Easy Chicken Stir-Fry with Veggies & Mandarin Oranges
My husband & I have been on the “one-pot meal” train for the past couple of months & this yummy single skillet recipe did not disappoint. If you’re looking for a fast & healthy recipe; look no further than this bright stir-fry dinner.
Two ingredients that make this recipe so incredibly fast & easy are the prepackaged mandarin oranges (in fruit juice) & an easy peasy bag of broccoli slaw. Broccoli slaw includes thinly shredded broccoli stems in place of shredded cabbage or sometimes depending upon the variety, it might be a mix of broccoli & cabbage.
Magically, when the broccoli slaw sautés & soaks ups the chicken stir-fry sauce, its shape & texture begins to resemble rice noodles. So, you can completely skip noodles or rice entirely for a lighter stir-fry spin. We added quinoa for some extra protein & fiber – choose the vibe that best suits you! 😊
TIPS:
- To Store: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. Similarly, you can reheat this recipe in the microwave.
- To Freeze: Store this dish in an airtight freezer-safe storage container in the freezer for up to 3 months. Before reheating, let your meal thaw overnight in the refrigerator.
- To Make Ahead: Chop veggies & cut the chicken breasts up to 1 day in advance; storing in separate containers in the fridge. You can prep the stir-fry sauce, rice and/or quinoa 1 day in advance; storing in the refrigerator.
