Better Than Takeout: Orange Chicken Stir Fry Recipe

Orange chicken stir fry is a classic dish that satisfies cravings for sweet, savory, and tangy flavors. It’s often seen as a takeout staple, but making it at home is surprisingly easy, healthier, and just as delicious (if not more so!). This recipe provides a step-by-step guide to creating a vibrant and flavorful orange chicken stir fry that’s perfect for a weeknight dinner. Get ready to ditch the delivery menus and impress your family and friends with this homemade version!

Why Make Orange Chicken at Home?

* **Healthier:** You control the ingredients, reducing sodium, sugar, and unhealthy fats compared to restaurant versions.
* **Customizable:** Adjust the sweetness, spice level, and vegetables to your preferences.
* **Economical:** Making it at home is significantly cheaper than ordering takeout.
* **Satisfying:** The process of cooking and creating something delicious from scratch is incredibly rewarding.
* **Freshness:** Homemade always tastes better than something that’s been sitting in a container.

Ingredients You’ll Need

This recipe is divided into three main components: the chicken, the sauce, and the stir fry. Here’s a breakdown of the ingredients for each:

For the Chicken:

* **1.5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch pieces):** Chicken thighs are preferred for their tenderness and juiciness, but chicken breasts can be used as well. Ensure they are cut into evenly sized pieces for even cooking.
* **1/2 cup Cornstarch:** Cornstarch is crucial for creating a crispy coating on the chicken. It helps the chicken brown beautifully and stay crispy even after being tossed in the sauce.
* **1/4 cup All-Purpose Flour:** The addition of flour along with cornstarch adds to the crispiness and texture of the coating.
* **1 teaspoon Salt:** Seasons the chicken and enhances its natural flavors.
* **1/2 teaspoon Black Pepper:** Adds a touch of spice and complements the other flavors.
* **1 Large Egg (beaten):** The egg acts as a binder, helping the cornstarch and flour adhere to the chicken.
* **2 tablespoons Vegetable Oil (for frying):** Vegetable oil has a high smoke point, making it ideal for frying the chicken to a golden brown.

For the Orange Sauce:

* **1 cup Fresh Orange Juice:** Freshly squeezed orange juice is key for a bright and authentic orange flavor. Avoid using bottled juice with added sugars.
* **1/2 cup Rice Vinegar:** Rice vinegar adds a tangy and slightly sweet element to the sauce, balancing the sweetness of the orange juice and sugar.
* **1/4 cup Soy Sauce (low sodium):** Low-sodium soy sauce provides umami and saltiness without overpowering the other flavors. It’s essential for balancing the sweetness of the orange juice and the acidity of the vinegar.
* **1/4 cup Brown Sugar (packed):** Brown sugar adds sweetness and a subtle molasses flavor, enhancing the complexity of the sauce. You can substitute with white sugar, but brown sugar is recommended for a richer taste.
* **2 tablespoons Honey:** Honey adds additional sweetness and a slightly floral note to the sauce. It also contributes to the sauce’s glossy texture.
* **2 tablespoons Orange Zest:** Orange zest intensifies the orange flavor and adds a fragrant aroma to the sauce. Be sure to zest only the outer orange layer, avoiding the bitter white pith.
* **1 tablespoon Cornstarch:** Cornstarch is used as a thickening agent, creating a smooth and glossy sauce.
* **1 tablespoon Water:** Used to create a cornstarch slurry, preventing lumps in the sauce.
* **1 tablespoon Sesame Oil:** Sesame oil adds a nutty and aromatic flavor to the sauce. A little goes a long way, so use it sparingly.
* **2 cloves Garlic (minced):** Garlic adds a pungent and savory element to the sauce.
* **1 teaspoon Ginger (minced):** Ginger adds a warm and slightly spicy flavor to the sauce, complementing the orange and garlic.
* **1/4 teaspoon Red Pepper Flakes (optional):** Red pepper flakes add a touch of heat to the sauce. Adjust the amount to your preference or omit entirely if you prefer a milder flavor.

For the Stir Fry:

* **1 tablespoon Vegetable Oil:** Used for stir-frying the vegetables.
* **1 cup Broccoli Florets:** Broccoli adds a healthy and crunchy element to the stir fry. You can substitute with other vegetables like snap peas or green beans.
* **1 cup Bell Pepper (sliced, any color):** Bell peppers add color, sweetness, and a crisp texture to the stir fry.
* **1/2 cup Onion (sliced):** Onion adds a savory and aromatic base to the stir fry.
* **Cooked Rice (for serving):** Rice is the perfect accompaniment to the orange chicken stir fry, soaking up the delicious sauce.
* **Sesame Seeds (for garnish, optional):** Sesame seeds add a nutty flavor and visual appeal to the dish.
* **Green Onions (for garnish, optional):** Green onions add a fresh and slightly pungent flavor to the dish.

Equipment Needed

* **Large Bowl:** For tossing the chicken with the cornstarch and flour mixture.
* **Medium Bowl:** For beating the egg.
* **Large Skillet or Wok:** For frying the chicken and stir-frying the vegetables.
* **Small Bowl:** For mixing the cornstarch slurry.
* **Whisk:** For combining the sauce ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Cutting Board and Knife:** For preparing the chicken and vegetables.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect orange chicken stir fry:

Step 1: Prepare the Chicken

1. In a large bowl, combine the chicken pieces, cornstarch, flour, salt, and pepper. Toss until the chicken is evenly coated.
2. In a medium bowl, beat the egg.
3. Dip each piece of chicken into the beaten egg, then back into the cornstarch mixture, ensuring it’s fully coated. This double coating helps create an extra crispy texture.

