This orange ginger chicken stir fry is such a delicious and easy meal. It's ready in just 30 minutes and this healthy asian stir fry has the most incredible flavour. I love serving it over rice or cauliflower rice!
Asian inspired meals like my healthy teriyaki chicken and broccoli, one pan tuna fried rice and healthy egg roll in a bowl are some of my favourite because they have the best flavour, which is why I am so excited for you to try the orange chicken stir fry recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- It's quick and easy to make and is ready in just 30 minutes! Plus it's made in one pan so the clean is so simple!
- The flavour! The combination of orange and ginger gives this stir fry the most amazing taste.
- It's a healthy complete meal that is loaded with vegetables to keep you full and satisfied for hours.
- It makes great leftovers and is perfect for meal prep, just like my healthy chicken stir fry recipe.
- The homemade stir fry sauce for this stir fry can also be used for other stir fry recipes or as a marinade or other dishes.
- This recipe is naturally gluten-free, dairy-free, refined sugar free and paleo.
- This Asian stir fry is made without coconut milk and without soy sauce.
Ingredients and substitutions:
- Chicken - I prefer to use boneless, skinless chicken breasts for making this stir fry but you could also use chicken thighs or another meat such as pork or turkey.
- Coconut oil - this is used to sauté the chicken and vegetables. You could swap this for another oil such as olive oil or avocado oil.
- Orange juice - fresh orange juice is one of the key ingredients in the orange stir fry sauce for this recipe and helps give it such a delicious, sweet citrus flavour.
- Coconut aminos - this is used to make the sauce for this stir fry. Coconut aminos is similar to soy sauce but is naturally gluten free and lower in salt compared to soy sauce. You can usually find it in the organic section or gluten free section of grocery stores.
- Seasonings and spices: ground ginger, sea salt and ground turmeric combine perfectly to give the asian sauce on this stir fry the most delicious flavour.
- Honey - this natural sweetener is added to the sauce to give it the perfect amount of sweetness while keeping it refined sugar free. You could also use maple syrup instead if you prefer.
- Vegetables - this stir fry is packed with fresh vegetables including broccoli, green onion, bell peppers, bean sprouts, carrots and celery.
Recipe variations and add ins:
- To make this into a vegan stir fry use tofu instead of chicken.
- If you want this stir fry to have a little heat add some chili flakes (also known as red pepper flakes) and ground black pepper to the sauce.
- Feel free to change up the vegetables in this recipe to make it your own. Other great options include cauliflower, onions, and snow peas.
How to make orange ginger chicken stir fry:
- Step 1: First, make the sauce by placing all the sauce ingredients into your high speed blender and blending well. Set this aside.
- Step 2: Place a large frying pan or large skillet on the stove on medium heat and add the coconut oil. Let the oil melt and then add the chicken pieces to the pan and cook them for about 10 minutes, until browned.
- Step 3: Add the sauce and salt to the pan with the cooked chicken pieces.
- Step 4: Add the onion, broccoli, and carrots to the pan and stir everything well to combine. Cook these together for about 7-8 minutes.
- Step 5: Next add the chopped celery and peppers to the pan and stir well to combine. Cook for another 7-8 minutes.
- Step 6: Lastly, add the bean sprouts to the pan and cook for another 2-3 minutes. Then serve and enjoy!
Top tips:
- I recommend using fresh vegetables rather than frozen vegetables to make this stir fry.
- If you are serving a crowd feel free to double or triple this recipe.
How to serve:
This stir fry is delicious served as is, but it is also great served over white rice, cauliflower rice, egg noodles or rice noodles.
You can top this stir fry with chopped nuts or seeds such as cashews, peanuts or sesame seeds to give it even more texture and flavour.
Orange ginger chicken stir fry FAQs:
How do you keep chicken tender when cooking stir fry?
They key to keeping the chicken tender when cooking stir fries is to cook it in a sauce to help retain moisture, and to not over-cook it.
Do you have to put ginger in stir fry?
Ginger is a common ingredient in stir fries but you can leave it out if you don't like the flavour or don't have it on hand.
How should I store this stir fry?
Store any leftover orange ginger chicken stir fry in an airtight container in the fridge for up to 5 days.
Can I freeze this stir fry?
I do not recommend trying to freeze stir fry as the vegetables get rather mushy when you thaw it.
Other Asian inspired recipes you will love:
Recipe
Orange Ginger Chicken Stir Fry
This orange ginger chicken stir fry is such a delicious and easy dinner idea. The sauce is so tasty and this dish is loaded with vegetables so it’s healthy complete meal.
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Servings: 4 servings
Calories: 472kcal
Equipment
Ingredients
- 3 tablespoon coconut oil
- 3 chicken breasts, cut into bite sized pieces
- 1 head broccoli, chopped
- 3 carrot sticks, peeled and chopped
- 1/2 cup chopped green onion or 1/2 white onion, chopped
- 3 stalks celery, chopped
- 2 bell peppers, chopped
- 2-3 handfuls of bean sprouts
Orange Ginger Sauce
- 1/3 cup freshly squeezed orange juice
- 1/2 cup coconut aminos
- 4 tablespoon honey (or maple syrup)
- 1 tablespoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 3/4 chopped green onion
Instructions
- Make the sauce by placing all the sauce ingredients into your high speed blender or food processor and blending well. Set this aside.
- Place a large frying pan on the stove on medium heat.
- Add the coconut oil and allow it to melt.
- Add the chicken and cook for ~10 minutes (until cooked on all sides and starting to brown).
- Add the sauce and the salt to the pan.
- Add the onion, broccoli and carrots and stir well to combine.
- Cook for 7-8 minutes.
- Add the celery and peppers and stir well to combine.
- Cook for another 7-8 minutes.
- Add the bean sprouts and stir well to combine.
- Cook for another 2-3 minutes.
- Remove from heat, serve and enjoy
Notes
- Store any leftovers in an airtight container for up to 5 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 472kcal | Carbohydrates: 44g | Protein: 42g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1256mg | Potassium: 1483mg | Fiber: 7g | Sugar: 26g | Vitamin A: 5732IU | Vitamin C: 229mg | Calcium: 118mg | Iron: 3mg
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Martina
Hi Erin, this recipe really looks delicious and eager to try it! Apart from that really love your view on the benefits of a health team for your patients! That's what I believe as well and trying to get this view out to the doctors here in Germany via the Functional Forum Meetups. Your patients are lucky to have a doctor like you on their team! 🙂