Crispy chicken stir-fried with chef K’sone’s orange sama served on a bed of steamed mixed vegetables.

Cut the boneless chicken breast into bite-sized pieces. Coat the chicken pieces evenly with cornstarch.

Prepare the Chicken

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken in batches and fry until golden brown and crispy. Remove and set aside.

Fry the Chicken

In a bowl, mix together the orange juice, soy sauce, sugar, minced garlic, and grated ginger until combined.

Make the Sauce

In the same skillet, add the remaining 2 tablespoons of oil. Add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender but still crisp.

Stir-Fry the Vegetables

Return the fried chicken to the skillet with the vegetables. Pour the orange sauce over the chicken and vegetables. Stir well to coat and cook for an additional 2-3 minutes until heated through.

Combine Chicken and Sauce

Serve the Thai orange chicken over a bed of steamed mixed vegetables. Garnish with chopped green onions and sesame seeds.

Serve

Boneless chicken breast

Cornstarch

Vegetable oil

Orange juice

Soy sauce

Sugar

Garlic, minced

Ginger, grated

Mixed vegetables (e.g., bell peppers, broccoli, carrots)

Green onions, chopped

Sesame seeds, for garnish

Thai Orange Chicken

Make Thai Orange Chicken Recipe in just 30m. Crispy chicken stir-fried with chef K’sone’s orange sama served on a bed of steamed mixed vegetables.

Thai Orange Chicken Recipe

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