Orange Chicken Stir Fry

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This recipe is super easy, fast, tasty and so good for you. My kids all gobbled it up. It’s a great way to squeeze in a lot of different veggies. Aren’t the colors appetizing?!! I love it because it satisfies my craving for Panda Express Orange chicken in a much healthier way.

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Orange Chicken Stir Fry


2 chicken breasts, cooked, sliced (grilled is amazing!)

1 zucchini, chopped

1 red bell pepper, sliced

4 baby carrots, sliced

1/2 cup edible pod green peas

1/4 cup celery, chopped

1/4 cup bok choy, chopped

1 green onion, sliced

2 TBSP soy sauce

2 TBSP olive oil

1/4 cup water

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp pepper

1 mandarin orange

peanuts, optional

Panda Express Orange Sauce

cooked brown or white rice

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Start out with the rice. If you have a rice cooker, pop it in first. If you are making brown rice, wait until there’s about 20 minutes left, then start cooking your vegetables. If you’re making white, then start you stir fry right away.

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Get all your veggies (except green onion) and put them in a frying pan with the oil and water. Sprinkle with ginger, garlic powder and pepper. Splash with soy sauce and stir around on medium high heat. As the veggies are simmering, grab a smaller pan (you can also do this in the microwave), and put the chicken and a couple tablespoons of orange sauce into the pan on low heat. You’re not doing much cooking, just warming the chicken through and giving it a little bit of time to absorb the sauce.

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When the veggies begin to get soft, turn off the heat until you are ready to serve it over the rice. Pour the chicken into the veggies and give a little stir.

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When the rice is ready, scoop it up onto a plate, ladle the stir fry on top. Garnish with green onion and mandarin oranges. I also really love the crunchiness a little handful of peanuts (or almonds or cashews) gives to this dish. Add more orange sauce if desired. Just remember- a little bit goes a long way on this dish! Enjoy!

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