Stir-Fried Orange Chicken with Crispy Beijing Beef Bites

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fusion dish combining sweet and tangy orange chicken with tender, crispy Beijing-style beef for a bold and satisfying meal. This chinese-inspired chicken ready in about 40 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 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.

Prep: 20 min Cook: 20 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and toss with 1/2 cup cornstarch until evenly coated. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat and fry the chicken pieces in batches for 4-5 minutes until golden and cooked through; transfer to a paper towel-lined plate.
  2. Step 2: Thinly slice 8 oz flank steak against the grain into 1/4-inch strips. Toss with 1/4 tsp baking soda and 1 egg white, then coat lightly with 1/4 cup cornstarch. Fry in the same skillet over medium-high heat for 3-4 minutes until crispy and browned; set aside.
  3. Step 3: In a bowl, whisk together 1/2 cup orange juice, 1 tbsp orange zest, 1/4 cup soy sauce, 2 tbsp rice vinegar, 3 tbsp brown sugar, 1 tbsp minced ginger, 2 cloves minced garlic, and 1/2 tsp red chili flakes until sugar dissolves.
  4. Step 4: Remove excess oil from skillet, then add the sauce mixture and cook over medium heat for 3-4 minutes until it thickens and coats the back of a spoon.
  5. Step 5: Return chicken pieces to the skillet and toss to coat evenly in the sauce. Add the crispy beef strips and gently fold to combine without breaking the beef crust.
  6. Step 6: Garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Orange Chicken with Crispy Beijing Beef Bites take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Orange Chicken with Crispy Beijing Beef Bites?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Stir-Fried Orange Chicken with Crispy Beijing Beef Bites?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Orange Chicken with Crispy Beijing Beef Bites for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Orange Chicken with Crispy Beijing Beef Bites?

Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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