Weeknight Orange Chicken Thigh Stir Fry

Name: Weeknight Orange Chicken Thigh Stir Fry
Prep time: 5 minutes
Cook time: 14 minutes
Total time: 19 minutes
Yield: 4
Cuisine: 30 Minutes or Less, Asian
Ingredients: 2 tablespoons neutral oil; 1 pound boneless skinless chicken thighs, sliced; ½ teaspoon salt; ½ teaspoon black pepper; 1 small white onion, chopped; 2 cups broccoli florets; ½ cup Kikkoman® Orange Sauce; For Serving; Cooked white rice; Orange slices

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Yield

Prep Time

5 minutes

Cook Time

14 minutes

Total Time

19 minutes

kikkoman products used:

Gluten-Free Orange Sauce

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About this recipe

This Weeknight Orange Chicken Thigh Stir Fry is a quick and flavorful meal that comes together in under 20 minutes! Juicy orange chicken thighs are stir-fried with onions and broccoli, then coated in a deliciously tangy Kikkoman® Orange Sauce. Served over rice and finished with fresh orange slices, this dish brings the perfect balance of sweet, savory, and citrusy goodness to your dinner table.

It’s a great weeknight option that pairs perfectly with rice or can be served on its own for a low-carb meal.

For a fun twist, swap out the broccoli for snap peas or bell peppers, or turn it into stir-fried rice by tossing everything together with cooked rice in the pan before serving. However you make it, this quick stir fry is a guaranteed crowd-pleaser!

Tips and Tricks

To get a perfect sear, let the chicken thighs cook undisturbed for the first couple of minutes before stirring.
Want extra citrus flavor? Add a teaspoon of orange zest to the sauce while simmering.
For a lighter option, swap the rice for cauliflower rice or serve over stir-fried veggies.
Leftovers? Store them in an airtight container for up to three days—this dish reheats beautifully!

ingredients

2 tablespoons neutral oil
1 pound boneless skinless chicken thighs, sliced
½ teaspoon salt
½ teaspoon black pepper
1 small white onion, chopped
2 cups broccoli florets
½ cup Kikkoman® Orange Sauce

For Serving
Cooked white rice
Orange slices

directions

Heat oil over medium-high heat in a large skillet for 2 minutes. While oil heats, blot chicken slices dry with paper towel and season with salt and pepper. Add chicken to skillet and brown for 6 minutes, stirring regularly.
Add onion and broccoli florets. Cook for 4 minutes longer, stirring regularly.
Reduce heat to low. Add orange sauce and stir to coat. Simmer for 2 minutes longer.
Serve hot over rice garnished with orange slices.

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