Orange Hoisin Chicken Stir Fry

4.9 from 7 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • Baked "fried" chicken strips
  • 1 pair boneless skinless chicken breast (~ 750 gram), butterfly, and cut into strips
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 cloves garlic, grated
  • 1 tablespoon lime juice
  • 1/2 tablespoon tapioca starch
  • 75 gram all purpose flour
  • Orange hoisin sauce
  • 2 tablespoon butter
  • 1/2 large (or 1 small) onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoon hoisin sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup orange juice
  • 150 ml chicken stock (or water)
  • 2 teaspoon orange zest
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground pepper, or to taste
  • 2-3 tablespoon sugar, or to taste
  • 1 tablespoon sesame seeds, toasted
  • 2 scallions, thinly sliced


  • Baked "fried" chickens strips
    1. Mix together chicken strips with salt, ground pepper, garlic, lime juice, and tapioca starch. Let the chicken rest for 15 minutes.
    2. Preheat oven to 200 Celsius (400 Fahrenheit), and line a baking sheet with parchment paper.
    3. Just prior to baking, lightly dust the marinated chicken strips with all purpose flour, then place on the prepared baking sheet.
    4. Bake in preheated oven for 10 minutes, then flip the chicken, and continue baking for another 10 minutes.
    5. Remove from oven and set aside.
  • Orange hoisin chicken stir fry
    1. Melt butter in a large frying pan/wok over medium high heat. Sauté onion and garlic until onion is translucent, about 3 minutes.
    2. Add hoisin sauce, Worchestershire sauce, orange juice, chicken stock/water. Mix well and bring to a boil.
    3. Season with orange zest, salt, pepper, and sugar. Adjust according to your taste.
    4. Continue cooking until the sauce is reduced and thick, then add the baked "fried" chicken strips and toasted sesame seeds. Toss to gently coat the chicken with the sauce.
    5. Turn off heat, transfer to a serving plate, garnish with thinly sliced scallions and serve immediately.

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