Light Orange Chicken with Broccoli Stir-Fry


Asian cuisine is the go-to in our home, and we often make a recipe quite similar to this light orange chicken. This “skinny” version is simply sauteed in just enough oil – no need for the deep frying.

Light Orange Chicken with Broccoli Stir-Fry Recipe

And not only is this light orange chicken recipe low-fat, it’s also a shortcut recipe, using the convenience of a frozen vegetable mix – to speed up cooking and forgo all of that chopping (it was shared with us by Bird’s Eye). That said, if you’ve got the time, feel free to chop up a fresh blend of broccoli, mushrooms, bell peppers and water chestnuts. If you opt for fresh, I would chop the broccoli into small florets or add larger florets to the pan a couple of minutes before the other vegetables, since it can take a little longer to cook.

Light Orange Chicken with Broccoli Stir-Fry Recipe

Special Diet Notes: Light Orange Chicken and Broccoli

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

For soy-free light orange chicken, use coconut aminos in place of the soy sauce.

Light Orange Chicken with Broccoli Stir-Fry
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 orange, juiced and zested (about ⅓ cup juice and 2 teaspoons zest)
  • ¼ cup soy sauce or wheat-free tamari (for gluten-free)
  • 1 teaspoon cornstarch
  • 1 pound thin-sliced chicken breast
  • Salt and ground black pepper
  • All-purpose flour or gluten-free flour
  • 2 tablespoons olive oil
  • 1 bag (16 ounces) frozen stir-fry vegetables with broccoli
  • 3 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1¼ cups low sodium chicken stock or broth
  • 2 tablespoons rice wine vinegar
  • Cilantro, for garnish
  • Cooked rice, to serve (about 2 to 3 cups)
  1. Whisk orange juice, soy sauce and cornstarch in small bowl until the starch dissolves.
  2. Season both sides of the chicken with salt and pepper and then dredge lightly in flour.
  3. Heat oil over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is cooked through. Remove from skillet and keep warm.
  4. Add the broccoli to the skillet, mix and cook, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Add the garlic and ginger and cook 1 to 2 minutes or until just fragrant. Stir in the orange juice mixture, orange zest, chicken stock and rice wine vinegar. Cook, stirring occasionally, for 3 minutes or until sauce is bubbly and starts to thicken.
  5. Add the chicken back to pan and let the flavors combine for 1 to 2 minutes before serving. Sprinkle with cilantro.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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