Orange Chicken and Vegetable Stir Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.

	this recipe	typical
liquid	6%	0%
aromatics	16%	1%
sweetener	4%	4%
fat	2%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

20 g	1 1/2 Tbsp cooking Oil (I used extra light olive oil)
150 g	1 small onion (finely diced)
454 g	1 lb to 1 1/4 lb chicken thighs (trimmed and cut into 1" pieces)
500 g	5-6 cups broccoli florets (from 1 large head of broccoli)
	1 bunch asparagus spears (bases trimmed and cut into 1" pieces)
61 g	1 large carrot (sliced into matchsticks)
59 g	1/4 cup cold water
5 g	1/2 Tbsp corn starch
	1/2 Tbsp grated orange zest (zest from 1/2 orange)
	1/2 cup freshly squeezed orange juice (from the same orange)
64 g	4 Tbsp soy sauce
9 g	2 tsp sesame oil
6 g	1 Tbsp fresh ginger (grated)
9 g	3 garlic cloves (finely minced)
42 g	2 Tbsp honey
	Toasted sesame seeds (medium heat 2 minutes, tossing frequently)
1110 g	6 cups of hot cooked white rice (= 2 cups dry rice)

Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“hi sheila. I cheat and partially steam my veggies. Or I use frozen broccoli and ad it at the end. I only like fresh carrots because I never peel them. the skin is the best part. Either way this recipe was awesome when I made it! who says you can't cheat a litt” — a cook, 5.0★

“I saw your recipe an had to try it ! Have you tried marinating over night rather than just 15 - 30 minutes ? i have never made this recipe but I am thinking longer would make it better ? needed to ask somebody who has made this before.” — a cook, 5.0★