Nothing beats the glorious zing and warmth of a well-made stir-fry on a busy weeknight, and this Spicy Orange Chicken Stir-Fry Recipe fits the bill perfectly. It’s bright, tangy, with just the right kick to keep your taste buds dancing and your meal feeling fresh.

The dish is served in a white bowl with a base layer of white rice showing a soft and fluffy texture. On top, there are several pieces of cooked brown meat coated in a shiny orange glaze. Orange slices are interspersed among the meat, adding bright orange color and fresh texture. Small green onion pieces are sprinkled over the top, adding a fresh green contrast. The bowl is placed on a white marbled surface that adds a clean and elegant look to the presentation. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Orange Chicken Stir-Fry Recipe
Top Tip
How to Serve Spicy Orange Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Orange Chicken Stir-Fry Recipe

Why You'll Love This Recipe

I genuinely can’t get enough of this Spicy Orange Chicken Stir-Fry Recipe because it transforms simple ingredients into something that feels indulgent, yet it's surprisingly light and healthy. Every time I make it, the house fills with the zing of fresh orange and ginger — it’s like a mini celebration in your kitchen!

Bright citrus flavor: The fresh orange juice and zest make this dish pop with a natural vibrancy you won’t find in store-bought sauces.
Perfect spicy balance: Sriracha adds just the right amount of heat without overpowering the sweetness, so your palate stays intrigued.
Quick and easy: This recipe cooks in under 40 minutes and uses a simple marinade that delivers a ton of complex flavor with minimal effort.
Family-friendly: It’s a crowd-pleaser at my house, with juicy chicken strips that everyone loves — the perfect healthy alternative to takeout.

The image shows a white bowl filled with three main layers: the bottom layer is plain white rice, the middle layer is made of browned chicken pieces coated in a shiny orange sauce, and the top layer has orange slices and thinly chopped green onions scattered all over. The chicken pieces look tender and well-cooked with some irregular shapes, and the orange slices add bright color around them. In the background, there are two more bowls with a similar mix of rice, chicken, orange slices, and green onions, all placed on a white marbled surface with some orange slices and fresh green onions in a small wooden bowl nearby. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients because each one plays a crucial role. The fresh orange juice and zest bring that essential citrus brightness that makes this stir-fry special, while the ginger and garlic add warmth and depth. Together, these elements create a sauce that’s tangy, sweet, spicy, and totally fresh.

Flat lay of a peeled and halved fresh orange with some bright orange zest shavings nearby, a small white ceramic bowl of fresh orange juice, a small white bowl filled with dark soy sauce, a small white bowl holding finely grated fresh ginger, a small white bowl of clear golden vegetable oil, a small white bowl with minced fresh garlic, a small white bowl containing pale rice vinegar, a small white bowl with light brown sugar, a small white bowl of ground white pepper, a small white bowl of bright red sriracha sauce, several raw boneless skinless chicken breasts, whole uncracked brown-shelled eggs resting beside the chicken, a small white bowl with fine cornstarch powder, and a small white dish of thinly sliced vibrant green onions, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Orange juice: Fresh squeezed adds brightness and natural sweetness; don’t skip zesting for that concentrated orange aroma.
Low-sodium soy sauce: Adds savory umami without overwhelming saltiness—balances the sweet and spicy.
Fresh ginger: Its zing lifts the flavor, pairing beautifully with the citrus notes.
Vegetable oil: Neutral-flavored oil that handles high heat well for perfect stir-frying.
Fresh garlic: Gives depth and aroma; fresh minced is always best over powders.
Rice vinegar: Adds subtle acidity, balancing the sweetness and spice.
Orange zest: Concentrates orange flavor and intensifies aroma.
Light brown sugar: Enhances sweetness while adding a hint of caramel richness.
Ground white pepper: Milder than black pepper and complements the Asian flavor profile.
Sriracha: Adjustable heat factor; start small and add more if you like it fiery.
Boneless skinless chicken breasts: Lean and tender, perfect for quick stir-fry cooking.
Cornstarch: Thickens the sauce for that glossy, restaurant-style finish.
Green onions: Fresh garnish layer adds crunch and bursts of mild onion flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Spicy Orange Chicken Stir-Fry Recipe is how easy it is to tweak to your taste or dietary needs. Trust me, this flexibility means you can whip it up any night of the week and never get bored.

Variation: When I want to boost the veggies, I toss in bell peppers and snap peas toward the end of cooking — adds color and crunch without much fuss.
Heat adjustment: Not a fan of spicy? Dial back the sriracha or leave it out entirely; love spice? Add more or some crushed red pepper flakes.
Diet tweak: Swap chicken for tofu for a vegetarian option — just adjust cooking time so the tofu crisps up nicely.
Sweetener swap: I sometimes use honey instead of brown sugar for a slightly different, floral sweetness.

