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Orange Chicken Stir Fry

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 6


  • 1 1/2 boneless, skinless chicken breast diced
  • 1 tbsp vegetable oil
  • 2 lb asparagus
  • 1 small yellow onion sliced into pieces
  • 8 oz button mushrooms sliced
  • 1 tbsp ginger peeled and grated
  • 4 garlic cloves minced
  • 1/2 cup low-sodium organic chicken broth
  • 2 oranges juiced
  • 2 tbsp honey
  • salt to taste
  • ground pepper to taste
  • 2 tbsp ground flax seed OR wheat flour
  • 1 tbsp sesame seeds optional


Orange Chicken

  • In a 12-inch non-stick wok, heat ½ tbsp oil over medium-high heat.
  • Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté for 5 to 6 minutes, or until cooked thoroughly, tossing occasionally.
  • Place chicken on a large plate and set aside. Reduce wok to medium-heat and add remaining oil.


  • Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 5 minutes, adding in garlic and ginger during the last minute of sautéing.
  • In a large mixing bowl, whisk together chicken broth, orange juice, honey and flax seed* until well blended.
  • Pour chicken broth mixture into skillet with veggies and season with salt and pepper to taste. Bring mixture to a light boil, stirring constantly until thickened.
  • Combine chicken with mixture and serve.


  • Substitute ground flax seed for whole wheat flour, whisk together with chicken broth, orange juice and honey until well blended.
  • Garnish with a sprinkling of sesame seeds before serving.