Skip to Content

Chinese Orange Chicken Stir Fry

The sweet and sour zingy Chinese takeaway style orange sauce coating soft and juicy chicken is loaded with ginger and a little bit of chilli.

Portrait image of a Chinese orange chicken stir fry garnished with sesame seeds and spring onions

Quick Carrot & Ginger Orange Chicken Fakeaway.

This recipe is another in a long list of Chinese takeaway recipes that I love to make at home.

With a well stocked cupboard of half a dozen or so bottles that will last for months you can beat the takeaway delivery driver for speed and taste every single time.

I have dishes ranging from the classic Dan Dan Noodles or honey chilli chicken through to an unusual duck and plum stir fry and all of them take less than half an hour to cook.

This orange chicken takeaway recipe uses just three of those bottles, dark soy & light soy sauce and some toasted sesame oil.

It takes 10-15 minutes to prepare and then just 10 minutes to cook and you are ready to serve.

Overhead portrait image of two bowls of chinese orange chicken stir fry served with white rice sprinkled with sesame seeds

Ingredient Advice.

The three ingredients that I have mentioned above all warrant a quick mention.

First of all, there is a distinct difference between light and dark soy sauces.

A common misconception is that light soy sauce is the same a low sodium. That is not true in the slightest!

Dark soy sauce is thicker, richer, sweeter and less salty than light soy sauce.

It is often used in dips and marinades, light soy sauce, on the other hand, is used as a seasoning.

As a result of this, you will need to adjust the levels of light soy sauce to balance the saltiness of this recipe. Remember you can always add more, you can never take any away!

Like many oils toasted sesame oil varies greatly in price. Invest in a good, expensive toasted sesame oil and do not cook with it.

It is to be used to finish dishes in much the same way that good quality olive oil is used!

Portrait close up image of a Chinese orange chicken stir fry garnished with sesame seeds and spring onions

Cooking Hints and Serving Suggestions.

The secret to cooking any stir fry is two-fold.

The first is in the preparation, there is no time to prepare, measure or hunt out ingredients when you have started.

So get your ingredients prepared and place into bowls before you even turn on the hob.

I go as far as arranging things in the order that they are to be thrown into the wok.

The second mistake that people make is not having the wok hot enough.

You need a searingly hot pan, if you do not you will end up braising or boiling your stir fry!

The noise when you throw in your ingredients should be crisp, sharp and loud. It should also not stop, if it does you need to get your pan hotter.

Like many of my stir fry recipes, I eat this most often with some simple boiled rice.

Although I will typically crack 3 or 4 cardamom pods and throw them in with the rice as it cooks because orange and cardamom is a match made in heaven!

Square image of a Chinese orange chicken stir fry garnished with sesame seeds and spring onions
Yield: 2 Servings

Chinese Orange Chicken Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

My carrot and ginger orange chicken is my take on a Chinese takeaway classic, loaded with wonderful winter flavours and a little chilli heat.


  • 350 g Skinless Chicken Breasts
  • 1 Tbsp Honey
  • 1 Tbsp Dark Soy Sauce
  • 1 Tsp Light Soy Sauce
  • 1 Orange
  • 30 g Ginger
  • 1 Clove Garlic
  • 1 Tsp Dried Chilli Flakes
  • 1/2 Tbsp Cooking oil
  • 125 g Carrot
  • 1 Tsp Cornflower
  • 1/2 Tbsp Water
  • 1 Tsp Toasted Sesame Oil
  • 1/2 Tbsp Sesame Seeds
  • 1 Spring Onion


  1. Zest and juice the orange.
  2. Peel and grate the ginger and mince the garlic.
  3. Mix together the honey, soy sauce, orange zest, orange juice, ginger, garlic and chilli into a marinade.
  4. Slice the chicken breast into 7-10mm wide strips and add to the marinade.
  5. Cut the carrot into a julienne, 2-3mm batons about 5cm long.
  6. Finely slice the spring onion.
  7. Toast the sesame seeds in a dry wok over a high heat for 60-90 seconds.
  8. Mix together the cornflour and water and set aside.
  9. Heat the cooking oil in a wok over a fierce heat.
  10. Add the carrots and stir fry for 2 minutes.
  11. Remove the chicken from the marinade and add to the wok and stir fry for 5 minutes.
  12. Add in the marinade to the chicken.
  13. When this comes to the boil stir in the cornflour and water mix and cook for 60 seconds more.
  14. Remove from the heat and stir in the sesame oil.
  15. Serve topped with the spring onions and toasted sesame seeds.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 463Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 610mgCarbohydrates: 28gFiber: 5gSugar: 17gProtein: 57g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

sue | theviewfromgreatisland

Sunday 18th of February 2018

I adore orange chicken but it's usually too cloyingly sweet for me, I love this spicy take on it!

Brian Jones

Sunday 18th of February 2018

I often find that the way with many Chinese takeaway dishes, one of the perk of being at home means you can scale that right back.

Tina Brown

Sunday 18th of February 2018

This looks delicious and simple to make! I love the addition of the free ginger. I’m definitely putting this on the menu for dinner this week!

Brian Jones

Sunday 18th of February 2018

Thank Tina, I hope you like it as much as we do :)

debi at Life Currents

Sunday 18th of February 2018

This looks great. It's a favorite of my husband's to order at the local restaurant. Now we can make it at home. Thanks!

Brian Jones

Sunday 18th of February 2018

You are welcome.


Sunday 18th of February 2018

I love orange chicken! I have to make this for dinner!

Brian Jones

Sunday 18th of February 2018

Enjoy :)

Jacqueline Meldrum

Sunday 18th of February 2018

I had my twice yearly Chinese takeaway this week. You are so right I should make it myself. Loving those bowls.

Brian Jones

Sunday 18th of February 2018

Thanks Jacqueline... There aint nothing wrong with a take away once in a while, but my nearest is 160km away :o

Skip to Recipe