I’ve talked a lot about the Instant Pot over the past two weeks. So much so that it’s probably time to give my Instant Pot some well deserved R&R. I know we’re all obsessed with the Instant Pot (I will be the first to admit that I’m bordering on the O word), but it would be a shame to forget about our stove-top and skillets. Let’s put both to use…
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Today’s recipe, Orange-Ginger Chicken Stir-Fry, is a non-Instant Pot meal that was just recently added to my Favorite Meal’s List. It’s a simple, one-skillet meal that tastes like really good takeout. Besides being really tasty, this meal made my favorite list for a few other important reasons, too. Let’s talk about each one.
1. Family Winner
This meal is a major winner with everyone in the family, including my five year-old who is currently going through a very opinionated food stage. Dustin loves the fact that meat is served in this meal. I love the large amount of veggies. And the kids have a deep love for any meal served with rice. Win. Win. And win.
2. Easy
This recipe is very easy to make. And it’s a one-skillet meal, so it’s easy to clean up. The most time-consuming aspect of the whole recipe is chopping the veggies and chicken, and mixing the sauce. Once these things are done, it’s just a matter of sautéing everything together in a skillet. That’s the kind of meal that I love to make after a long day.
3. Prep Friendly
Since the most time-consuming portion of the meal is chopping, dinner can be simplified by chopping everything in advance (just store the chicken and veggies in different containers, and up to 1-2 days on the chicken). The sauce may also be whisked together in advance and stored in a container (just leave out the starch until you’re ready to make the meal). You could even freeze the sauce so it’s always available.
Making rice adds one more step to this meal, so if you’re strapped for time during the week, plan to make the rice on the weekend. To reheat the cooked rice, add the refrigerated rice to a pot, along with a small amount of water, and warm the rice until it reaches your desired temperature.
4. Lunch Prep
I recently picked up glass containers from Prep Naturals (LOVE them). Just last week, I spooned some of the leftover stir-fry (which was made for dinner on Sunday night) into the larger section of each container, and then added rice to the smaller section. What a great lunch! The stir-fry reheats well in the microwave, and I’m sure it would reheat just as well on the stove-top.
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Orange-Ginger Chicken and Veggie Stir-Fry
Ingredients
Orange-Ginger Sauce:
- 1 cup chicken broth or stock
- 1/2 cup orange juice
- 1 1/2 tsp orange zest
- 3 TB soy sauce or tamari sauce*
- 1 TB honey
- 1 1/2 tsp sesame oil **
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes
- 2 medium garlic cloves minced
- 2 TB organic cornstarch or arrowroot starch
- 1/2 tsp salt
Stir-Fry:
- 2 TB extra virgin olive oil or avocado oil, divided
- 1 lb boneless and skinless chicken breasts cut into 1″ pieces*** (about 2 breasts, depending on size)
- 1/2 medium red onion sliced
- 2 cups broccoli florets
- 1 1/2 cups sugar snap peas
- 1 medium bell pepper sliced (any color)
- 1/2 cup sliced carrots (1-2 medium carrots)
Serving Suggestions:
- rice
- sliced green onions
- sesame seeds
Special Equipment:
- medium bowl for whisking the sauce
- large skillet or wok
Instructions
For the Orange-Ginger Sauce:
- In a medium bowl, whisk all the sauce ingredients together. Set aside.
For the Stir-Fry:
- Add a tablespoon of oil to a large skillet.
- Add the chicken and season with a few pinches of salt and pepper. Sauté until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the skillet, and set aside.
- Add the rest of the oil to the skillet, then add the onion. Sauté until translucent, or about 5 minutes.
- Next, add the broccoli, sugar snap peas, pepper, and carrots to the skillet. Sauté until the vegetables have softened to your liking.
- Add the chicken and the sauce to the skillet, stirring to combine the chicken, veggies, and sauce. Simmer the stir-fry until the sauce has thickened (about 3 minutes).
- Serve the stir-fry over cooked rice, and garnish (optional) with sesame seeds and green onions.
Nutrition
Excellent recipe—so yummy! Bonus points for it also being an easy one to modify for my vegetarian daughters, subbing vegetable stock and tofu for the chicken items.
Love that, Amy! So glad it was easy to modify. That’s what I love about stir-fry. It’s super easy to sub in different proteins and veggies based on preferences and what’s available. I bet tempeh would be delicious, too.
This is one of my go-to meals each week! Our family loves to use seasonal veggies to keep it fresh and exciting!
Love this! My family loves this! My picky eaters love this!
YAY! So happy, Val!
LS Team.
This recipe is on my meal plan for this week. I like all the vegetables and delicious flavor. I am going to prep the veggies in advance as suggested so it will be quicker to get on the table. We need this after the holidays when our diet was less healthy.
That’s perfect, Sara! Super smart. Enjoy!!
This recipe is delicious! I’ve made it twice now and it has definitely gone on my favorite meals list. We live in rural Mexico and don’t have Chinese food close by and this recipe as satisfied my craving for take-out. Thanks so much for this delicious recipe!
That’s awesome, Kerilynn! I’m so glad you’re enjoying this stir-fry!
Delicious! Made this tonight with tofu instead of chicken. Loved the sauce! Will definitely make it again 🙂
I’m so glad you enjoyed it, Eilidh!
So try I forgot to add the rating 😉
OMG Kristin sooo good! I’m sitting here reviewing as I’m chowing down this delish meal. I want to congratulate you, as I can tell you take your job very seriously in testing out these recipes, making sure the flavors work together and ingredient ratios are appropriate. Great job!
Thank you so much, Crystal. I’m so glad you enjoyed the stir-fry!
We made this the other day and it was delicious! I loved the sauce!
Yay, Megan. I’m so glad you enjoyed the stir-fry and the sauce.
This looks so good!!! I love skillet dinners that are easy and I know my kids will love this recipe!!
Thanks, Anna! Enjoy!
You need to do rice in the IP! So good, love that it’s hands-off. I always make a mess on the stove 😉
You’re right, Helen! That’s next on my list to try!
Helen is like a drug dealer to you! You specifically say you are going to stay away from the IP and here she is trying to lure you back. LOL!
Lol, Katie! That she is. Thanks to her, we’ve got two new IP recipes going up a month.
I do what I can LOL
Wow this looks so good! Can’t say no to an Asian style meal prep <3
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