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+ servings
copycat orange chicken

Sweet and Sour Orange Chicken Stir Fry

The Starving Chef
Orange chicken stir fry: tender chicken, crisp veggies, and a tangy orange sauce come together in this easy and flavorful dish.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course As Seen in Mimi, Dinner
Cuisine American, Chinese, Stir Fry
Servings 4

Ingredients
  

FOR SAUCE:

  • ¼ cup corn starch
  • ¼ cup water
  • 1 orange zested & juiced
  • 1 tablespoon rice vinegar
  • 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 corn starch
  • 2 eggs whisked
  • 1 cup vegetable oil for frying

FOR VEGETABLES:

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 1/4 cup of water and 1/4 cup of corn starch until the corn starch is dissolved. In a separate bowl, whisk together the remaining sauce ingredients, then whisk in the corn starch 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 corn starch, 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 corn starch, then in whisked egg (letting the excess drip off), then into 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!
Keyword broccoli, chicken, orange, rice
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