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95% would make again

Orange Chicken & Veggie Stir-fry

by Mel Boyajian


for 2 servings

  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • ground pepper, to taste
  • 2 heads broccoli, chopped
  • 2 carrots, sliced
  • 1 red bell pepper, sliced


  • ½ cup orange juice (118 mL)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ teaspoon orange zest
  • 1 tablespoon cornstarch

Nutrition Info

Shop ingredients with
    Calories 450
    Fat 6g
    Carbs 46g
    Fiber 10g
    Sugar 24g
    Protein 54g

Estimated values based on one serving size.


  1. In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
  2. Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
  3. Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
  4. Add chicken back into pan.
  5. Serve over cooked veggies.
  6. Enjoy!