There’s something irresistible about the zingy, vibrant flavors in this Spicy Orange Chicken Stir-Fry Recipe. It’s a fresh twist on a classic takeout favorite, bursting with tangy orange brightness and just the right amount of heat to keep things exciting.

A white bowl filled with three visible layers: the bottom layer is white rice with a soft texture, the middle layer is tender pieces of cooked chicken coated in a shiny, brown sauce, topped with thin orange slices placed around the chicken, and the top layer is sprinkled with small, green chopped scallions for a fresh touch. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Orange Chicken Stir-Fry Recipe
Top Tip
How to Serve Spicy Orange Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Orange Chicken Stir-Fry Recipe

Why You'll Love This Recipe

From the moment I first tried this Spicy Orange Chicken Stir-Fry Recipe, I was hooked. It’s got that perfect balance of sweet, spicy, and savory that feels special but is super approachable to make at home. Whether for a weeknight dinner or something to impress friends, this recipe delivers every time.

Fresh & Flavorful: Using fresh orange juice and zest really lifts the whole dish with bright citrus notes.
Quick & Easy: Ready in about 35 minutes, it’s perfect for those busy nights when you want something delicious fast.
Customizable Heat: Adjust the sriracha levels to suit your spice tolerance — from mild warmth to fiery kick.
Better Than Takeout: A lighter, fresher alternative to your typical orange chicken, made with wholesome ingredients you trust.

A white bowl sits on a white marbled surface with a gray cloth underneath, filled with a base layer of white rice topped with pieces of brown cooked meat coated in a shiny sauce. On top of the meat are several slices of bright orange, glossy and fresh, with small green onion slices scattered across as garnish. In the background, two similar white bowls hold the same dish, along with a small wooden bowl filled with chopped green onions. The colors are warm and fresh, with the orange slices adding brightness and the green onions adding contrast. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here isn’t just thrown in for flavor; they all play a crucial role in creating that signature orange chicken magic. When shopping, opt for fresh ginger and garlic—they bring a bright, peppery kick that deepens the sauce.

Flat lay of fresh boneless skinless chicken breasts cut into thin strips, a small pile of thinly sliced green onions, a few whole brown garlic cloves, a small mound of grated fresh ginger, a small bowl of bright orange fresh squeezed orange juice, a small bowl of light brown sugar, a small bowl of low-sodium soy sauce, a small bowl of rice vinegar, a small bowl of vibrant red sriracha, two teaspoons of freshly grated orange zest, a small bowl of vegetable oil, a small bowl of pale cornstarch powder, and a small bowl of ground white pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Orange juice and zest: Freshly squeezed juice and zest add natural sweetness and an aromatic punch that bottled juice can’t match.
Low-sodium soy sauce: Brings in the salty umami foundation without overpowering the citrus.
Fresh ginger: Adds warmth and a bit of spicy earthiness that compliments the orange perfectly.
Vegetable oil: A neutral oil that keeps the chicken juicy and browns it beautifully.
Minced garlic: Gives a fragrant depth and savory backdrop to the sauce.
Rice vinegar: Balances the sweetness with acidity, keeping the flavors bright.
Brown sugar: Adds subtle caramel notes and balances the heat.
Ground white pepper: Offers gentle heat with a slight floral aroma, fitting the Asian flavor profile.
Sriracha: Adjustable element to bring your desired level of spiciness.
Boneless skinless chicken breasts: Lean and tender, perfect for quick cooking in strips.
Cornstarch: Crucial for thickening the sauce perfectly to coat the chicken.
Green onions: Fresh garnish that adds crunch and a mild oniony brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this recipe is how easily you can tweak it to suit your preferences or pantry. I sometimes swap chicken breasts with thighs for juiciness or add bell peppers and snap peas for extra color and crunch.

Variation: I once made this Spicy Orange Chicken Stir-Fry Recipe using tofu instead of chicken, and it absorbed the sauce beautifully—great for a vegetarian twist.
Spice Level: If you prefer a milder version, start with just a teaspoon of sriracha or skip it entirely and add chili flakes later if needed.
Veggie Boost: Adding fresh vegetables like broccoli or snow peas right after cooking the chicken makes it a full, colorful meal.

Step-by-Step: How I Make Spicy Orange Chicken Stir-Fry Recipe

Step 1: Whisk the Flavor-Packed Marinade

I combine fresh orange juice, soy sauce, minced garlic, rice vinegar, brown sugar, ginger, orange zest, white pepper, a bit of oil, and sriracha in a small bowl. This blend is where the magic starts—make sure you whisk it until everything is well mixed to get a balanced sweet and spicy punch.

