Mandarin Chicken Stir Fry
Brighten up your weeknight dinners with this vibrant and flavorful Mandarin Chicken Stir Fry! Tender, marinated chicken is paired with crisp stir-fried vegetables like broccoli, red bell peppers, and sugar snap peas, all brought together by a sweet and tangy mandarin orange sauce with a hint of honey and optional sriracha for a touch of heat. Fresh mandarin segments and their reserved juice add a refreshing citrus twist, while garlic and ginger lend an aromatic depth. This quick and easy stir-fry comes together in just 30 minutes, making it the perfect choice for a healthy and satisfying meal. Serve over steamed rice and garnish with green onions and toasted sesame seeds for a beautiful, wholesome dish that's sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 cup mandarin oranges, canned in juice (drained)
- 0.5 cup mandarin orange juice (reserve juice from can)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted (for garnish)
- 2 cups steamed rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and place in a bowl. Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix until the chicken is well coated, then set aside to marinate for 10 minutes.
In a small bowl, whisk together the mandarin orange juice, 2 tablespoons soy sauce, honey, rice vinegar, and sriracha (if using). Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the mixture. Stir well to coat everything evenly and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Gently fold in the mandarin orange segments. Cook for 1 minute to heat through without breaking the orange pieces.
Remove the skillet from heat. Serve the stir fry over steamed rice, garnishing with sliced green onions and toasted sesame seeds. Enjoy!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 87.0 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 379 mg | 29% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2184 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
