This recipe is sponsored by Dole®.
Proudly stepping onto the podium to accept the Gold Medal on behalf of fast weeknight dinners everywhere: Easy Chicken Stir Fry with Vegetables and Mandarin Oranges!
The anthem playing is your favorite kitchen dance music (you have a playlist too, don’t you?). The victory lap is the fact that this recipe cooks in a single skillet for easy clean up.
Whenever I need a fast, nutritious weeknight dinner (or whenever my refrigerator is overflowing with assorted bits of on-the-brink vegetables—these two events often coincide), I turn to stir fries.
Recipes like this Teriyaki Chicken Stir Fry, Teriyaki Beef Stir Fry, and Tofu Stir Fry are easy, adaptable to the ingredients you have on hand, and a seriously tasty way to get your fill of vegetables and lean protein in a single meal.
Even among the robust collection of stir fry recipes on my site, today’s simple chicken stir fry stands out. I used two unusual stir fry ingredients, and they made all of the difference in the world.
Consider your wholesome stir fry game shaken to its core. Not to be dramatic or anything.
The Best Chicken Stir Fry Recipe
…in a fraction of the time!
Two wok-rockin’ ingredients make this recipe unbelievably, almost insolently fast and easy. These ingredients taste fantastic and add nutritious servings of fruits and vegetables, all with almost zero effort on your part. Are you ready for this?
- The first is a bag of broccoli slaw. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of shredded cabbage (or sometimes depending upon what variety you buy, it might be a mix of broccoli and cabbage). The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.
Not only is the broccoli slaw zero prep, but also when the broccoli sautés and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles. If you are looking for a new kind of stir fry, you could skip the actual noodles and/or rice entirely and enjoy this stir fry on its own.
- The second surprising and delightful ingredient is Dole® Fridge Pack Mandarin Oranges in Fruit Juice. When I was younger, I adored mandarin oranges, and it had been ages since I had them. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and tossed a few over the stir fry. DELICIOUS.
The Fridge Packs are conveniently available in the canned aisle and once you’ve used them, they are resealable (the lid snaps on and off for easy storage). The mandarin oranges I didn’t use for the stir fry stayed fresh in the refrigerator. I’ve been scattering them over salads, adding them to yogurt, and straight up snacking on them directly out of the container. All of the Fridge Pack varieties are made of fruit packed in fruit juice. They’ve been a taste of pure sunshine and a true mood booster this winter.
The remaining stir fry ingredients are flexible.
- More Vegetables. I tossed in a thinly sliced red bell pepper. Feel free to add whatever is in your refrigerator (or even try frozen vegetables! See tips below.).
- Lean Protein. I made the stir fry with diced boneless, skinless chicken breasts and a handful of shelled edamame. Feel free to use one or both.
- Simple Chicken Stir fry Sauce. Soy sauce, honey, garlic, ginger, and rice vinegar are the dream team. Whenever I need a fast stir fry sauce, I mix these four together. They do not disappoint. I also thickened the sauce up a bit with a tablespoon of cornstarch. If you’d like to make this chicken stir fry without soy sauce to make sure it’s gluten free, you can swap with tamari.
How to Make Stir Fry Chicken and Vegetables
- Sauté the onion in a large skillet until softened. Add the chicken, part of the soy sauce, and salt. Once the chicken is cooked through, remove it and the onions to a plate.
- Stir together the chicken stir fry sauce ingredients in a bowl.
- Sauté the bell pepper, then add the broccoli slaw, cooking until crisp-tender.
- Return the chicken and onions to the skillet, and add the edamame. Pour the stir fry sauce over the top and stir. Allow the sauce to thicken for a few minutes, then top with the mandarin oranges, green onions, and seeds. Serve hot with rice or quinoa. ENJOY!
Easy Chicken Stir Fry Tips
- Prepare Your Ingredients. Stir fry recipes move quickly, so it’s important to have all your ingredients prepared before you start cooking. Chop all your vegetables, cut your chicken pieces, and measure out your spices and seasonings before you turn on the stove.
- Vegetable Size. Try to cut your vegetables so they are uniform in size. This will help them cook in about the same amount of time.
- Frozen Vegetables. You can use frozen vegetables in this recipe if you prefer. Thaw them overnight in the refrigerator (or if you forget, warm them a little in the microwave). Pat them dry on a paper towel. Make sure your skillet is hot before you add the frozen vegetables, so they do not become soggy. Frozen veggies may cook faster than fresh, so keep an eye on them. Heads up: they won’t be *as* crisp as if you’d used fresh vegetables, but they’re a nutritious, budget friendly, and time-saving option.
Make Ahead and Storage Tips
- To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
- To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
- To Freeze. Store this dish in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
In addition to earning a 10/10 in the easy/nutritious/tastes great department, this chicken stir fry also earned another important distinction in our household: Ben and I fought over the leftovers. It’s the surest sign of a recipe champion.
Easy Chicken Stir Fry with Vegetables and Mandarin Oranges
- 1 1/2 tablespoons extra virgin olive oil divided
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 small onion diced
- 4 tablespoons low sodium soy sauce divided
- 1/4 teaspoon kosher salt
- 1 tablespoon minced fresh ginger
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes
- 1 red bell pepper cored and thinly sliced
- 12 ounces broccoli slaw
- 1 cup shelled edamame fresh or frozen and thawed
- 1 cup Dole Fridge Pack Mandarin Oranges in Fruit Juice drained
- Chopped green onions for serving
- Toasted sesame seeds optional, for serving
- Prepared brown rice or quinoa for serving
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
- Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
- In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes. Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
- Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine. Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
- TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
- TO FREEZE: Store this dish in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register
Today’s post is sponsored by Dole Packaged Foods. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!