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Chinese Orange Chicken recipe from Edible Times

Orange Chicken Stir-fry (GF/DF/Keto)


Use the basic stir-fry sauce below to make orange chicken, or mix it up with sesame seeds or more chilis.  Fresh, packed with vegetables, stir-fry at home is incredibly flavorful and much healthier than delivery!



Meat Batter + Marinade

  • 4-8 boneless/skinless chicken thighs or breasts, sliced into ¼ strips (or tofu for vegan)
  • Egg whites
  • Cornstarch (non-GMO recommended)
  • Gluten-free soy sauce or coconut aminos
  • Avocado or peanut oil for frying

Stir-Fry Orange Sauce

  • ½ cup gluten-free soy sauce or coconut aminos
  • ½ cup rice wine vinegar or Mirin
  • ½ cup sugar or brown sugar, or ¼ raw honey (omit for keto/low-carb)
  • ½ cup black bean garlic sauce (can sub with a few pinches of chili flakes or even hoisin sauce)
  • Zest and juice of two small or one large orange
  • Starch slurry: 2-3 tablespoons of cornstarch (or arrowroot/tapioca) mixed with water to a heavy cream consistency

Stir-fry Ingredients

  • 2-3 cloves garlic, minced
  • About one tablespoon ginger, peeled and minced or grated (I used a microplane grater)
  • 2 scallions, sliced thin (whites and greens separated)
  • 2 bell peppers, chopped
  • 1 small yellow onion, chopped
  • Water chestnuts, drained
  • Sesame oil, for frying
  • Any other chopped vegetables you desire... Snow peas, Napa cabbage and broccoli are all delicious!
  • Cooked rice or cauliflower rice for serving


Make batter (omit for vegan, keto, grain-free or low-carb)

  1. Whisk cornstarch into a couple egg whites until the consistency of pancake batter.
  2. Whisk in soy sauce or coconut aminos.
  3. Coat chicken in batter and marinate while you prepare the rest. This can be done a day ahead.

Mix slurry + stir-fry sauces

  1. To prepare slurry (thickening agent), combine a few tablespoons of cornstarch with water in a small bowl until it is about the consistency of heavy cream. Set aside. Omit for grain-free.
  2. In a wok or large sauté pan, heat half an inch of oil over medium-high for several minutes. 
  3. Fry chicken (or tofu) in batches until golden brown and thoroughly cooked, flipping as needed. Drain on paper towels and set aside. Discard oil, and wipe pan.
  4. In same wok over high heat, sauté garlic, ginger and whites of scallions in sesame oil for one minute. 
  5. Add vegetables, while stirring constantly. Never stop stirring or ingredients will burn.
  6. Add stir-fry sauce mixture and slurry to pan, mixing well. Bring to a boil just until the sauce thickens. 
  7. Turn the heat down and add chicken back to pan.
  8. Garnish with greens of scallions.
  9. Serve over rice, or cauliflower rice for a lower carb dish. 

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