Orange chicken stir fry with mushrooms

Ingredients

	2 lbs (approx. 3-4 pieces) of boneless chicken, fresh or defrosted.
	1 cup of fresh white button or cremini (brown), or button mushrooms.
	2 carrots, chopped
	1/2 cup of green peas
	1/2 red onion, chopped
	2 tablespoons of cornstarch (maize starch) or all-purpose flour for the slurry
	1 tablespoon of water (for the slurry)

Spices and flavoring ingredients:

	2 tablespoons of soy sauce, low-sodium if possible
	1 teaspoon of ground ginger
	1 teaspoon of orange zest
	2 teaspoons of minced garlic
	1/2 cup of orange juice unsweetened
	2 tablespoons of olive oil
	1 teaspoon of dried parsley
	1 teaspoon of brown sugar
	1 tablespoon of sriracha (optional)
	Pinch of salt and pepper

How to make this orange chicken stir fry

1. Cut the chicken into strips or 1-inch chunks.
2. Heat oil in a large frying pan or wok over medium-high heat.
3. Cook the chicken with garlic and ginger for about 7 minutes, stirring frequently.
4. Chop the vegetables into ½-inch pieces.
5. Add mushrooms, carrots, and any additional vegetables, then cook for another 5 minutes.
6. Mix the orange soy sauce ingredients in a bowl until smooth.
7. Pour the sauce into the pan and stir to combine.
8. Combine cornstarch and water in a small bowl to make a slurry.
9. Stir in the slurry and cook for about 2 minutes until the sauce thickens.
10. Taste and adjust seasoning with salt and pepper as needed.
11. Serve warm.

For an easy weeknight dinner, this orange chicken stir fry with mushrooms is one of those delicious meal that you are sure to love.

The tangy sweetness of the orange sauce pairs perfectly with the earthy, meaty flavors of the chicken and mushrooms. Added to that, the nutrient-rich carrots and peas which give an extra burst of texture and flavor.

One of the great things about this orange chicken stir fry is how easy it is to prepare. All you need is a wok or large frying pan, some basic ingredients, and about 20 minutes.

Simply mix together some orange juice, soy sauce, herbs and spices to create the sauce, then toss in your chicken, mushrooms, carrots, and peas.

Making the slurry to thicken the recipe is arguably the most difficult step for novice cooks. However, all that is required is to combine a little cornstarch with water before adding it to the stew.

Cook everything over high heat, stirring constantly, until the chicken is cooked through and the vegetables are tender.

The chicken is a great source of protein, while the mushrooms, carrots, and peas are also packed with vitamins and minerals. This dish is also relatively low in calories, making it a healthy choice for dinner.

Similar recipes

Orange chicken stir fry

An easy orange chicken stir fry recipe, made with carrots and mushrooms.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Courses

Cuisine Asian

Servings 5

Calories 493 kcal

Equipment

• Kitchenaid 15” Stainless Steel Wok
• Lipper International Durable Bamboo Over the Sink or Stove Cutting Board
• Cuisinart Professional 15 Piece Cutlery Block Set

Ingredients

  

1x2x3x

• 2 pounds of chicken (approx. 3-4 pieces of chicken breast)
• 1 cup of fresh mushrooms, chopped
• 2 medium-sized carrots, chopped
• 1/2 cup of green peas
• 1/2 red onion, chopped

Orange soy sauce

• 2 tablespoons soy sauce
• 1 teaspoon of orange zest
• 1/2 cup of orange juice unsweetened
• 2 tablespoons of olive oil
• 2 teaspoons of minced garlic
• 1 teaspoon of dried parsley
• 1 teaspoon of ground ginger
• 1 teaspoon of brown sugar
• pinch of salt and pepper to taste
• 1 tablespoon of sriracha (optional)

Slurry

• 1 tablespoon of cornstarch
• 1 tablespoon of water

Instructions

 

• Cut the chicken into strips or 1-inch chunks.
• Heat the oil in a large frying pan or wok over medium-high heat.
• Add the garlic, chicken and ginger into the pan and cook for 7 minutes at medium-high.
• Chop all the vegetables into 1/2 inch chunks.
• Add the mushrooms and carrots and any additional vegetables into the fry pan and cook for an additional 5 minutes.
• Mix the ingredients for the orange soy sauce in a bowl, and blend throughly.
• Add the sauce mixture to the chicken stir fry and mix.
• In a small bowl, mix the cornstarch and the water completely to make a slurry.
• Add the slurry to the orange chicken stir fry and let it thicken for about 2 minutes at medium heat.
• Taste to add salt and pepper if necessary.
• Serve while warm.

Notes

What to serve with it?

This orange chicken stir fry with mushrooms and carrots goes very well with pilaf rice or plain rice. (I usually have my rice cooker going at the same time.)

it can also be served with vermicelli noodles, ramen noodles, or even mashed potatoes. As a starter, you can serve these chicken spring rolls or this air fryer chicken tikka.

How to store it?

This orange chicken with mushrooms should keep quite well, you can easily put aside portions in a container and put in the freezer.

You may find that the green peas get a little mushy, but it will taste just as good. Let the dish cool for about 30 minutes or so, and then place in an airtight glass container.

Nutrition

Serving: 1gCalories: 493kcalCarbohydrates: 10gProtein: 45gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 19gCholesterol: 171mgSodium: 590mgFiber: 2gSugar: 5g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

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