"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."
Orange Ginger Stir Fry
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Recipe Intro From domestica_kitchen
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- Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
For the Orange Ginger Sauce
ingredients
- 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
ingredients
- 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
Method
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!