Weeknight Orange Chicken Thigh Stir-Fry is a quick and flavorful dinner that comes together in just a few simple steps. With juicy, tender chicken thighs, vibrant vegetables, and a zesty orange sauce, this dish is the perfect balance of sweet, savory, and tangy. It’s a healthier take on takeout, packed with fresh ingredients, and can be served over rice or noodles for a satisfying meal. This stir-fry is perfect for busy weeknights when you want something delicious, comforting, and easy to make.
Why You’ll Love This Recipe
This Weeknight Orange Chicken Thigh Stir-Fry is full of flavor and perfect for a quick, satisfying meal. The chicken thighs are more tender and flavorful than chicken breasts, making them ideal for stir-frying. The orange sauce brings a burst of citrusy sweetness that perfectly balances the savory elements of the dish. The stir-fry is customizable with your favorite vegetables, and it comes together in under 30 minutes, making it the perfect solution for a busy weeknight dinner. It’s a one-pan dish, meaning fewer dishes to clean—just another reason to love it!
Ingredients
For the Chicken Stir-Fry:
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1 1/2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
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2 tablespoons vegetable oil (for stir-frying)
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1 red bell pepper, sliced
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1 yellow onion, thinly sliced
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1 cup broccoli florets
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1/2 cup carrots, thinly sliced
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2 cloves garlic, minced
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1-inch piece of fresh ginger, minced
For the Orange Sauce:
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1/2 cup fresh orange juice (about 1 large orange)
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1 tablespoon orange zest
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1/4 cup soy sauce
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1 tablespoon rice vinegar
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2 tablespoons honey or sugar
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1 teaspoon cornstarch (optional, for thickening)
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1 tablespoon water (if using cornstarch)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the sauce: In a small bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, honey (or sugar), and cornstarch (if using). Set aside.
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Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
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Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, onion, broccoli, and carrots. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
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Combine the chicken and sauce: Add the garlic and ginger to the skillet and cook for another minute. Return the cooked chicken to the skillet and pour the orange sauce over the mixture. Stir everything together, making sure the chicken and vegetables are evenly coated with the sauce.
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Thicken the sauce (optional): If you’d like a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry, then add it to the skillet. Stir until the sauce thickens and becomes glossy.
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Serve: Serve the stir-fry over cooked rice or noodles. Garnish with additional orange zest or green onions if desired.
Servings and Timing
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Servings: 4
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Prep time: 10-15 minutes
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Cook time: 15-20 minutes
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Total time: 30-35 minutes
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the stir-fry for 2-3 minutes, or reheat in a skillet over medium heat until heated through. If the sauce thickens too much during storage, add a little water to loosen it up while reheating.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted for thighs. Just keep in mind that chicken breasts may be slightly less juicy, so be sure to avoid overcooking them.
2. Can I make this recipe vegetarian?
Yes! You can replace the chicken with tofu, tempeh, or even chickpeas for a vegetarian version. Just be sure to cook them properly and use the same sauce.
3. Can I add more vegetables?
Absolutely! Feel free to add any vegetables you like, such as snap peas, zucchini, or mushrooms. Just make sure to adjust the cooking time based on the vegetables you add.
4. How can I make this dish spicier?
To make it spicier, add red pepper flakes to the sauce or stir in some fresh chopped chili peppers along with the garlic and ginger.
5. Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but you can use bottled juice if that’s more convenient. Just ensure it’s 100% orange juice with no added sugar.
6. Can I make this ahead of time?
You can prepare the sauce and chop the vegetables ahead of time, but it’s best to cook the chicken and stir-fry the vegetables fresh to preserve their texture.
7. Can I make this dish gluten-free?
Yes! To make the dish gluten-free, simply use tamari or gluten-free soy sauce in place of regular soy sauce.
8. Can I freeze leftovers?
Yes, you can freeze the stir-fry for up to 2 months. Store it in an airtight container and reheat in the microwave or on the stovetop. The vegetables may become a bit softer after freezing, but the flavors will still be delicious.
9. Can I use a different sweetener instead of honey?
Yes! You can use sugar, maple syrup, or agave syrup as a substitute for honey if you prefer.
10. What should I serve with this stir-fry?
This stir-fry pairs wonderfully with steamed jasmine rice, brown rice, or noodles. You can also serve it with a side of salad or roasted vegetables for a complete meal.
Conclusion
Weeknight Orange Chicken Thigh Stir-Fry is a flavorful, easy-to-make dish that combines tender chicken, fresh vegetables, and a delicious orange sauce. It’s the perfect balance of sweet, savory, and tangy and comes together in under 30 minutes—ideal for busy weeknights when you want something quick and satisfying. With customizable vegetables and the option to adjust the spice level, this stir-fry is sure to become a family favorite. Try it today for a delicious, weeknight-friendly meal!
Print
Weeknight Orange Chicken Thigh Stir-Fry
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Weeknight Orange Chicken Thigh Stir-Fry is a quick and delicious dinner that combines tender chicken thighs, vibrant vegetables, and a zesty orange sauce. This healthy, flavorful dish is perfect for busy weeknights, and it comes together in under 30 minutes. It’s a better-for-you take on takeout, customizable with your favorite veggies, and served over rice or noodles for a satisfying meal. The sweet, savory, and tangy flavor will have your family asking for seconds!
Ingredients
For the Chicken Stir-Fry:
1 1/2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tablespoons vegetable oil (for stir-frying)
1 red bell pepper, sliced
1 yellow onion, thinly sliced
1 cup broccoli florets
1/2 cup carrots, thinly sliced
2 cloves garlic, minced
1-inch piece of fresh ginger, minced
For the Orange Sauce:
1/2 cup fresh orange juice (about 1 large orange)
1 tablespoon orange zest
1/4 cup soy sauce
1 tablespoon rice vinegar
2 tablespoons honey or sugar
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon water (if using cornstarch)
Instructions
Prepare the sauce: In a small bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, honey (or sugar), and cornstarch (if using). Set aside.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and season with a pinch of salt and pepper. Stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken and set aside.
Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, onion, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
Combine the chicken and sauce: Add the garlic and ginger, cooking for another minute. Return the chicken to the skillet and pour the orange sauce over the mixture. Stir everything to coat with the sauce.
Thicken the sauce (optional): If you prefer a thicker sauce, mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the skillet until the sauce thickens and becomes glossy.
Serve: Serve the stir-fry over rice or noodles. Garnish with additional orange zest or green onions if desired.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave for 2-3 minutes until heated through. If the sauce thickens, add a little water while reheating.
- Customize with your favorite vegetables and adjust the spice level with red pepper flakes or fresh chili peppers.
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