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Tart cranberries and fresh orange come together in the most vibrant chicken stir fry. This dish is loaded with sweet and tangy flavor, packed with lean protein and veggies, and comes together in less than 25 minutes. Serve it over rice or cauliflower rice for a complete and family approved dinner!!
We are giving a classic weeknight favorite a fun holiday twist, and it is amazing. My kids devoured every bite and asked for seconds!! I might need to keep this on repeat all winter.
As a nutritionist, I love creating fast dinners that bring in seasonal produce, simple ingredients, and balanced macronutrients for the entire family. This recipe checks all the boxes.
Why You Will Love This Cranberry Orange Chicken Stir Fry
Cranberry orange is one of my favorite winter flavor combinations. The inspiration came straight from leftover Thanksgiving cranberries and the abundance of oranges we always have in the house this time of year.
Here is what makes this a weeknight win:
- Ready in less than 25 minutes and made in one pan
- A complete high protein dinner with veggies
- A kid approved recipe with bright citrus flavor
- Naturally gluten free
- Perfect for using leftover fresh cranberries during the holidays
- Easy to pair with broccoli which adds nutrients, fiber, and freshness
- The sauce is SOOOOO DELICIOUS!!
My little guy even stood over the stove, sneaking spoonfuls of the sauce before it hit his plate. That is the highest level of approval around here.
How To Make This Easy Chicken Stir Fry
This chicken stir fry cooks quickly and uses pantry staples plus fresh cranberries.
- Sear the chicken until lightly browned.
- Add garlic, ginger, cranberries, and fresh orange juice.
- Simmer the sauce until the cranberries burst and the mixture thickens.
- Add broccoli for extra veggies and cook until crisp tender.
- Finish with a sprinkle of cashews and cilantro.
Serve over rice or cauliflower rice for a full and nourishing meal.
Tips To Make It Perfect Every Time
- Use fresh cranberries for the best bright and tart flavor.
- Add extra orange zest for a stronger citrus aroma.
- Cut the chicken into even pieces so it cooks evenly.
- Broccoli cooks fast, so add it toward the end to keep it crisp.
- Taste and adjust sweetness or acidity depending on your oranges.
- Top with cashews for crunch and cilantro for freshness.
This flavor combo is incredibly versatile. You can also serve it with roasted vegetables, quinoa, or toss in snow peas if you want even more greens.
Cranberry Orange Chicken Stir-Fry
Ingredients
- 4 tbsp avocado oil, divided
- 1 lb chicken breast, cut into pieces*
- 1 small head of broccoli, chopped into florets
- 1 tbsp chopped fresh ginger
- 3/4 cup fresh cranberries
- 1/4 cup coconut aminos or GF tamari soy sauce
- 2 oranges, squeeze to make juice (about 1/3 cup)
- 1 tbsp rice vinegar
- 1 clove garlic
- 2 tsp sesame oil
- 2 tbsp coconut sugar**
- 1/4 cup freshly chopped cilantro
- 1/4 cup roasted and chopped cashews
Instructions
- Heat a large skillet to medium high heat. Once pan is hot, coat with 2 tbsp oil and toss in chicken. Cook until lightly browned on all sides, about 5 minutes. It’s okay if chicken is not completely cooked. Set aside and keep pan hot.
- Add the remaining 2 tbsp of oil, now toss in broccoli. Cook for 3-4 minutes, then add ginger. Saute for another 2-3 minutes, until broccoli is lightly browned.
- Meanwhile, make your sauce. Whisk together coconut aminos, orange juice, vinegar, sesame oil, garlic, and coconut sugar.
- Pour sauce into the pan with broccoli. Now add in cranberries and chicken. Bring to a boil, then reduce heat to low. Simmer for about 5 minutes to let the sauce slightly thicken before serving.
- Serve over rice or cauliflower rice. Top with cilantro and cashews.
Made this for tonight- fast, easy, and delicious! I will add more cranberries next time. We loved the little pops of tartness.
This recipe was a hit! Everyone loved it
Going to add it to the rotation.