Step 2: Marinate the Chicken Strips

Place the chicken strips in a large zip-top bag and pour in about a third cup of the marinade. Seal it up and toss it gently to coat every piece. Then pop it in the fridge and let it soak up those flavors for at least an hour. This step makes the chicken tender and juicy with that citrusy heat.

Step 3: Cook the Chicken to Golden Perfection

Heat a large skillet or wok over medium-high heat and add a tablespoon of oil. Cook half the chicken strips until golden brown and cooked through—it should take 5 to 6 minutes. Don’t crowd the pan; working in batches ensures a nice sear and juicy texture. I use a digital thermometer to hit 165°F, but if you don’t have one, just check that the juices run clear.

Step 4: Thicken the Sauce and Bring It All Together

After setting the chicken aside, pour the remaining marinade into the hot skillet and bring it to a boil. Whisk together cornstarch and water to make a slurry, then stir that into the boiling sauce. It thickens quickly—just about a minute—and becomes glossy and smooth. Finally, return the chicken to the pan, toss to coat everything evenly, and cook for one more minute to heat through.

Step 5: Garnish and Serve

Just before serving, sprinkle with freshly sliced green onions for a pop of color and refreshing bite. I love this little finishing touch—it brightens the whole dish and adds subtle crunch.

Top Tip

From my many attempts at this Spicy Orange Chicken Stir-Fry Recipe, a few little tricks have made all the difference. Paying close attention to the marinade and cooking temperatures ensures you end up with juicy chicken and a sauce that sticks perfectly.

Marinate Longer for Tenderness: Marinating the chicken for at least an hour (I sometimes go for 2) makes a world of difference in flavor and juiciness.
Don’t Skip the Zest: The orange zest adds essential oils that amp up the citrus notes—fresh zest is non-negotiable in my book!
Cook in Batches: Crowding the pan steams the chicken instead of browning it; cooking in batches locks in that wonderful golden color and texture.
Thicken Just Right: Add the cornstarch slurry gradually and boil only briefly to avoid a gluey texture—aim for a smooth, shiny sauce that clings lightly.

How to Serve Spicy Orange Chicken Stir-Fry Recipe

Spicy Orange Chicken - Serving Suggestion

Garnishes

I always top my Spicy Orange Chicken Stir-Fry Recipe with freshly sliced green onions—they add a mild onion crunch that complements the sauce without overpowering it. Sometimes, I toss on a handful of toasted sesame seeds for an extra nutty aroma and visual pop.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or fluffy basmati to soak up that zesty sauce. For a low-carb option, try cauliflower rice or lightly sautéed greens like bok choy or snap peas for freshness and crunch alongside.

Creative Ways to Present

For dinner parties, I love serving this chicken stir-fry in individual lettuce cups—lettuce wraps add a crisp, fresh bite and make it convenient finger food. Another fun way is to pile it over a bed of fried rice or quinoa, garnished with thin carrot ribbons and extra green onion curls for a colorful, festive look.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover Spicy Orange Chicken Stir-Fry into airtight containers and store it in the fridge. It keeps well for about 3 days. I make sure to cool it down slightly before refrigerating to keep the chicken tender and prevent sauce separation.

Freezing

While this stir-fry is best fresh, I’ve frozen it successfully too. I recommend freezing the chicken and sauce separately from any rice or sides to preserve texture. When ready to eat, thaw overnight in the fridge, then gently reheat.

Reheating

To reheat, I prefer a quick sauté in a skillet over medium heat rather than microwaving—it keeps the chicken tender and the sauce glossy. Add a splash of water or fresh orange juice if the sauce thickened too much during storage.

Frequently Asked Questions:

Can I make this Spicy Orange Chicken Stir-Fry Recipe gluten-free?

Absolutely! Simply substitute the low-sodium soy sauce with tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free.

How spicy is this recipe with sriracha?

The amount of sriracha is totally up to you. I usually start with 1 tablespoon for a mild heat that complements the citrus. If you like it spicy, use all 2 tablespoons or even add extra chili flakes. It’s customizable based on your heat preference.

What can I use instead of chicken breasts?

Chicken thighs work wonderfully here – they’re more forgiving when cooking and stay super juicy. You could also try tofu or tempeh for a vegetarian version, just adjust cooking time accordingly.

Can I prepare the marinade in advance?

Yes, the marinade can be made a day ahead and stored in the fridge. This makes marinating faster and lets the flavors deepen. Just be sure to keep the chicken separate until you’re ready to cook.

Final Thoughts

This Spicy Orange Chicken Stir-Fry Recipe has become one of my go-to meals whenever I want a little excitement in the kitchen without complicated steps. It’s fresh, flavorful, and easy enough to whip up any night of the week. I genuinely hope you enjoy making and sharing it as much as I do—it’s like gifting a little sunshine in a bowl.