This stir-fry version of my family’s favorite Chinese classic is not breaded or deep-fried. My Sticky Orange Chicken features tender bites of chicken glazed in a sweet, orange-infused sauce that’s perfect for weeknight dinners.
Ready in about 30 minutes and made with simple, real ingredients, this stir-fry is even better than takeout—quick, flavorful, and family-friendly.
This recipe was created in collaboration with Microplane Graters and Zesters. I loved the opportunity to work with them and asked permission to share the recipe here as well.
Why stir-fry? It’s fast, often relatively healthy with lean protein and fresh vegetables, and it’s simple to prepare when time is limited.
- Prep all ingredients first
- Cube boneless, skinless chicken thighs
- Grate, slice, and mince garlic, carrots, ginger, and green onions
- Whisk a sauce made with fresh orange juice and orange zest
- Stir-fry the chicken and finish with the sauce until it’s sticky and glossy
How to make Sticky Orange Chicken Stir Fry
Start by preparing everything: cut the chicken, slice the vegetables, and whisk the sauce. Stir-frying moves quickly, so having every component ready will keep the cooking smooth.
Stir-fry is ideal for a balanced meal—protein, veggies, and flavor in under an hour. It scales easily for guests and works with a wok, large skillet, or cast iron pan.
Tips for successful stir-fry
- Have all ingredients and the sauce measured and ready before heating the pan.
- Start rice or noodles first if serving them alongside the stir-fry.
- A wok is useful but not required—a large non-stick or cast iron skillet works well.
- Use a very hot pan so the chicken browns instead of steaming.
- Cook the chicken in batches to ensure proper caramelization.
- Avoid adding very cold meat directly to the hot pan; it can lower the pan temperature.
Cube boneless, skinless chicken thighs into 1–2″ pieces. Thighs hold moisture and brown nicely, which keeps the finished dish juicy.
Vegetables are added near the end so they stay bright and crisp. Slice green onions, mince garlic, and grate ginger and orange zest for the freshest flavor. A julienne tool speeds carrot prep, but a knife works fine.
After browning the chicken in two batches in a very hot skillet, return the pieces to the pan, add the sauce, and simmer until it reduces to a syrupy glaze. The sauce will thicken slightly as it cools.
Stir in the fresh vegetables at the end, then serve over rice or noodles. Garnish with extra carrot, green onion, and cilantro for color and brightness. Enjoy!
More stir-fry and Asian-inspired favorites you might like:
- Sticky Asian Baked Pork Ribs
- Asian Chicken Lettuce Wraps
- Sesame Beef Stir Fry
- Thai Red Curry with Shrimp
Tried this recipe? Leave a question or comment below—I’d love to hear your feedback.
We also make a version with blood oranges that offers a lovely twist on the flavor.
Print
Pin
Sticky Orange Chicken Recipe
Ingredients
- 2 1/2 pounds chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 8 green onions, sliced
- 1/2 cup carrot, peeled and julienned
- 1/2 cup cilantro, roughly chopped
Sauce
- 3/4 cup fresh squeezed orange juice
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons orange zest
- 1 tablespoon fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Cube the chicken thighs into 1″–2″ pieces.
- Whisk the sauce ingredients together in a small bowl.
- Preheat a large skillet or wok over high heat.
- Add 1 tablespoon olive oil to the hot pan.
- Add half the chicken and 2 tablespoons of the sauce.
- Spread the chicken and cook undisturbed 3–4 minutes until one side browns and caramelizes.
- Flip and cook until browned and cooked through with no pink in the center.
- Remove the chicken from the pan.
- Repeat with the remaining oil, 2 more tablespoons of sauce, and the rest of the chicken.
- Return all chicken to the pan and add the remaining sauce.
- Simmer 5–6 minutes until the sauce thickens and reduces slightly.
- Remove from heat.
- Stir in the green onions, carrots, and cilantro.
- Serve over rice or noodles and garnish with extra green onion, carrot, and cilantro.
Notes
– The sauce will continue to thicken as it cools.
Nutrition
Carbohydrates: 36 g |
Protein: 39 g |
Fat: 13 g