The beauty of a stir fry is that you can use whatever vegetables you have on hand. Check your fridge and freezer to see what vegetables you may have to use—feel free to switch it up!
- Prep Time
2 large carrots, sliced on the diagonal
1 celery stalk, sliced on the diagonal
1 red pepper, cut into strips
2 c fresh or frozen broccoli florets
1 11-oz can mandarin oranges
¼ c almonds
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
3 Tbsp vegetable oil
Cilantro, chopped (optional)
1 c orange juice
Juice from mandarin oranges
1 Tbsp coconut aminos
¼ c almond butter
1. For the sauce: Combine orange juice, mandarin orange juice, and coconut aminos in a small saucepan. Bring to a simmer and reduce over medium heat by about half. Stir in almond butter; reduce a few more minutes. Set aside.
2. For the stir fry: Heat 1 Tbsp oil in a wok pan or large skillet on medium-high. Add chicken and cook until done. Remove chicken from pan.
3. Add the remaining 2 Tbsp oil to the skillet. Add carrots, celery, red pepper and broccoli to pan and cook, stirring periodically, for 10-12 minutes. Add chicken, almonds, and the sauce to the pan. Stir to combine.
4. Garnish with mandarin oranges and cilantro, if desired.