Orange Chicken Stir Fry with Asparagus

This Orange Chicken Stir Fry with Asparagus is an easy weeknight dinner made with juicy chicken thighs, crisp-tender asparagus, garlic, and a sweet and savory fresh orange sauce.

Jump to:

• Orange Chicken Stir Fry
• Dried Red Chili Peppers vs. Fresh Red Chili Peppers
• Ingredients
• Instructions
• What to Serve with Orange Chicken Stir Fry
• Tips for the Best Orange Chicken Stir Fry
• Can I Use Chicken Breast?
• Can I Use Other Vegetables?
• Can I Make It Spicier?
• How to Store Leftovers
• Orange Chicken Stir Fry with Asparagus
• More Delicious Chicken Stir Fry Recipes!
• More Delicious Chicken Stir Fry Recipes!
• Pin for later!

Unlike the heavily battered orange chicken you might get from takeout, this version is a simple stir fry. The chicken is browned in a skillet or wok, the asparagus stays fresh and crisp, and everything gets tossed together in a flavorful sauce made with fresh orange juice, soy sauce, oyster sauce, rice vinegar, and just a little brown sugar.

You can also add dried red chili peppers if you want a pop of color and some heat!

Orange Chicken Stir Fry

I love stir fries because they're one of the easiest ways to turn a protein and whatever vegetables you have around into dinner.

For this one, I used boneless skinless chicken thighs because they stay especially juicy when cooked over high heat. Asparagus works really well with the citrusy orange sauce, too, and adds some freshness and crunch.

The orange sauce is sweet, savory, tangy, and garlicky without being overwhelmingly sweet.

And if you like a little spice, dried red chili peppers are a delicious optional addition.

Dried Red Chili Peppers vs. Fresh Red Chili Peppers

You can use either dried or fresh red chili peppers in this recipe, but they bring slightly different flavors.

Dried red chili peppers have a deeper, slightly smoky flavor. When they're briefly fried in hot oil, they flavor the oil and give the stir fry that classic dried-chile aroma.

If you want the dried peppers to actually make the dish spicy, tear or cut them into pieces and add them to the oil before the garlic and asparagus. Breaking them open exposes the seeds and inner membranes, which releases more heat into the oil.

If you leave the dried peppers whole and add them later in the cooking process, they'll mostly add color and a subtle chile flavor rather than much heat.

Fresh red chili peppers have a brighter, fresher flavor. Thinly sliced fresh red chiles can be stir-fried along with the garlic or added toward the end for a fresher chile flavor.

Either works, so use whichever you have on hand.

Ingredients

For the chicken

• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine or michiu
• ¾ teaspoon cornstarch
• ⅓ teaspoon sesame oil
• Black pepper, to taste

For the stir fry

• 1 bunch asparagus, trimmed and cut into about 2-inch pieces
• 3 to 4 cloves garlic, minced
• 2 to 4 dried red chili peppers, optional
• 1 to 2 tablespoons cooking oil, as needed

For the orange sauce

• ¼ cup fresh orange juice
• ¾ teaspoon orange zest
• 1 tablespoon plus 1 teaspoon soy sauce
• 2 teaspoons oyster sauce
• 2 teaspoons rice vinegar
• 1 tablespoon brown sugar or honey
• 2 tablespoons plus 2 teaspoons chicken broth or water
• ¾ teaspoon sesame oil

Instructions

Marinate the chicken.

Add the chicken thighs to a bowl with soy sauce, Shaoxing wine or michiu, cornstarch, sesame oil, and black pepper. Mix well and let marinate for 10 to 20 minutes.

Prep the orange.

Zest the orange, then squeeze out ¼ cup fresh orange juice. Set both aside.

Cook the garlic and chicken

Heat about 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add the garlic and cook for about 30 seconds to 1 minute, stirring frequently, until fragrant.

Add the chicken and stir fry for about 5 to 6 minutes, or until browned and mostly cooked through. Remove the chicken from the skillet and set aside.

Add the dried chili peppers, if using.

