Chicken, carrots, broccoli, and onion, stir fried in orange sauce and served in a bowl.

I tried making an orange chicken stir fry without any rice. It was different,  but a good kind of different.

Orange Chicken Stir Fry

Recipe by Dee


  • Orange Sauce and Marinade
  • 1/2 cup pulp free orange juice, freshly squeezed or storebought

  • 1/4 of a lemon, freshly squeezed

  • 2 tbsp. packed light brown sugar

  • 1 tbsp. soy sauce

  • 1 clove garlic, grated

  • 1/2 tsp. ground ginger

  • 1/4 tsp. chili flakes

  • Fine sea salt

  • Chicken
  • 1 boneless skinless chicken breast or thigh

  • 1/4 cup orange sauce

  • Stir Fry
  • 1/2 cup orange sauce

  • 1/2 tsp. cornstarch

  • 1 small yellow onion, thinly sliced

  • 1 1/2 cup broccoli florets and stems

  • 3 carrots sliced on a bias, about 3/4 cup

  • Neutral oil like grapeseed or vegetable


  • Orange Sauce and Marinade
  • Mix all of the ingredients except for the salt until well combined. Add the salt a pinch at a time until the citrus flavor pops. Store in an airtight container for up to 5 days.
  • Chicken
  • Place the chicken and 1/4 cup of the marinade in a ziplock bag, making sure the chicken is coated with the sauce. Refrigerate for 8 hours or overnight.
  • Stir Fry
  • Mix the cornstarch with a splash of water until combined, then stir into the remaining orange sauce.
  • Place the sauce in a 1 quart saucepan. Heat over medium low heat and cook, stirring frequently until the sauce has thickened, about 5 minutes.
  • Place a 10 inch skillet over medium heat. Once the pan is hot (a drop of water should sizzle and quickly disappear) add enough neutral oil to coat the bottom of the pan. Discard the marinade and add the chicken to the hot skillet. Cook, stirring often until brown, about 5 minutes. Use a slotted spoon to place the chicken in a heat safe bowl, leaving the oil in the pan.
  • Add the sliced onion to the pan with a two finger pinch of salt. Cook, stirring often until the onion begins to wilt, then add the carrots and broccoli. Continue to stir and cook until the veggies have softened some but are still a little crisp.
  • Add the chicken and 1/4 to 1/2 cup of the sauce to the skillet and cook until the sauce has reduced and coats the veggies and the chicken. Taste and add more salt if needed. Remove from the heat and let cool for a few minutes. Enjoy!


  • I know the description, “add salt until the citrus flavor pops” is kind of vague, but it’s the only way I can think to describe it. Taste the sauce between every pinch of salt, stir, and taste again and you will see what I mean.
  • The brown sugar in the sauce helps the chicken to brown, but it will burn if you walk away from it.
  • You can use fresh or frozen veggies and you can swap them out with peppers, peas, or green beans if you prefer.
  • If you would like to use tofu instead of chicken you can, just follow the instructions found here.
  • I like my stir fries to be super saucy so I always add more sauce than I need. If there is enough sauce leftover in the bowl or the pan, I store it in the fridge for a day and use it in rice or another stir fry.
Orange chicken stir fry in a small bowl on a white background.

Ramblings: Eating More Veggies, Slighlty Less Rice

This is not my first attempt at making a rice, pasta, or bread free meal.

It is the first time I made such a meal that kept me full for several hours, which helped me realize I’ve been drastically underestimating the amount of veggies needed for a full belly.

I’ve been making dishes with a cup of this or that, then wondering why I’m hungry an hour later.

A cup of any veggie is not enough when you don’t have the rice, pasta, or potatoes to pair with it.

But I’m learning, hopefully improving, and adding more variety to my repertoire so I can keep getting some good recipes to you.

I hope you enjoy them and let me know if you have any suggestions!

The end!!

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