Description
This vibrant orange chicken stir-fry features tender chicken, crisp asparagus, and mushrooms tossed in a sweet, tangy citrus sauce. A quick and healthy one-pan dinner perfect for busy weeknights.
Ingredients
- 1.5 lb boneless skinless chicken breast or chicken tenders, diced into 1-inch pieces
- 1 tablespoon extra virgin olive oil or avocado oil, divided
- 2 lb fresh asparagus, woody ends trimmed and cut into 1½-inch pieces
- 1 small yellow onion, thinly sliced
- 8 oz button mushrooms, sliced
- 1 tablespoon fresh ginger, peeled and finely grated
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- Juice of 2 fresh oranges (about 1/2 cup)
- 2 tablespoons raw honey
- 2 tablespoons cornstarch
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat 1/2 tablespoon of the oil in a large 12-inch non-stick wok or skillet over medium-high heat.
- Add the diced chicken, season lightly with salt and black pepper, and sauté for 5 to 6 minutes, stirring occasionally, until fully cooked and lightly golden.
- Transfer the cooked chicken to a plate and set aside.
- Add the remaining oil to the same pan and keep the heat at medium-high.
- Add the asparagus, onion, and mushrooms. Sauté for 4 to 5 minutes until the vegetables are tender-crisp.
- During the final minute of cooking, add the garlic and grated ginger, stirring constantly to prevent burning.
- In a medium bowl, whisk together the chicken broth, fresh orange juice, honey, and cornstarch until completely smooth.
- Pour the sauce mixture into the pan with the vegetables. Season lightly with salt and pepper, then bring to a gentle boil while stirring continuously.
- Cook for about 1 minute, or until the sauce thickens and becomes glossy.
- Return the cooked chicken to the pan and toss everything together until evenly coated.
- Remove from heat and serve immediately.
Notes
- Use fresh orange juice for best flavor, but bottled 100% juice works in a pinch.
- Customize the vegetables based on what you have on hand (e.g., broccoli, snow peas).
- To make the dish oil-free, sauté with a small amount of broth instead of oil.
- Perfect for meal prep—store in individual portions with rice or quinoa.
- For extra heat, add crushed red pepper flakes or chili paste to the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 270
- Sugar: 7g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
