Total Time
Prep 35 mins
Cook 10 mins

This is based on a recipe I found in Everyday Food Magazine

Ingredients Nutrition


  1. Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
  2. In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
  3. Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
  4. Serve over rice.
Most Helpful

Wow...this is simple and amazingly delicious. I used the store bought bag of stir fry veggies, added some green onions, red and yellow peppers too. Substituted chicken broth for the water and used just a small amount of red pepper flakes cuz I don't like anything too hot! You can always add more if you like some heat. I cut the recipe in half for two people and it was perfect. Will definitely use this recipe again and forfeit going out for Chinese!

Beachlover2013 January 30, 2013

The sauce on this stir fry is excellent. I was looking for an orange chicken that didn't involve deep-frying, and this recipe fit the occasion perfectly. I had only 4 chicken breasts, but used the full amount of the other ingredients. I used the smaller amount of red pepper flakes which gave the sauce just a hint of heat. Served over white rice.

Ginny Sue June 20, 2010

This is a great stir-fry! I have been making this for some time now. I omit the honey and add 2 teaspoons of finely grated orange zest to the liquid mixture. I sometimes add to the pan a thinly sliced small red onion for about 30 seconds then add the chicken. Sugar snap peas are a great addition too. Thanks for posting.

Scoutie May 29, 2009