Orange Chicken & Vegetable Stirfry

Orange Chicken and Vegetable Stir Fry at The Happy Housewife

By contributing writer Kristia.

If you are looking for a quick, yet tasty dinner for those busy weeknights, give Orange Chicken & Vegetable Stirfry a try.

Orange Chicken & Vegetable Stirfry


  • Juice and zest from one orange
  • ¼ cup soy sauce
  • ¼ cup cider vinegar
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • 2 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 12 ounces frozen baby broccoli florets
  • 1 red or green pepper, cored & seeded, cut into thin strips
  • Cooked rice for 4 - 6 people (any variety)


  1. In a small bowl, combine the orange juice, orange zest, soy sauce, vinegar, honey, garlic, salt. Add the cornstarch and whisk until well combined. Set aside.
  2. In a large saute pan or stir-fry pan, heat the olive oil over medium-low heat. Add the chicken and cook for about 5 minutes or until the chicken is cooked through. Remove chicken from pan to a plate.
  3. Add the broccoli and peppers. Scrape the browned chicken bits from the bottom of the pan and stir into the vegetables. This will add more flavor to the dish.
  4. Add ½ cup water to pan, cover and let the vegetables steam for about 2-3 minutes.
  5. Add the chicken and the orange mixture back to the pan. Mix together well. Bring to a boil. Cook for about 2-3 minutes or until the chicken and vegetables are cooked through.
  6. Serve over your favorite cooked rice.

Courses Main Dish


More recipes from Kristia

Find more delicious meal ideas at the The Happy Housewife Recipe Index.

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