Step 2: Fry the Chicken

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot enough to sizzle when a small piece of chicken is added.
2. Working in batches, carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
3. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the fried chicken from the skillet and place it on a wire rack to drain excess oil. This will help maintain its crispiness while you prepare the sauce.

Step 3: Make the Orange Sauce

1. In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
2. In a medium bowl, combine the orange juice, rice vinegar, soy sauce, brown sugar, honey, orange zest, sesame oil, minced garlic, and minced ginger. Whisk until well combined.
3. If you desire a spicy kick, add the red pepper flakes to the sauce mixture.

Step 4: Stir Fry the Vegetables

1. Heat 1 tablespoon of vegetable oil in the same skillet or wok over medium-high heat.
2. Add the broccoli florets, sliced bell pepper, and sliced onion to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. Don’t overcook the vegetables; they should still have a slight crunch.

Step 5: Combine and Simmer

1. Pour the orange sauce mixture into the skillet with the stir-fried vegetables. Bring the sauce to a simmer, stirring constantly.
2. Slowly add the cornstarch slurry to the sauce, stirring continuously until the sauce thickens. This should take about 1-2 minutes.
3. Once the sauce has thickened, add the fried chicken pieces to the skillet. Toss to coat the chicken evenly with the orange sauce.
4. Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.

Step 6: Serve and Garnish

1. Serve the orange chicken stir fry immediately over cooked rice.
2. Garnish with sesame seeds and green onions, if desired. These additions add visual appeal and enhance the overall flavor of the dish.

Tips for the Perfect Orange Chicken Stir Fry

* **Use High Heat:** When stir-frying the vegetables and cooking the sauce, high heat is essential for achieving the desired flavors and textures. High heat helps the vegetables cook quickly and evenly, while also allowing the sauce to thicken properly.
* **Don’t Overcrowd the Pan:** When frying the chicken, work in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, resulting in soggy chicken. Fry the chicken in smaller batches to ensure it’s crispy and golden brown.
* **Adjust the Sweetness and Spice:** The recipe provides a base for the orange sauce, but you can adjust the sweetness and spice level to your preference. Add more brown sugar or honey for a sweeter sauce, or increase the amount of red pepper flakes for a spicier kick.
* **Use Fresh Ingredients:** Freshly squeezed orange juice, freshly grated ginger, and freshly minced garlic will significantly enhance the flavor of the dish. Avoid using bottled juice or pre-minced ingredients for the best results.
* **Make Ahead:** The orange sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This allows you to save time on busy weeknights. Simply reheat the sauce before adding it to the stir-fried vegetables and chicken.
* **Keep Chicken Warm:** While you are stir-frying the vegetables and cooking the sauce, keep the fried chicken warm in a preheated oven (around 200°F or 93°C). This will prevent the chicken from becoming cold and soggy.
* **Don’t Overcook the Chicken:** Be careful not to overcook the chicken when frying it. Overcooked chicken will be dry and tough. The internal temperature of the chicken should reach 165°F (74°C).
* **Add More Vegetables:** Feel free to add other vegetables to the stir fry, such as snow peas, carrots, mushrooms, or water chestnuts. Experiment with different combinations to find your favorite.

Variations and Substitutions

* **Chicken Breast:** If you prefer chicken breast, you can substitute it for chicken thighs. However, chicken breast tends to be drier, so be careful not to overcook it.
* **Tofu:** For a vegetarian option, substitute the chicken with firm or extra-firm tofu. Press the tofu to remove excess water before coating it in cornstarch and frying it.
* **Shrimp:** Shrimp can also be used in place of chicken. Simply sauté the shrimp until pink and cooked through before adding it to the sauce.
* **Gluten-Free:** To make this recipe gluten-free, use tamari instead of soy sauce and ensure that the cornstarch is certified gluten-free.
* **Honey Substitute:** If you don’t have honey, you can substitute it with maple syrup or agave nectar.
* **Vinegar Substitute:** If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Serving Suggestions

* **Rice:** Serve the orange chicken stir fry over cooked white rice, brown rice, or jasmine rice.
* **Noodles:** For a change of pace, serve the orange chicken stir fry over cooked noodles, such as lo mein or chow mein.
* **Quinoa:** For a healthier option, serve the orange chicken stir fry over cooked quinoa.
* **Egg Rolls:** Serve with crispy spring rolls or egg rolls for a complete Asian-inspired meal.
* **Soup:** Pair with a light soup, such as wonton soup or egg drop soup.
* **Salad:** Serve alongside a refreshing salad, such as a cucumber salad or a seaweed salad.

Storage and Reheating

* **Storage:** Store leftover orange chicken stir fry in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the orange chicken stir fry in a skillet over medium heat or in the microwave. If reheating in the microwave, add a splash of water to prevent the chicken from drying out.

Nutritional Information (Approximate)

* Calories: 450-550 per serving
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g

(Note: Nutritional information may vary depending on specific ingredients and serving sizes.)

Enjoy your delicious homemade orange chicken stir fry! This recipe is a surefire way to satisfy your takeout cravings without sacrificing your health or budget. With a few simple steps and readily available ingredients, you can create a restaurant-quality dish that’s sure to impress. Don’t be afraid to experiment with different vegetables and adjust the sauce to your liking. Happy cooking!