Chicken Stir Fry
An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!
Foto: Well Plated
Ingredients
- 1 1/2 tablespoons extra virgin olive oil (divided)
- 1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 small onion (diced)
- 4 tablespoons low sodium soy sauce (divided)
- 1/4 teaspoon kosher salt
- 1 tablespoon minced fresh ginger
- 3 cloves garlic (minced (about 1 tablespoon))
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes
- 1 red bell pepper (cored and thinly sliced)
- 12 ounces broccoli slaw
- 1 cup shelled edamame (fresh or frozen and thawed)
- 1 cup mandarin oranges packed in juice (drained)
- Chopped green onions (for serving)
- Toasted sesame seeds (optional, for serving)
- Prepared brown rice or quinoa (for serving)
Steps
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In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
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Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
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In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
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In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
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Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
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Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
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Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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