Mandarin Orange Chicken Stir Fry

Mandarin Chicken Stir Fry — An EASY Asian stir fry with tender chicken, juicy oranges, and veggies!! Skip takeout and make this ONE skillet recipe that’s ready in 15 minutes and perfect for busy weeknights!!

Mandarin Chicken Stir Fry with veggies in white bowl

One Skillet Mandarin Chicken Stir-Fry

When I was a kid I used to love mandarin oranges. I haven’t eaten many since childhood, but this easy orange chicken stir-fry recipe that’s ready in 15 minutes brings back great memories.

The orange chicken is cooked in sesame oil before adding a bag of coleslaw mix, which is just shredded cabbage and carrots. I love the convenience of the mix because it really helps get this Asian-inspired dish on the table in no time.

Garlic, ginger, soy and hoisin sauces (available in your regular grocery store in the Asian aisle) are added before adding sugar snap peas, juicy mandarin oranges, and garnishing with green onions. The sweet mandarin oranges perfectly counterbalance the savory flavors of the soy and hoisin, and I love the crisp-tender crunch of the sugar snap peas. It reminds me of an orange version of this Sesame Mango Chicken.

The easy orange chicken stir-fry is healthy, naturally gluten-free, and all the veggies keep you satisfied for a long time. The beauty of a stir fry is that you can toss in extra veggies that you have on hand.

You can skip takeout and make this family-friendly dish that both kids and adults will love. It’s perfect for busy weeknights when you’ve got to get dinner on the table in no time.

Mandarin Chicken Stir Fry in white bowl with fork

How to Make Mandarin Chicken Stir-Fry

To make this healthy orange chicken stir-fry, cook the chicken in a well oiled skillet until cooked through. Add garlic and dried ginger and continue cooking until the mixture is fragrant. 

Add the coleslaw mix to the skillet and drizzle the soy sauce over top before adding in the hoisin sauce and pepper. Stir to combine, and cook for about 5 minutes, or until the cabbage is wilted. Add the sugar snap peas near the end of the cook time and cook until crisp-tender.

Remove from the heat, add the mandarin oranges and stir to combine. I topped my healthy chicken stir-fry with green onions and enjoyed it over a bed of rice, but you could also eat this with quinoa or cauliflower rice. 

Mandarin Orange Chicken Stir Fry in a white bowl with a fork

Tips for the Best Chicken Stir-Fry

If you can’t get your hands on a bag of coleslaw mix, you can grate cabbage and carrots yourself. You want about a pound (16 oz) of cabbage and carrots, and the mixture should be primarily cabbage. Any color cabbage will work, so use whatever you have on hand! 

To keep this orange chicken stir-fry from being too sweet, I used mandarin oranges in juice. The mandarin oranges in syrup are far too sweet for my taste, but again, you can use whatever you have on hand. 

If you like saucy stir-fries, I recommend adding 2/3 cup soy sauce instead of the 1/2 cup the recipe calls for. Just keep in mind that I used reduced-sodium soy sauce in this recipe; if you add 2/3 cup regular soy sauce this mandarin chicken stir-fry may be too salty for you. 

Lastly, give this healthy chicken stir-fry a taste after you’ve added in the mandarin oranges and add a drizzle of honey, if desired. The honey won’t make the stir-fry taste sweet, it’ll just balance out the flavors of the hoisin and soy sauce. 

Mandarin Orange Chicken Stir Fry - An EASY Asian stir fry with tender chicken, juicy oranges, and veggies!! Skip takeout and make this ONE skillet recipe that's ready in 15 minutes and perfect for busy weeknights!!

