Looking for the perfect veggie sides to complement your orange chicken? You’re in the right place! As someone who’s made orange chicken about a hundred times (and messed it up plenty) I’ve experimented with just about every vegetable pairing imaginable.
Orange chicken delivers that perfect sweet-tangy-savory flavor combo that we all crave. But let’s be honest – it needs some vegetables to balance out all that saucy goodness. The right veggie sides not only make your meal healthier but can elevate the entire dish to restaurant-quality status.
In this article, I’ll share my top vegetable pairings for orange chicken, plus cooking tips to make your next orange chicken dinner absolutely unforgettable!
Best Vegetables to Serve with Orange Chicken
When pairing vegetables with orange chicken you want options that complement the sweet, tangy sauce without getting lost in the flavor. Here are my top recommendations
1. Broccoli
Broccoli is practically MADE for orange chicken The florets capture the delicious sauce perfectly, and the mild flavor provides a nice contrast to the sweet-tanginess of the chicken
How to prepare it:
- Steam broccoli for 3-5 minutes until tender-crisp
- Try garlicky steamed broccoli with panko crumbs
- Roast with a little oil, salt, and pepper at 400°F for 15-20 minutes
2. Bell Peppers
The natural sweetness of bell peppers pairs wonderfully with orange chicken. I prefer using a colorful mix of red, yellow, and orange peppers for visual appeal.
How to prepare them:
- Slice and stir-fry until slightly softened but still crunchy
- Roast with a drizzle of oil until edges are slightly charred
- Add them raw in a salad for maximum crunch
3. Bok Choy
This Chinese cabbage is traditional and provides a mild flavor with a satisfying crisp-tender texture.
How to prepare it:
- Halve baby bok choy and steam or sauté until wilted
- Make a bok choy salad with shredded carrots and radishes
- Try air fryer bok choy for a quick, crispy side
4. Green Beans
Green beans offer a pleasant texture contrast and a subtle flavor that won’t compete with the orange sauce.
How to prepare them:
- Try Sichuan-style dry-fried green beans for an authentic pairing
- Steam and toss with a little garlic butter
- Roast until slightly blistered for extra flavor
5. Carrots
The natural sweetness of carrots complements orange chicken beautifully, and their bright color makes your plate pop!
How to prepare them:
- Julienne and quick stir-fry for 2-3 minutes
- Roast with honey and thyme
- Shred raw into a slaw or salad
6. Snap Peas or Snow Peas
These offer a satisfying crunch and slight sweetness that works well with orange chicken.
How to prepare them:
- Quick stir-fry for 1-2 minutes with garlic
- Steam briefly until bright green
- Serve raw in a salad with a light vinaigrette
7. Mushrooms
Mushrooms add an umami element that balances the sweetness of the orange sauce.
How to prepare them:
- Stir-fry with a bit of soy sauce
- Use a variety like shiitake, oyster, or button mushrooms
- Add to your stir-fry vegetable medley
8. Zucchini
Zucchini has a mild flavor that easily absorbs the orange sauce while providing a nice texture.
How to prepare it:
- Slice into half-moons and quick stir-fry
- Spiralize into “zoodles” for a low-carb base
- Dice and add to a vegetable medley
9. Cauliflower
Cauliflower is versatile and works wonderfully with orange chicken.
How to prepare it:
- Make cauliflower fried “rice” for a low-carb option
- Try Asian cauliflower “wings” for a creative side
- Roast florets with a little olive oil and garlic
10. Bean Sprouts
These add a delightful crunch and fresh flavor that contrasts nicely with the rich orange sauce.
How to prepare them:
- Quick stir-fry for just 30 seconds
- Add to a spicy bean sprout salad
- Mix into noodle dishes for added texture
Vegetable Medleys That Work Great
Sometimes the best approach is combining multiple vegetables. Here are some winning combinations:
Classic Stir-Fry Medley
- Broccoli
- Bell peppers
- Carrots
- Snow peas
- Water chestnuts
Roasted Vegetable Combo
- Broccoli
- Cauliflower
- Bell peppers
- Red onions
Fresh Asian Slaw
- Cabbage
- Carrots
- Bean sprouts
- Snap peas
- Green onions
Ways to Prepare Your Vegetables
The cooking method can significantly impact how well your vegetables pair with orange chicken. Here are my favorite approaches:
1. Stir-Frying
This is my go-to method for vegetables with orange chicken. Quick cooking preserves crispness and brings out vibrant colors.
Quick stir-fry tips:
- Cut vegetables to similar sizes for even cooking
- Use high heat and keep things moving
- Cook harder vegetables first, adding softer ones later
- Add a splash of soy sauce or rice vinegar for flavor
2. Steaming
Steaming preserves nutrients and creates a clean flavor that lets the orange sauce shine.
Steaming tips:
- Don’t overcook – vegetables should remain vibrant and slightly crisp
- Season lightly after steaming
- Toss with a touch of sesame oil before serving
3. Roasting
Roasting brings out natural sweetness in vegetables, which complements the orange sauce.
