There's something about the perfect balance of sweet citrus and a lively kick that makes this Spicy Orange Chicken Stir-Fry Recipe so addictive. Every bite pops with bright orange flavor combined with a spicy edge that's just irresistible. It’s a dish I keep coming back to when I want big flavor without a ton of fuss.

A white bowl filled with a base layer of cooked white rice, topped with several pieces of brown, glazed cooked meat arranged in a scattered pile. Bright orange slices are mixed among the meat pieces, adding a pop of color, and the dish is garnished with chopped green onions sprinkled on top. The bowl is set 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

I’m genuinely excited to share this Spicy Orange Chicken Stir-Fry Recipe with you because it hits all the right notes: a fresh, zesty orange flavor, a spicy punch from sriracha, and tender chicken every time. It’s comfort food that feels special yet comes together in under 40 minutes.

Freshness: Using fresh orange juice and zest makes the sauce burst with natural sweetness and brightness that store-bought just can’t match.
Perfect Heat Balance: You control the spice level easily by adjusting the sriracha, so it’s great for both mild and spicy preferences.
Quick and Easy: With just a few simple steps, you’ll have a restaurant-quality stir-fry on your weeknight table without stress.
Family Friendly: It’s a surefire way to get even picky eaters excited with its crispy chicken and vibrant flavors.

The image shows a close-up of a white bowl filled with three layers. The bottom layer is white cooked rice that looks soft and fluffy. The middle layer is made of cooked brown meat pieces covered in a dark shiny sauce. The top layer has bright orange slices and small green chopped scallions scattered over the meat for color contrast. The bowl is placed on a gray cloth on a white marbled surface, with another two similar bowls blurred in the background, and a small white wooden bowl filled with more chopped scallions nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Spicy Orange Chicken Stir-Fry Recipe plays a key role in creating those unforgettable layers of flavor. Fresh ginger and garlic bring warmth and depth, while the rice vinegar adds a subtle tang that balances the sweetness. Here’s a quick peek at why these ingredients work so well together.

Flat lay of a small white ceramic bowl filled with bright orange fresh squeezed orange juice, a few strips of vibrant orange zest beside it, a small white bowl with dark glossy low-sodium soy sauce, a small mound of freshly grated pale yellow ginger, two whole clean-shelled brown eggs, a few peeled white garlic cloves finely minced next to a small white bowl holding minced garlic, a small white bowl with clear light yellow vegetable oil, a small white bowl containing clear rice vinegar, a small heap of light golden brown soft light brown sugar, a tiny sprinkle of ground white pepper in a small white bowl, a small white bowl with bright red sriracha sauce, a pile of fresh raw boneless skinless chicken breasts cut into thin strips showing healthy pink flesh, a small white bowl with pure white cornstarch powder, and a handful of thinly sliced vibrant green onions scattered delicately— all arranged in perfect symmetry 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: Fresh squeezed is best for authentic citrus flavor and natural sweetness, plus zest adds aromatic oils that make the sauce pop.
Soy sauce: Adds savory umami and saltiness to balance the sweet citrus notes perfectly.
Fresh ginger: Brings a spicy, fresh warmth that brightens every bite and complements the orange zest.
Garlic: Essential for savory depth and that irresistible aroma when stir-fried.
Vegetable oil: Neutral flavor and high smoke point make it ideal for quick, high-heat cooking.
Rice vinegar: Provides mild acidity to cut through richness and add brightness.
Orange zest: Packs concentrated citrus oils that enhance the orange flavor without extra liquid.
Light brown sugar: Adds depth with molasses notes and perfectly balances the tart and spicy elements.
Ground white pepper: Offers a subtle heat without overpowering, different from black pepper’s sharp bite.
Sriracha: Adjustable heat source that adds a smoky, garlicky kick to the sauce.
Chicken breasts: Lean and quick-cooking—cut thin to get crispy edges and juicy centers fast.
Cornstarch: Thickens the sauce beautifully, giving it that glossy, clingy texture that coats the chicken.
Green onions: Fresh garnish that adds a mild onion crunch and vibrant color.

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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 the best parts about this Spicy Orange Chicken Stir-Fry Recipe is how easy it is to tweak. Over time, I’ve played around with different heat levels and even swapped chicken for other proteins, and it never disappoints.

Variation: I sometimes use thigh meat instead of breasts because it stays juicier, especially if I’m cooking it ahead or for a crowd.
Heat Level: Start with 1 tablespoon of sriracha if you prefer mild heat, or double it if you're craving more punch—it’s totally flexible!
Veggie Boost: Adding bell peppers or snap peas in the last few minutes gives a fresh crunch and extra color.
Gluten-Free: Swap soy sauce for tamari and use cornstarch to keep it safe and just as tasty.

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

Step 1: Whisk Together the Flavor-Packed Marinade

Start by combining fresh orange juice, soy sauce, grated ginger, garlic, rice vinegar, orange zest, brown sugar, white pepper, sriracha, and a tablespoon of vegetable oil in a bowl. Whisk it thoroughly until the sugar dissolves and everything’s well blended. This marinade is the heart of the dish, so don’t skimp on the fresh ingredients—zesting that orange right before juicing makes a huge difference.

