You grabbed that bag of Trader Joe’s Mandarin Orange Chicken from the freezer section on a whim. Now it’s sitting in your kitchen, and you’re about to turn it into something that looks like it came from a restaurant. 😍
No takeout boxes. No 45-minute wait. Just you, a wok, and about 20 minutes.
This Trader Joe’s orange chicken stir fry recipe takes their already-famous frozen chicken and builds it into a full meal with crispy vegetables, glossy sauce, and fluffy rice that soaks up every last drop. Keep reading because there’s a sauce trick toward the end that takes the whole thing to another level.
What You’ll Need
For the Stir Fry
- 1 bag (22 oz) Trader Joe’s Mandarin Orange Chicken (frozen)
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 cup broccoli florets
- 1 medium carrot, julienned or cut into thin coins
- 3 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Extra Sauce
- 3 tablespoons soy sauce
- 2 tablespoons orange juice (fresh is great, but bottled works)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes (optional, for heat)
For Serving
- 2 cups jasmine or white rice, cooked
- 1 tablespoon sesame seeds, for topping
- Extra green onion tops, for garnish
Tools You’ll Need
- Large wok or 12-inch skillet
- Baking sheet (for cooking the chicken)
- Parchment paper
- Medium mixing bowl (for the sauce)
- Whisk
- Tongs or wooden spatula
- Sharp chef’s knife
- Cutting board
- Rice cooker or medium saucepan
Pro Tips
These are the things you’ll be glad you knew going in:
- Bake the chicken, don’t pan-fry it. The bag gives you both options, but baking at 400°F gets the coating crispier than the stovetop ever will. And crispy coating that stays crispy when it hits the sauce? That’s the whole point.
- Don’t skip the extra sauce. The included sauce packet is good, but it’s a small amount designed for the chicken alone. When you’re building a full stir fry with vegetables and rice, you need more. The homemade addition takes 2 minutes to whisk together and it’s absolutely worth it.
- Cook your vegetables in batches if the pan feels crowded. A crowded pan steams instead of sears. You want high heat and space between the pieces so they get a little caramelization on them. That’s what gives stir fry its depth.
- Add the garlic and ginger last in the veggie cook. Garlic burns fast on high heat. Toss it in for just 30 to 60 seconds before adding the sauce, and it’ll be fragrant without turning bitter.
- Let the sauce thicken before adding the chicken. Give the sauce 1 to 2 minutes in the pan to bubble and reduce slightly. Then fold the chicken in. This way the coating stays crispier longer instead of getting soggy on contact.
Instructions
Step 1: Cook the Rice
Start your rice first since it takes the longest.
Cook 2 cups jasmine rice according to package directions. If you’re using a rice cooker, just set it and forget it. If you’re cooking on the stovetop, bring 4 cups water to a boil, add rice, reduce heat to low, cover, and cook for 15 to 18 minutes.
Step 2: Bake the Chicken
Preheat your oven to 400°F.
Spread the frozen Trader Joe’s Mandarin Orange Chicken on a parchment-lined baking sheet in a single layer. Bake for 18 to 20 minutes until golden and crispy, flipping once halfway through.
Set the included orange sauce packet aside for later.
Step 3: Make the Extra Sauce
While the chicken bakes, whisk together in a small bowl:
- 3 tablespoons soy sauce
- 2 tablespoons orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes (if using)
Set aside. The cornstarch is what will make it glossy and thick once it hits the heat.
Step 4: Stir Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it just starts to shimmer.
Add the carrots and broccoli first since they take the longest. Cook 2 to 3 minutes, tossing frequently.
Add the bell peppers and the white parts of the green onion. Cook another 2 minutes.
Push everything to the sides of the pan. Add the remaining tablespoon of oil in the center, then add the minced garlic and grated ginger. Let it sizzle for 30 to 60 seconds until fragrant.
Step 5: Add the Sauce
Pour your homemade sauce mixture into the pan along with the included Trader Joe’s sauce packet.
Stir everything together and let it bubble over high heat for 1 to 2 minutes until slightly thickened and glossy. You’ll notice the sauce cling to the vegetables as it thickens.
Step 6: Add the Chicken
Fold the baked crispy chicken pieces into the pan. Toss gently to coat everything in sauce.
Cook 1 more minute just to warm everything through. Don’t overdo it here or the coating softens.