Roasting tips:
- Use a high temperature (400-425°F)
- Don’t crowd the pan (vegetables should have space)
- Toss with a little oil, salt, and pepper
- Roast until edges start to caramelize
How to Make a Complete Orange Chicken Meal
For a complete meal, I recommend this simple formula:
- Base: Rice, noodles, or cauliflower rice
- Protein: Orange chicken
- Vegetables: Choose 2-3 from our list above
- Optional extras: Garnish with green onions, sesame seeds, or crushed peanuts
My Favorite Quick Orange Chicken & Veggie Recipe
Here’s my go-to recipe that combines orange chicken with the perfect vegetable sides:
Orange Chicken with Stir-Fry Veggies
Ingredients:
- 1½ pounds boneless chicken thighs, cut into bite-sized pieces
- ¾ cup chicken broth
- ¾ cup freshly squeezed orange juice
- 1½ teaspoons orange zest
- 6 tablespoons white vinegar
- ¼ cup soy sauce
- ½ cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons cornstarch + 2 tablespoons water
- 2 eggs
- 1 cup cornstarch (for coating)
- Oil for frying
- 1 head broccoli, cut into florets
- 2 bell peppers, chopped
- ½ red onion, thinly sliced
- Optional: snap peas, carrots, or mushrooms
Instructions:
- Marinate chicken in ¾ cup of the orange juice mixture for 30 minutes
- Make the sauce with remaining juice mixture and cornstarch slurry
- Coat marinated chicken in beaten egg, then cornstarch
- Fry chicken until golden and cooked through
- In a separate pan, stir-fry your vegetables until bright and tender-crisp
- Combine chicken with sauce, serve over rice with vegetables on the side
Tips for Perfect Vegetable Sides
- Don’t overcook your veggies – They should retain some crunch and vibrant color
- Season simply – Let the orange sauce be the star
- Prep ahead – Cut vegetables in advance for quick assembly
- Mix textures – Combine crunchy and soft vegetables
- Consider color – Use a variety of colors for visual appeal
FAQ About Vegetables with Orange Chicken
Can I use frozen vegetables with orange chicken?
Yes! Frozen stir-fry vegetable mixes work great in a pinch. Just be careful not to overcook them as they can get mushy faster than fresh vegetables.
What’s the healthiest vegetable option to serve with orange chicken?
Broccoli, cauliflower, and leafy greens offer the most nutrients. For a super-healthy meal, serve orange chicken over cauliflower rice with plenty of steamed green vegetables.
Can I use the same orange sauce on my vegetables?
Absolutely! Reserve some of the orange sauce before adding it to your chicken and toss your vegetables in it for a cohesive flavor profile.
How can I make my vegetables more flavorful without overwhelming the orange chicken?
A light seasoning of garlic, ginger, and a touch of soy sauce enhances vegetables without competing with the orange sauce.
Final Thoughts
The right vegetables can transform your orange chicken from a simple takeout copycat to a restaurant-quality meal. My personal favorite combo is orange chicken with broccoli, bell peppers, and snap peas – the perfect balance of textures and colors that soak up just the right amount of that delicious orange sauce.
Remember that the best pairing is ultimately what YOU enjoy most. Don’t be afraid to experiment with different vegetables and cooking methods until you find your perfect combination!
What’s your favorite vegetable to serve with orange chicken? I’d love to hear your combinations in the comments!
Why You’ll Love This Recipe
- This is one of those wonderful weeknight meals that the whole family will look forward to time after time. Kids think it’s fun and delicious, just as adults love the rich flavors.
- Make your own takeout meals at home to save money and calories—this will satisfy any craving for Chinese or Asian-inspired food!
- This meal can be made ahead on a meal prep day and stored in the fridge or it can be frozen.
- Chicken – boneless thighs or breasts
- Chicken broth
- Orange juice & zest – from one fresh orange
- White vinegar
- Soy sauce – use gluten-free if needed
- Brown sugar – either dark or light
- Garlic
- Cayenne pepper
- Cornstarch
- Eggs
- Oil – peanut or canola oil for frying the chicken pieces
- Vegetables – such as broccoli, bell peppers, and onion
- Rice – for serving
- Toppings – green onions and sesame seeds
See the recipe card below for full information on ingredients and quantities.
How to Make Orange Chicken With Stir-Fry Veggies
- Make the orange mixture, using part to marinate the chicken and the rest to make the orange sauce.
- Cook the chicken in batches.
- Stir fry the veggies.
- Combine the chicken, veggies, and sauce, and serve!
Orange chicken is made of chopped boneless, skinless chicken breast or thigh that’s battered, fried, and coated with a zesty, caramelized orange and soy sauce concoction. Frying it makes it somewhat crunchy, while the sauce adds an undeniable kick of fruity and salty flavor. It’s a favorite of many families all over the country.
Orange chicken is definitely an Americanized Chinese dish. It’s commonly found in North American Chinese restaurants, and variations of it became ultra famous at both Panda Express and P.F. Chang’s. It’s rarely found in restaurants in China itself, but it’s known as “fresh orange peel chicken” there.
Absolutely. If you have leftovers, store the chicken and the glaze sauce separately. Keep them in the fridge for up to 4 days or in the freezer for up to 3 months. Warm the chicken in a preheated 350-degree F oven for 15 minutes or until thoroughly reheated. Warm the glaze in a saucepan over medium heat on the stove, stirring until it’s warm enough.
- Serve this tasty orange chicken with any vegetables you have on hand. Great options include broccoli, peppers, onions, carrots, celery, mushrooms, peas, and garlic, of course!
- This meal will come together even more quickly if prepped and stored in the fridge for up to 4 days. The chicken can be fried, the sauce can be made, and the vegetables and rice can be cooked. Store it all separately until ready to reheat and serve!
- Add the vegetables and rice to the chicken and sauce after everything is cooked for a true one-pot meal. Leftovers stored together will reheat nicely, too.