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!
In a small bowl, whisk together:
Orange juice, zest, miso paste, soy sauce, rice vinegar, honey, ginger, garlic, and chili sauce (if using).
Set aside. The miso may take a bit to dissolve—keep whisking until smooth.
Pat chicken pieces dry and season with salt, pepper, and cornstarch (light coating helps browning and sauce cling).
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add chicken in a single layer (cook in batches if needed); sauté until browned and cooked through—about 6–8 minutes total.
Transfer chicken to a plate and set aside.
In the same pan, add a touch more oil if needed.
Add broccoli (and bell peppers, if using), and stir-fry for 3–5 minutes, until crisp-tender.
Add 1 tbsp water, cover with lid, and steam for 1 minute to soften slightly.
Return chicken to the pan.
Pour in the orange-miso glaze and stir to coat everything.
Cook for 2–3 minutes, until the sauce thickens and everything is glossy and hot.
Drizzle with sesame oil and toss.
Spoon over rice or noodles.
Garnish with toasted sesame seeds, scallions, and optional lime wedge.
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.
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
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
4 servings