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The most incredible Orange Chicken Stir Fry with pan seared chicken, red bell peppers, onion and a delicious sweet and savory sauce served over rice. So easy and so flavorful!
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5 from 7 votes

Orange Chicken Stir Fry

The most incredible Orange Chicken Stir Fry with pan seared chicken, red bell peppers, onion and a delicious sweet and savory sauce served over rice. So easy and so flavorful!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Servings: 4 servings
Author: Jenn

Ingredients

  • 1/3 cup chicken broth
  • 1/3 cup orange marmalade
  • 2 Tbsp. soy sauce
  • 1/2 tsp. garlic powder
  • pinch of red pepper flakes
  • 2 Tbsp. olive oil divided
  • 1 red bell pepper coarsely chopped
  • 1/2 purple onion coarsely chopped
  • 1 lb. chicken thighs boneless skinless, cut into bite-size pieces (I used chicken breasts)
  • 1/4 cup cornstarch

Instructions

  • Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later.
  • Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.
  • Heat the remaining tablespoon of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off the excess.
  • Add the chicken to the pan, being careful not to overcrowd the pan (I like to do this in two batches).
  • Brown the chicken on all sides, about 2 to 3 minutes per batch. Once all the chicken is cooked, add the vegetables back to the pan, then stir in the sauce and heat it through until it bubbles and thickens.
  • Garnish with sliced green onions and sesame seeds, if desired. Enjoy!