Orange Ginger Chicken Stir Fry

Orange Ginger Chicken Stir Fry with onion, bell pepper, broccoli, and carrot is a quick, easy, nutritious dinner recipe. Serve it up with steamed rice, cauliflower rice or roasted vegetables for a well-balanced meal.

Orange Ginger Chicken Stir Fry with Vegetables - an easy healthy dinner recipe made in just over 40 minutes

There’s something about the combination of orange and ginger that really does my body well. If you’ve tried my Orange Ginger Grilled Chicken or Orange Ginger Halibut, you already know I’m ultra into this flavor profile. Not to mention, a good orange-ginger sauce or marinade is so versatile!

Taking my love for the orange ginger duo and applying it to my all-time favorite cooking method – stir fry – I discovered this orange ginger chicken stir fry holds the keys to my heart and soul.

First and foremost, this quick and easy dinner recipe only requires about 30 minutes to prepare and is jam packed with flavor. An added bonus?: It serves your macronutrient needs famously containing plenty of protein, healthy fat, lots of fiber, and the carbohydrate from whatever you decide to serve it with (white or brown rice for me!)

Keep it low-carb by serving with cauliflower rice, zucchini noodles, or even just eat it as is! I like the rice option because I’m a pretty active individual, find rice to be incredibly soothing to my digestive system, AND it soaks up that orange ginger sauce like a champ!

How to Make Orange Ginger Chicken Stir Fry:

Add the ingredients for the orange ginger sauce to a blender and blend to combine (Note: if you don’t own a small blender, you combine the ingredients in a jar or bowl and shake or stir to combine).

Chop the chicken and place it in a tupperware container or ziplock bag. Add the sauce, reserving 1/4 cup for cooking. Seal the container or bag and refrigerate at least 1 hour (up to 12 hours). 

orange ginger chicken stir fry marinating in tupperware

When you’re ready to cook, pour the reserved 1/4 cup of orange ginger sauce into a large saucepan (I use a 12-inch skillet with deep sides), pot or stock pot and heat over medium on the stove top.

Once the sauce is beginning to boil, add the onion and carrots and cover. Cook, stirring occasionally until onion and carrots begin to soften, about 2 minutes. 

Add the bell pepper, broccoli, and zucchini and stir well to combine. Cover and cook 1 to 2 minutes. 

Scoot the vegetables off to one side of the skillet and add the chicken, including the orange ginger sauce. Allow chicken to sit and brown without touching it for 2 minutes. 

Orange Ginger Chicken Stir Fry with vegetables - an easy, healthy dinner recipe

Stir the chicken into the vegetables, ensuring everything is well-combined. Bring to a full boil, then cover the skillet. Reduce heat to a gentle boil and cook, stirring occasionally, for 15 minutes.

Remove the cover and continue cooking until sauce thickens, about 8 to 15 minutes.

Serve orange ginger chicken stir fry with choice of rice, cauliflower rice, or as is!

Orange Ginger Chicken Stir Fry with vegetables - an easy, healthy dinner recipe

Recipe Adaptations:

  • Swap out any of the vegetables for your favorites. Consider using bok choy, cauliflower, green onion, butternut squash, etc.
  • Replace the chicken with pork, beef, or shrimp.
  • If you prefer your stir fry nice and sweet, add a couple tablespoons of pure maple syrup or coconut sugar to the sauce.
  • Double or triple the recipe to feed a crowd or for meal prepping for the week.

You May Also Love:

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Orange Ginger Chicken Stir Fry

Course: Main Course
Cuisine: American, Chinese
Keyword: chicken thighs, ginger beer, healthy, low-carb, paleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Marination Time: 1 hour
Servings: 4 servings
Author: Julia

Orange ginger chicken stir fry with vegetables is a clean and delicious dinner!

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Ingredients

Orange Ginger Marinade/Sauce:

Stir Fry:

  • 1.5 lbs chicken thighs chopped
  • 1/2 red onion sliced
  • 2 large carrots peeled and chopped
  • 1/2 red bell pepper cut into match sticks
  • 1 large crown broccoli chopped into florets
  • 1 medium zucchini squash chopped

Instructions

  1. Add the ingredients for the orange ginger sauce to a blender and blend to combine (Note: if you don't own a small blender, you combine the ingredients in a jar or bowl and shake or stir to combine).

  2. Chop the chicken and place it in a tupperware container or ziplock bag. Add the sauce, reserving 1/4 cup for cooking. Seal the container or bag and refrigerate at least 1 hour (up to 12 hours). 

  3. When you're ready to cook, pour the reserved 1/4 cup of orange ginger sauce into a large saucepan (I use a 12-inch skillet with deep sides), pot or stock pot and heat over medium on the stove top.

  4. Once the sauce is beginning to boil, add the onion and carrots and cover. Cook, stirring occasionally until onion and carrots begin to soften, about 2 minutes. 

  5. Add the bell pepper, broccoli, and zucchini and stir well to combine. Cover and cook 1 to 2 minutes. 

  6. Scoot the vegetables off to one side of the skillet and add the chicken, including the orange ginger sauce. Allow chicken to sit and brown without touching it for 2 minutes. 

  7. Stir the chicken into the vegetables, ensuring everything is well-combined. Bring to a full boil, then cover the skillet. Reduce heat to a gentle boil and cook, stirring occasionally, for 15 minutes.

  8. Remove the cover and continue cooking until sauce thickens, about 8 to 15 minutes.

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