Orange Chicken Stir Fry Recipe
Recipe type: Main
  • 1 Tbsp grapeseed oil
  • 1 can chickpeas, rinsed and drained
  • ½ tsp sea salt
  • ¼ tsp ground cayenne pepper
  • 3 garlic cloves, thinly sliced
  • 1 Tbsp apple cider vinegar
  • 1 bunch broccoli, trimmed into florets
  • 1½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 zucchini, cut into 1-inch cubes
  • 1 yellow squash, cut into 1-inch cubes
  • 1 Tbsp soy sauce
  • 1 tsp ground fresh ginger
  • 1 orange
  • 2 green onions, sliced
  1. Preheat oven to 350 degrees. On a baking sheet lined with foil, place drained chick peas. Bake, shaking every 5 minutes, for 20 minutes or until chickpeas are dry and slightly crispy. Let cool for 2-3 minutes and then toss with sea salt and cayenne pepper.
  2. While the chickpeas cook, steam broccoli for 2-3 minutes or until crisp/tender. Rinse with cold water to stop cooking. Set aside.
  3. In a large skillet, add 1 tsp oil and heat over medium heat. Add garlic and saute for 1-2 minutes or until lightly browned. Remove from pan and put in a bowl. Add 1 Tbsp apple cider vinegar. Set aside.
  4. Return skillet to stove and add remaining oil to the pan. Brown chicken over medium heat.
  5. Reduce heat and add zucchini, squash, soy sauce and ginger. Saute for another 5-7 minutes until vegetables are tender. Add broccoli and garlic vinegar mixture; stirring well. Cook for 1-2 minutes or until heated through. Remove from heat and squeeze ½ of the orange over the chicken mixture.
  6. Serve with brown rice. Top with chickpeas, sliced green onions and orange wedges.
Recipe by My Suburban Kitchen at