Orange Chicken Stir-Fry with Garlic and Ginger

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent chicken pieces stir-fried with a bright and tangy orange sauce, infused with fresh garlic and ginger for a flavorful take on a Chinese classic. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 400 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless skinless chicken thighs
1/4 cup cornstarch
3 tbsp vegetable oil
4, minced garlic cloves
2 tbsp, minced fresh ginger
1/2 cup, fresh squeezed orange juice
3 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp brown sugar
1/4 tsp red chili flakes
2, sliced thinly green onions
1 tsp sesame seeds

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Instructions

Step 1: Toss 1 lb boneless skinless chicken thighs cut into 1-inch pieces with 1/4 cup cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat; add the chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through; remove from skillet.
Step 3: In the same skillet, sauté 4 minced garlic cloves and 2 tbsp minced fresh ginger over medium heat for 30 seconds until fragrant.
Step 4: Whisk together 1/2 cup fresh orange juice, 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp brown sugar, and 1/4 tsp red chili flakes; pour the sauce into the skillet.
Step 5: Bring sauce to a simmer and cook for 3-4 minutes until slightly thickened and syrupy.
Step 6: Return cooked chicken to the skillet; toss to coat in the sauce and cook for an additional 2 minutes.
Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving over steamed rice.