0 from 42 votes
Easy Orange Chicken Stir Fry Recipe
Tender chicken pieces stir-fried with onions and peppers and tossed in a homemade Asian orange sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 250 kcal
Course:
Main Course
Cuisine:
Asian
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 inch ginger thumb size, fresh, chopped
- 1 Large bell pepper chopped into bite-sized pieces
- 1 purple onion chopped
- ⅓ Cup fresh orange juice
- ¼ Cup 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
- Heat one tablespoon of the 2 tablespoons Olive Oil in a large, non-stick pan over medium heat. Add 1 pound Chicken Breast (cut into bite sizes) and sprinkle with ½ teaspoon Garlic Powder, ¼ teaspoon Chili Flakes, Sea salt and pepper, to taste.
- Cook, stirring occasionally, until chicken is golden brown and cooked through, then set aside on a plate.
- In the same skillet, add the remaining oil and stir-fry the 1 inch Ginger (chopped), 1 Large Bell Pepper (chopped), and 1 Purple Onion (chopped) for 2-3 minutes.
- Meanwhile, in a small bowl whisk ⅓ Cup Fresh Orange Juice, ¼ Cup Low sodium soy sauce , and 1½ tablespoons Cornstarch. Pour the sauce over the stir-fried veggies and stir to combine and deglaze all those delicious brown bits from the bottom of the pan.
- Return the chicken to the pan and cover with the sauce, cooking for a few more minutes until everything is heated up.
- Garnish with sliced 1 tablespoon Sliced Scallions , 1 teaspoon Sesame Seeds, and Orange slices to garnish. Enjoy!
Cup of Yum
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store them in the fridge for up to 3 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Consider using shrimp in place of chicken
- Tapioca or arrowroot flour in place of cornstarch
- Avocado oil in place of olive oil
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
73mg
(24%)
Sodium
669mg
(28%)
Potassium
616mg
(18%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1411IU
(28%)
Vitamin C
66mg
(73%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 669mg | 28% |
| Potassium | 616mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1411IU | 28% |
| Vitamin C | 66mg | 73% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.