5 from 12 votes
Healthy Chicken Stir Fry with Dijon Orange Almond Sauce and Zucchini Noodles {Whole30 Option + Super Simple}
This chicken stir fry features tender chicken pieces cooked with fresh vegetables such as asparagus, snap peas, and red bell pepper, served over spiralized zucchini noodles. The dish is brightened by a sauce combining orange juice, almond butter, Dijon mustard, honey, and ginger for complex sweet and tangy notes. The method includes lightly salting zucchini noodles to remove excess moisture and quickly stir-frying the chicken and vegetables before coating with the smooth almond-orange sauce.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
426 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2 zucchini spiralized with the 3mm blade, large
- salt
- 1 tablespoon olive oil
- 8 ounces chicken breast cut into cubes
- 1/2 teaspoon ginger minced, fresh
- 1 cup asparagus roughly chopped
- 2/3 cup snap peas halved
- 1/2 red bell pepper thinly sliced, large
- 3/4 cup orange juice not from concentrate
- 2 tablespoons almond butter natural
- 2 teaspoons Dijon mustard make sure it doesn't have wine for Whole30 option
- 1/2 teaspoon honey leave out for Whole30 option
- black pepper
- radish spiralized with the 3mm blade, small bunch
- 1/2 cup mandarin orange fresh segments
- basil chopped, for garnish, fresh
Instructions
- Prep the Zucchini: Place the spiralized zucchini into a colander set over a large bowl and sprinkle with a pinch of salt. Let sit for about 15 minutes, stirring occasionally, to allow the zucchini to release excess water. Afterward, pat dry with a paper towel to remove any remaining moisture.
- Cook the Chicken: In a large pan, heat the olive oil over medium-high heat. Add the cubed chicken breast and minced ginger. Cook, stirring frequently, until the chicken is golden brown and cooked through, about 5 minutes.
- Add the Vegetables: Reduce the heat to medium, then add the asparagus, snap peas, and red pepper to the pan. Cook until the vegetables are tender-crisp, about 3 minutes.
- Make the Sauce: Add the orange juice, almond butter, Dijon mustard, honey, and a good pinch of salt and pepper to the pan. Stir until the almond butter melts and the sauce is smooth.
- Reduce the Sauce: Turn the heat up to medium-high and bring the sauce to a boil, uncovered. Let it cook, stirring occasionally, until the sauce reduces by half and becomes thick and creamy, about 8–10 minutes.
- Serve: Squeeze any remaining moisture out of the zucchini noodles, if necessary, and divide between two bowls. Top each bowl with the chicken and vegetable mixture. Add the spiralized radishes and mandarin orange segments on top.
- Garnish with chopped basil, adjust salt and pepper to taste, and devour!
Cup of Yum
Nutrition Information
Calories
426kcal
(21%)
Carbohydrates
32g
(11%)
Protein
34g
(68%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
211mg
(9%)
Potassium
1575mg
(34%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
3029IU
(61%)
Vitamin C
160mg
(178%)
Calcium
144mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 426
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 211mg | 9% |
| Potassium | 1575mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 3029IU | 61% |
| Vitamin C | 160mg | 178% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.