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Easy Orange Chicken Stir Fry

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Sweet and crunchy, this easy Orange Chicken Stir-Fry recipe has the most delicious orange sauce. This tasty dish with chicken, crunchy cashews, sugar snap peas, and sweet mandarin oranges is quickly stir fried in a homemade soy-honey sauce.

Orange Chicken Stir Fry is fresh, delicious, and even healthier than batter-fried take-out orange chicken. The fact that it can be ready in just 20 minutes, means it’s even quicker than ordering take out or delivery!

Serve Orange Chicken Stir Fry over a bowl of steamed white rice and garnish with sesame seeds and sliced scallions for a weeknight dinner that rivals any restaurant meal.

Easy Orange Cashew Chicken in a white bowl with chopsticks

Easy Orange Chicken Stir Fry

When it comes to quick and easy weeknight dinners, you can’t miss with today’s Orange Chicken Stir Fry recipe. Not only is it extremely tasty, it’s a healthier alternative to the batter-fried sticky orange chicken at places like Panda Express.

This recipe has a few short-cuts that make it even easier than some stir fry recipes, too. For example, chopping up a package of chicken tenders takes less time than prepping chicken breasts or thighs.

Also, the only veggies to chop is a single onion. This dinner requires minimal prep work, yet results in maximum flavor. It’s always a family pleaser—that’s a big win!

Easy Orange Cashew Chicken in a white bowl

Ingredients

  • Chicken breast tenders — or any boneless, skinless chicken breast or chicken thighs
  • Canned mandarin oranges — you can always use fresh; save some of the orange liquid for the sauce
  • Chicken broth
  • Soy sauce — use lower sodium soy sauce as a healthier alternative
  • Honey — for sweetness
  • Cornstarch — to thicken the sauce
  • Sesame oil — adds umami flavor to the sauce
  • Canola oil — for frying
  • Cashews — lightly salted
  • Garlic — a jar of minced garlic is a time saver!
  • Sugar snap peas — or snow peas
  • Sweet onion — the only vegetable to chop!
  • Scallions or sesame seeds — optional, for garnish

Variations

Another reason why I love making chicken stir fry recipes is because it’s a great way to use up leftover veggies in the fridge. Here are a few ingredients you may like adding to the basic recipe:

  • Red bell pepper
  • Broccoli florets
  • Asparagus
  • Frozen stir fry veggies
  • Add some fresh orange zest for more intense flavor
  • Substitute brown rice for the white rice
  • Or skip the rice all together and serve over udon noodles!
Easy Orange Cashew Chicken with a bowl of rice

How to make Orange Chicken Stir Fry

  1. Chop an onion and drain a can of mandarin oranges, reserving some of the liquid for the sauce.
  2. Whisk together the orange liquid with chicken broth, soy sauce, honey, cornstarch, and sesame oil.
  3. In a wok or large nonstick skillet, heat canola oil over medium-high heat.
  4. Stir fry the chicken, cashews, and garlic until the chicken is no longer pink. Remove to a bowl.
  5. Add another tablespoon of canola oil to the wok and stir-fry the snow peas and onion until crisp-tender.
  6. Add the chicken and cashews to the wok along with the sauce. Cook until the sauce begins to thicken, then remove from the heat and gently stir in the mandarin oranges.

More stir fry recipes

Easy Orange Cashew Chicken with a bowl of rice

To make this recipe, you may need…

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You can certainly make this recipe in a large nonstick skillet, but I love using my nonstick wok for stir fry recipes. I even use it to steam veggies!

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

Let’s cook

It’s doubtful you’ll have any leftovers once you make this EASY Orange Chicken Stir Fry, but if you do, make quesadillas!

How to make quesadillas with leftover orange chicken

  1. Heat a large skillet over medium-high heat. Spread one side of a large tortilla with butter and place it butter side down in the skillet.
  2. Top one half of the tortilla with a slice of brie cheese or shredded mozzarella cheese and 1/4 cup of the leftover chicken (minus the sugar snap peas).
  3. Cook 1 minute, then fold the tortilla in half. Cook a couple minutes on each side until the tortilla is golden brown and the cheese is melted.

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Yield: 4 servings

Orange Chicken Stir Fry

Easy Orange Cashew Chicken with a bowl of rice

This tasty dish with chicken, crunchy cashews, sugar snap peas, and sweet mandarin oranges is quickly stir fried in a homemade soy-honey sauce. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup long-grain white rice, rinsed
  • 1 (11-ounce) can mandarin oranges
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 3 tablespoons canola oil, divided
  • 1 pound chicken breast tenders, cut into bite-size pieces
  • 1/2 cup roasted lightly salted cashews
  • 2 teaspoons minced garlic
  • 8 ounces sugar snap peas or snow peas
  • 1 medium sweet onion, thinly sliced
  • 3 scallions, both white and green parts, thinly sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish 

Instructions

  1. Prepare the rice per the package directions.
  2. Drain the mandarin oranges, reserving 2 tablespoons of liquid, and set aside.
  3. In a small bowl, whisk together the reserved liquid with the chicken broth, soy sauce, honey, cornstarch, and sesame oil, until smooth.
  4. In a wok or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Add the chicken, cashews, and garlic and sauté for 3 minutes, until the chicken is no longer pink. Transfer the chicken and cashews to a bowl.
  5. Add the remaining tablespoon of canola oil to the wok. Stir-fry the sugar snap peas and sweet onion for 3 minutes, until the vegetables are crisp-tender.
  6. Return the chicken and cashews to the wok and stir in the sauce mixture. Cook for another 2 to 3 minutes, until the sauce begins to thicken.
  7. Remove from the heat and add the mandarin oranges. Serve immediately with the cooked rice and garnish with the scallions and sesame seeds, if desired.

Notes

Leftovers Tip — quesadillas:

  1. Heat a large skillet over medium-high heat. Spread one side of a large tortilla with butter and place it butter side down in the skillet.
  2. Top one half of the tortilla with a slice of brie cheese or shredded mozzarella cheese and 1/4 cup of the leftover chicken (minus the sugar snap peas).
  3. Cook 1 minute, then fold the tortilla in half. Cook a couple minutes on each side until the tortilla is golden brown and the cheese is melted.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 657Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 52mgSodium: 1900mgCarbohydrates: 62gFiber: 6gSugar: 19gProtein: 29g

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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