This orange chicken stir fry is orange chicken made healthier with added vegetables! It’s cooked in one pan and is gluten-free, soy-free, and can be made paleo and AIP.

We’ve been on a serious orange chicken kick in my house! I love the flavor of orange chicken and how straightforward and simple it is to make, but I always get tired of making vegetables separately. That’s why I decided to make a stir fry that features orange chicken as well as sauteed vegetables in the same sauce, all cooked in one pan!

It’s the perfect one-pan meal if you want a take-out copycat made healthier, paleo, gluten-free and AIP.

The Ingredients for the Orange Chicken Stir Fry

• Orange Juice, Coconut Aminos, Apple Cider Vinegar, Coconut Sugar, Salt, and Pepper. These ingredients form the sauce.
• Avocado Oil.
• Carrots,  Sugar Snap Peas, and Broccoli Florets. I love this combination of vegetables, but you can sub others.
• Chicken Breast. You could also use chicken thigh if you prefer.
• Salt & Pepper. You can omit pepper for AIP.
• Arrowroot Starch. 
• Ginger and Garlic. These are added near the end of the recipe and add tremendous flavor!
• Chicken Broth.
• Green Onion. For topping the dish!

How to make Orange Chicken Stir Fry

• Prepare the sauce and set it aside.

• Cook the vegetables over medium heat.

• Season the chicken with salt and pepper and coat in the arrowroot starch.

• Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside.

• Add the garlic and ginger to the pan and cook for 1-2 minutes or until lightly fragrant. Add the broth and the sauce mixture and heat for 3-4 minutes to thicken.
• Stir in the cooked chicken and vegetables and stir to coat in the thickened sauce. 

Is orange chicken healthy?

Healthy is subjective but considering that this recipe is made with all wholesome ingredients, and added veggies, I’d call it pretty healthy!

Can you make this recipe with chicken thighs instead of chicken breast?

You can! Simply slice up the chicken thigh the same as you would breast.

Can you use different vegetables?

I love the combination of broccoli, carrots, and snap peas, but you can also use…

• Bell peppers (if you’re not AIP)
• Red onion
• Zucchini
• Snow peas
• Bok choy

You’ll also love…

• Orange Beef
• Orange Chicken Poppers
• Slow Cooker Orange Chicken

Orange Chicken Stir Fry

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★★★★★

5 from 3 reviews

• Author: Michelle
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

For the sauce

• 1/2 cup orange juice
• 3 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 2 tsp coconut sugar
• Salt and pepper (omit pepper for AIP)

For the stir fry

• 2 tbsp avocado oil
• 1 cup carrots, sliced thin
• 1 cup sugar snap peas (sub more broccoli for AIP)
• 1 cup broccoli florets
• 1 lb chicken breast, cubed
• Salt & pepper (omit pepper for AIP)
• 2 tbsp arrowroot
• 1 inch ginger, peeled and grated
• 3 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tbsp green onion, sliced

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Instructions

• Prepare the sauce by combining in a small bowl and set aside.

• Using a large pan, heat the oil over medium heat. Add the vegetables and saute for 6-7 minutes or until tender. Set aside.

• Season the chicken with salt and pepper and coat in arrowroot starch. Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside.

• Add the garlic and ginger to the pan and cook for 1-2 minutes or until lightly fragrant. Add the chicken broth and stir to remove any browned bits from the bottom of the pan. Add the sauce mixture and heat for 3-4 minutes to thicken.
• Stir in the cooked chicken and vegetables and stir to coat in the thickened sauce.

• Serve topped with green onion over rice or cauliflower rice.

Notes

All nutrition facts are estimated and will vary.

Nutrition

• Serving Size: 1
• Calories: 286
• Fat: 10.3g
• Carbohydrates: 20g
• Fiber: 2.4g
• Protein: 27.6g