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Easy Oven-Baked Orange Chicken Stir Fry

This Easy Oven-Baked Orange Chicken Stir Fry is a better-than-takeout style dinner with crispy oven-baked chicken, tender broccoli, red bell pepper, and a sticky fresh orange sauce. The chicken gets coated in seasoned flour and baked instead of fried, then tossed with the sautéed vegetables and a glossy orange sauce made with fresh orange juice, orange zest, soy sauce, garlic, ginger, brown sugar, and sesame oil. It’s sweet, savory, citrusy, and perfect served over rice.
Print Recipe
Easy Oven-Baked Orange Chicken Stir Fry
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Ingredients

Chicken

  • Avocado oil spray for spraying the chicken
  • 1 to 1 1/2 pounds boneless skinless chicken tenderloins, cut into small pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 to 1/2 cup all-purpose flour enough to coat the chicken

Stir Fry Veggies

  • Avocado oil for sautéing
  • 1 Red bell pepper sliced
  • 1 Bunch Broccoli cut into small florets
  • 2 to 3 garlic cloves minced
  • 1/2- inch knob fresh ginger minced

Orange Sauce

  • 1/3 cup fresh-squeezed orange juice about 2 to 3 oranges
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/3 cup brown sugar
  • 1 tablespoon orange zest about 1 orange
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a bowl, mix together the flour, garlic powder, smoked paprika, salt, and pepper. Add the chicken pieces and toss until they are evenly coated.
  • Place the coated chicken pieces on the prepared baking sheet. Spray the chicken well with avocado oil spray.
  • Bake for 10 minutes, then flip the chicken and bake for another 10-15 minutes, or until the chicken is crispy and cooked through. If you notice any dry white spots from the flour while it bakes, spray those areas with a little more oil.
  • While the chicken bakes, chop the red bell pepper and broccoli. Mince the garlic and ginger.
  • Heat a skillet over medium-high heat and add a little avocado oil. Add the red bell pepper and broccoli and sauté until softened and fragrant. Add ginger and garlic, sautee for a minute or two, being careful not to burn. Remove the vegetables from the skillet and set aside.
  • Depending on your pan, add a little more oil if needed. Add the brown sugar, orange juice, soy sauce, orange zest, rice wine vinegar, sesame oil, minced ginger, and minced garlic to the skillet. Stir and simmer until everything is combined and the brown sugar has dissolved, about 5-10 minutes.
  • In a small bowl, stir together the cornstarch and water to make a slurry. Pour the slurry into the sauce, stirring constantly so it does not clump.
  • Bring the sauce to a boil, then let it simmer for at least 2 minutes, stirring often, until thickened and glossy.
  • Add the baked chicken and sautéed vegetables back into the skillet with the orange sauce. Toss everything together until the chicken and veggies are coated.
  • Serve warm over rice or with your favorite side.

Notes

Make sure the cornstarch slurry fully comes to a boil and simmers for at least 1-2 minutes so the sauce thickens properly and does not have a chalky taste.
For crispier chicken, make sure the pieces are spread out on the baking sheet and not crowded.
Servings: 4