Stir-Fried Orange Chicken with Crispy Beijing Beef Bites

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

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 recipe, 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 1 tbsp orange zest
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 3 tbsp brown sugar
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/2 tsp red chili flakes
• 8 oz flank steak
• 1/4 tsp baking soda
• 1 egg white
• 3 green onions, sliced
• 1 tbsp sesame seeds

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

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.