Healthy Stir Fry with Orange Ginger Sauce
Servings 6 servings
Try this flavor bomb dinner for the most delicious and healthy stir fry recipe with an orange ginger sauce that is to die for! Load up on those veggies and beg for more!
Ingredients
- MEAT/PROTEIN OPTIONS
- Select about 1 pound of any meat/protein you like
- Boneless skinless chicken breasts or tenders
- Steak
- Shrimp
- Ham
- Tofu
- Pork
ORANGE-GINGER SAUCE
- Fresh is best here!
- 1 cup chicken broth or stock
- 1/2 cup orange juice preferably fresh squeezed
- zest from one orange
- 3 TBSP coconut aminos or soy sauce
- 1 TBSP raw honey
- 2 tsp sesame oil
- 2 tsp fresh grated ginger or 1 tsp powdered ginger
- 2 fresh garlic cloves minced
- dash of red pepper flakes
- 2 TBSP cornstarch or arrowroot powder
- salt to taste - start with 1/2 tsp
YUMMY VEGETABLE OPTIONS
- Select any or all of these vegetables! You can't go wrong!
- bell pepper
- zucchini green or yellow
- broccoli
- cauliflower
- carrots
- snap peas
- red onion
- celery
- water chestnuts
- peas
- asparagus
- red cabbage
GRAIN OPTIONS
- Any of these carbohydrates work great with stir fry. Buy them whole wheat/grain for the healthiest options.
- pasta
- quinoa
- rice I love Instant Pot brown rice for this!
- rice noodles
TOPPING IDEAS
- sliced green onions
- sesame seeds
- sesame sticks
- wonton noodles
- coconut flakes
- crushed peanuts or cashews
- sauerkraut
Instructions
MAKE ORANGE GINGER SAUCE
- Combine all the ingredients for the sauce in a medium size bowl. Whisk together well. Set this aside.
COOK YOUR GRAINS
- Prep and begin cooking your rice, noodles, etc. The stir fry comes together fairly quick once everything is chopped, so you'll want this prepared and warm at about the same time. Cook according to package directions.
PREP THE MEAT/PROTEIN
- Cut your raw meat into bit size pieces.
- In a big skillet, wok or pan, add a drizzle of olive oil, butter, coconut oil, almond oil - or whatever healthy fat you have to cook with.
- Saute/fry the meat pieces over medium high heat until done. Remove meat from skillet and set aside.
STIR FRY VEGGIES
- Chop all your veggies into the bite size you prefer. How many veggies you add depends on the serving size you are making. The sauce recipe makes enough for about 6 people, so adjust accordingly. Although - you can never have enough sauce . . . so just make it all!
- Drizzle more oil into the large skillet you used for the meat, and heat in skillet. Add the veggies that take longer to cook first (like carrots, broccoli, cauliflower, etc.). Stir frequently to avoid scorching or overcooking. Add more oil if needed while cooking.
- Once they are beginning to soften, add the remaining veggie ingredients - should you have any. Saute/fry until all the veggies are cooked to your preferred doneness.
COMBINE INGREDIENTS
- Add the cooked meat back into the pan with the veggies.
- While still on heat, pour the sauce over the meat and veggies. Stir constantly until the sauce is warmed through and beginning to thicken.
TO SERVE
- Dish up by plating your grain down first and topping with a heaping scoop of the stir fry.
- Garnish to your hearts content.
Notes
-This recipe is written to allow you some creative freedom! Go with your cooking instincts and add a bit more of this and a bit less of that. It will turn out great and is very forgiving.
-Store leftovers in the fridge for a couple of days.