If you want the dish to be spicy, add cut or torn dried red chili peppers to the hot oil and stir fry for about 10 to 20 seconds, just until fragrant.

For milder heat, leave them whole or add them later with the asparagus.

Stir fry the asparagus.

Add a little more oil if needed. Add the asparagus and stir fry for about 3 to 4 minutes, or until crisp-tender.

Return the chicken and season the stir fry.

Return the chicken to the skillet. Add the orange juice, orange zest, soy sauce, oyster sauce, rice vinegar, brown sugar or honey, chicken broth or water, and sesame oil directly to the skillet, one at a time.

Finish cooking.

Toss everything together well and cook for another 2 to 3 minutes, or until the chicken is cooked through and the sauce has reduced slightly.

Optional: thicken the sauce.

If you prefer a thicker, glossy sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water. Stir the slurry into the skillet and cook for another 30 to 60 seconds, or until the sauce thickens.

Serve.

Remove from heat and serve immediately with rice.

What to Serve with Orange Chicken Stir Fry

I usually serve this orange chicken stir fry with steamed white rice or jasmine rice.

You could also serve it with:

• Brown rice
• Fried rice
• Noodles
• Cauliflower rice
• An additional Chinese vegetable side dish

Tips for the Best Orange Chicken Stir Fry

Use fresh orange juice. Since orange is one of the main flavors in this dish, freshly squeezed juice makes a noticeable difference.

Don't skip the orange zest. The zest gives the sauce a much stronger orange aroma without requiring a huge amount of juice or sugar.

Use chicken thighs. Chicken breast will work, but thighs stay especially tender and juicy during high-heat stir frying.

Don't crowd the skillet. Giving the chicken enough room helps it brown instead of steaming.

Add dried chilies early for more heat. Frying cut dried chilies in the oil before the other ingredients infuses the whole dish with chile flavor.

Add dried chilies later for less heat. Leaving them whole and tossing them in later gives you the pretty red color and some chile aroma without making the entire dish very spicy.

Can I Use Chicken Breast?

Yes!

You can substitute boneless skinless chicken breast for the chicken thighs. Just be careful not to overcook it, since chicken breast dries out faster than chicken thighs.

Can I Use Other Vegetables?

Definitely.

Instead of or in addition to asparagus, you could try:

• Broccoli
• Bell peppers
• Snow peas
• Sugar snap peas
• Zucchini
• Mushrooms
• Green beans

Just keep in mind that different vegetables have different cooking times, so add harder vegetables first and quick-cooking vegetables later.

Can I Make It Spicier?

Yes.

For a spicier orange chicken stir fry, cut the dried red chili peppers into pieces and fry them briefly in the oil before cooking the asparagus and garlic.

You can also increase the number of dried peppers or use sliced fresh red chili peppers.

Remember that the heat level of both fresh and dried peppers varies quite a bit depending on the variety.

How to Store Leftovers

Allow leftovers to cool, then transfer them to an airtight container.

Store in the refrigerator for up to 3 to 4 days.

To reheat, warm the stir fry in a skillet over medium heat or microwave it until heated through.

The asparagus will soften somewhat after refrigeration, but the flavor will still be delicious.

More Delicious Chicken Stir Fry Recipes!

More Delicious Chicken Stir Fry Recipes!

If you love this Orange Chicken Stir Fry with Asparagus, here are some more easy chicken stir fry recipes to try:

• Chicken Noodle Stir Fry - Tender chicken, noodles, and veggies tossed in a savory sauce for an easy 30-minute meal.
• Cauliflower Chicken Stir Fry - A flavorful chicken stir fry with cauliflower and a sweet and savory sauce.
• Chinese Chicken and Broccoli Stir Fry - A classic combination of tender chicken and broccoli in a delicious savory sauce.
• Chicken Bok Choy Stir Fry - Chicken thighs, crunchy bok choy, garlic, and optional red chili peppers come together in this quick stir fry.
• Chicken with Green Beans Stir Fry - Marinated chicken and crisp green beans stir fried with garlic and oyster sauce.

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