Week 16 Ingredient: Citrus

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3.22 from 19 votes

Cranberry Orange Chicken Stir Fry

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: Wholesomelicious


  • 4 tbsp avocado oil divided
  • 1 lb chicken breast cut into pieces*
  • 1 small head of broccoli chopped into florets
  • 1 tbsp chopped fresh ginger
  • 3/4 cup fresh cranberries
  • 1/4 cup coconut aminos or GF tamari soy sauce
  • 2 oranges squeeze to make juice (about 1/3 cup)
  • 1 tbsp rice vinegar
  • 1 clove garlic
  • 2 tsp sesame oil
  • 2 tbsp coconut sugar**
  • 1/4 cup freshly chopped cilantro
  • 1/4 cup roasted and chopped cashews


  • Heat a large skillet to medium high heat. Once pan is hot, coat with 2 tbsp oil and toss in chicken. Cook until lightly browned on all sides, about 5 minutes. It’s okay if chicken is not completely cooked. Set aside and keep pan hot.
  • Add the remaining 2 tbsp of oil, now toss in broccoli. Cook for 3-4 minutes, then add ginger. Saute for another 2-3 minutes, until broccoli is lightly browned.
  • Meanwhile, make your sauce. Whisk together coconut aminos, orange juice, vinegar, sesame oil, garlic, and coconut sugar.
  • Pour sauce into the pan with broccoli. Now add in cranberries and chicken. Bring to a boil, then reduce heat to low. Simmer for about 5 minutes to let the sauce slightly thicken before serving.
  • Serve over rice or cauliflower rice. Top with cilantro and cashews.


*You can do up to 1.5 lbs of chicken if you are feeding larger appetites. You will still have enough sauce! **You can omit for a Whole30 option, but it will be more tart with the cranberries.

Image and Recipe are from @Wholesomelicious. To check out the full post and find more awesome recipes go here.