Gluten Free, Dairy Free, Soy Free, Paleo Option, Whole30 Option, Low Calorie
This healthy stir fry is filled with tender chicken breasts and vegetables in a sweet, citrusy orange sauce. It's perfect for a quick weeknight meal yet nice enough to serve to guests!
Why I Love This Recipe
Save money and make allergy friendly Chinese takeout at home this week! This quick and healthy chicken recipe is restaurant quality while also being simple to make. Orange Chicken Stir Fry is bright and savory, filled with tender chicken breasts, green beans, mushrooms and water chestnuts all coated in a sweet orange sauce.
This chicken stir fry is a simple, low calorie, complete skillet meal. Keep this delicious meal gluten free and serve over rice, cauliflower rice, or rice noodles. Any of these bases soak up the flavorful sauce to create a scrumptious sweet and savory bite. This easy recipe also re-heats well as leftovers.
Cooking Tips
Green beans take longer than the other veggies to get tender. So, make sure to follow the pre-steam instructions for this ingredient.
These are the coconut aminos I typically use.
Paleo and Whole30 version
While this recipe is pictured over jasmine rice, you can serve on cauliflower rice to make it a paleo friendly meal. For a Whole30 compliant dish, serve over cauliflower rice and omit honey in the sauce.
Tips for making sticky rice
When making rice I like to deviate a little from the instructions on the rice bag. The directions typically say for every 1 cup of rice add 2 cups of water. You can definitely do this, it will turn out more mushy and stuck together though. This is how I make perfect sticky rice:
- Jasmine or white rice is best for sticky rice.
- Measure out how much rice you want. Typically for a meal of this size I will use 2 cups rice so that I can have leftovers. Add rice to medium sauce pot with a lid.
- Instead of adding 4 cups of water like the directions call for, I add ½ cup less. (1 cup rice: 1:¾ cup water ratio instead of a 1:2 ratio.) So, use 3 ½ cups water. Pour in with rice. Cover pot.
- Set pot over a burner set on MED heat. When water begins to boil, stir in 1 teaspoon of salt and move the lid to allow a small amount to vent. Reduce heat to LOW until most of the water is absorbed.
- Then, stir rice and turn off heat leaving the pot on the burner.
- Finally, leave covered until the rest of dinner is finished. Then, use a fork to fluff the rice one last time and serve warm.
Meal prep tips
- First, cut and pre-steam the green beans and store in an air tight container in the refrigerator.
- Next, dice and brown the chicken breasts. Store in an air tight container in the refrigerator.
- Finally, make the sauce, leaving out arrowroot powder until right before pouring into skillet. Store in an air tight container in the refrigerator.
- When you're ready to make the dish follow steps 5-7 below.
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📖 Recipe
Orange Chicken Stir Fry {Gluten Free, Paleo, Whole30 Option}
Equipment
- 1 large deep skillet with a lid
- 1 Wooden Spoon
- 1 measuring pitcher
- measuring cups and spoons
- 1 large colander
Ingredients
Stir Fry
- 1 lb green beans trimmed and cut in half
- several pinches salt
- 1½-2 lbs chicken breasts bite sized diced
- 8 oz sliced white mushrooms
- 8 oz water chestnuts drained
Orange Sauce
- 1 orange zested
- Juice from 2-3 oranges about 1½ cups
- 1 tablespoon coconut aminos
- 1 tablespoon melted ghee
- 1 tablespoon honey
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
- 1 tablespoon arrowroot powder
Instructions
- Warm a large deep skillet over MED heat. Place green beans in colander and rinse with water. When skillet is hot and while green beans are still wet, add to skillet and cover with lid.
- Reduce heat to MED-LOW and steam green beans 8-10 minutes until tender. If pan becomes dry add an additional 1-2 tablespoon of water and continue steaming. Add 3 pinches of salt, stir and remove to a bowl or plate for later.
- While green beans are steaming, make orange sauce. Zest and juice oranges. Mix in coconut aminos, ghee, honey, and ginger. Save arrowroot powder until right before you pour over stir fry.
- In the same skillet, spray with cooking spray. Add diced chicken and 2 pinches of salt. Make sure to leave some space between each piece of meat. You may need to do this in two batches. If so remove first batch to a bowl to catch drippings.
- Add chicken back into pan. Add mushrooms, water chestnuts, and green beans to pan. Stir to mix.
- Add arrowroot powder to orange sauce and whisk together thoroughly until no white clumps remain. Add sauce to the pan, increase heat to MED. Stir occasionally until sauce is thickened and bubbly and chicken is cooked through about 3 minutes.
- Serve warm over rice, cauliflower rice, or rice noodles.
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