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 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!

Chinese Orange Chicken Recipe

Chinese Orange Chicken Recipe

Yield: 2 Servings
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.

Ingredients

  • 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

Instructions

  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:
Yield: 2 Serving Size: 1
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.

46 thoughts on this Recipe:

    • 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.

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

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  2. 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!

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  3. This looks fabulous, going to make it tonight!! Could you tell me when the carrots and sesame seeds go in please, I want to make sure I get it spot on. Many thanks

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    • Soooo sorry Angela, no matter how much I try my proof reading sucks ๐Ÿ˜‰ I said to Stir Fry the Oil over a fierce heat for 2 minutes, what an dozy watsit I am, I have updated the recipe, thanks for flagging it up, I would be lost without people like you ๐Ÿ™‚

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  4. That does sound good.

    Here in New York I have everything from standard takeout (which I haven’t had for a while – and I realize I kind of miss Orange Chicken…) to Chinatown to a friend who learned to cook from her Chinese born parents (who – to complicate life – owned a suburban Chinese Restaurant…) What I’ve learned from her, though, tends to be of the “I’m going to make 800 dumplings, so I’m going to bribe my friends to come help by teaching them how!” Really cool, but not something I’m pulling together for dinner on a weekday. ๐Ÿ˜‰

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    • Thanks Anne…. I reckon stopping by to make 800 dumplings sounds like fun, it maybe a bribe but I would love to get better at making them I have clumsy fingers and am crap at stuff like that ๐Ÿ˜‰

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  5. I really like how the chicken is not dipped in batter and fried, like typical restaurant orange chicken. I bet this is so much better. The colors are amazing.

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    • I am soooo over deep frying battered meat for a Chinese with sauce… Without a sauce I get but when you have a thick sauce I just don’t get it any more ๐Ÿ™‚

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  6. I love the flavor combos in this! Ginger is such a great and healthy ingredient and I use it whenever I can. Can’t wait to try this!

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    • Yay in that case I must be healthy as I use loads of Ginger in my food… In fact I use it almost as much as butter… Ah I see a problem there ๐Ÿ™‚

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  7. This looks amazing, so rich in flavours and colours! I will be pinning this to try later in the month, I’m avoiding the takeaway too.

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  8. Well I have never heard of orange chicken. No Chinese restaurant in Australia serves that. I absolutely love the idea and the fact it is with carrots. i think i will try it with pork. i’ll let you know how it goes. Thanks

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    • It’s amazing how certain takes on ‘ethnic’ dishes get picked up in different places, Orange Chicken is not that common in the UK either, however it is very much common place across the rest of Europe and the US.

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  9. I always love your photos and flavour combinations! This recipe is no different! Another recipe added to my “must try in 2016” list! ๐Ÿ™‚

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  10. I’ve been craving Chinese food and this recipe sounds perfect. I love that you used dark soy. Gives dishes such a depth of flavor.

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    • I like using the two types of Soy, one is a great seasoning and as you say the other gives a rich and bold body to a dish ๐Ÿ™‚

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  11. Love the colour, love the flavour combinations, love those photos! Every time I read your blog posts, I realize that I have so much in common with your wife. ๐Ÿ™‚ I can just imagine the boost of flavour the toasted sesame oil gives this dish. Awesome!

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  12. WOW! Chinese food is often something I shy away from as being difficult but you’ve made this look so easy. I love the colour in this dish – vibrant food always tastes best. Thanks for sharing.

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  13. These flavors sounds so bright and strong. Love it! My husband adores orange chicken, so I’ll have to make this for him soon.

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  14. Oh gosh Brian, I can’t get over the delish flavors you have going on in this dish! The ginger, carrot, and orange are the perfect winter combo…and then adding that cardamon rice is brilliant ๐Ÿ™‚

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    • Thanks Paige, it really is a barnstormer of a dish and really very simple to cook too… If you discount the marinade stage then well under 30 minutes.

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  15. I seriously need to try to cook more Chinese food! This looks amazing, and it blows my mind how far away you live from takeout!! ๐Ÿ˜ฎ Good thing you’re a great cook!!

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    • Haha, thanks Whitney… I’m a long way from great but I am getting better! I have to admit to not even thinking about the takeaway situation when we moved, we don’t quite regret it but certainly curse it every now and then ๐Ÿ˜‰

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