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Citrus Chicken Stir Fry
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Citrus Chicken Stir Fry

Course Dinner
Cuisine Asian
Keyword Orange Chicken Stir Fry
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 servings
Calories 354kcal
Author Heather

Ingredients

  • 1 med brown onion *cut into large chunks
  • 5 oz can sliced water chestnuts *drain
  • 1 lg red bell pepper *sliced into strips
  • 8-9 oz snow peas
  • 4 oz shitake mushrooms *larger pieces cut in half
  • 1 1/2 lb boneless skinless chicken breast *cut into strips
  • 4 tbsp sesame oil 2 tbsp for chicken, rest divided between veggies

Sauce

  • 2/3 cup orange juice
  • 3 tbsp San-J Organic Tamari Soy Sauce
  • 1 tbsp rice vinegar
  • 1 tbsp Sriracha
  • 1 tbsp orange zest *from 2 med oranges
  • 4 lg garlic cloves *crushed or minced
  • 1/2 tsp ground ginger *about 2 tbsp fresh ginger
  • 1 tbsp honey
  • 2 1/2 tbsp cornstarch *or arrowroot

Instructions

  • Prepare all veggies.
  • Thoroughly mix together all ingredients for sauce.
  • Heat a wok or large frying pan over highest heat until just smoking. Add 1 tbsp sesame oil & tilt pan to cover oil over bottom. Add onions and stir fry for approximately 2-3 mins or until onions just begin to swear. Add shiitake mushrooms. Continue stir frying for another 3 mins, or until mushrooms begin to soften. Add water chestnuts and stir fry for 1- 1 1/2 mins more. Place onions, mushroom & chestnuts in a separate large bowl and return wok to heat.
  • Let wok return to just smoking state over highest heat. Add 1 tbsp sesame oil & tilt pan to cover oil over bottom. Add snow peas and stir fry for 2 mins. Add bell pepper and continue stir frying for another 2 mins. Add to bowl with onions and mushrooms.
  • Return wok to highest heat let come to almost smoking point. Add 2 tbsp oil and sliced chicken. Stir fry until chicken is cooked through, approximately 5 1/2 mins. Add chicken to cooked veggie bowl.
  • Return wok to highest heat. Give sauce a quick stir and add to wok stirring sauce frequently. Cook sauce until thick, approximately 2 mins. Turn off heat and add chicken and veggies to pan with sauce. Stir well making sure sauce thoroughly covers str fir. Serve immediately with rice, quinoa or on its own.

Notes

*Please use as many organic ingredients as possible.*

Nutrition

Calories: 354kcal | Carbohydrates: 33g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 700mg | Potassium: 964mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1121IU | Vitamin C: 68mg | Calcium: 37mg | Iron: 2mg