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Stir-Fried Chicken with Mandarin
Oranges and Broccoli

Stir-Fried Chicken


  • 4 chicken breast halves, boneless and skinless, cut into 1-inch cubes
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 (15-ounce) can mandarin oranges, drained (reserve liquid)
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons minced fresh ginger
  • 2 cups broccoli florets
  • 1/4 cup sliced scallions, divided
  • 2 tablespoons fresh chopped cilantro

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  1. In a bowl, toss chicken breast cubes with the five-spice powder.
  2. Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl. Reserve.
  3. Heat a large sauté pan or wok over high heat and add the oils. Heat until just smoking. Add ginger and chicken cubes and toss until browned, about 5 minutes.
  4. Remove chicken from pan and place in bowl. To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.
  5. Return chicken to pan. Add 3 tablespoons sliced scallions and sauce. Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
  6. Serve over steamed rice. Garnish with remaining tablespoon scallions and cilantro.

Recipe and photo credit (used with permission): National Chicken Council -