This healthy chicken stir-fry features spring vegetables and a creamy orange, almond & Dijon sauce!
I’m a stir-fry fiend, so I’m always on the prowl for something unique—well, this chicken stir-fry certainly fits the bill! There’s a lot going on here flavor-wise. It blends tangy Dijon and orange juice with the creamy richness of almond butter. And to keep things low-carb and nutrient-rich, I serve the stir fry over zucchini noodles. No, they don’t taste exactly like yakisoba or lo mein, and that’s okay! The noodle’s neutral flavor absorbs the sauce beautifully, so it doesn’t really matter.
The combination of chicken, fresh veggies, and a rich, nutty sauce absolutely curbs my takeout cravings. The sauce thickens beautifully, coating every bite, and the mandarin adds a touch of sweetness—I’m a sucker for sweet and savory dishes. Overall, it’s a gluten-free meal loaded with vitamin-packed vegetables! I still get a hankering for orange chicken now and then, but tasty stir-fries like this one keep me in check.
It’s fairly customizable, too. For example, this dish also comes with a Whole30-friendly option—just skip the honey and double-check your mustard—Dijon often contains wine. Heck, you could skip the noodles and go for riced cauliflower or even quinoa! Whatever you pick, this stir-fry is great for busy weeknights when you want a restaurant-quality dish at home.
Is This Chicken Stir-Fry Healthy?
You bet it is! For starters, it provides lean protein from the chicken. There’s no excess frying or breading here. Also, you’ll get loads of fiber and vitamins from all the veggies in this recipe. And using zucchini noodles keeps the carb count low and the dish gluten-free as well! So, it’s safe to say this stir-fry is a nutritiously delicious pick!
Making Zucchini Noodles
Zucchini noodles make an excellent replacement here. Similar to the wheat and rice variety, they absorb the sauce without getting mushy. That said, zucchinis are known to retain water. To keep them from becoming too watery, sprinkle the zucchini with salt and let it sit before cooking. This technique helps release extra moisture so your noodles stay crisp, even after absorbing the flavors of the stir-fry. Don’t skip this step!
How To Make Ahead And Store
You can easily prep this stir-fry in advance. Once cooked, store it in an airtight container in the fridge, where it will stay fresh for up to 3 or 4 days. When you’re ready to serve, reheat gently on the stove or in the microwave to maintain texture and flavor. For the best results with zucchini noodles, keep them separate and cook fresh each time—they get soggy when stored after cooking.
Serving Suggestions
We already have plenty of veggies in this dish, so let’s focus on some delicious sides! This stir-fry pairs wonderfully with appetizers like an Egg Roll or a fresh Spring Roll. Either complements the tender stir-fried chicken and vegetables. And don’t forget a Peanut Sauce or a Sweet Chili Sauce for dipping!
Ingredients
- 2 large zucchinis spiralized with the 3mm blade
- Salt
- 1 tablespoon olive oil
- 8 ounces chicken breast cut into cubes
- 1/2 teaspoon fresh ginger minced
- 1 cup asparagus roughly chopped
- 2/3 cup snap peas halved
- 1/2 large red pepper thinly sliced
- 3/4 cup orange juice not from concentrate
- 2 tablespoons natural almond butter
- 2 teaspoons Dijon mustard make sure it doesn't have wine for Whole30 option
- 1/2 teaspoon honey leave out for Whole30 option
- Pepper
- Small bunch of radishes spiralized with the 3mm blade
- 1/2 cup fresh mandarin orange segments
- Fresh basil chopped, for garnish
Instructions
- Prep the Zucchini: Place the spiralized zucchini into a colander set over a large bowl and sprinkle with a pinch of salt. Let sit for about 15 minutes, stirring occasionally, to allow the zucchini to release excess water. Afterward, pat dry with a paper towel to remove any remaining moisture.
- Cook the Chicken: In a large pan, heat the olive oil over medium-high heat. Add the cubed chicken breast and minced ginger. Cook, stirring frequently, until the chicken is golden brown and cooked through, about 5 minutes.
- Add the Vegetables: Reduce the heat to medium, then add the asparagus, snap peas, and red pepper to the pan. Cook until the vegetables are tender-crisp, about 3 minutes.
- Make the Sauce: Add the orange juice, almond butter, Dijon mustard, honey, and a good pinch of salt and pepper to the pan. Stir until the almond butter melts and the sauce is smooth.
- Reduce the Sauce: Turn the heat up to medium-high and bring the sauce to a boil, uncovered. Let it cook, stirring occasionally, until the sauce reduces by half and becomes thick and creamy, about 8–10 minutes.
- Serve: Squeeze any remaining moisture out of the zucchini noodles, if necessary, and divide between two bowls. Top each bowl with the chicken and vegetable mixture. Add the spiralized radishes and mandarin orange segments on top.
- Garnish with chopped basil, adjust salt and pepper to taste, and devour!
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