Orange-Miso Glazed Chicken with Broccoli Stir-Fry

Orange-Miso Glazed Chicken with Broccoli Stir-Fry
DifficultyBeginner
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This dish features juicy chicken pieces stir-fried and coated in a sweet-salty orange miso glaze, paired with broccoli and optional veggies for crunch. It’s bright, savory, and slightly sticky in the best way—perfect over rice, noodles, or on its own. Plus, it’s quicker than takeout!

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the Chicken
 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
 1 tbsp cornstarch or arrowroot powder
 Salt & pepper
 1 tbsp neutral oil (like avocado or canola)
For the Orange-Miso Glaze
 ½ cup fresh orange juice (from ~1 large orange)
 1 tbsp orange zest
 2 tbsp white or yellow miso paste
 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
 1 tbsp rice vinegar
 1 tbsp honey or maple syrup
 1 tsp grated fresh ginger
 1 clove garlic, minced
 Optional: ½–1 tsp chili garlic sauce or sriracha (for a kick)
For the Stir-Fry
 3 cups broccoli florets
 ½ tsp red bell pepper, thinly sliced (optional for color)
 1 tsp sesame oil
 2 tsp toasted sesame seeds (for garnish)
 2 scallions, sliced (for garnish)
Prep the Sauce
1

  1. In a small bowl, whisk together:

    • Orange juice, zest, miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and chili sauce (if using).

  2. Set aside. The miso may take a bit to dissolve—keep whisking until smooth.

Cook the Chicken
2

  1. Pat chicken pieces dry and season with salt, pepper, and cornstarch (light coating helps browning and sauce cling).

  2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

  3. Add chicken in a single layer (cook in batches if needed); sauté until browned and cooked through—about 6–8 minutes total.

  4. Transfer chicken to a plate and set aside.

Stir-Fry the Veggies
3

  1. In the same pan, add a touch more oil if needed.

  2. Add broccoli (and bell peppers, if using), and stir-fry for 3–5 minutes, until crisp-tender.

  3. Add 1 tbsp water, cover with lid, and steam for 1 minute to soften slightly.

Add Sauce & Finish
4

  1. Return chicken to the pan.

  2. Pour in the orange-miso glaze and stir to coat everything.

  3. Cook for 2–3 minutes, until the sauce thickens and everything is glossy and hot.

  4. Drizzle with sesame oil and toss.

Serve
5

  1. Spoon over rice or noodles.

  2. Garnish with toasted sesame seeds, scallions, and optional lime wedge.

Tips for Success
6

  • Fresh orange juice is best—store-bought can be too sweet.

  • Don’t skip the cornstarch on the chicken—it gives the sauce something to cling to.

  • For extra sauce, double the glaze ingredients and simmer longer.

Variations
7

  • Use shrimp or tofu in place of chicken

  • Add snap peas, carrots, or edamame to the stir-fry

  • Swap broccoli with broccolini or asparagus for a spring version

Suggested Pairings
8

  • Serve with: Steamed jasmine rice, brown rice, soba noodles, or cauliflower rice

  • Drink: Green tea, ginger beer, or a dry Riesling

  • Occasion: Quick weeknight meal, meal prep star, or healthy comfort food

Ingredients

For the Chicken
 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
 1 tbsp cornstarch or arrowroot powder
 Salt & pepper
 1 tbsp neutral oil (like avocado or canola)
For the Orange-Miso Glaze
 ½ cup fresh orange juice (from ~1 large orange)
 1 tbsp orange zest
 2 tbsp white or yellow miso paste
 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
 1 tbsp rice vinegar
 1 tbsp honey or maple syrup
 1 tsp grated fresh ginger
 1 clove garlic, minced
 Optional: ½–1 tsp chili garlic sauce or sriracha (for a kick)
For the Stir-Fry
 3 cups broccoli florets
 ½ tsp red bell pepper, thinly sliced (optional for color)
 1 tsp sesame oil
 2 tsp toasted sesame seeds (for garnish)
 2 scallions, sliced (for garnish)
Orange-Miso Glazed Chicken with Broccoli Stir-Fry
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