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Orange Chicken Stir Fry Recipe

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Remember my clean-ish eating goal?  Well, it is totally still happening and I am doing {surprisingly} well with it despite all of the yummy things like chocolate eclair cake and s’mores in a jar coming from my kitchen.  I think it helps that so many things can be “cleaned” up but still taste delicious.  Take this orange chicken stir fry recipe for example…generally orange chicken evokes images of fried pieces of chicken covered in a thick, goopy orange sauce.  This one, on the other hand, is full of fresh vegetables and packed with flavor.StirFry with label

Before we get into the actual recipe, I want to warn you.  The ingredient list may look a little long but the dish comes together so easily and is really delicious.  So, don’t be deterred.

What You’ll Need:
Inspired by Clean Eating Magazine
1 Tbsp grapeseed oil
1 can chickpeas, rinsed and drained
1/2 tsp sea salt
1/4 tsp ground cayenne pepper
3 garlic cloves, thinly sliced
1 Tbsp apple cider vinegar
1 bunch broccoli, trimmed
1  1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 yellow squash, cut into 1-inch cubes
1 Tbsp soy sauce
1 tsp ground fresh ginger
1 orange
2 green onions, sliced
2 cups cooked brown rice

Let’s Make It:
1)  Preheat oven to 350 degrees.  On a baking sheet lined with foil, place drained chick peas.  Bake, shaking every 5 minutes, for 20 minutes or until chickpeas are dry and slightly crispy.  Let cool for 2-3 minutes and then toss with sea salt and cayenne pepper.

2)  While the chickpeas cook, steam broccoli for 2-3 minutes or until crisp/tender.  Rinse with cold water to stop cooking.  Set aside.

3)  In a large skillet, add 1 tsp oil and heat over medium heat.  Add garlic and saute for 1-2 minutes or until lightly browned.  Remove from pan and put in a bowl.  Add 1 Tbsp apple cider vinegar.  Set aside.

4)  Return skillet to stove and add remaining oil to the pan.  Brown chicken over medium heat.

5)  Reduce heat and add zucchini, squash, soy sauce and ginger.  Saute for another 5-7 minutes until vegetables are tender.  Add broccoli and garlic vinegar mixture; stirring well.  Cook for 1-2 minutes or until heated through.  Remove from heat and squeeze 1/2 of the orange over the chicken mixture.

6)  Serve with brown rice.  Top with chickpeas, sliced green onions and orange wedges.Top View of Chicken Stir Fry_wmClose Up for Chicken Stir Fry_wmLarge chicken stir fry_wm

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5.0 from 10 reviews
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Orange Chicken Stir Fry Recipe
Recipe type: Main
 
Ingredients
  • 1 Tbsp grapeseed oil
  • 1 can chickpeas, rinsed and drained
  • ½ tsp sea salt
  • ¼ tsp ground cayenne pepper
  • 3 garlic cloves, thinly sliced
  • 1 Tbsp apple cider vinegar
  • 1 bunch broccoli, trimmed into florets
  • 1½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 zucchini, cut into 1-inch cubes
  • 1 yellow squash, cut into 1-inch cubes
  • 1 Tbsp soy sauce
  • 1 tsp ground fresh ginger
  • 1 orange
  • 2 green onions, sliced
Instructions
  1. Preheat oven to 350 degrees. On a baking sheet lined with foil, place drained chick peas. Bake, shaking every 5 minutes, for 20 minutes or until chickpeas are dry and slightly crispy. Let cool for 2-3 minutes and then toss with sea salt and cayenne pepper.
  2. While the chickpeas cook, steam broccoli for 2-3 minutes or until crisp/tender. Rinse with cold water to stop cooking. Set aside.
  3. In a large skillet, add 1 tsp oil and heat over medium heat. Add garlic and saute for 1-2 minutes or until lightly browned. Remove from pan and put in a bowl. Add 1 Tbsp apple cider vinegar. Set aside.
  4. Return skillet to stove and add remaining oil to the pan. Brown chicken over medium heat.
  5. Reduce heat and add zucchini, squash, soy sauce and ginger. Saute for another 5-7 minutes until vegetables are tender. Add broccoli and garlic vinegar mixture; stirring well. Cook for 1-2 minutes or until heated through. Remove from heat and squeeze ½ of the orange over the chicken mixture.
  6. Serve with brown rice. Top with chickpeas, sliced green onions and orange wedges.

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Comments

  10. Shauna says

    Ahh, I love Orange Chicken, though I have never thought of adding chickpeas… This recipe might just be on our table soon!

    Reply

  17. Mommy2Jam says

    My boys and I were just talking about doing a theme night for family dinners during the week. this looks so good and we will be incorporating this for one of our meals. Thanks for sharing
    Mommy2Jam recently posted…A fresh startMy Profile

    Reply

    • Shannah Coe says

      I was definitely searching for a way to make this dish way lighter than the original. Hope you try this version.

      Reply

  32. Ashlyn says

    This looks delicious!!! I found your post at the Nifty Thrifty Things link party and just wanted to say I can’t wait to give this a try! I’m pinning it to save for later. 🙂

    Ashlyn @ belleofthekitchen.com

    Reply

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