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Easy Chicken Stir-Fry with Veggies & Mandarin Oranges
This simple chicken stir-fry features fresh vegetables, colorful mandarin oranges & a flavorful stir-fry sauce. Perfect for busy weeknight meals!
My husband & I have been on the “one-pot meal” train for the past couple of months & this yummy single skillet recipe did not disappoint. If you’re looking for a fast & healthy recipe; look no further than this bright stir-fry dinner.
Two ingredients that make this recipe so incredibly fast & easy are the prepackaged mandarin oranges (in fruit juice) & an easy peasy bag of broccoli slaw. Broccoli slaw includes thinly shredded broccoli stems in place of shredded cabbage or sometimes depending upon the variety, it might be a mix of broccoli & cabbage.
Magically, when the broccoli slaw sautés & soaks ups the chicken stir-fry sauce, its shape & texture begins to resemble rice noodles. So, you can completely skip noodles or rice entirely for a lighter stir-fry spin. We added quinoa for some extra protein & fiber – choose the vibe that best suits you! 😊
TIPS:
- 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. Similarly, you can 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. Before reheating, let your meal thaw overnight in the refrigerator.
- To Make Ahead: Chop veggies & cut the chicken breasts up to 1 day in advance; storing in separate containers in the fridge. You can prep the stir-fry sauce, rice and/or quinoa 1 day in advance; storing in the refrigerator.
Easy Chicken Stir-Fry with Veggies & Mandarin Oranges
This simple chicken stir-fry features fresh vegetables, colorful mandarin oranges & a flavorful stir-fry sauce. Perfect for busy weeknight meals!
Ingredients
- 1 1/2 tbsp extra virgin olive oil – divided
- 1 1/2 lb boneless skinless chicken breasts – cut into little cubes
- 1 small onion – diced (optional)
- 4 tbsp low sodium soy sauce – divided (or coconut aminos)
- 1/4 tsp kosher salt (optional)
- 1 tbsp minced fresh ginger
- 3 cloves garlic – minced (about 1 tbsp)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/4 tsp red pepper flakes
- 1 red bell pepper – cored & thinly sliced
- 12 oz broccoli slaw
- 1 cup shelled edamame – fresh or frozen (thawed)
- 1 cup mandarin oranges in fruit juice – drained
- chopped green onions – for serving
- toasted sesame seeds – optional (for serving)
- prepared brown rice or quinoa – for serving
Instructions
- If desired, prepare brown rice or quinoa
- In a large skillet, heat 1 tbsp of oil over medium-high heat. Add onion & cook until begins to soften, about 3 mins.
- Add the chicken, 1 tbsp of soy sauce & salt (optional). Cook, stirring occasionally until the chicken is completely cooked through & the juices run clear when cut, about 5 mins. With a spoon, remove the chicken & onion to a plate, set aside.
- In a small bowl, stir together the remaining 3 tbsp soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, & red pepper flakes until smooth – set aside.
- In the same skillet, heat the remaining 1/2 tbsp oil. Add the bell pepper. Cook 3 mins. Add the broccoli slaw & cook until the vegetables are crisp-tender, about 4 to 5 mins more.
- Return the chicken & onions to the skillet. Add the edamame & pour the soy sauce mixture over the top & stir to combine. Let cook 1 min to warm through & thicken the sauce. Top with the oranges, green onions & sesame seeds. Serve hot with quinoa/brown rice & enjoy!
Nutrition
Calories: 373kcalCarbohydrates: 27gProtein: 42gFat: 11gSaturated Fat: 2gCholesterol: 89mgSodium: 108mgFiber: 4gSugar: 13g
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