Orange Chicken and Asparagus Stir Fry

Nutrition Facts
Serving size1
Amount per serving
Calories
491
  • % Daily Value*
  • Total Fat15.56g 20%
    • Saturated Fat7.86g 39%
    • Trans Fat.033g
  • Cholesterol220mg 73%
  • Sodium1628mg 71%
  • Total Carbohydrate14.89g 5%
    • Dietary Fiber3g 11%
    • Total Sugars5.19g 10%
  • Protein71.99g 144%
  • Vitamin A1115mcg 124%
  • Vitamin C18.6mg 21%
  • Calcium57mg 4%
  • Iron4.08mg 23%
  • Thiamin.39mg 33%
  • Folate92mcg 23%
  • Potassium1194mg 25%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

For a quick and healthy weeknight meal, try our Orange Chicken and Asparagus Stir Fry. Using Florida Orange Juice, this dish is packed with great taste and nutrients, such as potassium and vitamin C. The asparagus also provides various nutritional benefits, such as fiber, which boosts your overall gut and digestion health.

Ingredients

  • ½ cup Florida Orange Juice
  • 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 tbsp. cornstarch
  • 2 tbsp. coconut oil, divided
  • ¾ tsp. salt, divided
  • 4 cups asparagus, ends trimmed and cut into 1-inch pieces
  • 2 large garlic cloves, grated or finely minced
  • ½ cup reduced-sodium chicken stock
  • 1 tbsp. white wine vinegar

Preparation

1. Sprinkle the chicken with 2 tablespoons of cornstarch and ¼ teaspoon salt. Toss together until the chicken is evenly coated.

2. In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chicken in an even layer and cook for 5 minutes, then flip and cook for an additional 5 minutes, or until both sides are browned and the chicken is cooked through.

3. Remove the chicken from the pan and set aside.

4. In the same pan, add another tablespoon of coconut oil and the garlic. Sauté over medium heat for 1 to 2 minutes, until the garlic is golden. Add the asparagus, sprinkle with ¼ teaspoon salt, and cook for 3 minutes, until the asparagus is bright green and slightly tender.

5. Meanwhile, in a small bowl, whisk together ½ cup Florida Orange Juice, 1 tablespoon cornstarch, ¼ teaspoon salt and the chicken stock.

6. Add the chicken back to the pan with the asparagus, then pour in the Florida Orange Juice mixture. Cook over medium-low heat for 1 to 2 minutes until the stock thickens.

7. Remove the pan from heat and add the vinegar. Taste and add additional Florida Orange Juice, vinegar or salt to taste. If the sauce is too thick, add more Florida Orange Juice until desired consistency is reached.

8. Serve over rice, quinoa or as a meal on its own.

Helpful Tip: Customize this recipe by switching out the coconut oil for vegetable or nut oils based on personal dietary restrictions.