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.
Orange, Chicken And Vegetable Stir-Fry Recipe
Protein: 39g / %
Carbs: 16g / %
Fat: 7g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- 1/2 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)
- In a bowl, stir together the chicken stock, orange zest, orange juice, coconut aminos, ginger, garlic, Sriracha, and red pepper flakes.
- Heat the coconut oil in a skillet over medium heat.
- Add the chicken pieces to the skillet. Cook for 6-8 minutes, until cooked through and browned on the outside, and set aside.
- Place all the vegetables in the skillet and cook until they start to soften.
- 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.