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Orange Chicken Stir-Fry Recipe

Orange Chicken Stir-Fry Recipe

My husband loves this stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. -Bunny Bronson, Lake Placid, Florida
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2-3 servings


  • 2 boneless skinless chicken breast halves, cubed
  • 2 green onions with tops, sliced
  • 2 tablespoons canola oil
  • 1/2 teaspoon cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • Hot cooked rice
  • 1 medium navel orange, peeled and sectioned
  • 1/4 cup chopped walnuts
  • 2 tablespoons minced fresh parsley


  • 1. In a skillet or wok, cook the chicken and onions in oil until chicken is no longer pink.
  • 2. In a small bowl, combine the cornstarch, orange juice, soy sauce and ginger until smooth. Pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice. Top with the orange segments, walnuts and parsley. Yield: 2-3 servings.

Nutritional Facts

1 serving (1 each) equals 277 calories, 17 g fat (2 g saturated fat), 42 mg cholesterol, 653 mg sodium, 12 g carbohydrate, 2 g fiber, 20 g protein.

Reviews for Orange Chicken Stir-Fry

Sort By :
Reviewed Aug. 13, 2012

"okay, a little bland"

Reviewed Feb. 23, 2012

"This was really good and easy to make. Loved the fresh ingredients in it. The oranges just set it off nicely."

Reviewed Jan. 4, 2011

"Sauce was very easy to make and the soy sauce and orange juice are a great combination. A side of vegetables is great for additional color and texture."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.