Step 7: Serve
Spoon rice into bowls. Top generously with the orange chicken stir fry.
Finish with sesame seeds and the green parts of the green onion. Serve immediately.
Substitutions and Variations
Protein swaps: Not a chicken person? Trader Joe’s also makes a frozen teriyaki chicken that works well here. You could also use shrimp, tofu, or beef strips if you want to skip the TJ’s bags entirely.
Vegetable swaps: Snow peas, snap peas, baby bok choy, zucchini, mushrooms, or edamame all work great. Use whatever you have.
Lower sodium: Use low-sodium soy sauce or coconut aminos instead of regular soy sauce.
Add spice: Sriracha, gochujang, or extra red pepper flakes if you like heat.
Gluten-free: Swap soy sauce for tamari or coconut aminos. The TJ’s orange chicken itself does contain wheat, so check the label if this is a dietary requirement.
Skip the rice: Serve over cauliflower rice, noodles, or just eat it straight from the bowl. No judgment.
Make Ahead Tips
Rice: Cook your rice up to 3 days ahead and store in the fridge. Day-old rice actually works better for stir fry since it’s drier and less likely to clump.
Sauce: Make the extra sauce mixture up to 5 days in advance and keep it in a jar in the fridge. Just shake before using.
Vegetables: Chop and prep all vegetables up to 2 days ahead. Store in an airtight container in the fridge.
The chicken itself should be cooked fresh for the best texture, but everything else can be prepped in advance to make this a 10-minute meal on a weeknight.
Nutritional Breakdown
Here’s an approximate breakdown per serving (recipe makes 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~580 kcal |
| Protein | ~28g |
| Carbohydrates | ~72g |
| Fat | ~17g |
| Fiber | ~4g |
| Sodium | ~950mg |
Note: Values are estimates and will vary based on portion size and exact products used.
To reduce calories: Use less oil, serve over cauliflower rice, and use half the honey in the sauce.
To increase protein: Add edamame or a fried egg on top.
Leftovers and Storage
Fridge: Store in an airtight container for up to 3 days. The chicken will soften as it sits in the sauce, but the flavor is still great.
Reheat: Microwave for 1 to 2 minutes, stirring halfway through. Or reheat in a skillet over medium heat for 3 to 4 minutes to get some crispiness back.
Freezer: Not ideal for the fully assembled stir fry since the vegetables get mushy. But the cooked rice freezes perfectly for up to a month.
Meal prep tip: Keep the chicken separate from the vegetables and sauce until you’re ready to eat if you’re prepping ahead for lunches. This keeps the coating from getting too soft.
FAQ
Can I use the Trader Joe’s orange sauce on its own without making extra?
You can, and it’ll taste good. The included packet is designed for the chicken only, so if you want the sauce to coat a full stir fry with vegetables, the extra sauce is really where the magic happens. The recipe won’t fall apart without it, but the extra sauce adds a lot.
My chicken coating got soggy. What happened?
A few things could cause this: the chicken wasn’t fully baked before being added to the pan, the sauce was too watery, or the chicken sat in the sauce too long. Bake it fully until crispy, let the sauce thicken before adding the chicken, and serve immediately.
Can I air fry the chicken instead?
Absolutely. Air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through. It comes out incredibly crispy this way and is slightly faster than the oven.
Do I need a wok or can I use a regular pan?
A regular large skillet works perfectly fine. A wok is nice for high-heat cooking but not required. The main thing is that your pan is large enough so the vegetables aren’t piled on top of each other.
Can I double this recipe?
Yes, just use two bags of chicken and double the sauce. If doubling the vegetables, cook them in two batches so they sear properly rather than steaming.
Is this spicy?
Not really as written. The red pepper flakes add a subtle warmth but nothing intense. If you want spicy, add more flakes or a drizzle of sriracha at the end.
Wrapping Up
This Trader Joe’s orange chicken stir fry is one of those meals that feels like way more effort than it actually is.
You’re using a freezer shortcut that already tastes great, and you’re making it into something that looks and tastes like a proper weeknight dinner. Crispy chicken, colorful vegetables, glossy sauce, fluffy rice. It’s done in 20 minutes and it genuinely hits.
Give it a try and drop a comment below with how it turned out! Did you swap any vegetables? Try a different protein? Use the air fryer? I’d love to know what worked for you and any questions you have along the way. 👇
