Sweet and Sour Orange Chicken Stir Fry Recipe
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What’s Up, Hungry People
It’s STIR FRY-DAY, y’all! Sure, it might be a Monday, but any day can be a STIR FRY-DAY if you try hard enough.
This recipe for sweet and sour chicken has a tangy twist: fresh orange zest is whisked into the sauce to make a citrusy dish that’s perfect for any weeknight meal. We’re talking crispy fried chicken tossed in a sticky, sweet, and tangy sauce, loaded with bright veggies that keep their crunch. Whether you’re a stir-fry newbie or a seasoned pro, this recipe keeps things fun and flavorful (without the fuss).
Stir-fry is one of those meals that’s endlessly customizable, so it’s basically like a choose-your-own-adventure book but for dinner. Broccoli, bell peppers, onions—they’re all here, but don’t let that stop you from swapping in your favorites. The real magic is in that sauce, with layers of citrus from fresh orange and lemon, a hit of heat from garlic chili paste, and just the right amount of sweetness to bring it all together.
The best part? It comes together in under an hour, making it perfect for those busy nights when you still want something homemade. So grab your wok (or skillet) and get ready to turn any day into a STIR FRY-DAY!
What’s in a sweet & sour stir fry?
Pick your favorite ingredients to fry up in your wok! The sky is the limit when it comes to a tasty stir fry. This recipe focuses on adding sweet and sour notes together to make the perfect orange sauce to smother the crispy fried chicken in.
For the SAUCE:
- corn starch + water – make a slurry to help thicken the sauce
- orange zest – adds both tangy citrus flavor and notes of bitter rind
- rice vinegar – helps to smooth the sauce and adds some twangy notes
- soy sauce – for umamo flavor and saltiness
- lemon – enhances the tangy citrus flavors and adds a hint of sourness in the “sour” part of the recipe
- ginger – adds flavor and aroma
- ketchup – helps build the sauce base with loads of umami flavor
- garlic chili paste – gives a hint of heat
- brown sugar – boosts the overall sweetness in the “sweet” and sour part of the recipe
- orange juice – to thin and flavor the sauce (some pulp is perfect!)
For the CHICKEN:
- chicken breasts – dark meat is ideal for stir fry but regular chicken breasts can be used too!
- flour + eggs – for dredging the breasts
- corn starch – helps to give a crispy crust
- vegetable oil – for frying until golden brown
For the VEGGIES & STUFF:
- broccoli florets – come out perfectly crispy in the stem and saucy on top when sauted in a wok
- sweet bell pepper – add sweetness and texture to the dish
- onion – for a little savory and sweet flavor
- white rice – for seving up on the side
Let’s Cook
Start by heating up your wok or a large skillet over high heat. Add a tablespoon of vegetable oil, then toss in your broccoli, bell peppers, and onions. Stir-fry until the broccoli brightens in color and the onions just start to soften—about 3-4 minutes. Don’t worry if the veggies are a bit undercooked; they’ll finish up later. Once done, set them aside and give your wok a quick wipe.
Meanwhile, get your chicken ready. Set up a dredging station with three bowls: one with cornstarch, one with whisked eggs, and one with flour. Dredge the chicken pieces first in cornstarch, then dip them in the egg, and finally coat them in flour. Heat about a cup of vegetable oil in a shallow pan until it reaches 350°F. Fry the chicken in batches for 3-4 minutes until golden and crispy, then set them on a paper towel-lined plate to drain.
Make the Sauce
In a small bowl, mix ¼ cup of water with ¼ cup of cornstarch to make a slurry. In another bowl, combine the orange zest, orange juice, rice vinegar, soy sauce, lemon zest and juice, minced ginger, ketchup, garlic chili paste, and brown sugar. Once mixed, whisk in your cornstarch slurry.
Pour the sauce into your clean wok and bring it to a simmer over medium-high heat. Reduce to medium-low and let it simmer for 20-30 minutes, stirring occasionally until it’s thickened and reduced by about half. Keep an eye on it; you want it nice and glossy, not too thick.
Bringing It All Together
Once your sauce is ready, turn the heat back up to medium-high. Add the veggies back into the wok, followed by the fried chicken. Give everything a good stir to coat evenly in the sauce. Cook for another 2-3 minutes until the veggies and chicken are heated through. Serve hot over a generous scoop of white rice.
