Does anyone remember the days of Leeann Chin? During my high school years, my mom often took me there because it was connected to one of our favorite local Minnesota grocery stores (Lund’s & Byerly’s, baby!). We’d get a quick meal to go, and my go-to was the lemon or orange chicken.
Fast forward to adulthood (and motherhood), where life is vastly different. These days, I’m all about healthier takes on my favorite childhood meals, and today I’m here to prove that you can still enjoy those nostalgic meals with better-for-you ingredients. This healthy orange chicken stir fry is just one of those meals!
I lightened up this homemade orange chicken stir fry by stir-frying it with tons of veggies and a fresh orange sauce. You’re going to love it!
Orange chicken lightened up to perfection
Traditional orange chicken recipes call for coating your chicken in a thicker batter, deep-frying it, and then tossing it in an orange sauce with granulated sugar. While I LOVE classic orange chicken, I wanted to create a simple, lightened-up stir fry version that anyone can easily cook right at home using fresh orange juice and honey for the sauce.
The result? Juicy chicken and crunchy veggies coated in a lightly sweetened, zesty orange sauce. This version is also gluten-free, grain-free, and paleo-friendly!
Ingredients in this healthy orange chicken stir fry
We’re using up plenty of pantry staples to make this stir fry, which is really all you need to get super flavorful dish. Here’s everything you’ll need to make this recipe:
- Chicken: I like to cut up boneless, skinless chicken breast to use in this recipe. You’ll toss it with salt, pepper, and cornstarch to season and give it a lovely texture.
- Veggies: we’re stir frying the chicken with onion, garlic, a red bell pepper, and fresh green beans. You’ll need some sesame oil for cooking.
- Cashews: we’ll also be cooking cashews right into the stir fry. YUM.
- For the sauce: the super flavorful orange sauce is made with fresh orange juice and zest, honey, soy sauce, freshly grated ginger, sriracha, and a little more cornstarch to thicken.
- To garnish: I like to top this stir fry with fresh green onions and some toasted sesame seeds.
Customize your stir fry
This weeknight staple is super easy to customize with what you have on hand. We love switching up the veggies according to what’s seasonal! Here are more ways to make it your own:
- Swap your veggies. I also love this recipe with broccoli and asparagus, but mushrooms, snow peas, and even brussels sprouts would be great.
- Go vegetarian. Feel free to swap the chicken for a can of rinsed, drained chickpeas or cubed tofu!
- For the sauce: feel free to swap the soy sauce for tamari or coconut aminos, and the cornstarch for arrowroot starch. Some soy sauces are not naturally gluten-free, so either of those swaps will keep the dish gluten-free.
Our favorite sides
Looking to make this dish a little heartier? This recipe is so versatile and delicious with:
- Cauliflower Rice for a gluten and grain-free option
- White or brown rice (try my coconut rice!)
- Fluffy quinoa
- Rice or ramen noodles
Delicious orange chicken stir fry in 6 simple steps
- Make the sauce. Whisk together all of the sauce ingredients in a bowl until the cornstarch is dissolved. Set this aside until you’re ready to use it.
- Prep the chicken. Add your cubed chicken to a separate bowl and toss with salt, pepper, and cornstarch.
- Cook the chicken. Cook the chicken in a skillet with the sesame oil, then transfer to a clean bowl and keep the heat in the pan.
- Cook the veggies. Add a little more sesame oil to your pan and saute the onion, then add in the rest of the veggies and cashews. Be sure not to overcook — we want the veggies to still have a little crunch!
- Add the sauce. Pour the orange sauce into the pan with your veggies and stir while the sauce thickens up. Add the chicken back in, reduce the heat, and let the sauce thicken for a few minutes.
- Garnish & serve. Garnish with sesame seeds, green onion, and cilantro, then serve with rice or your fav side!
Storing & freezing tips
- To store: this easy orange chicken stir fry is perfect for your weekly meal prep! Store any leftovers in an airtight container for up to 3-4 days. Simply reheat in intervals in the microwave.
- To freeze: let the stir fry cool completely, then transfer everything to an airtight glass container or reusable silicone bag. Freeze for up to 3 months. When ready to enjoy, thaw the meal in the fridge and then reheat everything on the stovetop. I recommend waiting to cook your rice (if using) until you’re ready to eat.
More delicious dinners you’ll love
- One Pan Sazon Skillet Chicken
- Spiced Mediterranean Chicken Bowls
- Sweet and Sour Pineapple Broccoli Chicken Stir Fry
- Crispy Broccoli Sweet and Spicy Sesame Tahini Noodles
- Sweet and Spicy Gochujang Chicken Bowls
Get all of my dinner recipes here!
