This simple Whole30 Orange Broccoli Stir-Fry is the perfect weeknight meal! It takes less than half an hour to whip up, and it’s delicious to boot. You won’t miss takeout after you try this recipe!
Don’t hate me, but this was my first time EVER making a stir-fry! I was so surprised by how easy it was to make, especially considering how delicious it was. The amount of effort you have to put in is definitely disproportionate to the flavor that you get out (in a good way). I’ll be making this several times this month for the January Whole30!
One of the great things about this Orange Broccoli Stir-Fry is that you can tailor it to your own needs and taste! If you don’t have broccoli, just substitute an equal amount of another vegetable like cauliflower or carrots . . . or really, whatever you want! Bell peppers would be delicious in this, too!
The best part of this stir-fry is the sauce! It’s a simple mixture of coconut aminos, orange juice, some tapioca starch, and a few other ingredients. It is so easy to make, and it’s really cool to see how the starch reacts with the other ingredients, especially once the sauce starts to cook.
The other best part of this stir-fry is how easy it is to make! Honestly, the hardest part of the entire recipe is cutting up the chicken. I am not a fan of raw meat, so this part was kind of gross. Sushi and I are not friends. And steak tartare? Um, no. Luckily, I had no intentions of eating the chicken without cooking it first.
I had so much fun making this stir-fry! Once the vegetables and chicken were cooked, I pushed them to the sides of the pan to make a big space in the center. Then, I poured in the stir-fry sauce and let it cook (undisturbed) for about thirty seconds. The sauce started to bubble up and change colors! It was like being in chemistry again . . . ha ha! I expected that this sauce’s viscosity wouldn’t change much, but it did!. The tapioca starch acted as a thickening agent and really helped the sauce “cook.”
Just as a side note, most sauces like this use soy sauce — which has (obviously) soy and (not so obviously) wheat — and corn starch, which is a grain and thus not Paleo. I substituted coconut aminos for the soy sauce and tapioca starch for the corn starch, and they tasted great!
Of course, this Orange Broccoli Stir-Fry is very allergen-friendly and all that. Here’s a list for quick refererence:
- Gluten, grain, and dairy free
- Soy free
- Nut free
- 20 minutes, start-to-finish!
- Very tasty
If you’d like to try a vegan version, you can substitute cubed tofu for the chicken. I have not made this variation, so I have no idea how it will turn out. If you’d like to try it, please let me know what you think!
I have some leftover cubed chicken in the freezer, so I can make this dish without dealing with too much raw meat! It’s going to be a staple this month, since I’m doing the January Whole30. Whether you’re doing a Whole30 or not, I hope you try this recipe! It’s a delicious replica of classic takeout, but it’s definitely healthier. I mean, look at all those vegetables! You can’t really go wrong with vegetables, can you?
I mean, unless you’re allergic. That would be bad.