Mandarin Orange Chicken Stir Fry
Brighten up your weeknight dinner routine with this irresistible Mandarin Orange Chicken Stir Fry, a vibrant one-pan dish packed with fresh, zesty flavors and colorful vegetables. Tender, marinated chicken is stir-fried to golden perfection alongside crisp snap peas, sweet bell peppers, and thinly sliced carrots, then tossed in a luscious homemade orange sauce made with fresh mandarin oranges, honey, and a dash of sesame oil. Bursting with citrusy sweetness and savory umami, this quick and easy stir fry comes together in just 35 minutes, making it perfect for busy schedules. Serve it over steamed rice or noodles and garnish with green onions and sesame seeds for an extra touch of elegance. Healthy, flavorful, and incredibly satisfying, this Mandarin Orange Chicken Stir Fry is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, sliced into thin strips
- 1 cup snap peas
- 1 carrot, thinly sliced
- 3 mandarin oranges, peeled and segmented
- 1 cup orange juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Dice the chicken into bite-sized pieces and place it in a bowl. Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch to the chicken. Toss to coat evenly and set aside for 10 minutes to marinate.
In a small bowl, whisk together the orange juice, honey, 1 tablespoon soy sauce, rice vinegar, and sesame oil. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated chicken to the skillet in a single layer. Cook for 4-5 minutes, stirring occasionally, until the chicken is 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, followed by the minced garlic and ginger. Sauté for 30 seconds until fragrant.
Add the red bell pepper, snap peas, and carrot slices to the skillet. Stir fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the orange sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Turn off the heat and gently fold in the mandarin orange segments.
Serve hot, garnished with chopped green onions and sesame seeds, if desired. Enjoy!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 105.7 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3260 mg | 69% | |
*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.
