Zesty Chicken Stir Fry
Bring vibrant flavors to your dinner table with this Zesty Chicken Stir Fry, a quick and healthy meal that’s bursting with fresh vegetables and a tangy homemade sauce. Juicy, marinated chicken strips are stir-fried to golden perfection and paired with colorful red and yellow bell peppers, crisp broccoli, and sweet julienned carrots. The star of the dish is the savory-sweet orange sauce, made with orange juice, honey, soy sauce, and a touch of sesame oil, perfectly balanced with garlic and fresh ginger. Ready in just 30 minutes, this easy stir fry is ideal for busy weeknights and can be served over fluffy rice or noodles for a satisfying, restaurant-quality meal. Garnish with green onions and sesame seeds for a delightful finishing touch!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 cup orange juice
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 3 cups rice or noodles (optional, for serving)
Instructions
Slice the chicken breasts into thin bite-sized strips and place them in a bowl.
In a small bowl, combine 2 tablespoons of soy sauce and cornstarch to create a marinade. Pour it over the chicken strips, toss to coat, and let sit for 10 minutes.
While the chicken marinates, prepare the sauce: In a medium-sized bowl, whisk together orange juice, honey, 1 tablespoon of soy sauce, sesame oil, minced garlic, and grated ginger. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the red bell pepper, yellow bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and veggies, stirring well to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the stir fry.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over cooked rice or noodles for a complete meal.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 741 mg | 16% | |
*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.
