This healthy chicken stir fry has spring vegetables and a creamy, bright orange almond & Dijon sauce. Serve it over zucchini noodles for a Whole30 compliant, easy weeknight dinner!
You know what they say:
When in doubt. Stir fry it out.
I probably-maybe-okay-I-did just make that up. But you knooooow what I mean. Whoever “they” is SHOULD say that. Because, I am preeeee convinced that morsels of insertfavoritemeathere, mish-mashed together with fresh tender-crisp vegetal friends, and then swimming in some sort of delicious saucy goodness is basically the solver of all dinner problems IN LIFE.
It’s a bold statement. But, we’re going there.
All you dinner makers out there, this healthy chicken stir fry goes out to you! <3
And, we’re not talking about some super-traditional-predictable-boring orange beef stir fry. We’re talking about tender pieces of golden brown chicken that are get cozied up with spring-like, GREEN veggies and then doused in a sauce that we SHOULD call “Orange Almond Dijon Sauce” but, my inner delicious-food loving person just wants to YELL from the top of my taste-buds that it’s really just EXTREME food NIRVANA.
I wanted to say “food heaven.” But, I say that a lot. What would life be without Thesauras.com fo REALZ?
In other news, I do realize that I said we weren’t making predictable orange dinners today, and then I was all like “SAUCE WITH ORANGE.” But you can’t even be the tiniest bit mad about it because there is something about juicy bursts of zesty orange that is 110% magic on the tongue when it enters any sort of stir-fry scene.
You get it.
Good idea ahead: acquaint yourself with this sweet potato noodles and apple spinach salad, if you’re suspiciously eye-ballin’ the list of ingredients in this healthy chicken stir fry, and twirling around the idea of leaving out Dijon mustard in your brain. I see your wheeling turning. We discussed the awkward-sounding-ness of that combo while we ate that salad and I pinky promised that you would love it forever and always.
And, I’m not one to break a pinky promise.
IT STANDS FIRM.
Seriously tho. You’re gonna love it.
So, awkward food moment out of the way. Cool. That means that we just have one more stop on this train to “Yumsville!” We’re callin’ it: “veggie central.” Think crispety, sautéed asparagus (one of the best parts of spring!) and snappety-snap snap peas served over zucchini noodles.
Liiiike, layers you guys.
Layers of green veggies that are going to make you feel like the healthy-glowy-skin-food-eating-GODDESS that I know you are.
Before I proof-read this post, I left out the word “food” in the above “glowy-skin-food-eating” sentence. Which could have been really bad and made you not want to eat this healthy chicken stir fry tonight.
Or, like, ever.
Dontcha worry my friend. Alien-like, glowy-skin eating does not in ANY WAY resemble your future if your face does decide that munching its way through fresh zucchini noodles and ending in a pool of creamy, smooth almond butter tastiness is a good life choice for your evening.
Which, it is.
I’m banking on it,
Really. I even ALREADY bought you a ticket to board the Yumsville train with me.
You wouldn’t want to waste such a kind gesture would you?
- 2 Large zucchinis spiralized with the 3mm blade
- 1 Tbsp Olive oil
- 8 oz Chicken breast cut into cubes
- 1/2 tsp Fresh ginger minced
- 1 Cup Asparagus cut into small spears
- 2/3 Cup Snap peas halved
- 1/2 Large Red pepper thinly sliced
- 3/4 Cup Orange juice not from concentrate
- 2 Tbsp Natural almond butter
- 2 tsp Dijon mustard make sure it doesn't have wine for whole30 option
- 1/2 tsp Honey * leave off for whole30 option
- A small bunch of radishes spiralized with the 3mm blade
- 1/2 Cup Fresh Mandarin orange segments
- Sliced fresh basil for garnish
- Place the spiralized zucchini into a colander set over a large bowl and sprinkle with a pinch of salt. Let sit, stirring occasionally, so that the zucchini releases some of its water.
- In a large pan, heat the olive oil over medium-high heat and add in the chicken breast and fresh ginger. Cook, stirring frequently, until the chicken is golden brown. About 5 minutes.
- Reduce the heat to medium and in asparagus, peas and red pepper. Cook until the veggies are tender-crisp, about 3 minutes.
- Add the orange juice, almond butter, Dijon mustard, honey and a good pinch of salt and pepper into the pan and stir until the almond butter is smooth and melted.
- Turn the heat up to medium high and boil, uncovered, until the sauce reduces by half and is VERY thick and creamy, about 8-10 minutes.
- Squeeze out the excess moisture from the zucchini noodles and divide between two bowls. Divide the veggie/chicken mixture on top, followed by the spiralized radishes and oranges.
- Garnish with sliced basil, adjust salt and pepper to taste and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 10 POINTS+: 13. OLD POINTS: 11
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more easy, paleo-friendly meals?
Vegan Coconut Curry with Sweet Potato Noodles
Mango Chicken with Coconut Cauliflower Rice
Chipotle Burrito Bowl with Chicken
Paleo stir-fries from around the web:
Beef Stir Fry with Zoodles – Becomingness
Paleo Spicy Thai Chicken Stir Fry – RealSimpleGood
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