Orange Chicken Stirfry
Chinese takeout is notoriously high in sodium and sugar. This orange chicken stir fry gives you all the flavor with less sodium, balanced with vegetables and brown rice for sustained energy during long shifts.
Ingredients
- 3 lb boneless, skinless chicken breasts
- 4 cloves garlic, minced
- ¾ cup orange juice
- ¾ cup honey
- ½ cup low sodium soy sauce
- ⅓ cup rice wine vinegar
- 4½ Tbsp cornstarch
- 6 cups cooked brown rice
- 6 Tbsp sriracha
- 3 Tbsp sesame seeds
- 6 cups frozen vegetables
Directions
- Whisk together orange juice, soy sauce, minced garlic, rice wine vinegar, and cornstarch until fully combined.
- Cut chicken into bite-size pieces and season with salt and pepper.
- Heat oil in pan, add chicken and cook until almost cooked through.
- Add vegetables to pan and cook for 4–7 minutes.
- Reduce heat to medium-low, add sauce to chicken and cook until thickened.
- Cook brown rice per package directions.
- Serve chicken and vegetables over rice, topped with sesame seeds and sriracha.
Nutrition Facts Per serving
1/6 of recipe: 625 calories, 56g protein, 60g carbs, 17g fat, 4g fiber
Serving Suggestions
Add sriracha after plating to customize spice level. Brown rice can be substituted with quinoa, couscous, or white rice. Use microwavable rice packets and pre-minced garlic for faster prep.