Orange Ginger Stir Fry

"Easy weeknight meal! Use any veggies + protein you want with this🍊Orange Ginger Stir Fry Sauce🥢 Tonight I did snap peas, broccoli, carrots, onion, red pepper, + some leftover shredded chicken. This sauce is tangy, slightly sweet + just gooood. I always use Coconut Aminos as a gluten free & soy free alternative to soy sauce. The flavor is a bit more mild and not as salty (so I add salt into the sauce recipe) I love it, and use it in many recipes...makes a fantastic replacement."
-- @domestica_kitchen

Recipe Intro From domestica_kitchen

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Jump to Section
  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe Card

For the Orange Ginger Sauce


  • 1 cup coconut aminos
  • 2/3 cup fresh orange juice
  • 1/4 cup sesame oil
  • 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly grated ginger root
  • 4 teaspoons cornstarch
  • 2 teaspoons zest of orange
  • 2 teaspoons pure maple syrup
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon salt

For the Stir Fry


  • 2 red peppers, chopped
  • 2 white onions, chopped
  • 4 cups broccoli florets
  • 4 cups snap peas
  • 2 cups cooked, shredded chicken breast
  • 1/4 cup sesame oil
  • Rice, cooked according to package directions, to serve


  • Step 1

    In a small bowl whisk together all sauce ingredients, set aside.

  • Step 2

    In a large skillet or wok over medium-high heat, drizzle in sesame oil. Put all veggies into skillet and sauté for 5-10 mins until they are soft. Add in chicken and entire sauce mixture, stirring frequently to coat everything in the sauce. Cook for about 5 minutes or until sauce is thickened.

  • Step 3

    Serve over rice and garnish with carrot ribbons and extra red pepper flakes to taste!