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Orange Chicken Vegetable Stir Fry

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I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize to your tastes and use real, pure ingredients!

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!

ORANGE CHICKEN VEGETABLE STIR FRY

I am excited to share today’s Orange Chicken Vegetable Stir Fry with you guys. This dish is packed with vegetables, chicken and a light orange sauce. Forget take-out, which can be loaded with sodium and ingredients you might not know, and create a lighter, healthier dish at home using real, pure ingredients that you know and love.

Today’s recipe is in partnership with Nielsen-Massey Vanillas , my favorite company for vanilla and extracts. You might remember this Mixed Berry Caprese Orzo Salad I made using their Pure Lemon Extract last summer. I used their Nielsen-Massey Pure Orange Extract in the sauce for this Orange Chicken Vegetable Stir Fry. I love the sweet flavor it brings into the dish paired with some spice and the crispy vegetables.

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!

When cooking healthy recipes, like today’s Orange Chicken Vegetable Stir Fry, it is important to choose pure ingredients with rich, complex flavor profiles, such as Nielsen-Massey Vanillas and Extracts. The Pure Orange Extract is bright and refreshing. It serves as the perfect partner to many flavors, including strawberry, vanilla, pineapple and chocolate. The fresh citrus flavor worked wonderfully in this chicken dish. This extract is made from the finest-quality oranges. I like using it knowing that I am not adding additional sodium or strange ingredients I can’t pronounce into my dish.

While “pure” is a wonderful adjective that describes Nielsen-Massey’s beliefs about food and food ingredients, the use of the word “pure” in relation to extracts is a classification by the FDA. The FDA dictates that pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon of liquid and be 35% alcohol.  The agency also limits the permissible ingredients beyond beans and alcohol.

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!

Nielsen-Massey Vanillas was founded in 1907 and remains a family company, owned and operated by the 3rd generation of Nielsens. One of the things I love most is that Nielsen-Massey uses as few ingredients as possible when producing its pure extracts to create the highest-quality product available.  All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free, and there is an expanding line of certified organic products. This makes me happy!

Nielsen-Massey uses a proprietary cold extraction process instead of heat extraction to preserve all of the 300+ distinctive flavor compounds present in vanilla beans, giving Nielsen-Massey extracts a rich, complex flavor profile.  This cold extraction process takes 3-5 weeks – using heat and pressure in the extraction process takes only 3-5 days but damages and destroys many of the most delicate flavor notes in the beans.  All vanilla beans are examined by hand, bundle-by-bundle, to ensure each bean meets the highest of standards.

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!

Whenever I create Asian inspired recipes for my family I like to pack them full of a with a variety of colorful vegetables.  This helps make sure your family is eating the rainbow and adds a lot of flavor to the dish. I like my vegetables on the crisp side and always sprinkle a handful of fresh cilantro and green onions on the finished dish. You can’t beat a handful of fresh herbs to finish a dish off.

I used broccoli, green beans, snow peas, carrots, bell pepper and red onion in today’s recipe but feel free to get creative. I have also used mushrooms, celery and big chunks of tomatoes and those worked great. If you use tomatoes make sure to only sauté them for a minute or two to avoid them becoming mushy.

In my photos you might notice I didn’t use rice with this dish. That is because it is great on its own, but also works well with white or brown rice. This dish is customizable based on your families likes.  If chicken isn’t your thing you can leave it out and use tofu or even shrimp in its place.

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!

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This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!

Orange Chicken Vegetable Stir Fry

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner, Chicken
  • Cuisine: Asian

Description

This Orange Chicken Vegetable Stir Fry is healthy, packed with a rainbow of vegetables and a light, sweet orange sauce. Forget take-out and make this version at home allowing you to customize it to your tastes!


Scale

Ingredients

For the orange sauce:

  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons low sodium soy sauce
  • 1 teaspoon honey {or natural sweetener of your choice}
  • 2 teaspoons freshly grated ginger
  • Salt and pepper to taste
  • 2 teaspoon cornstarch
  • 2 Tablespoons cold water

For the stir fry:

  • 3 Tablespoons vegetable oil {or cooking oil of your choice}, separated
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1/4 of a red onion, cut into large chunks
  • 1/2 lb. green beans, trimmed
  • 2 cups broccoli, stems removed, chopped into small pieces
  • 1 bell pepper, seeds removed, cut into chunks {I used a red pepper}
  • 8 oz. snow peas
  • 2 cups matchstick carrots
  • 6 oz. fresh spinach {or green of your choice}
  • Serve with white or brown rice

Garnishes:

  • Crushed red pepper
  • Sesame seeds
  • Fresh cilantro
  • Green onions

Instructions

  1. In a medium mixing bowl whisk together the Nielsen-Massey Pure Orange Extract, rice vinegar, low sodium soy sauce, honey, ginger and a dash of salt and pepper to taste. Heat a large skillet over medium-hight heat. Add the sauce and let the sauce heat until just bubbling, stirring the whole time. Pour the sauce into a bowl.
  2. In a small bowl mix together the cornstarch and the cold water. Add the cornstarch mixture to the sauce and stir until well combined. Set aside {add more cornstarch for a thicker sauce}.
  3. Wipe the skillet clean. Place the chicken on a cutting board and sprinkle salt and pepper on both sides and then cube the chicken. Heat 2 Tablespoons vegetable oil in the skillet over medium high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the chicken to the skillet and cook for about 5 minutes, until the chicken is cooked through, stirring occasionally to make sure you cook both sides. Remove the chicken from the skillet and put into a bowl.
  4. Heat the remaining 1 Tablespoon vegetable oil over medium heat. Add the red onion, green beans, broccoli and red pepper, sprinkle with a dash of salt and pepper and sauté for 3 minutes, until just starting to get tender {you don’t want to overcook the vegetables}. Add the snow peas and matchstick carrots and sauté for another 1 minute. Stir the chicken, spinach back into the skillet and pour the marinade in. Continue to cook until the spinach is wilted and the chicken and vegetables are coated with the orange sauce.
  5. Serve with white or brown rice if you want and garnish with sesame seeds, crushed red pepper, fresh cilantro and green onions.

Notes

I like my vegetables crispy in this dish. If you are the same make sure not to overcook the vegetables. I like to add the snow peas and carrots after cooking the other vegetables for a couple of minutes because I think they tend to cook the quickest. Use your judgement depending on how you like your cooked vegetables.

This dish would work great with tofu, without meat at all or even shrimp.

If you like spice add Sriracha, or 1 teaspoon of Thai chili garlic sauce.

I used spinach for this dish. You can leave it out or use a different green. Bok choy or kale would work nicely.

Other vegetable ideas to try include mushrooms, celery and large chunks of tomatoes.

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I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

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