You’re going to love healthy orange chicken! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Orange Chicken Stir Fry
Ingredients
- Sauce
- zest from 1 large orange
- ¾ cup freshly squeezed orange juice
- 2 tablespoons honey
- 3 tablespoons low sodium soy sauce (or sub coconut aminos)
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon cornstarch or arrowroot starch
- 1 teaspoon sriracha (or sub ½ teaspoon red pepper flakes)
- Chicken
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- Kosher salt and freshly ground salt and pepper
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- Veggies
- 1 tablespoon sesame oil
- ½ medium white onion, cut into chunks
- 1 large red bell pepper, sliced into thin strips
- 8 ounces fresh green beans, trimmed and cut into 2 inch pieces
- ½ cup raw cashews
- Garnish
- Green onion, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Make your sauce: In a medium bowl, whisk together the orange zest and juice, honey, soy sauce, ginger, garlic, cornstarch/arrowroot starch, and sriracha until the cornstarch is dissolved. Set aside.
- Coat the chicken: Place chicken in a large bowl, season with salt and pepper and add in the cornstarch. Toss to evenly coat the chicken.
- Cook the chicken: Place a large skillet over medium-high heat and add in the sesame oil. Add in chicken and cook for 5-6 minutes or until fully cooked, golden brown and no longer pink. Once chicken is cooked, transfer to a bowl and set aside. Reduce the heat to medium in the pan.
- Add in another tablespoon of sesame oil to the pan and then add in onion and saute until they become slightly translucent, about 2 minutes. Next add in the bell pepper, green beans and cashews and cook, stirring occasionally for 5 to 7 minutes total. You want the green beans to still have a little bit of crunch!
- Once veggies are just slightly tender, pour the orange sauce into the pan. Stir frequently as the sauce will start to thicken up, 1 to 2 minutes. Add in chicken and stir again so the sauce coats the chicken. Reduce heat to medium low and let the sauce simmer and thicken some more, about 2 minutes.
- Serve immediately over rice. Garnish with toasted sesame seeds, green onion and cilantro if desired. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 9th, 2019, the recipe was updated on February 19th, 2026, and the post was republished with new photos & a video on March 22nd, 2026.
This was very good – sweet orange and a little spice. The veggies are an easy combo to keep crisp. A little much on good prep but so tasty!
Glad you enjoyed! It makes great leftovers, too 🙂
myself and my four year old daughter loved this! I subbed tofu for the chicken but did everything else as the recipe read. I can’t wait to make this again! my husband felt the orange flavor was alittle over-bearing (I did not) so I plan to try it with half the amount of orange zest next time. thanks for a tasty and balanced stir fry!
So glad it was a hit! It will still be delicious with a little less orange zest, too 🙂
I make dinner for my aging parents every week. I love to cook all kinds of cuisine, and they love to try new foods/flavors. Because of their age and health they need protein-forward, carb-smart meals that are also beautiful and delicious. We also try to use in season produce that we can get locally. Ambitious Kitchen recipes check these boxes. This week we picked orange chicken. The orange chicken we would get from takeout is generally too sweet and the coating on the chicken is thick and gets soggy really quickly. The sauce in this recipe is just sweet enough, but still has plenty of bright, orangey flavor. The light dusting of cornstarch gave the chicken a bit more crispiness, but didn’t get soggy. I swapped the green beans for broccoli and added mushrooms for a bit more bulk. I made the rest of the recipe as written and served it with hot rice. The only change I might make when I make this again is to add a bit more sriracha than the recipe states because my parents like heat.
Amazing! So happy you’re finding meals here that you all love – this is such a great dinner to use up fresh ingredients!
This sounds easy and delicious BUT we can’t have oranges. Any substitution suggestions? Thanks
Hmm this is intended to be made with fresh oranges, so I can’t suggest a swap without re-testing the whole sauce. Sorry!
This is a really lovely recipe. I love the orange flavor, and adding sesame seeds on top elevates it too. A brilliant, healthier take for sure! The chicken is so tender!! A hit with my family 🙂 even my youngest who picks out most veggies ate some broccoli (I subbed that for green beans, also delish in this recipe) was raving over the chicken and cashews.
So glad it was a hit! Perfect family dinner 🙂
So good! Added carrots, snap peas and water chestnuts! The sauce is delicious!
Love that! Glad you enjoyed!
Really enjoyed this recipe. I used carrot and leek instead of beans as that was what I had in my veg box. I also used thighs instead of chicken breast. I fried the chicken in small batches to avoid it stewing. Will definitely make it again.
Perfect weeknight dinner!
Wow! This recipe is absolutely delicious and has amazing orange flavor- much better than take out!!!
So glad you loved it!!
I look forward to trying this! I’m wondering about cooking with sesame oil though. I always thought that sesame oil was more for finishing flavor, not cooking with (unless at very low heat). Can you please clarify? Thanks!
Hi! Plain sesame oil (as opposed to toasted) has a higher smoke point, so feel free to cook with that 🙂
This came out amazing! Used it for meal prep and froze the leftovers. Thank you for your great recipes!
Perfect! Glad you enjoyed!
