Orange Chicken Stir-Fry with Crispy Egg Rolls

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Sweet and tangy orange chicken stir-fried to a glossy finish paired with warm, crisp egg rolls for a classic Chinese-inspired meal. This Chinese-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into bite-sized pieces boneless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup plus 2 tbsp for frying vegetable oil
• 2 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 3, sliced green onions
• 1 tsp orange zest
• 1/2 cup, freshly squeezed orange juice
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1/4 tsp red chili flakes
• 4 frozen, store-bought egg rolls
• 1/4 cup water
• 1 tbsp cornstarch mixed with 1 tbsp water cornstarch slurry

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Instructions

1. Step 1: Toss 1 lb bite-sized boneless chicken thigh pieces with 1/2 cup cornstarch until fully coated. Set aside.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes until golden and cooked through. Remove and drain on paper towels.
3. Step 3: In a separate pan, heat 2 tbsp vegetable oil over medium heat. Add 2 minced garlic cloves, 1 tbsp minced fresh ginger, and 3 sliced green onions, sautéing for 1 minute until fragrant.
4. Step 4: Stir in 1 tsp orange zest, 1/2 cup freshly squeezed orange juice, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, and 1/4 tsp red chili flakes. Bring to a simmer.
5. Step 5: Add 1/4 cup water and 1 tbsp cornstarch slurry, cooking for 2 minutes until sauce thickens and becomes glossy.
6. Step 6: Return fried chicken to the pan and toss gently to coat with the orange sauce.
7. Step 7: Meanwhile, heat oil in a deep fryer or heavy pot to 350°F and fry 4 frozen egg rolls for 3-5 minutes until crisp and golden. Drain on paper towels.
8. Step 8: Serve orange chicken hot alongside the crispy egg rolls for dipping.