Tangerine Chicken Stir Fry Gluten Casein Free
Bright, zesty, and packed with flavor, this Tangerine Chicken Stir Fry is a quick and healthy dinner that’s both gluten- and casein-free. Juicy strips of chicken are paired with vibrant broccoli, crisp carrots, and sweet red bell peppers, all tossed in a tangy-sweet sauce made from freshly squeezed tangerine juice, tamari, honey, garlic, and ginger. The recipe comes together in just 35 minutes, making it perfect for busy weeknights. A cornstarch slurry ensures the sauce coats every bite with the perfect glossy finish, while green onions and optional sesame seeds add a final touch of freshness and crunch. Serve this Asian-inspired stir fry over steamed rice or gluten-free noodles for a wholesome, fuss-free meal that bursts with citrusy goodness.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 0.5 cup Tangerine juice (freshly squeezed)
- 1 tbsp Tangerine zest
- 2 tbsp Avocado oil
- 2 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 cups Broccoli florets
- 1 cup Carrot, julienned
- 1 medium Red bell pepper, julienned
- 2 Green onions, chopped
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together tangerine juice, tangerine zest, tamari, honey, minced garlic, and grated ginger to create the sauce. Set aside.
In a separate small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry until they are golden brown and fully cooked, approximately 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the broccoli florets, carrots, and red bell pepper. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared tangerine sauce over the chicken and vegetables. Stir to coat evenly.
Reduce the heat to medium and let the mixture simmer for 1-2 minutes.
Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1 minute.
Remove the skillet from heat. Sprinkle chopped green onions and sesame seeds (if using) over the top as garnish.
Serve immediately over steamed rice or gluten-free noodles. Enjoy!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 621 mg | 13% | |
*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.
