Orange Ginger Chicken Stir Fry with onion, bell pepper, broccoli, and carrot is a quick, easy, nutritious dinner recipe. Serve it up with steamed rice, cauliflower rice or roasted vegetables for a well-balanced meal.
There’s something about the combination of orange and ginger that really does my body well. If you’ve tried my Orange Ginger Grilled Chicken or Orange Ginger Halibut, you already know I’m ultra into this flavor profile. Not to mention, a good orange-ginger sauce or marinade is so versatile!
Taking my love for the orange ginger duo and applying it to my all-time favorite cooking method – stir fry – I discovered this orange ginger chicken stir fry holds the keys to my heart and soul.
First and foremost, this quick and easy dinner recipe only requires about 30 minutes to prepare and is jam packed with flavor. An added bonus?: It serves your macronutrient needs famously containing plenty of protein, healthy fat, lots of fiber, and the carbohydrate from whatever you decide to serve it with (white or brown rice for me!)
Keep it low-carb by serving with cauliflower rice, zucchini noodles, or even just eat it as is! I like the rice option because I’m a pretty active individual, find rice to be incredibly soothing to my digestive system, AND it soaks up that orange ginger sauce like a champ!
How to Make Orange Ginger Chicken Stir Fry:
Add the ingredients for the orange ginger sauce to a blender and blend to combine (Note: if you don’t own a small blender, you combine the ingredients in a jar or bowl and shake or stir to combine).
Chop the chicken and place it in a tupperware container or ziplock bag. Add the sauce, reserving 1/4 cup for cooking. Seal the container or bag and refrigerate at least 1 hour (up to 12 hours).
When you’re ready to cook, pour the reserved 1/4 cup of orange ginger sauce into a large saucepan (I use a 12-inch skillet with deep sides), pot or stock pot and heat over medium on the stove top.
Once the sauce is beginning to boil, add the onion and carrots and cover. Cook, stirring occasionally until onion and carrots begin to soften, about 2 minutes.
Add the bell pepper, broccoli, and zucchini and stir well to combine. Cover and cook 1 to 2 minutes.
Scoot the vegetables off to one side of the skillet and add the chicken, including the orange ginger sauce. Allow chicken to sit and brown without touching it for 2 minutes.
Stir the chicken into the vegetables, ensuring everything is well-combined. Bring to a full boil, then cover the skillet. Reduce heat to a gentle boil and cook, stirring occasionally, for 15 minutes.
Remove the cover and continue cooking until sauce thickens, about 8 to 15 minutes.
Serve orange ginger chicken stir fry with choice of rice, cauliflower rice, or as is!
Recipe Adaptations:
- Swap out any of the vegetables for your favorites. Consider using bok choy, cauliflower, green onion, butternut squash, etc.
- Replace the chicken with pork, beef, or shrimp.
- If you prefer your stir fry nice and sweet, add a couple tablespoons of pure maple syrup or coconut sugar to the sauce.
- Double or triple the recipe to feed a crowd or for meal prepping for the week.
You May Also Love:
- 30-Minute Ground Turkey Skillet with Vegetables
- One-Skillet Chicken Green Curry with Rice
- Ground Turkey Taco Skillet
- 30-Minute Chicken Teriyaki Stir Fry
- Salmon Stir Fry with Vegetables
- Butternut Squash Ginger Chicken Stir Fry
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Orange Ginger Chicken Stir Fry
Ingredients
Orange Ginger Marinade/Sauce:
- 1/2 cup orange juice
- 1/4 cup liquid aminos or coconut aminos
- 3 Tbsp avocado oil
- 1/4 cup full-fat canned coconut milk
- 1 2-inch nub fresh ginger, peeled
- 1 Tbsp fish sauce
- 1 Tbsp red curry paste optional
- 1/2 tsp sea salt to taste
Stir Fry:
- 1.5 lbs chicken thighs chopped
- 1/2 red onion sliced
- 2 large carrots peeled and chopped
- 1/2 red bell pepper cut into match sticks
- 1 large crown broccoli chopped into florets
- 1 medium zucchini squash chopped
Instructions
- Add the ingredients for the orange ginger sauce to a blender and blend to combine (Note: if you don't own a small blender, you combine the ingredients in a jar or bowl and shake or stir to combine).
- Chop the chicken and place it in a tupperware container or ziplock bag. Add the sauce, reserving 1/4 cup for cooking. Seal the container or bag and refrigerate at least 1 hour (up to 12 hours).
- When you're ready to cook, pour the reserved 1/4 cup of orange ginger sauce into a large saucepan (I use a 12-inch skillet with deep sides), pot or stock pot and heat over medium on the stove top.
- Once the sauce is beginning to boil, add the onion and carrots and cover. Cook, stirring occasionally until onion and carrots begin to soften, about 2 minutes.
- Add the bell pepper, broccoli, and zucchini and stir well to combine. Cover and cook 1 to 2 minutes.
- Scoot the vegetables off to one side of the skillet and add the chicken, including the orange ginger sauce. Allow chicken to sit and brown without touching it for 2 minutes.
- Stir the chicken into the vegetables, ensuring everything is well-combined. Bring to a full boil, then cover the skillet. Reduce heat to a gentle boil and cook, stirring occasionally, for 15 minutes.
- Remove the cover and continue cooking until sauce thickens, about 8 to 15 minutes.
