Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
This is an excellent weeknight meal idea. Easy Orange Chicken Stir Fry is ready in a heartbeat. Made with lean chicken breast, bell peppers, onions, and a sweet and spicy orange sauce, this dish is way better than takeouts!
Ingredients
1 pound Chicken Breast boneless, skinless, cut into bite-size pieces
½ Teaspoon Garlic Powder
¼ Teaspoon Chili Flakes
Sea salt and pepper, to taste
2 Tablespoons Olive Oil divided
1″ Ginger thumb size, fresh, chopped
1 Large Bell Pepper chopped into bite-sized pieces
1 Purple Onion chopped
⅓ C Fresh Orange Juice
¼ C Low sodium soy sauce or coconut aminos
1½ Tablespoons Cornstarch
1 Teaspoon Sesame Seeds
1 Tablespoon Sliced Scallions or green onions
Orange slices to garnish optional
How to make Easy Orange Chicken Stir Fry
Step 1: In a large non-stick pan, heat a tbsp oil over medium heat. Once the oil is hot, add the chicken and season with garlic powder, chilli flakes sea salt, and pepper.
Step 2: Cook until the chicken turned golden brown and cooked through, hardly stirring. Once done, transfer on a plate and set aside.
Step 3: Add the rest of the oil in the same skillet. Saute the ginger, bell pepper, and onion for about 2 to 3 minutes.
Step 4: In the meantime, whisk the orange juice, soy sauce, and cornstarch in a small bowl. Pour this over the stir-fried veggies. Stir to mix and deglaze the bottom of the pan.
Step 5: Add the chicken to the pan and cover with the sauce. Cook for several minutes more until heated up.
Step 6: Before serving, garnish with sliced scallions, sesame seeds, and orange slices.
Notes:
In place of chicken, use shrimp.
Instead of cornstarch, try tapioca or arrowroot flour.
Or avocado oil instead of olive oil.
For leftovers, store in a container and place in the fridge for up to 3 days. When ready to eat, reheat in the microwave. Or freeze for up to 3 months.
Nutrition Facts:
Calories: 250kcal | Carbohydrates: 12g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 669mg | Potassium: 616mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1411IU | Vitamin C: 66mg | Calcium: 22mg | Iron: 1mg
Ingredients
- 1 pound Chicken Breast boneless, skinless, cut into bite-size pieces
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Chili Flakes
- Sea salt and pepper, to taste
- 2 Tablespoons Olive Oil divided
- 1" Ginger thumb size, fresh, chopped
- 1 Large Bell Pepper chopped into bite-sized pieces
- 1 Purple Onion chopped
- ⅓ C Fresh Orange Juice
- ¼ C Low sodium soy sauce or coconut aminos
- 1½ Tablespoons Cornstarch
- 1 Teaspoon Sesame Seeds
- 1 Tablespoon Sliced Scallions or green onions
- Orange slices to garnish optional
Instructions
Step 1: In a large non-stick pan, heat a tbsp oil over medium heat. Once the oil is hot, add the chicken and season with garlic powder, chilli flakes sea salt, and pepper.
Step 2: Cook until the chicken turned golden brown and cooked through, hardly stirring. Once done, transfer on a plate and set aside.
Step 3: Add the rest of the oil in the same skillet. Saute the ginger, bell pepper, and onion for about 2 to 3 minutes.
Step 4: In the meantime, whisk the orange juice, soy sauce, and cornstarch in a small bowl. Pour this over the stir-fried veggies. Stir to mix and deglaze the bottom of the pan.
Step 5: Add the chicken to the pan and cover with the sauce. Cook for several minutes more until heated up.
Step 6: Before serving, garnish with sliced scallions, sesame seeds, and orange slices.
Notes
In place of chicken, use shrimp. Instead of cornstarch, try tapioca or arrowroot flour. Or avocado oil instead of olive oil. For leftovers, store in a container and place in the fridge for up to 3 days. When ready to eat, reheat in the microwave. Or freeze for up to 3 months.
