes

For better health, have more vegetables and lean white-meat chicken and less white rice.

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