This orange chicken stir fry is the perfect weeknight dinner! It is all prepared in one skillet, so there is minimal cleanup. The sauce has hints of orange and the sesame oil gives the chicken a little bit of a kick!
I love stir frying different meats and vegetables, and this orange chicken stir fry might be my favorite one yet! Another delicious one is the garlic honey chicken stir fry that was in my spring meal plan. Stir frying is so easy and such a delicious way to get lots of vegetables in your diet.
- 1 lb. boneless skinless chicken breasts or tenders
- 12 oz. bag of mixed vegetables
- 1/2 a white onion, chopped
- 2 tsp. sesame oil
- 2 tsp. olive oil
- 1 tsp. minced garlic
For the Sauce:
- 2 cups orange juice, no pulp
- 1/4 cup chicken bone broth
- 1/4 cup coconut aminos (I get mine from Trader Joe’s or Thrive)
- 3 tbsp. honey (I use local honey or I get mine from Thrive)
- 1 tsp. garlic powder
- 1/2 tsp. ginger powder
- 1 tbsp. fresh orange zest
- Jasmine rice
- Add the olive oil, minced garlic, chopped onion, and the bag of mixed veggies to a large skillet over medium heat. Sauté for 10-12 minutes. Remove from the skillet.
- Cut the breasts or tenders into 1-inch pieces.
- Add the sesame oil and chicken to the skillet. Season with salt and pepper. Cook the chicken until it is cooked all the way through and the inside is no longer pink (about 12 minutes). Remove the chicken from the skillet.
- Stir all of the sauce ingredients together in a large bowl.
- Pour the sauce mixture into the skillet and bring to a boil. Stirring every minute, boil for 10 minutes.
- Add the chicken and veggies back to the sauce and simmer uncovered for 10 minutes.
- Serve over rice and enjoy!