Sesame Orange Chicken Stir-Fry

Sesame Orange Chicken Stir-Fry
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe

Punchy citrus, ginger and herbs brighten this vibrant stir-fry while notes of sesame and Dijon linger on the palate. Using the marinade as a sauce boosts the flavour of this quick and easy dish.


80 ml Orange juice
1 tbsp (15 mL) Orange zest
2 tbsp (30 mL) Lemon juice
1 tbsp (15 mL) White wine vinegar
1 Clove garlic, minced
2 tsp (10 mL) Chopped fresh thyme
1 tbsp (15 mL) Honey
1 tsp (5 mL) Freshly grated ginger root
2 tsp (10 mL) Dijon mustard
1 tbsp (15 mL) Sesame oil
1 Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast
1 tbsp (15 mL) Vegetable oil
1 Onion, sliced
6 Carrots, cut into bite-size strips
350 g Yellow Beans, trimmed, cut into bite-size pieces
Salt and pepper
1 tbsp (15 mL) Toasted sesame seeds


COMBINE orange juice, zest, lemon juice, vinegar, garlic, thyme, honey, ginger, mustard and sesame oil in a bowl.

PLACE chicken and half the marinade mixture in a large re-sealable plastic bag. Massage to coat chicken. Refrigerate for 1 to 2 hours.

HEAT oil in a large skillet over high heat. Remove chicken from marinade and discard marinade. Cook chicken until brown on both sides and the internal temperature has reached 165°F (74°C). Remove from pan, cover to keep warm and set aside.

ADD carrots, beans and onions to the same pan. Season with salt and pepper. Stir-fry until vegetables are tender crisp. Pour remaining marinade mixture over vegetables and bring to a boil. Add chicken back to the pan to heat.

ARRANGE vegetables and chicken on a large serving platter. Sprinkle with sesame seeds and serve.


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