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Healthy Chicken Stir Fry

stir fry chicken, pea pods, almonds, green onion and rice arranged in a flat bowl

Healthy Chicken Stir Fry uses a limited amount of oil to cook a fresh, flavorful and colorful mixture of chicken, pea pods, almonds and green onion.

Ingredients

Scale

1 1/4 cups uncooked Basmati rice (can also use Jasmine or brown rice)

1/4 cup low sodium soy sauce, plus more for serving

2 tablespoons dry sherry

2 tablespoons orange marmalade

2 teaspoons chopped or grated fresh ginger*

2 teaspoons cornstarch

1/2 teaspoon red pepper flakes, or more to taste

1 1/2 pounds boneless and skinless chicken breasts (around 3 breast halves) or chicken tenderloins, cut into chunks

2 tablespoons olive oil, divided

12 ounces Chinese pea pods (also known as snow peas)

1/2 teaspoon kosher salt

1 cup slivered almonds

2 bunches green onions (around 10), chopped

Fresh ground pepper, to taste

1 navel orange, sliced and slices cut in half

Cilantro, for garnish

Toasted sesame seeds, for garnish

*can also use 1/2 teaspoon dried ginger

Instructions

  1. Prepare rice per package instructions (or in your Instant Pot/rice cooker!). Set aside and keep warm.
  2. Preheat oven to 200 degrees.
  3. In a medium mixing bowl, whisk together the soy sauce, sherry, marmalade, ginger, cornstarch and red pepper flakes. Add chicken and stir to mix. Set aside.
  4. In a wok, medium sauté pan or skillet, heat 2 teaspoons of olive oil over medium high heat. When hot, add the pea pods and salt and cook, stirring constantly, just until peas are beginning to soften. Remove and place in oven to keep warm. Don’t clean out the pan!
  5. In the same pan, heat 2 teaspoons of olive oil over medium high heat. When hot, add the almonds and cook, stirring constantly, until brown. Remove and place in oven to keep warm. Still don’t clean out the pan!
  6. In the same pan, heat remaining 2 teaspoons of olive oil over medium high heat. When hot, add the green onion and cook, stirring constantly, until soft. Remove and place in oven to keep warm. Still don’t clean out the pan!
  7. Add chicken mixture to pan and cook, stirring constantly, until chicken is cooked through, around 5 to 7 minutes.
  8. To serve in individual bowls: place 1 cup cooked rice in the bottom of each of 4 bowls (I like to use pasta bowls, that are a bit flatter on the bottom). Arrange each ingredient in sections on top of the rice – chicken, pea pods, almonds, green onion (see photo). Garnish with the sliced orange, cilantro and sesame seeds.
  9. Can also be served on one large platter: Place chicken in center of platter. Top with green onion, then almonds. Arrange pea pods and orange slices around the edge. Garnish with cilantro and sesame seeds. Serve soy sauce on the side.

Notes

Gluten free: Use gluten-free soy sauce.

© A Well-Seasoned Kitchen ®