Orange Chicken Stir Fry with Veggies

Stir fry is always a family favorite, and easy to whip up on a weeknight. This recipe by Carly Paige with FitLiving Eats amps up the nutrition and pairs our delicious Uncle Matt’s OJ into the recipe mix for a gluten free, crave-worthy dinner recipe you’ll be sure to put into frequent rotation.
Author: FitLiving Eats by Carly Paige
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 2 tablespoons avocado oil
- 3 cups broccoli florets
- 2 cups snap peas, cut in half
- 1 red bell pepper, thinly sliced
- 1/4 cup arrowroot flour
- 1 pound chicken breasts, cut in half horizontally to butterfly
- 1/2 cup cashews
- 4 sprigs green onions, thinly sliced
- 1/4 cup chopped cilantro, roughly chopped
For the sauce:
- 3/4 cup orange juice
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, grated
- 3 teaspoons fresh ginger, grated
- 1 orange, zested
- 1/4 teaspoon red pepper flakes
Instructions
- Heat 1 tablespoon avocado oil in a large saute pan. Add the broccoli and begin to cook, a few minutes. Add the snap peas and bell pepper. Stir and saute a few more minutes. Add a couple tablespoons of water to the pan, cover and steam, about 5 minutes, until veggie are bright in color. Remove from the pan and set aside.
- To make the chicken, add the arrowroot flour, salt and pepper to a plate. Dredge the chicken to coat both sides, shaking off any excess flour. Add the other tablespoon avocado oil to the sauté pan and turn the heat up to medium-high. Place the chicken carefully in the pan. Sear the chicken until cooked through, about 4 minutes on each side depending on the thickness of the chicken cutlets. Remove from the pan and cut into cubes, once cooled.
- Meanwhile, whisk all of the sauce ingredients in a bowl to combine. Once the chicken is cooked and removed from the pan, pour the sauce into the pan, scraping up any bits with a wooden spoon that has been leftover. Simmer until thickened, about 5 minutes. Add in the vegetables, chicken, cashews, green onions and cilantro. Stir to combine and simmer for a few more minutes, until sauce is syrupy and the veggies and chicken are well coated.
Nutrition
- Calories: 354
- Sugar: 9g
- Sodium: 345mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g