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Orange Chicken Stir Fry

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale

For the sauce

  • 1/3 cup orange juice
  • 3 tbsp chicken broth
  • 3 tbsp coconut aminos
  • 1 tsp rice vinegar (sub apple cider vinegar for AIP)
  • 2 tsp coconut sugar
  • 1 1/2 tsp arrowroot starch
  • 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
  • 2 tbsp green onion, sliced


  1. Prepare the sauce by combining in a small bowl and set aside.
  2. Season the chicken with salt and pepper and toss to coat in arrowroot starch. Set aside.
  3. Using a large pan, heat the oil over medium heat. Add the vegetables and saute for 6-7 minutes or until tender. Set aside.
  4. Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken in a single layer, being careful to not allow the chicken to touch too much to ensure it crisps well (cook in batches if needed). Cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside
  5. Add the garlic and ginger to the pan and cook for 1-2 minutes or until lightly fragrant. Add the sauce and stir to remove any browned bits from the bottom of the pan. Allow to heat for 2-3 minutes to thicken.
  6. Stir in the cooked chicken and vegetables and stir to coat in the thickened sauce.
  7. 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