More Chinese Chicken Recipes: 

  • Chicken Egg Roll Bowls — Deconstructed egg roll bowls reduce the calories, fat, and carbs of traditional egg rolls without sacrificing flavor! Easy, ready in 15 minutes, and way better than takeout!
  • Slow Cooker Orange Chicken — The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that’s irresistible!!
  • One-Skillet Orange Chicken with Vegetables — Easy, ready in 15 minutes, healthy (no breading, no frying), and the orange flavor just pops! Perfect for busy weeknights, a family favorite, and you’ll make this over and over!
  • Easy 15-Minute Sweet and Sour Chicken – Faster, easier, healthier, and tastes better than takeout or a restaurant! Perfect balance of sweet yet sour Asian flavors that the whole family will love!
  • Cashew Chicken — Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!
Mandarin Chicken Stir-Fry

Mandarin Chicken Stir-Fry

An EASY Mandarin chicken stir fry with juicy oranges and veggies! Skip takeout and make this ONE skillet recipe that's ready in 15 minutes!

Yield: 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • about 1.25 pounds boneless skinless chicken breast, diced into small pieces
  • 3 to 4 cloves garlic, finely minced or pressed
  • 1 to 2 teaspoons ground ginger
  • one 14 to 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
  • 1/2 cup to 2/3 cup reduced-sodium soy sauce
  • 2 to 3 tablespoons hoisin sauce
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 1.5 to 2 cups sugar snap peas (snow pea pods may be substituted)
  • two 10.5-ounce cans mandarin oranges, drained (I use the ones in juice rather than in light syrup)
  • 1 tablespoon honey, optional and to taste
  • about 2 to 3 green onions sliced into thin rounds, for garnishing

Instructions

  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
  2. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  3. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce (if you like your dishes on the ‘saucy’ side use 2/3 cup), hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently. In the final two minutes of cooking the cabbage, add the sugar snap peas and cook until crisp-tender.
  4. Remove from the heat, add the oranges and stir to combine. Taste and optionally add the honey if desired.
  5. Evenly sprinkle with the green onions and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Notes

Recipe adapted from my Sesame Mango Chicken and Chicken Egg Roll Bowls

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 3090 Total Fat: 207g Saturated Fat: 34g Trans Fat: 1g Unsaturated Fat: 165g Cholesterol: 248mg Sodium: 5391mg Carbohydrates: 240g Fiber: 37g Sugar: 181g Protein: 68g

Even More Asian Recipes: 

You can check out my favorite ASIAN RECIPES HERE and my go-to CHICKEN RECIPES HERE.

P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe} – Skip the restaurant version and make at home in 20 minutes! Easy, healthier because you’re controlling the ingredients, and they taste way better!

P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe} - Skip the restaurant version and make at home in 20 minutes!! EASY, healthier because you're controlling the ingredients, and they TASTE WAY BETTER!!

Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

Easy Better-Than-Takeout Shrimp Fried Rice – One-skillet, ready in 20 minutes, and you’ll never takeout again! Homemade tastes way better! Tons more flavor, not greasy, and loaded with tender shrimp!

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

12 comments on “Mandarin Orange Chicken Stir Fry”

  1. I probably haven’t had those little mandarin oranges since the 90’s..but as canned fruit goes they are good! I love your recipes with cole slaw mix–lots of options to change it up a little and this one sounds delicious too.

    • I hadn’t had them in about that long either :) I made this recipe in the summer right after some of the other cole slaw mix recipes and then held off on posting and it, and almost forgot about it :)

      • I am glad you ended up posting this recipe because I love it as much as the other 2 that use cole slaw mix (soooo convenient)!! I like the orange as much as the mango–the sesame and ginger go so well with both. These are so easy to do and always delicious!

      • I’m so glad you tried this one in addition to the other cole slaw mix recipes and that you have loved them all! Agreed – so convenient!

  2. This sounds amazing. We love this recipe!

  3. I wanted to love this, but it was WAY too salty. I even used liquid aminos instead of soy sauce, used only 2 tbsp of hoison sauce. Might give it a try again with less. Thank you for the recipe!

    • Everyone’s preference for salt varies and Asian-inspired dishes tend to run on the saltier side, in general.

      It sounds like you’re pretty sensitive to salt if just 2 tablespoons of hoisin in the entire recipe was too much for you. So definitely adjust things to your tastes. Thanks for trying the recipe.

  4. Added some red pepper flakes, served over rice. Delicious, husband said to make it again. Thanks for recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.