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Cranberry Orange Chicken Stir-Fry

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Amy Rains


  • 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


  1. 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.

  2. 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.

  3. Meanwhile, make your sauce. Whisk together coconut aminos, orange juice, vinegar, sesame oil, garlic, and coconut sugar. 

  4. 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.

  5. Serve over rice or cauliflower rice. Top with cilantro and cashews. 

Recipe Notes

*You can do up to 1.5 lbs of chicken if you are feeding larger appetites. You will still have enough sauce!

**You can omit for a Whole30 option, but it will be more tart with the cranberries.