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Healthy Orange Chicken Stir Fry Recipe

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4 from 34 reviews

This Healthy Orange Chicken Stir Fry is a vibrant and nourishing dish featuring tender chicken breast cubes cooked with a medley of fresh vegetables and crunchy cashews, all tossed in a flavorful, homemade orange sauce. Ready in under 30 minutes, it’s a perfect balance of sweet, savory, and spicy that makes for a quick, wholesome weeknight meal packed with protein and fresh produce.

Ingredients

Sauce

  • Zest from 1 large orange
  • ¾ cup freshly squeezed orange juice
  • 2 tablespoons honey
  • 3 tablespoons low sodium soy sauce (or substitute coconut aminos)
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch or arrowroot starch
  • 1 teaspoon sriracha (or substitute ½ teaspoon red pepper flakes)

Chicken

  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil

Veggies

  • 1 tablespoon sesame oil
  • ½ medium white onion, cut into chunks
  • 1 large red bell pepper, sliced into thin strips
  • 8 ounces fresh green beans, trimmed and cut into 2-inch pieces
  • ½ cup raw cashews

Garnish

  • Green onion, for garnish
  • Toasted sesame seeds, for garnish
  • Cilantro (optional), for garnish

Instructions

  1. Make the sauce: In a medium bowl, whisk together the orange zest, freshly squeezed orange juice, honey, low sodium soy sauce, grated fresh ginger, minced garlic, cornstarch or arrowroot starch, and sriracha until the cornstarch is fully dissolved. Set this flavorful sauce mixture aside.
  2. Coat the chicken: Place the cubed chicken breast into a large bowl and season with kosher salt and freshly ground black pepper. Add 2 tablespoons of cornstarch and toss thoroughly to ensure each piece is evenly coated with the cornstarch and seasoning.
  3. Cook the chicken: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the coated chicken cubes and cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through, turns golden brown, and is no longer pink inside. Once done, transfer the chicken to a clean bowl and set aside. Reduce heat to medium.
  4. Sauté the vegetables: Add 1 tablespoon of sesame oil to the same skillet. Add the chopped white onion and sauté until it becomes slightly translucent, about 2 minutes. Next, add the sliced red bell pepper, trimmed green beans, and raw cashews. Cook, stirring occasionally, for 5 to 7 minutes, aiming for the green beans to maintain a slight crunch.
  5. Add the sauce: Pour the prepared orange sauce into the skillet with the veggies. Stir frequently as the sauce thickens, which should take about 1 to 2 minutes.
  6. Combine and simmer: Return the cooked chicken to the skillet and stir well so the sauce evenly coats the chicken and vegetables. Reduce the heat to medium-low, allowing the sauce to simmer and thicken further for about 2 minutes.
  7. Serve and garnish: Serve the orange chicken stir fry immediately over steamed rice. Garnish with toasted sesame seeds, sliced green onions, and optional fresh cilantro for added flavor and visual appeal. This recipe serves 4 people.

Notes

  • You can substitute arrowroot starch for cornstarch for a gluten-free option.
  • Adjust the amount of sriracha or red pepper flakes to control the spice level.
  • Use low sodium soy sauce to reduce salt content without sacrificing flavor.
  • Add extra vegetables like snap peas or broccoli for more variety and nutrition.
  • Serve with brown rice or quinoa for a healthier grain option.

Find it online: https://justsosavory.com/healthy-orange-chicken-stir-fry-recipe/