LOVE this recipe! I’ve made it many times since purchasing the AK cookbook and made it again when I saw this published. The sauce wasn’t thick enough for me so I added a slurry and it immediately thickened up. The recipe is always a hit with kids and I sub in whatever veggies we have on hand. Thanks Monique!
So happy to hear that! Perfect meal prep dinner 🙂 I hope you’re loving the cookbook recipes, too!
My favorite orange chicken recipe that I have made to date. I already want to make this again!
I’m so glad! Perfect weeknight dinner 🙂
Delicious Monique! We love stir-fries and this recipe will be in our regular rotation. Thanks for another great recipe!
So happy to hear that!
Made this tonight for dinner and it was delicious! Definitely a keeper. Served it with the coconut rice, switched veggies to broccoli and bokchoy. Great gluten free option.
Perfect! Glad you enjoyed!
Hello there.
I was reading the reviews and saw this one that I pasted below.
Several people have also mentioned the cauliflower rice.
Just wondering if the things she mentions are part of an older version of the recipe?
Do you find this one better?
Thanks for your info.
Cheers.
Catherine says:
March 13, 2021
Note:” I didn’t have any coconut oil so I simply added some unsweetened desiccated coconut into my olive oil for the cauliflower rice” and I worked perfectly!
Hi Lynda! Yes, I recently updated this recipe to make it even better. The older version included coconut rice, which you’re still welcome to make! I prefer it with regular rice or my coconut rice recipe.
Love this meal so much!! Will definitely be making again. A healthy version of a classic favorite.
Absolutely! Glad you enjoyed!
I only made the chicken and veggies (no rice) and this was delicious!! I added a 1/2 TBSP on Sambal Olek to the sauce which added a nice subtle kick. I also didn’t have green beans, but used carrots instead and it was delicious. Super easy recipe to make and will definitely be making again!
Love that! Glad you enjoyed!
This is such an easy recipe it is perfect for a weeknight! I added a bit more orange zest and juice to really give it the orange flavor.
Perfect! Glad you enjoyed 🙂
Made these a few days ago and it turned out SO GOOD! I used chicken thighs and served with Trader Joe’s veggie fried rice. Will definitely make again!
So happy to hear that!
I made the sauce, only, and took to a Chinese restaurant because I get sick from soy. I knew AK would have something delicious, gluten-free, and naturally sweetened. It was delicious and so much better than the restaurant’s sauce—thanks again!!
Glad you loved this one!
Was looking for a new recipe to try for lunch and I’m so glad I found this one– so easy and delicious! The only changes were that I added some broccoli and used basmati rice instead of cauliflower. Definitely recommend!
The orange chicken portion was delish, but THE COCONUT CAULIFLOWER RICE. I did not know such flavor was possible for what I usually consider a sad substitute for rice. I used frozen bagged cauliflower rice which made it so easy.
Deliciousness! I’ve made this twice for my family and both times have been a big hit. My 2.5yo even loves it. I will continue to make!
Yummy! I only had one orange which yielded ~1/3 cup of juice but still tasted great. Next time would add more veggies since there was plenty of sauce.
So glad you enjoyed it! And yes you can definitely add more veggies — good call 🙂
Delicious! I love how easy and light this is! I got a little lazy with the cauliflower rice and just microwaved it, and it worked! Thank you for the recipe!
Glad to hear!! Thanks for the review, Rebecca!
Will add a bit more zest next time to really bump up the orange flavor, but the consistency of the sauce was spot on! And loved the coconut cauliflower rice.
Sounds great! Glad you enjoyed 🙂
Made this last night because we’ve been eating entirely too much takeout and were in the mood for something healthier. Oh my, the sauce was SO GOOD. Even my veggie-averse boyfriend gobbled it up. I modified it by using plain white rice, added thinly sliced carrots and used pre-cooked shredded chicken. Oh, and I doubled the red pepper flakes because we’re spice whores. #noregrets. This was so fast (especially with pre-cooked chicken) and flavorful and used things I always keep on hand. A keeper!
Amazing! So happy you both loved it 🙂 I’m all about that extra spice!
Honestly, hands down the BEST stir-fry sauce!! Furious I am only discovering it now!! Will definitely make again and wouldn’t change a thing!
Note: I didn’t have any coconut oil so I simply added some unsweetened desiccated coconut into my olive oil for the cauliflower rice and I worked perfectly!
So happy to hear that!!
This dish not only tastes delicious, it is beautiful as well! I was tired of my usual stir fry flavor and this was just what I was looking for. The orange flavor is DELICIOUS and made my kitchen smell delicious too. We are trying to eat more vegetables and eat very healthy and this was all that. The only thing I changed was that I did 1 whole red pepper and added a whole yellow as well. My husband’s only request was that I cut the green beans smaller next time. I used honey instead of agave. I will definitely make again.
Love that! So glad you enjoyed 🙂