Tips for Perfect Sweet and Sour Orange Chicken
- Adjusting Sauce Consistency: If your sauce is too thick, thin it out with a bit more orange juice or water. If it’s too thin, continue to simmer until it reaches your desired thickness.
- Frying Tips: Make sure the oil is hot enough before frying the chicken. If the oil isn’t up to temperature, the coating will absorb too much oil and become soggy instead of crispy.
- Veggie Swaps: Don’t have broccoli or bell peppers on hand? Snow peas, snap peas, or even zucchini would make great substitutions. Just keep the quantities similar to maintain the balance of the dish.
- Storing Leftovers: This dish reheats well, but keep the sauce separate if possible to avoid soggy chicken. Reheat in a skillet to help keep that crispiness.
Common Stir Fry Questions
- How do I prevent the chicken from becoming soggy? Keep the sauce and chicken separate until you’re ready to eat, or lightly toss just before serving. Avoid letting it sit in the sauce for too long.
- Can I use chicken thighs instead of breasts? Yes! Chicken thighs work great and stay juicy. Just adjust the cooking time slightly as needed and use a thermometer to ensure they are cooked properly.
- Can I make the sauce in advance? Absolutely. Make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat gently before tossing with the chicken and veggies.
- Can I bake the chicken instead of frying? Yes, you can bake the chicken pieces at 400°F on a parchment-lined baking sheet for about 15-20 minutes or until crispy. It won’t be exactly the same, but it’s a lighter option!
And just like that, you’ve turned a regular week night into stir fry-day! This sweet and sour orange chicken stir fry is the perfect balance of crispy chicken, crunchy veggies, and a tangy sauce that coats every bite. It’s a one-pan wonder that’s ready in no time and brings the fun back into weeknight dinners. So, the next time you’re looking for a quick meal that hits all the right notes, this stir fry has got your back. Make sure to pile it high on some fluffy white rice, grab your chopsticks (or a fork, no judgment here), and dig in. Happy stir fry-ing, Hungry People!
Sweet and Sour Orange Chicken Stir Fry
Ingredients
FOR SAUCE:
- ¼ cup corn starch
- ¼ cup water
- 1 orange zested & juiced
- 1 tablespoon rice vinegar
- ⅓ cup soy sauce
- 1 lemon zested & juiced
- 1 tablespoon ginger minced
- ¼ cup ketchup
- 1 tablespoon garlic chili paste
- 1 cup brown sugar
- 12 oz orange juice
FOR CHICKEN:
- 4 chicken breasts cut into bite-sized pieces
- ½ cup flour
- ½ cup cornstarch
- 2 eggs whisked
- 1 cup all-purpose flour
- 1 cup vegetable oil for frying
FOR VEGETABLES:
- 1 cup broccoli florets
- 1 cup sweet bell pepper sliced
- 1 cup onion sliced
- 1 tablespoon vegetable oil
- cooked white rice for serving
Instructions
- Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and the vegetables. Stir-fry until the broccoli has brightened in color and the onions are just beginning to soften. Remove the vegetables from the wok and set them aside; it's okay if the vegetables are slightly undercooked. Wipe the wok clean.
- In a small bowl, whisk together ¼ cup of water and ¼ cup of cornstarch until the cornstarch is dissolved. In a separate bowl, whisk together the remaining sauce ingredients: the orange zest and juice, rice vinegar, soy sauce, lemon zest and juice, minced ginger, ketchup, garlic chili paste, brown sugar, and orange juice. Then whisk in the cornstarch slurry.
- Pour the sauce into the wok and bring it to a rolling simmer over medium-high heat, then reduce the heat to medium-low. Continue to simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened and reduced to about half its original volume.
- Meanwhile, prepare three dredging bowls: one with all-purpose flour, one with cornstarch, and one with whisked eggs. Heat 1 cup of vegetable oil in a shallow pan over medium-high heat until it reaches 350°F.
- Dredge the chicken breast pieces first in cornstarch, then in the whisked eggs (letting the excess drip off), then in the all-purpose flour.
- Fry the dredged chicken pieces in batches for 3-4 minutes per batch until the chicken is cooked through and golden brown. Set aside on a plate lined with a paper towel.
- Turn up the heat on the wok to medium-high. Return the vegetables to the wok. Add the fried chicken and stir lightly to coat everything evenly in the sauce. Cook until the vegetables and chicken are heated through. Serve hot over cooked white rice and enjoy!