Healthy Orange Chicken Stir Fry
Delicious, healthy orange chicken stir fry with a rainbow of crisp veggies and a fresh, sweet & tangy orange sauce. This orange chicken stir fry recipe packs over 30g of protein and is perfect for meal prep!
Servings 4 servings
Calories 439cal
Ingredients
- Sauce
- zest from 1 large orange
- ¾ cup freshly squeezed orange juice
- 2 tablespoons honey
- 3 tablespoons low sodium soy sauce (or sub coconut aminos)
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon cornstarch or arrowroot starch
- 1 teaspoon sriracha (or sub ½ teaspoon red pepper flakes)
- Chicken
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- Kosher salt and freshly ground salt and pepper
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- Veggies
- 1 tablespoon sesame oil
- ½ medium white onion, cut into chunks
- 1 large red bell pepper, sliced into thin strips
- 8 ounces fresh green beans, trimmed and cut into 2 inch pieces
- ½ cup raw cashews
- Garnish
- Green onion, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Make your sauce: In a medium bowl, whisk together the orange zest and juice, honey, soy sauce, ginger, garlic, cornstarch/arrowroot starch, and sriracha until the cornstarch is dissolved. Set aside.
- Coat the chicken: Place chicken in a large bowl, season with salt and pepper and add in the cornstarch. Toss to evenly coat the chicken.
- Cook the chicken: Place a large skillet over medium-high heat and add in the sesame oil. Add in chicken and cook for 5-6 minutes or until fully cooked, golden brown and no longer pink. Once chicken is cooked, transfer to a bowl and set aside. Reduce the heat to medium in the pan.
- Add in another tablespoon of sesame oil to the pan and then add in onion and saute until they become slightly translucent, about 2 minutes. Next add in the bell pepper, green beans and cashews and cook, stirring occasionally for 5 to 7 minutes total. You want the green beans to still have a little bit of crunch!
- Once veggies are just slightly tender, pour the orange sauce into the pan. Stir frequently as the sauce will start to thicken up, 1 to 2 minutes. Add in chicken and stir again so the sauce coats the chicken. Reduce heat to medium low and let the sauce simmer and thicken some more, about 2 minutes.
- Serve immediately over rice. Garnish with toasted sesame seeds, green onion and cilantro if desired. Serves 4.
Notes
To make gluten free: Please ensure that all of your ingredients are gluten free, including the cornstarch and the soy sauce.
To make vegetarian: use 1 can of chickpeas in place of the chicken.
Nutrition
Serving: 1serving (based on 4, without rice) | Calories: 439cal | Carbohydrates: 33.6g | Protein: 33.5g | Fat: 20.5g | Saturated Fat: 6.2g | Fiber: 5.2g | Sugar: 19.1g