Orange, Chicken And Vegetable Stir-Fry Recipe

5 from 1 vote

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

Course Appetizer

Cuisine American

Keyword chicken, orange, stir-fry, vegetable

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 302kcal

Cost 8

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.