Chicken Stir Fry
An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Ingredients
- 1 ½ tablespoons extra virgin olive oil divided
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 small onion diced
- 4 tablespoons low sodium soy sauce divided
- ¼ 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
- ¼ 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 mandarin oranges packed in juice drained
- Chopped green onions for serving
- Toasted sesame seeds optional, for serving
- Prepared brown rice or quinoa for serving
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1(of 4) without rice or quinoaCalories: 387kcalCarbohydrates: 26gProtein: 45gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgPotassium: 1292mgFiber: 4gSugar: 12gVitamin A: 1980IUVitamin C: 141mgCalcium: 96mgIron: 3mg
