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Chicken Stir Fry

An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 387 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ tablespoons extra virgin olive oil divided
  • 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 small onion diced
  • 4 tablespoons low sodium soy sauce divided
  • ¼ teaspoon kosher salt
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • ¼ teaspoon red pepper flakes
  • 1 red bell pepper cored and thinly sliced
  • 12 ounces broccoli slaw
  • 1 cup shelled edamame fresh or frozen and thawed
  • 1 cup mandarin oranges packed in juice drained
  • chopped green onions for serving
  • toasted sesame seeds optional, for serving
  • Prepared brown rice or quinoa for serving

Instructions

    Cup of Yum
  1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
  2. Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
  3. In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
  4. In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
  5. Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
  6. Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
  7. Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.

Notes

  • TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
  • TO FREEZE: Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.

Nutrition Information

Serving 1(of 4) without rice or quinoa Calories 387kcal (19%) Carbohydrates 26g (9%) Protein 45g (90%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 109mg (36%) Potassium 1292mg (37%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1980IU (40%) Vitamin C 141mg (157%) Calcium 96mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 387

% Daily Value*

Serving 1(of 4) without rice or quinoa
Calories 387kcal 19%
Carbohydrates 26g 9%
Protein 45g 90%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Potassium 1292mg 27%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 1980IU 40%
Vitamin C 141mg 157%
Calcium 96mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.