Orange-Sesame Glazed Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant chicken stir fry coated in a tangy orange and sesame glaze, paired with crisp vegetables for a balanced meal. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, orange juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 boneless skinless chicken thighs
• 1/2 cup orange juice
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 large carrot, julienned
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Slice 1 lb boneless skinless chicken thighs into thin strips. In a bowl, whisk together 1/2 cup orange juice, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger until combined.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-6 minutes until golden and cooked through, stirring occasionally.
3. Step 3: Push the chicken to one side of the skillet and add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned large carrot. Stir-fry the vegetables for 4 minutes until crisp-tender.
4. Step 4: Pour the orange-soy sauce mixture over the chicken and vegetables. Mix 1 tsp cornstarch with 2 tbsp water to create a slurry, then add to the skillet and stir well.
5. Step 5: Cook for 2-3 minutes more, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.