Orange Chicken Stir-Fry (Easy & Healthy Paleo Recipe)
This Healthy Orange Chicken Stir-Fry recipe is quick, easy, and bursting with bright citrus flavor. Ready from start to finish in just 20 minutes!
Servings: 4 servings
- 1 large orange, zested and juiced
- 3 tablespoons tamari (gluten-free soy sauce)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons avocado oil, divided
- 2 boneless, skinless organic chicken breasts, cut into thin strips
- Salt and pepper
- 2 bell peppers, thinly sliced
- 2 carrots, peeled and sliced
- 2 green onions, thinly sliced
Whisk together the orange juice, orange zest, tamari, honey, garlic, ginger, and cornstarch in a small bowl. Set aside.
In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil. When the oil is hot, add the chicken and season liberally with salt and pepper.
Cook the chicken for 3-5 minutes or until cooked through. Transfer the chicken to a plate and set aside.
Add the remaining tablespoon of oil to the skillet. Add the carrots and cook for about 3 minutes until slightly softened. Add bell peppers and stir-fry further for 2-3 minutes or until tender-crisp.
Return chicken to skillet. Add the orange sauce and stir-fry until the sauce is thickened and the chicken and vegetables are well coated.
Sprinkle green onions over top and serve with cooked brown rice, quinoa, or cauliflower rice.
- If you are following a paleo diet, you can serve your stir-fry with cauliflower rice rather than rice or quinoa, to keep your meal grain-free.
- If you can, I highly recommend using organic, pasture-raised chicken in this recipe for maximum health benefits.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Calories: 225calories | Carbohydrates: 23g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 845mg | Potassium: 537mg | Fiber: 3g | Sugar: 16g | Vitamin A: 7109IU | Vitamin C: 97mg | Calcium: 40mg | Iron: 1mg