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Orange Chicken Stir Fry

Print Recipe
Servings 4 servings
Calories 286
Author Michelle

Ingredients

For the sauce

  • ⅓ 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 ½ 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

Instructions

  • Prepare the sauce by combining in a small bowl and set aside.
  • Season the chicken with salt and pepper and toss to coat in arrowroot starch. 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.
  • 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
  • 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.
  • 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!
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Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 20g | Protein: 27.6g | Fat: 10.3g | Fiber: 2.4g