Orange Walnut Sesame Chicken and Vegetable Stir Fry

“I pull this out of my %$#^ this evening cause my wife said she wanted orange chicken stir fry. I am guessing at the quantities and directions, but I wanted to type it up so I didn't forget; we really enjoyed it. We placed it on basmati rice that I cooked in chicken stock with butter and Italian seasoning. Next time I cook this I will use the directions I typed up and correct it if I need to.”

Ingredients Nutrition


  1. Dice chicken into 1/2 inch chunks and mix with 2 tablespoons of cornstarch. Set aside.
  2. In a bowl mix 1/4 cup orange juice (with pulp is better), 1/4 cup soy sauce, 2+/- tablespoons cornstarch, 2 teaspoons sugar, and 1 teaspoon crushed red peppers. set aside.
  3. Toast sesame seeds in a clean dry skillet then set aside.
  4. Add corn oil to wok and then add small amount of sesame oil bring up to medium heat and add walnuts. Cook walnuts for 1 minute or until toasted (over toasted walnuts will add a strong flavor, good but strong). Remove walnuts to serving plate.
  5. Add chicken to wok and cook for 5 minutes. Remove chicken and place on top of walnuts.
  6. Add ginger cook for a few seconds then add baby corn, water chestnuts, and bean sprouts and cook for 5 +/- minutes.
  7. Add walnuts and chicken back completely mix then push to sides to create hole. Stir the sauce and then pour into hole and bring to a boil. After the sauce had thickened (keep stirring sauce) completely mix for a minute then transfer to serving plate.

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