Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes!

One-Pan Orange Chicken Stir-Fry. You get home hungry, the sink is already full from yesterday, and the clock is racing. You want real dinner, not a boring bowl of cereal. This is exactly why I keep this recipe in my back pocket. It is fast, it is bright, and it tastes like takeout but fresher. Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes!

Recipe Highlights

This dish is weeknight gold. The chicken cooks up juicy and lightly crisp around the edges, and the sauce is glossy, citrusy, and just sweet enough. You do not need a wok to nail it, just a big skillet and some heat. The entire meal comes together while your rice steams, which is my kind of timing.

Here is why it works so well. The sauce mixes in a minute and thickens quickly thanks to a touch of cornstarch. Using chicken thighs keeps it tender, and a quick high-heat sear gives that satisfying sizzle. The orange flavor is clean and bright because we use real orange juice, orange zest, and a little honey to balance the tang. Toss in a handful of crisp veggies and you have dinner that tastes like a Friday night, even if it is Tuesday.

Pro tip for even better flavor: cook your chicken in two batches so it browns instead of steams. A little space in the pan really changes the texture. And if you love having homemade basics around, this quick homemade chicken stock is perfect to keep in the freezer for stir-fry nights.

4 Steps To Prep Ahead

Chop and Store

Slice your chicken into bite-size pieces and pat it dry. Chop bell peppers, snap peas, and green onions. Store each in separate containers so you can toss them in at the right times. Moisture is the enemy of browning, so drier chicken equals better sizzle.

Mix the Sauce

Whisk together orange juice, soy sauce or tamari, honey, rice vinegar, garlic, ginger, and cornstarch. I like to grate fresh zest right into the bowl for extra aroma. Keep it covered in the fridge for up to two days.

Cook the Rice

Make rice ahead if you can, then reheat with a splash of water. Day-old rice is awesome for stir-fries and sides. You could also use microwavable rice in a pinch.

Heat-Proof Your Pan

Set your skillet on the stove so it is ready to go. High heat is the name of the game here. When the pan is hot, the chicken cooks fast and gets that golden edge that makes this dish shine.

Ingredients Youll Need + Swaps We Love

The Essentials

• Chicken thighs or breasts, diced small
• Orange juice and zest for big citrus flavor
• Soy sauce or tamari for gluten-free
• Honey or maple syrup to sweeten
• Rice vinegar or apple cider vinegar for tang
• Garlic and ginger, finely minced
• Cornstarch to thicken the sauce
• Neutral oil like avocado or canola
• Bell peppers, snap peas, and green onions
• Sesame seeds and chili flakes to finish, optional

Smart Swaps

No fresh oranges? Use bottled 100 percent juice and add a pinch of extra zest if you have it. No cornstarch? Arrowroot works, too. For lower sodium, use reduced-sodium soy sauce and taste before salting. Want it spicier? A squirt of sriracha or a sliced red chili does the trick. If you are dairy free, this recipe is already good to go.

And yes, you can swap in thinly sliced pork or even shrimp. If you go with shrimp, add them near the end so they do not overcook.

How To Make Easy Orange Pork Stir Fry

Even though the title says pork, the steps work perfectly for chicken. Here is how I make it on autopilot after a long day.

• Whisk the sauce. In a bowl, combine 1 cup orange juice, 2 tablespoons soy sauce, 1 to 2 tablespoons honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon cornstarch. Set aside.
• Heat the pan. Place a large skillet over medium-high heat and add 1 tablespoon oil. When it shimmers, it is ready.
• Brown the chicken. Add half the diced chicken in a single layer. Do not move it for 1 to 2 minutes, then stir and cook until lightly browned and just cooked through, about 4 to 5 minutes. Transfer to a plate and repeat with the rest.
• Cook the veggies. Add a bit more oil if the pan looks dry. Toss in sliced bell peppers and snap peas. Stir-fry 2 to 3 minutes until crisp-tender.
• Combine and sauce. Return chicken and any juices to the pan. Give the sauce a quick stir, then pour it in. Let it bubble for 1 to 2 minutes, stirring, until thick and glossy.
• Finish and serve. Sprinkle with green onions, sesame seeds, and chili flakes if you like heat. Serve hot over rice or noodles. Chicken should be 165°F in the thickest pieces for safety.

Once you get the hang of it, you can make Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes! with your eyes closed. Well, not literally. But you know what I mean.

