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Orange Chicken Stir Fry

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale

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


  • 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.


All nutrition facts are estimated and will vary.


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