Orange, Chicken And Vegetable Stir-Fry Recipe

Stir-fries are great for using up all the extra vegetables in the fridge, but sometimes they can feel a little scatterbrained. For this one, the orange sauce pulls everything together so you don’t get that “disorganized pile of random vegetables” effect.

You can keep it sweet or make it spicy with a bit of homemade Sriracha sauce and some red pepper flakes.

Stir-fries are really easy to modify for whatever diet restrictions you have – you could make this one a lot lower in FODMAPs or compliant with the Paleo autoimmune protocol just by switching out the right vegetables.

If white rice isn’t in the cards for you, try serving this over some cauliflower “rice,” or your favorite variety of Paleo noodles.

Orange, Chicken And Vegetable Stir-Fry Recipe

SERVES: 4 PREP: 25 min COOK: 20 min

Ingredients

• 4 skinless, boneless chicken breasts, diced
• 1 bell pepper, diced
• 1 small broccoli head, cut into florets
• 1 zucchini, sliced
• 1 onion, diced
• 1 tbsp. coconut oil

Orange Sauce Ingredients

• ½ cup fresh orange juice
• ¼ cup chicken stock
• 2 garlic cloves, minced
• 1 tbsp. orange zest
• 3 tbsp. coconut aminos
• ¼ tsp. ground ginger
• 1 tsp. Sriracha sauce (optional)
• A pinch red pepper flakes (optional)

Preparation

1. In a bowl, stir together the chicken stock, orange zest, orange juice, coconut aminos, ginger, garlic, Sriracha, and red pepper flakes.
2. Heat the coconut oil in a skillet over medium heat.
3. Add the chicken pieces to the skillet. Cook for 6-8 minutes, until cooked through and browned on the outside, and set aside.
4. Place all the vegetables in the skillet and cook until they start to soften.
5. Pour the sauce into the skillet, making sure to scrape the bottom of the pan, and bring to a soft boil.
6. Lower the heat and return the chicken to the pan. Stir everything to combine and serve hot.

📖 Recipe

Orange, Chicken And Vegetable Stir-Fry Recipe

A quick but tasty stir-fry in a sweet orange sauce, with options for the spice hounds.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 302 kcal

Ingredients

  

1x2x3x

• 4 skinless boneless chicken breasts, diced
• 1 bell pepper diced
• 1 small broccoli head cut into florets
• 1 zucchini sliced
• 1 onion diced
• 1 tbsp. coconut oil
• ½ cup fresh orange juice
• ¼ cup chicken stock
• 2 garlic cloves minced
• 1 tbsp. orange zest
• 3 tbsp. coconut aminos
• ¼ tsp. ground ginger
• 1 tsp. Sriracha sauce optional
• A pinch red pepper flakes optional

Instructions

 

• In a bowl, stir together the chicken stock, orange zest, orange juice, coconut aminos, ginger, garlic, Sriracha, and red pepper flakes.
  ½ cup fresh orange juice, ¼ cup chicken stock, 2 garlic cloves, 1 tbsp. orange zest, 3 tbsp. coconut aminos, ¼ tsp. ground ginger, 1 tsp. Sriracha sauce, A pinch red pepper flakes
• Heat the coconut oil in a skillet over medium heat.
  1 tbsp. coconut oil
• Add the chicken pieces to the skillet. Cook for 6-8 minutes, until cooked through and browned on the outside, and set aside.
  4 skinless
• Place all the vegetables in the skillet and cook until they start to soften.
  1 bell pepper, 1 small broccoli head, 1 zucchini, 1 onion
• Pour the sauce into the skillet, making sure to scrape the bottom of the pan, and bring to a soft boil.
• Lower the heat and return the chicken to the pan. Stir everything to combine and serve hot.

Nutrition

Calories: 302kcalCarbohydrates: 24gProtein: 31gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 118mgSodium: 485mgPotassium: 1115mgFiber: 6gSugar: 9gVitamin A: 2098IUVitamin C: 206mgCalcium: 114mgIron: 3mg

Keyword chicken, orange, stir-fry, vegetable

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