Step-by-Step: How I Make Spicy Orange Chicken Stir-Fry Recipe

Step 1: Whisking the magic marinade

Start by combining the orange juice (remember to zest first!), low-sodium soy sauce, fresh ginger, 1 tablespoon of vegetable oil, garlic, rice vinegar, orange zest, brown sugar, ground white pepper, and sriracha in a small bowl. Whisk it all together until the sugar dissolves and the flavors marry—this sauce is the soul of your dish.

Step 2: Marinate the chicken

Place your chicken strips in a large zip-top bag and pour ⅓ cup of the marinade over them. Seal it tight and pop it in the fridge for at least an hour. Trust me, waiting pays off—the chicken soaks up incredible flavor and stays tender once cooked.

Step 3: Getting the chicken perfectly golden

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Cook half the chicken for about 5 to 6 minutes, stirring often, until the pieces are golden brown and reach 165°F internally. Transfer the cooked chicken to a bowl, then repeat with the other half, adding another tablespoon of oil. Patience here means juicy, well-seared chicken, not soggy or steamed.

Step 4: Thickening the sauce and finishing touches

Add the remaining marinade to your skillet and bring it to a boil. Meanwhile, mix cornstarch with 1 tablespoon of water until smooth. Whisk this slurry into the boiling marinade and let it cook for a minute until it thickens beautifully. Return all your chicken to the pan, stir everything together and cook another minute until heated through. Then sprinkle with sliced green onions—simple, but it adds freshness and crunch.

Top Tip

Over the years, I’ve learned a few tricks to make this spicy orange chicken shine every single time. These tips have saved me from soggy chicken, bland sauce, and overwhelming heat—hoping they help you as much as they helped me!

Marinate overnight: If time allows, marinate your chicken longer than an hour—overnight deepens the flavor and keeps the chicken tender.
Don’t crowd the pan: Cook the chicken in batches to keep pieces browning instead of steaming. This adds great texture.
Adjust heat carefully: Add sriracha a little at a time, tasting as you go—you can always turn up the heat but can't take it away once it's in.
Use fresh zest: Always zest before juicing the orange; zest offers a bright citrus punch that bottled juice can’t provide.

How to Serve Spicy Orange Chicken Stir-Fry Recipe

Spicy Orange Chicken - Serving Suggestion

Garnishes

I like to keep it simple with garnishes—green onions for that mild, fresh bite and a sprinkle of toasted sesame seeds when I want a little extra nuttiness and texture. Sometimes, a few thinly sliced fresh chili rings add a vibrant splash of color and heat that looks as good as it tastes.

Side Dishes

This stir-fry pairs beautifully with steamed jasmine rice or brown rice to soak up the delicious sauce. For a lower-carb option, cauliflower rice works great too. On the side, I often serve lightly steamed broccoli or sautéed snap peas to add fresh crunch and balance.

Creative Ways to Present

For special occasions, I love serving this Spicy Orange Chicken in individual lettuce cups—lettuce wraps add a fresh, crisp bite and a fun interactive element to the meal. Alternatively, stacking the chicken over a bed of stir-fried noodles or spiraled veggies on a colorful platter makes for a stunning presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so you might find the chicken even tastier the next day. Just be sure to separate any sides like rice to maintain their texture.

Freezing

This recipe freezes pretty well if you want to batch cook. Cool the chicken and sauce completely before packing into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop to avoid drying out.

Reheating

I reheat leftovers over medium heat in a skillet with a splash of water or broth to keep the sauce silky and prevent sticking. Microwave works too in a pinch, but stirring halfway through helps keep everything evenly warmed.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving if you’re worried about drying out. Just adjust cooking time slightly as thighs can take a bit longer to cook through.

How spicy is this Spicy Orange Chicken Stir-Fry Recipe?

The spice level is totally adjustable, thanks to the sriracha. Start with less if you’re sensitive to heat, and bump it up gradually until it suits your palate.

Can I make this recipe gluten-free?

Yes! Just swap the soy sauce for a tamari or coconut aminos that are gluten-free. Everything else stays the same, and you won’t lose any flavor.

What can I serve instead of rice?

I love serving this with cauliflower rice or spiralized zucchini noodles as a lower-carb option. Steamed quinoa or even simple cooked couscous also work well to soak up the sauce.

Final Thoughts

This Spicy Orange Chicken Stir-Fry Recipe has been a kitchen staple for me ever since I discovered how incredibly easy it is to get that perfect harmony of sweet, spicy, and tangy in one dish. It’s satisfying, shows off fresh ingredients, and feels like a treat without fuss or takeout. I’m convinced once you try making it yourself, you’ll find yourself reaching for this recipe again and again—just like I do!