Mandarin Orange Chicken Stir Fry
Persons
4
Ingredients
- 1/3 C. Soy Sauce (Try Coconut Aminos for a lower-sodium alternative)
- 1/4 C. Mandarin Orange Juice
- 1 Tbsp. Honey
- 1 Tbsp. Sweet Red Chili Sauce
- 2 tsp. Sriracha
- 1 tsp. Minced Garlic
- 1 tsp. Minced Ginger
- 1 tsp sesame oil
- 1 Tbsp. Olive Oil
- 1 1/2 lbs. Chicken Breast, cubed into 1-inch pieces
- Kosher Salt
- 1 Red or Green Bell Pepper, chopped
- 3 Green Onions, chopped into 2 inch pieces
- 1 C. Broccoli, cut into small pieces
- 1/3 C. Chicken Broth
- 2 tbsp cornstarch
- 1/4 C. Water
- 1 C. Mandarin Segments
- Green Onions, thinly sliced (for topping)
- Brown Rice, for serving
Instructions
- In a small bowl whisk together soy sauce (or coconut aminos), mandarin orange juice, honey, sweet red chili sauce, sriracha, garlic, ginger, and sesame oil until combined.
- Heat a large, heavy bottom skillet on medium heat with olive oil for 1 minute. Add in cubed chicken in an even layer and sprinkle with kosher salt. Cook for 2-3 minutes on each side until cooked through or golden.
- Add in bell peppers, green onions and broccoli and cook for 2-3 minutes. Drizzle in the chicken broth to deglaze the pan and scrape the bottom.
- Lower your heat to medium low and add the sauce mixture and stir together. Cook for 1-2 minutes until slightly thickened.
- Add in 2 tbsp of cornstarch to a ¼ cup of water and whisk together. Pour mixture over the chicken and let cook for 2-3 minutes or until the sauce has thickened. If the sauce is too thick, add in water or chicken broth as needed.
- Add in mandarin segments and stir together.
- Serve over steamed rice and top with more green onions before serving.