Orange Chicken Stir Fry OAMC

READY IN: 35mins
Recipe by Margie99

My Dh tried this before I froze it and he loved it. I love that it has veggies in it. I only need to cook or reheat some rice and dinner is done. I might try adding orange segments and maybe some orange zest next time. The original recipe called for 1-2 teaspoons of red pepper flakes to the cornstarch mixture.

Top Review by Sydney Mike

Made just half a recipe this 1st time around, having half for supper & the other half getting frozen! Pretty much followed your recipe, too, & then took your introductory tip about orange & zest! Another day when I thawed out the servings I'd frozen, when heating them I added a rounded 1/4 cup of mandarin oranges AND 1/2 teaspoon of orange zest! As nice as this stir fry tasted the 1st time, it was so great the 2nd time with the added orange flavor! Thanks for sharing a great keeper of a recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]

Ingredients Nutrition


  1. Put the cornstarch in a medium bowl and slowly whisk in the orange juice. Add the soy sauce, vinegar, honey and garlic cloves. Whisk again and set aside.
  2. In a 5 qt dutch oven or pot heat the oil over medium-high heat. Cook the chicken in batches on one side until lightly browned. Set aside. It will be cooked more later.
  3. Add the broccoli, carrots and 1/2 cup of water to the pot. Cook, partially covered until the water has evaporated and the broccoli is bright green.
  4. Add the chicken and cornstarch to the pot and bring to a boil. Cook until chicken is done and the sauce is thickened.
  5. Cool to room temp and put into 2 or more freezer containers. I use freezer bags.
  6. To Use: Thaw and place into a saucepan. Add 1/2 cup of water for each serving. Cover and heat over medium high heat until heated through.

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