This clean eating, easy to make, orange chicken stir fry, taste amazing and it’s perfect for the spring and summer months. This healthy version packs all of the delicious sweet and savory orange flavor of the restaurant-style version, without all the extra calories and fat. In just 20 minutes you have yourself a healthy meal that will leave you and your family asking for seconds.
Makes 6 servings
1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
1 Tbsp extra virgin olive or avocado oil, divided
2 lb asparagus, end portions trimmed and diced into 1 pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms
1 Tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges
2 Tbsp raw honey
2 Tbsp cornstarch
Sea salt and freshly ground black pepper
Begin by dicing chicken breast into 1 inch pieces, set aside
Next chop the asparagus, garlic, yellow onion and mushrooms, set aside
In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.
Place chicken on a large plate and set aside. Reduce wok to medium-high heat, add remaining oil.
Once the oil is hot, add asparagus, garlic, yellow onion, and mushrooms. Sauté for about 4 minutes or until tender-crisp. Add the ginger during the last 1 minute of sautéing.
Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
Pour chicken broth mixture into wok with veggies, season with salt and pepper to taste. Bring the mixture to a light boil, while stirring constantly, until thick.
Toss chicken into mixture and serve with whole grain rice or quinoa.