Orange Ginger Chicken Stir Fry

Name: Orange Ginger Chicken Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1/2 cup orange juice; 1/4 cup liquid aminos; 3 Tbsp avocado oil; 1/4 cup full-fat canned coconut milk; 1 2-inch nub fresh ginger, peeled; 1 Tbsp fish sauce; 1 Tbsp red curry paste; 1/2 tsp sea salt; 1.5 lbs chicken thighs; 1/2 red onion; 2 large carrots; 1/2 red bell pepper; 1 large crown broccoli; 1 medium zucchini squash

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings
4 servings
Calories
343 kcal
Course
Main Course
Cuisine
American

Orange Ginger Chicken Stir Fry

Tyler Espinosa

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Orange ginger chicken stir fry with vegetables is a clean and delicious dinner!

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Ingredients

Servings

Orange Ginger Marinade/Sauce:

1/2 cup orange juice
1/4 cup liquid aminos or coconut aminos
3 Tbsp avocado oil
1/4 cup full-fat canned coconut milk
1 2-inch nub fresh ginger, peeled
1 Tbsp fish sauce
1 Tbsp red curry paste optional
1/2 tsp sea salt to taste

Stir Fry:

1.5 lbs chicken thighs chopped
1/2 red onion sliced
2 large carrots peeled and chopped
1/2 red bell pepper cut into match sticks
1 large crown broccoli chopped into florets
1 medium zucchini squash chopped

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Instructions

Add the ingredients for the orange ginger sauce to a blender and blend to combine (Note: if you don't own a small blender, you combine the ingredients in a jar or bowl and shake or stir to combine).
Chop the chicken and place it in a tupperware container or ziplock bag. Add the sauce, reserving 1/4 cup for cooking. Seal the container or bag and refrigerate at least 1 hour (up to 12 hours).
When you're ready to cook, pour the reserved 1/4 cup of orange ginger sauce into a large saucepan (I use a 12-inch skillet with deep sides), pot or stock pot and heat over medium on the stove top.
Once the sauce is beginning to boil, add the onion and carrots and cover. Cook, stirring occasionally until onion and carrots begin to soften, about 2 minutes.
Add the bell pepper, broccoli, and zucchini and stir well to combine. Cover and cook 1 to 2 minutes.
Scoot the vegetables off to one side of the skillet and add the chicken, including the orange ginger sauce. Allow chicken to sit and brown without touching it for 2 minutes.
Stir the chicken into the vegetables, ensuring everything is well-combined. Bring to a full boil, then cover the skillet. Reduce heat to a gentle boil and cook, stirring occasionally, for 15 minutes.
Remove the cover and continue cooking until sauce thickens, about 8 to 15 minutes.