Healthy Orange Chicken Stir Fry

$- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup sugar snap peas - 2 carrots, julienned - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 inch ginger, grated - Zest of 1 orange - Juice of 2 oranges - 2 tablespoons soy sauce (low sodium) - 1 tablespoon honey - 1 teaspoon cornstarch mixed with 2 tablespoons water - Salt and pepper to taste - Sesame seeds and sliced green onions for garnish You can swap chicken for tofu or shrimp for a veggie twist. Use low-sodium soy sauce to cut back on salt. Try coconut aminos for a soy-free option. Instead of honey, use maple syrup for a vegan choice. You can also add more veggies like bok choy or mushrooms for extra nutrients. Garnishing your dish makes it pop! Consider using sesame seeds for crunch. Sliced green onions add color and a fresh taste. You might sprinkle some crushed red pepper for heat. A few cilantro leaves can brighten the dish too. These simple touches enhance both the look and flavor of your meal. {{ingredient_image_1}} First, grab a large bowl. In this bowl, mix the orange zest, orange juice, soy sauce, honey, and minced garlic. This mix gives the chicken a great flavor. Cut the chicken breast into bite-sized pieces. Place the chicken in the bowl and coat it well. Let it marinate for at least 15 minutes. This step is crucial for juicy and tasty chicken. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Do not add the marinade yet; save it for later. Cook the chicken for about 5-7 minutes. You want it to turn golden brown and be fully cooked. Once done, take the chicken out and set it aside. In the same skillet, add grated ginger first. This adds an amazing aroma. Next, toss in the broccoli, sliced red bell pepper, sugar snap peas, and julienned carrots. Stir-fry these vegetables for about 3-4 minutes. You want them to be bright and slightly tender but still crisp. This keeps them healthy and crunchy. Return the cooked chicken to the skillet. Now, pour in the reserved marinade. Bring this mix to a simmer. Stir well to combine all the flavors. Add the cornstarch-water mixture next. This will thicken the sauce nicely. Stir continuously for about 2 minutes. You want a glossy sauce that coats the chicken and vegetables well. Finally, season with salt and pepper to taste. To keep your vegetables crisp, time is key. Stir-fry them quickly over high heat. Cook them for just 3-4 minutes. Start with the hardest veggies first. Add broccoli, carrots, and bell peppers before the soft ones. When they look bright and colorful, they are ready. Don't wait too long! Remove them from heat as soon as they soften a bit. A great way to boost flavor is to use fresh herbs and citrus. Use the zest of the orange to add a strong taste. It gives a burst of freshness without adding calories. Garlic and ginger also help. They add depth and aroma. If you want more zing, a splash of vinegar can work wonders too. Just a little will elevate your dish. For meal prep, chop your veggies ahead of time. Store them in airtight containers in the fridge. You can marinate the chicken the night before. This saves time and adds flavor. When you are ready to cook, just stir-fry everything. Keep the cooked stir-fry in the fridge for easy meals. Enjoy it within three days for the best taste. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes to absorb all the flavors from the orange juice and garlic. This will enhance the taste of your stir fry. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They add a vibrant color and crisp texture that frozen or canned options lack. Manage Your Heat: Make sure your skillet or wok is hot enough before adding the chicken. This helps to achieve a nice sear and keeps the meat juicy. Customize Your Veggies: Feel free to swap out the vegetables based on your preference or what's in season. Snow peas, bell peppers, and zucchini are great alternatives. {{image_2}} You can easily swap chicken for other proteins. Tofu offers a great plant-based option. Use firm tofu for the best texture. Simply press the tofu, cut it into cubes, and marinate it just like the chicken. Shrimp is another tasty choice. Peel and devein shrimp, then cook them for 3-4 minutes until pink. Both options work well with the orange sauce. Feel free to get creative with your veggies. You can use bell peppers, snap peas, or even zucchini. Spinach and bok choy add a fresh twist. You can also toss in mushrooms for extra flavor. Mix and match according to what you have. Each veggie brings its own taste and color. This ensures every bite stays exciting and fresh. If you need a gluten-free version, use tamari instead of soy sauce. Tamari has a similar taste but is safe for those with gluten issues. Check the labels on your honey and cornstarch too, as some brands may add gluten. This dish remains healthy and delicious without losing any flavor. Enjoy your meal without worries! To keep your Healthy Orange Chicken Stir Fry fresh, place it in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. This way, you can enjoy it again without losing flavor. To reheat, use a skillet on medium heat. Add a splash of water or broth to keep it moist. Stir it around for about five minutes until it’s hot. You can also use a microwave; just cover it to keep steam in. Heat in short bursts of one minute, stirring in between. You can freeze this dish if you want to save it for later. Let it cool completely first. Then, store it in a freezer-safe container. It will keep well for up to two months. To eat, thaw it in the fridge overnight before reheating. This keeps the chicken tender and the veggies crisp. You can use coconut aminos as a soy sauce substitute. It has a sweet taste but less salt. Another option is tamari. Tamari comes from soy but is gluten-free. You could also try homemade sauces. Mix water, vinegar, and a bit of salt for a quick fix. Yes, you can prepare this dish ahead of time. Cook the chicken and veggies, then store them in the fridge. Keep the sauce separate to avoid sogginess. When you are ready to eat, heat everything together. This saves time on busy nights. To add heat to your stir fry, use red pepper flakes. Start with a small amount and adjust to taste. You can also try adding Sriracha sauce. For a fresh option, toss in sliced jalapeños. Adjust the spice level to suit your taste. This blog post covered key ingredients, cooking steps, and tips for your dish. I shared ways to make it healthier and avoid overcooked veggies. You can try different proteins and vegetables for variety. Proper storage tips help keep leftovers fresh. Use the FAQs for quick answers on common questions. Enjoy creating your meal with these steps and suggestions. Cooking can be fun and healthy!$

Healthy Orange Chicken Stir Fry

A delicious and nutritious stir fry featuring chicken, vibrant vegetables, and a zesty orange sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 cup broccoli florets
1 medium red bell pepper, sliced
1 cup sugar snap peas
2 medium carrots, julienned
1 tablespoon olive oil
2 cloves garlic, minced
1 inch ginger, grated
1 medium orange, zest
2 medium oranges, juice
2 tablespoons soy sauce (low sodium)
1 tablespoon honey
1 teaspoon cornstarch mixed with 2 tablespoons water
to taste salt and pepper
for garnish sesame seeds and sliced green onions

Instructions

In a large bowl, combine the orange zest, orange juice, soy sauce, honey, and garlic. Add the chicken pieces and marinate for at least 15 minutes.
Heat olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken (reserve the marinade for later) and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the ginger, broccoli, bell pepper, sugar snap peas, and carrots. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender but still crisp.
Return the chicken to the skillet and pour in the reserved marinade. Bring to a simmer and stir to combine.
Add the cornstarch-water mixture to thicken the sauce, stirring continuously until the sauce is glossy and coats the chicken and vegetables, about 2 minutes.
Season with salt and pepper to taste.
Serve immediately, garnished with sesame seeds and sliced green onions.

Notes

Serve immediately for the best texture and flavor.

Keyword chicken, healthy, orange, stir-fry