We made this on a busy soccer night and it was devoured in minutes. The orange flavor tasted fresh, not sticky sweet, and cleanup was basically one pan. Saving this forever.

What We Serve This Dish With

We rotate sides depending on what is in the pantry. Fluffy white rice, jasmine rice, or brown rice are always welcome. If you are low on time, microwave rice is clutch. For something lighter, try cauliflower rice or toss it with shredded cabbage for a crunchy bowl. Noodles work too, especially rice noodles for a quick stir.

I love a squeeze of fresh orange on top right before serving, plus a sprinkle of sesame seeds. A crisp cucumber salad on the side cools things down and adds crunch. And if you are feeding a crowd, this meal pairs nicely with a mild soup or a simple green salad.

Fun twist if you are craving variety: make a double batch of sauce and stash half for later in the week. It keeps for about 3 days in the fridge and gives you another round of Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes! without extra effort.

Common Questions

Can I use chicken breasts instead of thighs?
Yes. Breasts cook a little faster and can dry out, so do not overcook. Slice thin and pull them as soon as they hit 165°F.

How do I keep the chicken from getting soggy?
Pat it dry, cook in batches, and get the pan hot before adding. Space in the pan helps it brown instead of steam.

Is the sauce very sweet?
It is balanced. Start with 1 tablespoon honey, taste, then add more if you want. The vinegar keeps the sweetness in check.

What veggies work best?
Bell peppers, snap peas, broccoli, carrots, zucchini, or baby corn. Add tougher veggies a minute earlier than soft ones.

Can I make it ahead?
Yes. Chop everything and mix the sauce up to two days ahead. The final cooking still only takes minutes, which keeps the magic of Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes! intact.

Let’s Wrap This Up With A Friendly Nudge

If you want a dinner that is fast, flavorful, and uses one pan, this is it. The bright citrus and quick cook time make Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes! a repeat-worthy favorite. If you are in the mood to switch up the protein, this take on an Easy Orange Pork Stir-Fry is right up your alley, and for a different method, check out this tasty Orange Chicken Sheet Pan Meal. Grab your skillet, crank up the heat, and make tonight a little more delicious. You have got this, and dinner will be on the table in 30 minutes flat with Sizzling One-Pan Orange Chicken Stir-Fry in 30 Minutes!.

One-Pan Orange Chicken Stir-Fry

A quick and flavorful stir-fry featuring chicken, fresh orange juice, and crisp vegetables, all cooked in one pan in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb Chicken thighs or breasts, diced small
• 1 cup Orange juice Freshly squeezed or bottled 100% juice
• 1 tbsp Orange zest Grated fresh for aroma
• 2 tbsp Soy sauce or tamari Use tamari for gluten-free option
• 1 to 2 tbsp Honey or maple syrup To sweeten to taste
• 1 tbsp Rice vinegar Or apple cider vinegar for tang
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Cornstarch To thicken the sauce
• 1 tbsp Neutral oil Such as avocado or canola oil
• 1 cup Bell peppers, sliced
• 1 cup Snap peas
• 1/2 cup Green onions, sliced For garnish
• 2 tbsp Sesame seeds, optional For finishing
• 2 tsp Chili flakes, optional For heat

Method

 

Preparation

1. Slice the chicken into bite-size pieces and pat it dry.
2. Chop bell peppers, snap peas, and green onions.
3. Store each ingredient in separate containers.

Sauce Mixing

1. Whisk together orange juice, soy sauce or tamari, honey, rice vinegar, garlic, ginger, and cornstarch in a bowl.
2. Keep it covered in the fridge until needed.

Cooking

1. Heat a large skillet over medium-high heat and add the neutral oil.
2. Add half the diced chicken in a single layer and do not move it for 1 to 2 minutes.
3. Stir and cook until lightly browned and just cooked through, about 4 to 5 minutes. Transfer to a plate and repeat with the remaining chicken.
4. Add more oil to the pan if necessary, then toss in the sliced bell peppers and snap peas, stir-frying for 2 to 3 minutes until crisp-tender.
5. Return the chicken and any juices to the pan, then pour in the sauce. Let bubble for 1 to 2 minutes, stirring, until thick and glossy.

Serving

1. Sprinkle with green onions, sesame seeds, and chili flakes if desired. Serve hot over rice or noodles.

Notes

For even better flavor, cook the chicken in batches. Serve with a squeeze of fresh orange juice and garnishes for added freshness and crunch.