Step 2: Marinate the Chicken

Place the thinly sliced chicken breast in a large zip-top bag, pour in about a third of the marinade, seal tightly, and refrigerate for at least one hour. I sometimes let it go for two if I have the time—this step tenderizes the chicken and infuses it with flavor, so don’t skip it.

Step 3: Sear the Chicken Until Golden and Juicy

Heat a large skillet or wok on medium-high, add a tablespoon of vegetable oil, and cook half the chicken strips for about 5–6 minutes, stirring frequently. You want a nice golden brown crust but don’t overcook; the chicken should reach an internal temperature of 165°F. Remove the cooked chicken to a separate bowl and repeat with the remaining chicken and oil. This two-part cooking keeps the chicken crispy and evenly cooked.

Step 4: Thicken and Heat the Sauce

Pour the remaining marinade into the skillet and bring it to a boil. Whisk together cornstarch and a tablespoon of water until smooth, then slowly whisk it into the boiling marinade. Cook everything for about 1 minute until the sauce thickens to a glossy consistency.

Step 5: Combine and Serve

Return the cooked chicken to the skillet and toss it in the thickened orange sauce, cooking for another minute just to heat through. Finish with a sprinkle of thinly sliced green onions for freshness and a pop of color—then dig in!

Top Tip

From my experience cooking this Spicy Orange Chicken Stir-Fry Recipe multiple times, the key to a dish that wows is balancing flavors and controlling heat. Here are some tips to make sure yours turns out perfectly every time.

Marinate Long Enough: Don’t rush the marinating step—at least an hour lets flavors penetrate for juicier, more flavorful chicken.
High Heat Searing: A hot pan is essential for that golden crust—make sure your skillet is hot before adding chicken to avoid sogginess.
Adjusting Spice: Add sriracha gradually and taste as you go so the heat suits your palate without overwhelming the citrus zing.
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to maintain even heat and perfect browning.

How to Serve Spicy Orange Chicken Stir-Fry Recipe

Spicy Orange Chicken - Serving Suggestion

Garnishes

I always top my finished orange chicken with plenty of thinly sliced green onions because their mild bite brightens the dish. Sometimes I sprinkle on toasted sesame seeds or fresh cilantro for extra texture and fresh aroma. A wedge of lime on the side is fantastic for squeezing over if you want a touch more tang.

Side Dishes

My go-to side for this stir-fry is steamed jasmine rice or brown rice—it soaks up every drop of that flavorful sauce. For freshness, I love serving it with a quick cucumber salad or some sautéed snap peas and shredded carrots. You can also pair it with crispy egg rolls or simple steamed broccoli for a colorful, balanced meal.

Creative Ways to Present

For special occasions, I’ve served this dish over a bed of cauliflower rice for a low-carb twist, garnished with edible flowers and microgreens for a beautiful presentation. Another fun idea is to plate it family-style in a big cast iron skillet right at the table to keep things casual and festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge and eat them within 2–3 days. This stir-fry holds up well overnight—the flavors actually deepen, which is a nice bonus.

Freezing

I’ve frozen leftover orange chicken successfully by keeping the chicken and sauce together in freezer-safe containers. Just thaw in the fridge overnight before reheating. Just be aware the texture might be a bit softer after freezing, but the flavor stays fantastic.

Reheating

I gently reheat leftovers in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. This helps keep the chicken moist and prevents it from drying out in the microwave.

Frequently Asked Questions:

Can I use frozen orange juice for this recipe?

While fresh orange juice and zest provide the best flavor, you can use frozen orange juice concentrate diluted with water in a pinch. Just be sure to add fresh orange zest to maintain that bright citrus aroma.

How spicy is the Spicy Orange Chicken Stir-Fry Recipe?

The spice level depends on how much sriracha you add. The recipe allows 0 to 2 tablespoons, so you can make it mild or quite spicy based on your preference. I recommend starting with less and adding more to taste.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay juicier, especially if you tend to overcook. Just slice them thinly like chicken breasts and stir-fry as instructed.

What can I serve with this stir-fry for a balanced meal?

Steamed jasmine or brown rice is a classic pairing. For more veggies and crunch, consider steamed broccoli, sautéed snap peas, or a fresh cucumber salad alongside the chicken for a well-rounded plate.

Final Thoughts

This Spicy Orange Chicken Stir-Fry Recipe has become one of my kitchen staples because it’s quick to make yet impressively flavorful—and it’s a dish that always sparks questions about the recipe at my dinner table. I love how fresh orange zest and juice bring an uplifting brightness, balanced so well with a subtle heat that you can tailor just for you. Honestly, I think you’ll enjoy making and sharing this recipe as much as I do. So grab your wok, zest an orange, and get ready for a stir-fry that’s as vibrant as it is satisfying!