This vibrant orange chicken stir-fry is a fast, wholesome meal packed with tender chicken, crisp asparagus, and a naturally sweet citrus sauce. It’s perfect for busy evenings when you want something fresh, satisfying, and homemade without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe comes together quickly while still delivering big flavor. The sauce is lightly sweetened with fresh orange juice and honey, balanced with savory garlic and ginger. It’s made in one pan, easy to customize with vegetables you already have, and works beautifully for meal prep or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 lb boneless skinless chicken breast or chicken tenders, diced into 1-inch pieces
1 tablespoon extra virgin olive oil or avocado oil, divided
2 lb fresh asparagus, woody ends trimmed and cut into 1½-inch pieces
1 small yellow onion, thinly sliced
8 oz button mushrooms, sliced
1 tablespoon fresh ginger, peeled and finely grated
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges (about 1/2 cup)
2 tablespoons raw honey
2 tablespoons cornstarch
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
Heat 1/2 tablespoon of the oil in a large 12-inch non-stick wok or skillet over medium-high heat. Add the diced chicken, season lightly with salt and black pepper, and sauté for 5 to 6 minutes, stirring occasionally, until fully cooked and lightly golden.
Transfer the cooked chicken to a plate and set aside.
Add the remaining oil to the same pan and keep the heat at medium-high. Add the asparagus, onion, and mushrooms. Sauté for 4 to 5 minutes until the vegetables are tender-crisp. During the final minute of cooking, add the garlic and grated ginger, stirring constantly to prevent burning.
In a medium bowl, whisk together the chicken broth, fresh orange juice, honey, and cornstarch until completely smooth.
Pour the sauce mixture into the pan with the vegetables. Season lightly with salt and pepper, then bring to a gentle boil while stirring continuously. Cook for about 1 minute, or until the sauce thickens and becomes glossy.
Return the cooked chicken to the pan and toss everything together until evenly coated. Remove from heat and serve immediately.
For a spicier version, add crushed red pepper flakes or a small amount of chili paste to the sauce.
Swap asparagus for broccoli, snow peas, or green beans if preferred.
Use chicken thighs instead of chicken breast for a juicier texture.
Serve over brown rice, quinoa, or cauliflower rice for different dietary needs.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce if needed.
This dish can also be reheated in the microwave in short intervals, stirring between each to ensure even heating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it up to one day in advance. Store it refrigerated and reheat just before serving for best texture.
Is fresh orange juice necessary?
Fresh orange juice gives the best flavor, but bottled 100% orange juice can be used if needed.
Can I freeze orange chicken stir-fry?
Freezing is possible, but the vegetables may soften upon thawing. For best results, enjoy it fresh or refrigerated.
What can I use instead of honey?
You can substitute maple syrup for a similar natural sweetness.
How do I keep the chicken tender?
Avoid overcooking the chicken and keep the heat at medium-high so it cooks quickly and evenly.
Can I use pre-cut vegetables?
Yes, pre-cut vegetables work well and save time, just be sure they are similar in size for even cooking.
Is this recipe suitable for meal prep?
Absolutely. Divide into portions with rice or quinoa for easy lunches or dinners.
How do I thicken the sauce if it’s too thin?
Let it simmer for an additional 30 to 60 seconds while stirring, or add a small slurry of cornstarch and water.
Can I make this dish oil-free?
You can sauté using a small amount of broth instead of oil, though the flavor and texture will be slightly different.
What’s the best pan to use?
A wide non-stick wok or large skillet works best to allow even cooking and prevent overcrowding.
Conclusion
Orange Chicken Stir-Fry with Asparagus is a fresh, flavorful meal that proves healthy cooking can be quick and delicious. With simple ingredients, bright citrus flavor, and a satisfying balance of protein and vegetables, this recipe is one you’ll want to keep in regular rotation.
This vibrant orange chicken stir-fry features tender chicken, crisp asparagus, and mushrooms tossed in a sweet, tangy citrus sauce. A quick and healthy one-pan dinner perfect for busy weeknights.
Ingredients
1.5 lb boneless skinless chicken breast or chicken tenders, diced into 1-inch pieces
1 tablespoon extra virgin olive oil or avocado oil, divided
2 lb fresh asparagus, woody ends trimmed and cut into 1½-inch pieces
1 small yellow onion, thinly sliced
8 oz button mushrooms, sliced
1 tablespoon fresh ginger, peeled and finely grated
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges (about 1/2 cup)
2 tablespoons raw honey
2 tablespoons cornstarch
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat 1/2 tablespoon of the oil in a large 12-inch non-stick wok or skillet over medium-high heat.
Add the diced chicken, season lightly with salt and black pepper, and sauté for 5 to 6 minutes, stirring occasionally, until fully cooked and lightly golden.
Transfer the cooked chicken to a plate and set aside.
Add the remaining oil to the same pan and keep the heat at medium-high.
Add the asparagus, onion, and mushrooms. Sauté for 4 to 5 minutes until the vegetables are tender-crisp.
During the final minute of cooking, add the garlic and grated ginger, stirring constantly to prevent burning.
In a medium bowl, whisk together the chicken broth, fresh orange juice, honey, and cornstarch until completely smooth.
Pour the sauce mixture into the pan with the vegetables. Season lightly with salt and pepper, then bring to a gentle boil while stirring continuously.
Cook for about 1 minute, or until the sauce thickens and becomes glossy.
Return the cooked chicken to the pan and toss everything together until evenly coated.
Remove from heat and serve immediately.
Notes
Use fresh orange juice for best flavor, but bottled 100% juice works in a pinch.
Customize the vegetables based on what you have on hand (e.g., broccoli, snow peas).
To make the dish oil-free, sauté with a small amount of broth instead of oil.
Perfect for meal prep—store in individual portions with rice or quinoa.
For extra heat, add crushed red pepper flakes or chili paste to the sauce.
